Monthly Archives: May 2013

Nut and Egg Allergies

30 May 2013


A nut allergy is one of the most common with 1 in 100 people allergic to peanuts and 1 in 200 allergic to tree nuts, for example, walnuts, hazelnuts, almonds, cashews, pecans, brazils and pistachios. It is arguably the most severe allergy as a reaction can happen even when there is only a trace amount. Most first allergic reactions take place when a child is between 14 months and two years old and it is also unlikely that the child will grow out of it. A severe reaction can also result in difficulty breathing, fast heart rate and low blood pressure – also known as anaphylaxis. When this occurs it is important to stay in hospital as it is very common for a second reaction to occur between 1 and 8 hours after the first. (

Luckily, it is fairly easy to avoid nuts as the severity of the reaction means that labels stipulate when nuts have been used. However, it can narrow down food choices as companies often write that it may have been made in a factory which handles nuts to cover themselves. If you would like more information we have found this website to be very helpful:

Similarly to nut allergies, egg allergies can also result in anaphylaxis however by the time children are 5 years old they are likely to have outgrown it although some may still suffer from it. Research has shown that 50% of children with egg allergies can still eat cakes and biscuits containing eggs. However within this, those allergic to well cooked eggs suffered severe reactions.

Egg proteins can also be harmful and a full list can be found here: In the EU, food manufacturers are required to stipulate if egg is used in products, regardless of amount. However, this is not the case for all countries and so it is very important to check labels for added ingredients etc. It is also important to check frequently as recipes often change and so a once ‘safe’ food could become harmful.

Here at Dribble Delights, we understand allergies and intolerances and all of our recipes are made without dairy, lactose, wheat, gluten, soya, eggs and nuts. So to take the stress out of mealtimes please visit:

Gluten and Wheat Allergies

30 May 2013


Similarly to dairy and soya, there’s a great deal of crossover when it comes to gluten and wheat allergies. Wheat intolerance and coeliac disease differs quite a bit and this is often not made particularly clear. Coeliac disease is an intolerance to gliaden – a part of the gluten protein. This protein is found in the grain of wheat, barley and rye. This causes problems for the small intestine and it is also found to run in families.

Whilst cutting out gluten will remove the symptoms associated with coeliac disease, if you have a wheat intolerance, the remaining part of the wheat may still affect you or your child. This means you may need to remove rye, barley and oats as they are all part of the wheat family. This is stressful for parents as they must seek out free- from staples for everyday food such as flour, cereals and pasta. Even medication and postage stamps often contain wheat! This makes is incredibly difficult to avoid.

Wheat is also often disguised as other products and it may not be obvious on the label. These include rusk, couscous and various kinds of starch. For a comprehensive list please visit:

If you would like some recipes made without gluten and wheat (and many other allergy foods), please check out Dribble Delight’s E-book available here: It contains a whole host of delicious free from recipes, weaning tips, family meals and also kitchen staples such as oats and flour that Cheryl has cherry-picked over the years and found they work best for her three children who suffer from various food allergies and intolerances. 

Dairy and Soya Allergies and Intolerances

28 May 2013


Dairy allergies are incredibly difficult to deal with. It’s something Cheryl Ryder, CEO of Dribble Delights knows all about as her three children are dairy intolerant. One of the main issues is determining which aspect of the dairy is causing the reaction – protein or sugar? Or even both.

Lactose is one of the main sugars in cow’s milk and is added to many different foods to give flavour. This means parents need to be on their guard and checking labels on products such as cereals, bread and even cold cuts of meat. Casein, one of the proteins in cow’s milk is also found in salad dressings, processed meat and nutrition bars. This often means parents are concerned about introducing or preparing new meals for their little one, for fear of using an ingredient which could cause an upset tummy. For more on this please check out:

Similarly, soya is difficult to avoid as it is found in almost 60% of manufactured foods including baby food, bread and cakes. The bean belongs to the legume family alongside peas, beans, carob, liquorice and peanut. For a comprehensive list of the variants of soya and where they are used, please check out Allergy UK’s helpful web page:

Given the crossover between allergies/intolerances and the fact the components of dairy and soya are found in so many different products, Dribble Delights can put your mind at ease if you have children with single food allergies, multiple food allergies or even if you’d just like to make yummy and nutritious food for your little one (such as those delicious purees above!). Our E-book is available to purchase now – exclusively from Lulu – and caters for children who suffer from dairy, lactose, wheat, gluten, soya, egg or nut allergies or intolerances. We guarantee it will take the stress out of mealtimes!

In the News: Iodine

23 May 2013

Our fab nutritionist Kimberley has put together this brilliant blog about iodine and its properties as new research has just been published and is currently in the news. 

There has recently been a lot of interest in the news over iodine in its effects on childhood cognition. The research was recently published in the prestigious Lancet journal. I was lucky enough to have a lecture by Dr Bath from the University of Surrey in October last year telling us about her work in this field.

This research included thousands of UK mothers and children and examined the effects of having too little iodine in the diet and its effects on childhood cognition. It was found that pregnant mothers who had low levels of iodine had children with a lower IQ and reading ability up to the age of nine years.

Did you know that the UK is in the top ten of iodine deficient countries and iodine deficiency affects 2/3 of women. Iodine is essential to make thyroid hormones T3 and T4. These are important for growth development, metabolism, brain development and neurological function.

Iodine is often described as a ‘public health accident’. In the early 20th century there was a change in a dairy farming and a public health campaign was released to increase milk consumption (little be known that milk contains of iodine). Through this, goitre and cretinism was eradicated – both causes of iodine deficiency.

There is an increase in pregnancy from 150 μg/day to 250 μg/day in pregnancy. Mums to be, if you are expecting the chances are you do not need to take an iodine supplement, if you eat a healthy balanced diet you should be consuming enough. Good sources of iodine include iodised salt (which is not widely available in UK) milk, dairy, eggs, nuts, shellfish and fish. But what if allergies does not allow you to include these things!? Another great source of iodine is through seaweed! There are also small amounts of iodine in fruit, vegetables and bread.

It has been found that having adequate levels in childhood can improve scores in later life but pregnancy is seen to be the main area of interest. What is also surprising in this research was that only 10% of midwives knew about the importance of iodine in pregnancy. It was also found in a study by Dr Vanderpump et al that 70% of adolescent girls in the UK are iodine deficient. This is thought to be due to low fish consumption and low dairy and milk consumption in this age group due to fears of this being ‘fatty’. With the rise in teenage pregnancys this is an area of public health concern.

For more information on iodine please view Dr Bath and Professor Rayman’s fact sheet on iodine.

Come Visit Dribble Delights at the West End Festival, Glasgow – 09/06/2013

22 May 2013


Dribble Delights are delighted to announce their presence at this year’s West End Festival! We would like to invite all of you to our stall on Sunday the 9th of June 2013 where we will be promoting our ebook and future range of baby food and toddler snacks. Do come along for competitions, samples and a fresh outlook on delicious, nutritious food made without gluten, wheat, soya, dairy, lactose, egg or nuts!

The festival has been hugely popular in previous years. Set against the beautiful backdrop of Byres Road and the iconic Ashton Lane, what could be better than milling around the stalls of Glasgow’s front runners in art, culture and cuisine?! Hopefully the sunshine will be in attendance too.

We would also urge you to keep your eyes peeled on Reporting Scotland and BBC Scotland as Dribble Delights will be featuring soon! CEO Cheryl Ryder will be baking with her children and discussing her own personal experiences with food allergies and intolerances – the frustration, stress and how Dribble Delights can improve this for parents in similar situations. Stay tuned!

In the meantime you can find out more about the West End Festival here:

And you can also purchase our ebook – crammed full of nutritious recipes which tick all the vitamin and mineral boxes – here:

Our E-book – What do people think?

21 May 2013


Here at Dribble Delights we have created a delicious and nutritious recipe book to guide you through the weaning stage and beyond. It’s packed full of advice and tips from a top baby nutritionist and also highlights the quality ‘free from’ staples for your pantry – cherry-picked by Cheryl Ryder (who’s been there, done that and bought the bib (!)) 

Dribble Delights know all about food allergies and intolerances. And all of this combined with the worry of ensuring your child is getting the right nutrients makes for frustrated parents and stressful mealtimes. Therefore our ebook makes it easier for you if you fall into any of the following categories:

1) You want to ensure your baby/toddler is getting a balanced, delicious and exciting diet.

2) Your baby or toddler has a gluten, wheat, dairy, lactose, soya, egg or nut allergy or intolerance. 

3) You want to remove the stress from mealtimes where the FUN should be! 

So what are people saying about it?

“A much welcomed book for anyone bringing up young children with food allergy or intolerance. Fabulously easy to read with inspiring ideas and information. It’s always reassuring when the author can sympathise personally and point you in the right direction.” Emma Hutchinson,  

“Finally, a much needed resource for parents of children with food allergies. An informative and easy to follow recipe book with beautifully designed pages and great tips on nutrition. As a mum of a severely allergic child (dairy, eggs and nuts) I really struggled to find recipes, information and support. I will be shouting from the rooftops about this. A must for all parents embarking on weaning their little one. “ Anna Purdie, Anna has also written a more detailed blog here on her site:

“My 10 year old son has a severe egg allergy and food has always been tricky for us. Simple treats like birthday cakes and ice cream at kid’s parties are the obvious things he has missed out on over the years. If this book had been available in 2003 when I was weaning my life would have been so much easier! I will certainly be trying out some of the recipes as family meals.” Tracy Thomson, 

“Bringing up a child with food allergies or intolerances is hard work. You want your child to experience and enjoy a wide variety of wonderful foods but there is nothing more frustrating than finding a recipe that has an ingredient your child can’t eat. Often it’s just not possible to find a substitute. Weaning a baby can be a bewildering experience at the best of times but having a recipe book like this takes away so much of the stress around making suitable meals.” Elaine Whelan, 

If you’d like great, nutritious recipes, weaning tips and advice then please head on over to purchase our Allergy Friendly Baby Food E-book – exclusively at Lulu:




Nutritional Insights – Fussy Eating

17 May 2013

As part of out Nutritional Insights series, our lovely and genius nutritionist Kimberley has written about fussy eating and what it all means. Hopefully you’ll learn something new!

Fussy eating is normal. In fact it is an evolutionary protective response that children have due to a fear of being unsafe but after repeated exposures the child will learn that the food is safe as ‘mummy keeps feeding me this, it must be safe’. The key is to repeat, repeat, repeat! We can learn to like foods but this can take many exposures as shown in a study by Williams et al (2008) who found that the child may need 10-15 exposures before a food is accepted!

A good tip is after making a batch of puree, freeze some in little ice cubes and leave to thaw for a later times. This limits waste and preparation time – have a look at our cover page of our e-book!

Children have a natural preference for sweet foods and a natural dislike to bitter foods. This is another survival and evolutionary response as sweet foods are associated as being high in calories thus providing more energy whereas bitter and sour foods is related to toxins, poisons and acid (Ventura and Worobey, 2013).

A preference of salty foods increases with age. A recent study showed that babies who were exposed to salty foods early in life were more accepting of salty foods later in infancy and more likely to lick salt from foods at pre-school age (Stein et al, 2012). Also, too much salt can cause too much strain and danger to the kidneys as well as other health factors.

In general, fruit is sweet and vegetables are bitter. Therefore, it is beneficial to introduce more vegetables to the diet however, fruit is still extremely important (Mannela et al, 2005). Many commercial baby foods are very sweet tasting, even the savoury ones: for example chicken and vegetable. A lot of these products are apple based and rarely contain ‘bitter vegetables’ such as broccoli.

It is essential to introduce new flavours to encourage consumption in later life. It is a great idea to make your own foods and introduce the child to family foods as it is these foods the child will be eating soon.
Foods that the parents do not like have an effect on the foods the child doesn’t like (Scaglionie et al, 2008). This is learned behaviour and if there is a food that you really do not like try to not deprive your child of that food or let your body language make the child fear the food.
At 2-5 years is when food neopobia (the fear of new foods) is most prominent. 70% of our food preferences are reached by 3 years. Try and introduce many different flavours and textures before this stage. It is also important that the child is not too full or too hungry as this may deter the child from trying new foods.
Did you know that babies can actually taste foods when in the womb (Manella et al, 2001) and through breastmilk (Nicklaus, 2009)? Breastfed children and the children of mothers who have a greater variety of foods when pregnant and when breastfeeding are significantly less likely to fear new foods.
Rewards and prompts to eat can have negative consequences. By saying ‘you will not get cake until you eat your vegetables’ can make the child desire the cake more and can dislike the vegetables as there are seen as bad and hard work (Fisher and Birch, 1999). Healthy foods can also be fun and should be encouraged!

Nutritional Insights – Iron

8 May 2013



Here at Dribble Delights we know you want to give your little one the very best start in life but with all the contradicting information out there it can be difficult to know the true benefits of the vitamins and minerals you are feeding your baby.

With the expertise of our fabulous nutritionist Kimberley, we are bringing you a series of nutritional insights on the healthy vitamins and minerals which our ebook is based around. You can purchase it here:

Today we’re going to look at Iron: 

Iron is one of the most abundant metals on the earth so why is it that approximately 80% of the worlds population are iron deficient!? (Vigayaraghan et al. 2004) The National Nutrition Survey found that ⅙ Caucasian children and ½ of Asian children between 1 to 2 years are iron deficient in the UK (National Nutrition Survey, 1995).

Iron has many roles in the body such as; being a component for haemoglobin which enables the transport of oxygen in the blood, enzyme reactions (including antioxidant reactions), protects against infection and many more.

We can get dietary iron through haem and non-haem sources. Haem sources include meats and non-haem iron comes from plant sources such as fruit, vegetables and cereals. We absorb haem iron more effectively; 20-35% is absorbed as opposed to 1-10% of non-haem iron. However, there are ways to increase your non-haem iron absorption such as vitamin C, this can be achieved by having fruit with a meal or shortly after a meal. (Strain & Cashman, 2004).

At the weaning stage it is important to introduce iron rich food as levels tend do be low at the 6 month stage and there are increased needs to enable growth. Certain components such as tannins (found in tea and coffee) can inhibit iron absorption and should not be given to young children. Mums, you are also at a high risk of being iron deficient due to increased needs of iron at pregnancy and menstrual losses (SACN, 2010). If you are like me and need your coffee/tea fix try and wait 30 minutes after a meal and increase fruit consumption.

A recent Irish study by Bennett et al. (2012) found that one quarter of their participants did not give iron containing red meat to their infant before 1 year of age, 82% of participants wanted more information regarding weaning and after analysis of over 400 commercial baby foods, 15% were intrinsically high in fat, sugar and salt.

Dribble Delights aim to overcome these barriers, we are here to give reliable and safe advice and create products that you can trust.

Allergy Awareness Week – A Round Up!

2 May 2013


After another successful Allergy Awareness Week courtesy of Allergy UK, we would like to provide you with some highlights. We’re going to take a look at what influential industry figures have been saying and also what Dribble Delights have achieved.

Perhaps the most startling statistic which was retweeted on Twitter by Holly Willoughby is that 50% of children now suffer from at least one allergy. This is putting a huge strain on our health services and Allergy UK are working towards funding speciality allergy nurses to ensure each child is receives the highest standard of care. You can read about this here:

On Twitter it was great to see so many businesses donate to this cause or provide offers/giveaways for sufferers. Allergy Buddies donated 10% of their sales to Allergy UK. Check them out on Facebook here: Shane Nicholl also said on Twitter that he is running marathons this year to raise money for the Eczema Society. You can visit his site here: Even La Tasca were offering 3 for 2 on their gluten free tapas!

Here at Dribble Delights we launched our free from E-book – suitable for babies and toddlers with gluten, egg, wheat, soya, dairy or nut allergies. You can purchase it here:  or get 2 FREE RECIPES and a whole host of weaning tips when you go on and have a wee nosey. Also we received news that the BBC would like to feature us on Reporting Scotland and one of their radio stations. Exciting stuff! Stay tuned…