Was It Something You Ate?: Food Intolerance: What Causes It and How to Avoid It

Front Cover
Oxford University Press, 2001 - Health & Fitness - 184 pages
This 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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