Food intolerances and allergies are becoming increasingly more common. As our natural food sources become genetically altered and the processed foods use more diverse preservatives and additives, the possibility of anyone having a reaction to what is eaten is really quite substantial. What one may t... more

Food intolerances and allergies are becoming increasingly more common. As our natural food sources become genetically altered and the processed foods use more diverse preservatives and additives, the possibility of anyone having a reaction to what is eaten is really quite substantial. What one may think is just an upset stomach or food poisoning, may, in fact, be something quite different. It may be an allergic reaction to something in the food product that was recently consumed. When award-winning author, Emily-Jane Hills Orford was first diagnosed with multiple food allergies and intolerances, it caused a major change in the way that she looked at food, the way that she purchased food and the way that she prepared food. This book is her journey to eating well, eating healthy and eating delicious (and, of course, eating sweets and chocolate as well).