Dealing with Food Allergies

List Price: $22.95
Online Price: $18.36
You Save: $4.59 (20%)
2003, paper
ISBN 978-0-923521-64-6

Janice Vickerstaff Joneja, Ph.D., R.D.N.

A person with food allergies is always at risk for sudden attack from the most unlikely source–the ordinary food that we all eat. Dealing with Food Allergies presents the information needed to detect food sensitivities and the ways to take action to protect yourself. Difficult to understand and diagnose, a food allergy can strike at any time if you are susceptible. Without warning food can turn from being pleasurable and sustaining to becoming an unforgiving enemy. Dealing with Food Allergies approaches the subject with the latest in medical and scientific information to help those afflicted understand the physical process and treatment options of this hidden danger.

Designed to uncover food sensitivities, this book can help with the process of finding nutritionally adequate diets for people with food allergies. For those who must be alert to the serious threat to their health and their lives that some foods present, it provides the basis for careful evaluation of even the simplest foods. Reactions can vary widely from simple allergic reaction, like a rash, to the deadly consequences of serious anaphylactic shock. Dealing with Food Allergies thoroughly describes the effects on the three major organ systems that are the target–the lungs and respiratory tract; the digestive tract; and the skin and mucous membranes and how the reaction must be analyzed and treated.

Table of Contents

• Chapter 1
  What is Food Sensitivity?
• Chapter 2
  Signs and Symptoms of Food Sensitivity
• Chapter 3
  Food Allergy
• Chapter 4
  Food Intolerance
• Chapter 5
  Diagnosis of Food Sensitivities
• Chapter 6
  The Allergenic Potential of Foods
• Chapter 7
  Cross-Reactivity of Allergens
• Chapter 8
  Milk Allergy and Lactose Intolerance
• Chapter 9
  Egg Allergy
• Chapter 10
  Wheat and Grain Allergy
• Chapter 11
  Soy Allergy
• Chapter 12
  Peanut Allergy
• Chapter 13
  Nut and Seed Allergy
• Chapter 14
  Fish and Shellfish Allergy
• Chapter 15
  The "Top Ten" Allergens
• Chapter 16
  Yeast and Mold Allergy
• Chapter 17
  Nickel Allergy
• Chapter 18
  Disaccharide Intolerance
• Chapter 19
  Biogenic Amines Intolerance: Histamine and Tyramine Sensitivity
• Chapter 20
  Salicylate Intolerance
• Chapter 21
  Tarrazine Intolerance and Other Artificial Color Intolerance
• Chapter 22
  Benzoate Intolerance
• Chapter 23
  Sulfite Allergy and Intolerance
• Chapter 24
  BHA and BHT Intolerance
• Chapter 25
  Nitrite and Nitrate Sensitivity
• Chapter 26
  Monosodium Glutamate (MSG) Intolerance
• Chapter 27
  Elimination Diets: Elimination Phase
• Chapter 28
  Reintroduction of Foods: Challenge Phase
• Chapter 29
  The Final Diet
• Appendix 1:
  Few Foods Elimination Diet: Recipes and Meal Plans
• Appendix 2:
  Sequential Incremental Dose Challenge
• Glossary

Author

Janice Joneja, Ph.D., R.D.N., is a widely known Canadian authority on food allergies and their treatment. Her audio course, Mechanisms and Management of Food Allergies and Intolerances is accredited with the American Dietetic Association for continuing education.