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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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

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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

About the Author

John Emsley is Science Writer in Residence at Cambridge University. Peter Fell, MD, is Director of the Oxford Allergy Center.

Table of Contents

Introduction


1. Monosodium glutamate (MSG)


2. Alcohol


3. The gut, the bad and the allergy


4. Histamine and biogenic amines


5. Salicyalates


6. Caffeine


7. Sulfur dioxide (SO2) and sulfites


8. Natural non-nutrients: toxins


9. Unnatural non-nutrients: additives and contaminants


10. Unnatural non-nutrients: additives and contaminants


11. Food for a healthy heart


Further Reading, Glossary, Index


Product Details

ISBN:
9780198509660
Subtitle:
Food Intolerance: What Causes It and How to Avoid It
Author:
Fell, John
Author:
Emsley, John
Author:
null, Peter
Author:
null, John
Publisher:
Oxford University Press
Location:
Oxford
Subject:
Diets
Subject:
Medicine | Consumer Health
Subject:
Medicine | Gastroenterology
Edition Description:
Bibliography: p.172-173. - Includes index.
Series Volume:
106
Publication Date:
20020425
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
6 illus.
Pages:
190
Dimensions:
5.9 x 9 x 0.4 in 0.544 lb

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Was It Something You Ate?: Food Intolerance: What Causes It and How to Avoid It New Mass Market
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$47.00 In Stock
Product details 190 pages Oxford University Press - English 9780198509660 Reviews:
"Synopsis" by , 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.
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