Was It Something You Ate?: Food Intolerance: What Causes It and How to Avoid ItThis is the first book for general readers that offers clear guidance through the chemical minefields that can be present in food. While most people are sensitive to one or more chemicals in their diet, such as MSG, alcohol or caffeine, our bodies can usually tolerate modest amounts of these offending substances. If we know which chemicals give us a problem, we can usually avoid unpleasant bouts of nausea, headache, and diarrhea. This book helps identify the substances that can provoke a toxic response--ranging from benzoates to serotonin, sorbates, and tyramines--and explains why food intolerance occurs, what its symptoms are, and why some people are so badly hit while others are not bothered at all. Each chapter is illustrated with actual case studies of people who have been stricken by substances in their diet. Based on proven medical and scientific research, this essential book will help people to avoid troublesome chemicals and enjoy their food. |
Contents
Introduction | 1 |
intoxication and detoxification | 19 |
The gut the bad and the allergy | 33 |
The biogenic amines | 43 |
Salicylates | 60 |
Caffeine | 72 |
Sulfur dioxide and sulfites | 85 |
Natural toxins | 94 |
Additives and contaminants | 119 |
Food for a healthy lifestyle | 136 |
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Common terms and phrases
abdominal acetaldehyde aflatoxin alcohol allergic amino acids amount antioxidant aspirin attack bacteria beans biogenic amines blood body body's bowel brain caffeine calcium cancer carbohydrate cause cells cereals cheese chemical chocolate coffee cola common contain cooking damage detoxification diarrhoea diet dietary dopamine dose drink drugs eaten eating effects energy enzyme excess fats fermentation fibre fish flavour folate Food portion foods DRV free glutamate fruit gut wall headache heart disease high levels histamine homocysteine hormones intake intolerance juice kidneys liver meal meat metabolism milk molecules mushrooms nausea neurotransmitters nitrosamines non-nutrients nutrients nuts occur patients PCBs phenylethylamine poisoning potatoes produce protein reaction receptors release response risk salicylate sauce selenium serotonin skin sodium solanine soups stomach suffer sugar sulfite sulfur dioxide symptoms Table tartrazine tests tissue tomato toxic toxins tuna tyramine umami vegetables vitamin Vitamin E vomiting wine yeast
References to this book
The Poison Paradox: Chemicals As Friends and Foes: Chemicals as Friends and Foes John Timbrell No preview available - 2005 |