Was It Something You Ate by John Emsley, Peter Fell, 0198504438, Lowest Book Price Finder

Customer Reviews:

Informative and concise

clearly laid out in chapters with case studies explaining individual situation; there is also a few reference tables in the appendixes which you can always look back on; easy to remember certain facts as the english is understandable to the layperson

Good guide to healthy and not-so-healthy things we eat

This book is not just a book on allergies, as it also deals with intolerances and the substances that cause them. Written in a slightly more in-depth but still understandable style. I will keep this book at hand for look-ups relating to vitamins, minerals and food items that cause problems!

Food intolerant ? You need this book.

At last - information on how, naturally occurring, food chemicals can make you ill. The food chemicals covered include amines, salicylates, caffeine, sulfur, MSG and lectins. If you are convinced that food is in some way making you ill but allergy tests and traditional elimination diets have shown up nothing then this is the book for you.

You'll discover how even the 'healthiest' of foods such as fruit and vegetables can be toxic to some people. You'll also find out about natural toxins including, among many others, mad honey disease, mushroom and mold toxins. There are also sections on food additives and advice on vitamins. And chapters on alcohol and on the important role the gut has to play.

I myself am salicylate sensitive and there is so little information generally available that I wholly applaud John Emsley and Peter Fell for making this information available.

The only down side is that, although they present details of food chemicals and very useful case histories to illustrate the type of health problems that can be caused by these, they don't give much guidance on how to test for a sensitivity to these chemicals. But still, an excellent starting place.

The book is clearly written and easy to read. An absolute must for anyone concerned about food chemicals.

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