

I’ve suffered from food intolerance my whole life.
As a lactose-intolerant child, Easter was my least favourite time of year. I still remember the Easter Bunny visiting my kindergarten, leaving behind a cotton bud tail and a trail of chocolate eggs.
“Oh, Jo. Ah, he left you these marshmallows wrapped in tinfoil…” Thanks for planning ahead, Mum.

In my early twenties I developed severe fructose intolerance as well – so, while I am not a coeliac, I opt for gluten free foods because they are also low in fructans, which are present in bread, cake, pastries and essentially anything wheat-based and delicious.