The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Monday, September 20, 2010

Living Without Magazine Catches National Buzz

I've done a couple of mentions of Living Without magazine. It bills itself as the "magazine for people allergies and food sensitivities," which I assume is most of you reading this. Check out that link to their website for lots of recipes and other information.

The Washington Post has finally caught up to our world. A recent Health Scan column was about food allergies. A recent - but not the most recent - issue of Living Without got featured.

"Living Without," August/September issue

"Living Without," a magazine with a sad name, is for people with food allergies and sensitivities. The current issue features an interview with celebrity chef Ming Tsai, who owns the Boston-area restaurant Blue Ginger and serves as a national spokesman for the Food Allergy and Anaphylaxis Network. When Tsai's 10-year-old son, David, was an infant, he tested positive for dairy, wheat, soy, egg, shellfish, nut and peanut allergies. "When your child has life-threatening food allergies, it's your number-one concern," Tsai says. "It affects everything." David's diagnosis made allergy awareness Tsai's calling, he says; Blue Ginger provides diners with detailed ingredient lists of every dish.

I don't understand why a national newspaper is so far behind the times. The new October/November issue is already out. If you want to take a look at its content, visit that page on their website. Some of the articles are only available to subscribers, but others, like the Spooky Gluten-Free, Dairy-Free, Egg-Free Treats recipe are free to all.

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