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Was It Something You Ate?: Food Intolerance: What Causes It and How to Avoid It, by John Emsley, Peter Fell
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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 M.S.G., 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.
- Sales Rank: #1944648 in Books
- Published on: 2002-04-25
- Original language: English
- Number of items: 1
- Dimensions: 5.90" h x .40" w x 9.00" l, .68 pounds
- Binding: Paperback
- 190 pages
From Kirkus Reviews
Science writer Emsley (Cambridge Univ.) and physician Fell (Director of the Oxford Allergy Center) define food allergy as the immune systems reaction to either a particular food (usually a form of protein such as eggs or peanuts) or an environmental agent that is out of proportion to the amount of the substance ingested. Intolerance, on the other hand, ``is caused by the body's inability to detoxify certain components in food''there is no immune system involvement, just a substance ingested that acts like a poison. Some intolerances are to a nutrient like lactose that an individual lacks the enzyme to process, some to non-nutrients such as sulfites or MSG (these latter occurring either as part of processing, or by contamination). Although the focus throughout is on presenting sound scientific information, Emsley and Fell organize their material in a way that makes it possible to sort out a possible food sensitivity: The common culprits are toxins, biogenic amines, salicylates, caffeine, sulfur dioxide and sulfites, and the big one, alcohol (``moderately poisonous, but such is the pleasure derived from drinking it'' that we ignore the facts and suffer the consequences). Lucid and informative to anyone trying to pin down a specific food intolerance. -- Copyright ©2000, Kirkus Associates, LP. All rights reserved.
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
About the Author
John Emsley is Science Writer in Residence at Cambridge University. Peter Fell, M.D., is Director of the Oxford Allergy Center.
Most helpful customer reviews
0 of 0 people found the following review helpful.
up-to-date and very useful in figuring out one's possible food intolerances
By Amazon Customer
Timely, up-to-date and very useful in figuring out one's possible food intolerances.
0 of 0 people found the following review helpful.
BEST INFO I'VE FOUND ON SALICYLATES SENSITIVITY
By J. Forster
I have a sensitivity to salicylates - aspirin and certain foods. After discovering this fact two to three weeks ago, I have done a lot of research to determine what I should eat and what I should avoid. This book contains the best info I have found to help me in this regard. There is an entire chapter on Salicylates and rather than just a list of foods considered Safe, Low, High, etc., this book has a 2-page Reference Table with salicylate content of foods per 100 g, typical portion, and salicylate intake in mg. There is also a Table listing Foods containing no salicylates.
13 of 13 people found the following review helpful.
Very informative
By Amazon Customer
This book presents a very informative introduction to foods that make people sick. The authors, a university chemistry professor and an allergist MD are quite knowledgeable. They present the mainstream scientific research on food intolerance in a way that is easy to comprehend for the general reader. Dr. Emsley's interest in chemistry is evident throughout the book as he explains the biochemistry of what happens to the food we put in our bodies as well as the chemistry behind food intolerance symptoms.
Emsley and Fell are very clear on what is a food allergy and what is not. They explain that a person is properly said to have an allergy to food only if his or her immune system is involved in a negative response, and that true food allergies are not very common. On the other hand, many other people, perhaps as many as 20%, are intolerant of certain foods. According to the authors, this intolerance is because they lack the ability to break down the food into usable chemical substances. Food intolerance can cause many of the same symptoms as food allergies, but it is also implicated in such problems as headaches or mood disorders; in rare occasions, food intolerance attacks can even be fatal.
With their definition of food intolerance as any situation where the body is overwhelmed by the chemicals in what has been consumed, the authors go beyond standard "problem foods" identified in other books on the topic (such as biogenic amines, salicylates, and sulfites). For example, they discuss how alcohol is broken down chemically in the body, and the chemistry behind drunkenness and hangovers. They also discuss the toxins involved in food poisoning, a very extreme type of intolerance reaction that everyone is susceptible to.
Overall, I found this book highly informative, much more so than books that lump all food problems into the allergy category. The book includes a brief guide to nutrition and food for a healthy lifestyle, but these sections seem almost an afterthought. The book doesn't include a special diet or treatment plan. Instead, its main strength is the scientific explanations of what happens in a food intolerance attack. I think it will go a long way towards helping me understand why I can nibble some foods, but not indulge freely. In general, it's great for patient information, but MDs and naturopaths may also find much of interest.
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