Dealing with Food Allergies

A Practical Guide to Detecting Culprit Foods and Eating a Healthy, Enjoyable Diet
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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.

More Information
Author Janice Vickerstaff Joneja Ph.D., R.D.N.
Published On Mar 31, 2003
Pages 484
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

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