After reintroduction, is it more important to eat things only two or three times per week, or would smaller quantities every day be the same? So what is more important, to avoid food intolerances recurring, the frequency or the quantity?

Which food types/ groups are you referring to? How are you defining ‘intolerance’, has that been medically diagnosed (doctor/ registered dietician)?

If you have a food intolerance with a genetic basis – such as to the milk sugar lactose – that will not disappear and reappear, but ‘dose’ or amount at one sitting does affect symptoms. This varies from person to person. Wherever possible/ practical avoid regular milk and other higher lactose dairy. Instead have the recommended servings (UK three per day) from lower lactose dairy: kefir, strained live yoghurt, traditionally aged cheeses. If all dairy is problematic you *may* have an allergy, so discuss this with your family doctor or dietician.

Foods such as refined/ processed grains, added sugar and artificial sweeteners Dr Mosley recommends “keeping to a minimum during and after the programme” (p.188) This fits with official healthy eating guidelines. For example the World Health Organisation says added sugar should be *maximum* 5% daily calories.

Similarly Dr Mosley advises to have alcohol only “in moderation and with food.” (p.194) Official healthy living guidelines give both daily and weekly maximums, and recommends regular alcohol-free days.

Having a wide variety of different wholefoods means over the day, the week, the month and the year. It covers eating some foods seasonally, and eating different combinations of foods (ie. different recipes). This is because nutrients work together: they increase or reduce each others absorption, and balance out each others function in the body.

Even with commonly eaten foods such as onions they can be varied day to day. Red onions, banana shallots and green/ spring onions are different, or you can substitute leeks. It is increasingly easier to source brown, orange and yellow tomatoes, and nutrients are more or less available when the tomato is cooked/ sunblush or fresh raw.

Hope my ramblings help a little!