Food intolerances and allergies arebecoming increasingly

more common. As our natural foodsources become

genetically altered and the processedfoods use more

diverse preservatives and additives,the possibility of

anyone having a reaction to what iseaten is really quite

substantial. What one may think is justan upset stomach

or food poisoning, may, in fact, besomething quite

different. It may be an allergicreaction to something in

the food product that was recentlyconsumed. When

award-winning author, Emily-Jane HillsOrford was first

diagnosed with multiple food allergiesand intolerances, it

caused a major change in the way thatshe looked at food,

the way that she purchased food and theway that she

prepared food. This book is her journeyto eating well,

eating healthy and eating delicious(and, of course, eating

sweets and chocolate as well).