Prof books a place on the shelves (From Penarth Times)

Prof books a place on the shelves

A PENARTH professor has published a new book warning of hidden lactose in all kinds of food and highlighting unsavoury practices within the food industry.

The book titled Tony's Lactose Free Cookbook is written by Professor Anthony Campbell an expert in biochemistry at the Wales College of Medicine, Cardiff University.

Co-author is Anthony's wife Dr Stephanie B Matthews a consultant in medical biochemistry in the National Health Service.

Anthony said: "Lactose is used as a browning agent in bread and cake mixes, and can be added to processed meats such as sausages and burgers. Reduced fat foods, such as certain mayonnaises and biscuits, can have added lactose. It is even injected into some chicken meat.

"Unfortunately for those with lactose intolerance it is a poison. A shopping expedition is a perilous quest; where every purchase in the supermarket is potentially hazardous."

Lactose Intolerance is the body's inability to breakdown lactose into glucose.

A staggering 4,000 million people globally cannot digest lactose properly.

Symptoms range from migraines, irritable bowel, chronic fatigue and eczema.

Anthony said: "Food companies do not label their food correctly and lactose is not shown on the majority of packaging."

Tony's Lactose Free Cookbook attempts to redress the balance.

It features Tony's own lactose free recipes.

Writing the book has been a voyage of discovery for both Tony and Stephanie.