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

Paperback | July 1, 2001

byJohn Emsley, Peter Fell

not yet rated|write a review
From reviews of the hardback edition: '...explains the difference between food intolerance (which we can all suffer from) and food allergy (which is very rare). Throughout, there are case studies of people who have been badly affected by their diet, until the cause was identified. All theadvice given in this book has been medically or scientifically substantiated.' Greenock Telegraph '...an excellent and well-written guide ... beautifully argued and solidly evidence-based ... illustrated throughout with case reports that add the spice of human interest ... a worthy addition to thekitchen cookbook shelf.' Times Higher 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 ofsymptoms such as 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 ofour diet are likely to cause intolerance, 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 arelarge amounts, and for sensitive people even relatively small amounts can trigger the body to over-react. This is why the same meal can affect people in different ways. There are only a few common chemicals that can provoke an intolerance reaction: alcohol, benzoates, caffeine, dopamine, histamine,monosodium glutamate, 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 chemicalsthat 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 naturaltoxins, and unnatural food additives and food contaminants. It explains the key nutrients in our diet and highlights the foods richest in the essential one 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 section is 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 isthe book that 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, Was It Something You Ate? will take you though all aspects of food, especially identifying those non-nutrients that provoke a toxic response and make usill.

Pricing and Purchase Info

$29.97 online
$59.95 list price (save 50%)
Ships within 1-3 weeks
Ships free on orders over $25

From the Publisher

From reviews of the hardback edition: '...explains the difference between food intolerance (which we can all suffer from) and food allergy (which is very rare). Throughout, there are case studies of people who have been badly affected by their diet, until the cause was identified. All theadvice given in this book has been medically o...

Emsley: Science Writer in Residence, Chemistry Department, Cambridge University. Winner of Rhone-Poulenc Science Book Prize (1995) for The Consumer's Good Chemical Guide. Fell: General Practitioner, Oxfordshire; Director of Oxford Allergy Centre.

other books by John Emsley

The Elements of Murder: A History of Poison
The Elements of Murder: A History of Poison

Paperback|Sep 15 2006

$21.92 online$21.95list price
Natures Building Blocks: An A-Z Guide to the Elements
Natures Building Blocks: An A-Z Guide to the Elements

Paperback|Sep 14 2011

$23.89 online$24.95list price
Molecules of Murder: Criminal Molecules and Classic Cases
Molecules of Murder: Criminal Molecules and Classic Cas...

Kobo ebook|Dec 7 2015

$27.29 online$35.43list price(save 22%)
see all books by John Emsley
Format:PaperbackPublished:July 1, 2001Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198509669

ISBN - 13:9780198509660

Look for similar items by category:

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

Reviews

Extra Content

Table of Contents

Introduction1. Monosodium glutamate (MSG)2. Alcohol3. The gut, the bad and the allergy4. The biogenic amines5. Salicyalates6. Caffeine7. Sulfur dioxide (SO2) and sulfites8. Natural toxins9. Additives and contaminants10. Food for a healthy heartAppendicesFurther Reading, Glossary, Index

Editorial Reviews

`"Highly informative yet easy-to-read book about the nutrients and non-nutrients in our diet and our reactions to them. A very interesting book that can easily be kept as a reference text. Highly recommended."'M2 Best Books