Description

Food intolerance is far more common than food allergy, with which it is often confused. Intolerance, which can stem from staples in the western diet such as wheat and dairy products, provokes various adverse reactions ranging from tummy upsets and rashes to tiredness and migraine. Unlike allergies, however, intolerance can often be managed by cutting down on foods or avoiding them for a while, rather than excluding them permanently.

This book covers

• what food intolerance is and isn't
• types, symptoms and causes of intolerance
• how to seek an accurate diagnosis
• the most common culprit foods
• living with and recovering from your intolerance.

'This is a long overdue book, written in language that everyone can understand, providing much needed guidance for people with food intolerance.'
Muriel Simmons, Allergy UK

'An excellent introduction to the world of food intolerance, especially the detailed analyses of the myriad of triggers.'
Michelle Berriedale-Johnson, Foods Matter Magazine

Contents

Acknowledgements
Introduction

• Allergies and intolerances: the differences
• Digestion, immunity and leaky gut
• Symptoms and signs
• Tests and diagnoses
• Dietitians, elimination diets and IgG
• Gluten, wheat and grains
• Milk, dairy and eggs
• Sugars and yeasts
• Meats, fish, vegetables and fruit
• Alcohol, caffeine and natural food chemicals
• Food additives
• Other adverse reactions to food
• Living with food intolerance
• Staying well Conclusion

Useful Addresses
Further Reading
Index

About the author

Alex Gazzola is an author, journalist and writing tutor who has written widely on health, nutrition and lifestyle issues. Living with Food Intolerance is his second book.