The Complete Guide to Food Allergy and Intolerance
First published in 1989, this book has remained the widely acknowledged ‘gold standard’ in the field of food allergy and intolerance. This new 4th edition published in 2008 — the first new edition in 10 years — is completely rewritten and contains an abundance of new material based on recent research. It supplies valuable information that cannot be found on the Internet, or can only be found by reading dozens of scientific papers that are difficult for the lay person to make sense of.
This book gives a comprehensive, thorough, unbiased and sensible account of food intolerance that can guide you through all the controversies. It is written in language that anyone can understand, and is carefully designed to help readers follow the various different diagnostic diets. With this book you can work out if you really have food intolerance, and what foods you should be avoiding in order to alleviate your symptoms. At the same time, the book contains sufficient detail and analysis of the evidence to make it useful to doctors, dietitians, allergy nurses, alternative therapists and others who see patients with food sensitivities.