The concept of Oh La La® Chocolate was conceived and researched in the recovery room of Grafton Specialists whilst recovering from a series of food challenges and months of desensitisation.
Coming to terms with food intolerances (to sulphite and salicylates) hasn’t been easy. This has impacted not only meal planning but my social life and work as well.
I have, with the help of Assoc. Prof Rohan and his Nurses been supported through treatment and am on the road to recovery. Although I’ll always have to be careful of what I eat, I’m delighted to say my energy levels are a lot higher now and the future looks brighter.