Shares diabetes-friendly recipes designed to be prepared for one or two people, including options ranging from soups and starters to main dishes to desserts.
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Michelle Berriedale-Johnson has been involved with food sensitivity for nearly 30 years, ever since her baby son and his father were both diagnosed with milk intolerance. Since then she has manufactured 'freefrom' food, run a magazine about food sensitivity for both health professionals and patients, and written a number of books on food allergy and intolerance.
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