TABLE OF CONTENTS Introduction: Digging Deeper Chapter One: Food Sensitivity Facts and Fiction
What are Food Allergies?
What are Food Intolerances?
Who Gets Food Sensitivities?
Food Sensitivities are Rising Worldwide
What Foods are People Most Sensitive To?
What are the Symptoms?
What is Atopy?
Diseases Related to Food Sensitivities
What is Anaphylaxis?
How do I Know if I Have a Food Sensitivity? Chapter Two: The Immune System and Food Sensitivities
The Immune Cells
The Inflammation Mediators
The Inflammatory Process
The Hypersensitivity Response
The Role of Probiotics in Immune Response Chapter Three: Specific Food Sensitivities
Wheat and Grains
Pollen-related Food Sensitivities
Lipid Transfer Protein Foods
How Much Does it Take?
Multiple Sensitivities: Primary vs. Secondary
Salicylate Food Sensitivity Chapter Four: What Causes Food Sensitivities?
How Important are Genetic Factors?
Increased Intestinal Permeability
On the Trail of Peanut Allergies
Lipid Transfer Proteins
Genetically Engineered Foods
The Role of Obesity
Anxiety, Stress and Depression
No Proven Vaccination Connection
Toxins and Immunosuppression Chapter Five: Probiotics and Food Sensitivities
Probiotics and Early Oral Tolerance
Our Anti-Microbial Society
Clinical Findings on Probiotics and Allergies
Lactose Intolerance and Probiotics
Probiotics and Intestinal Permeability
Probiotics, IBS and Crohn's
Probiotics and Other Digestive Problems
Probiotics and the Inflammatory Response
The Probiotic Conclusion Chapter Six: Natural Solutions for Food Sensitivities
Early Diet Strategies
Herbal Medicine for Food Sensitivities
Magnesium, Sulfur, and Other Minerals
Diet Strategies for Food Sensitivities
Whole Foods and Antioxidants
Fatty Acid Strategies
Raw vs. Pasteurized Milk
The A1 Milk Hypothesis
The Natural Rotary Diet
Probiotic Supplementation Strategies
Reversing Increased Intestinal Permeability
Keeping Track: The Food Diary
Conclusion: Putting it All Together References and Bibliography