Was it something you ate?: food intolerance, what causes it and how to avoid it

Book Cover
Publisher:
Oxford University Press,
Pub. Date:
1999.
Language:
English
Description
Very few people are allergic to food, but most of us suffer adverse effects when we eat certain things. The reason is that our body is intolerant of particular chemicals, and it reacts to them as if we were being poisoned. We then experience a variety of symptoms such a stomach ache,headache, sweating, skin rashes, diarrhoea, palpitations, and vomiting. When several of these affect us at one time they are likely to indicate that we are suffering from food intolerance and this is what the book is all about. If we can identify which components of our diet are likely to causeintolerance, then we can make sure we don't take in too much at one meal and so provoke the body to react. Human metabolism has developed to cope with small amounts of all kinds of non-nutrients in our food, even some that are highly toxic. What it cannot cope with are large amounts, and forsensitive people even relatively small amounts can trigger the body to over-react. This is why the same meal can affect people in very different ways. There are only a few common chemicals that can provoke an intolerance reaction: alcohol, benzoates, caffeine, dopamine, histamine, monosodiumglutamate, nitrate/nitrite, phenylethylamine, salicylates, serotonin, solanine, sorbates, tryptamine/octopamine, and tyramine. The book examines the principal causes of food intolerance, explaining how this differs from food allergy, which few suffer from, and identifies the chemicals that cause it- many of which are natural - and the foods that contain them. It also reveals why food intolerance occurs, what its symptoms are, and why some people are so badly affected by a particular non- nutrient, while others suffer no upset at all. The book also contains chapters on natural toxins, andunnatural food additives and food contaminants. It explains the key nutrients in our diet and highlights the foods richest in the essential ones that we may be lacking. Most of the chapters are devoted to a few key non-nutrients that account for the majority of cases of intolerance. Each sectionis illustrated with actual case notes from people who have been badly affected by their diet. The book ends on an upbeat note with a final chapter giving dietary advice for maintaining a healthy heart. If you've ever wondered why something you eat does not agree with you, then this is the bookthat will help you discover what this is likely to be, and why your system reacts so badly to it. Written in an easy-to-understand style, Food Intolerance will take you through all aspects of food, especially identifying those non-nutrients that provoke a toxic response and make us ill.
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ISBN:
9780198504436
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Grouping Information

Grouped Work ID281b4230-cd67-d410-0f80-bdf5daf21bb2
Grouping Titlewas it something you ate food intolerance what causes it and how to avoid it
Grouping Authoremsley john
Grouping Categorybook
Last Grouping Update2019-12-17 01:50:01AM
Last Indexed2020-01-16 02:05:16AM

Solr Details

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auth_author2Fell, Peter.
authorEmsley, John.
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publishDate1999
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Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11884563BookBooksEnglishOxford University Press, 1999.184 pages ; 25 cm.
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11884563.i19921603On ShelfOn Shelffalsetruetruefalsefalsetrue64, 65, 61, 62, 63
subject_facetFood -- Toxicology
Food allergy -- Diet therapy -- Popular works
Food allergy -- Popular works
Nutritionally induced diseases
Popular works
title_displayWas it something you ate? : food intolerance, what causes it and how to avoid it
title_fullWas it something you ate? : food intolerance, what causes it and how to avoid it / John Emsley and Peter Fell
title_shortWas it something you ate?
title_subfood intolerance, what causes it and how to avoid it
topic_facetDiet therapy
Food
Food allergy
Nutritionally induced diseases
Toxicology