Synopses & Reviews
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.
Review
"Elmsley and Fell organize their material in a way that makes it possible to sort out a possible food sensitivity." "Lucid and informative to anyone trying to pin down a specific food intolerance."--Kirkus Reviews
"If you want to know more about food intolerance, authors John Emsley and Dr. Peter Fell have collaborated to assemble an in depth and easy to read book regarding common dietary problems, It's called 'Was it Something You Ate?' The book explains why food intolerance occurs, what the symptoms are, and which foods naturally contain these chemicals."--CBS.com
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