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Food Intolerance.

Hardly a day passes without a product being blamed for something or by someone. From an ethical point of view we all want food to be safe but equally we have all come to expect the foods we need to be available virtually round the clock. To achieve such a state of affairs our modern food products have to be very carefully made with the aid of added materials or special packaging. However, there is another aspect to this whole business of food safety - how does the food affect each individual. Obviously it is more than possible that we could all act in a slightly different way. In extreme cases we call i an adverse reaction food intolerance and that is Prof Lessof's speciality. This intolerance can occur when a certain food is consumed or even when a food component is consumed. On top of this, it appears that in some cases people have allergies and in other cases the reason is psychological.

The author imparts his knowledge is such a way that readers do not have to be experts in his field because the book is intended to inform as wide a range of interested people as possible. His chapter titles are wide-ranging as per the following: Nutrition in the modern world; Food intolerance and attitudes to food; Food and alternative medicine; Physiology of digestion; Mechanisms of food intolerance; Clinical manifestations; Food additives; Cow's milk and some alternatives; Gluten sensitivity and coeliac disease; and The patient's dilemma.

In the pages of these chapters, he tackles such topics as Food problems of the affluent society, Food as a focus of anxieties, The eating disorders, Childhood hyperactivity - food-related or yet another attitude?; The total allergy syndrome; Diagnoses which can be missed; Role of bile; Biogenic amines; Immune responses provoked by food; Food intolerance in childhood; Occupational reactions to food; How did the use of additives develop?; and Do we need them?; Allergens of cow's milk; Hyposensitizing milk formulae; Coeliac disease and prolamin toxicity; Dietary errors; and The need for better information.

When you get down to reading about how joints can be affected by hypersensitivity reactions and he looks at the problems of migraine, you know this is a lot of information here.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Apr 1, 1993
Previous Article:Advances in Aseptic Processing Technologies.
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