Deep Dive into Nutrition With NHS Supply Chain: Food
With the aim of helping trusts to gain skills and knowledge to take to their own kitchens, two of our nutritionists – Idrees Anwar and Pirianka Louis Montfort – give you some insights into nutrition. We begin with the topics of Coeliac Disease as well as Allergies and Intolerances.
When someone says they can’t have milk, how do we know if it’s an allergy or an intolerance? Idrees and Pirianka explain that they are caused by two different systems in the body. It’s the difference between some discomfort but nothing serious, to a full blown medical emergency. How can chefs keep NHS kitchens safe for people affected?
Why do we have labels for gluten-free but not labels for, say, nut free? It boils down to coeliac disease, explain Idrees and Pirianka. Fundamentally coeliac disease is different to having an allergy or an intolerance. A full blown autoimmune response can physically harm the gut lining and is very serious.
