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Food Allergies and Food Intolerance: The Complete Guide to Their Identification and Treatment Paperback – April 1, 2000
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From Library Journal
This third edition updates a work originally published in 1989 as The Complete Guide to Food Allergy and Intolerance. Brostoff, a recognized authority on food allergy and author of numerous research studies, and Gamlin, a biochemist and journalist, clarify the difference between allergy and intolerance, explaining the immunological processes underlying hypersensitivity. Drawing on recent research, they identify common allergens and common treatment options. The authors also present a very detailed elimination diet and reintroduction schedule, their recommended method of diagnosing food intolerances. The text is detailed and thorough in the topics covered but lacks a satisfactory examination of alternative and/or complementary practices (many of which are excellent resources for allergy sufferers). Recommended for public and consumer health collections.
-Andy Wickens, King Cty. Lib. Sys., Seattle
Copyright 2000 Reed Business Information, Inc.
"Detailed and thorough." (Library Journal, May 1, 2000)
"This book is a must for any clinical nutritionist or consumer interested in the subject of food allergies." (New Living, September 2000)
"They provide clear explanations of the causes of, and differences between, food allergy and food intolerance, and offer numerous case studies." (Kerri Hikida, Whole Life Times, November 2000)
"The authors give a very informative, detailed explanation of how food allergies occur, and the allergic process itself." (Rochelle Caviness, Large Print Reviews)
"If you have a chronic, undiagnosed health problem, this book may have an explanation for your complaints" (Rochelle Caviness, Large Print Reviews, July 2004)
"What makes this one of the best books of its kind that I have ever read (and I've read many books on food and health) is the wealth of information presented, the crystal clear writing, and the frank expression of the controversy surrounding how foods might cause disease." (Dennis Littrell, reviewer)
"It is nearly twenty years since the first edition of this book was published--and, like good wine, it has just grown in depth and complexity over the years. It really does remain the most complete guide to the subject. What is so impressive about Professor Brostoff and Linda Gamlin is how they combine an encyclopaedic knowledge of the subject with total accessibility." (Food Matter Magazine, Aug 2008)
"Explains comprehensively, elegantly, and simply how certain foods can cause problems for some people and how identifying and eliminating the culprit(s) can transform their lives . . . should be compulsory reading." (New Scientist)
IngredientsThe authors provide clear explanations of the causes of, as well as the differences between, food allergies and food intolerance and offer numerous case studies on problems all too familiar to many readers. More important, they provide much-needed solutions and treatments for these problems. This book also includes an invaluable step-by-step process for diagnosing food intolerance with a three-stage elimination diet and system of gradual food reintroduction.
Top customer reviews
I like the different stages of food elimination diets outlined in this book, but I did not agree with is most rigorous few foods elimination diet which included spinach, fish, chickpeas, pumpkin seeds, macadamia nuts, pistachio nuts, cashew nuts, brazil nuts and pine nuts. Really? Those foods can cause issues with people!!
So I think Dr. Joneja's few foods elimination diet is better in that it truly eliminates the top food allergens.
Otherwise, I found both books to be very helpful for me. (I think I'm dealing with food intolerance, not food allergies)
It is a classic.
My only problem is lack of update within the last ten years because the science keeps advancing.