 Tish
Richardson
Tish, a PhD Pharmacologist, has worked in Sydney as a
nutritionist and food consultant for over 15 years.
Her interest in food allergy and intolerance was first sparked
when she was diagnosed with multiple food intolerances including a
sensitivity to gluten, eggs, and soy.
However, it was when the debilitating joint pain she had suffered
from childhood was subsequently found to be triggered by eating even
minute quantities of the ubiquitous clove, garlic, that she started
her work in the area.
'The challenges from a nutritional, logistical and social
viewpoint are significant for anyone managing a restricted diet',
Tish says, 'not least of all the desire to able to eat well, and not
feel deprived because you can't eat the usual goodies-or a social
outcast with friends at a loss, not knowing what to cook for you'.
With her love of cooking, she has travelled extensively to learn
about international cuisines and alternative foods to those
considered staples in the Western diet.
Tish has spent time over the past three years researching and
developing recipes for The Tolerant Cook,
with significant time spent looking at the problems with product
labelling, tracking down suitable brands of ingredients and
manufacturers who understand issues of cross-contamination and full
and accurate ingredient disclosure.
Learn more about Tish Richardson's book The Tolerant Cook-The Allergy and Food Intolerance Cookbook
Click here to link to
Tish's recipes and nutrition information |
