Food Allergies: The Complete Guide to Understanding and Relieving Your Food Allergies
Allergist Walsh sympathizes with food allergy patients, for he has food allergies, too. He explains how such allergies function and details how to identify and treat specific problems. Labeling on foods doesn't help all that much, he says, because monosodium glutamate, for instance, hides under several names and processes. Besides MSG, other major culprits are acidic foods, low-calorie sweeteners, and refined sugar. One should always suspect a food allergy as lying at the root of an allergylike problem, he counsels, and food allergies are too often discounted. Age doesn't protect from allergies, and one can become allergic to a food that never before posed any problem. Those who feel they might be allergic shouldn't immediately repair to an allergist, though. Instead, they should go to their primary-care persons, who will presumably look at the whole situation. If it then seems an allergy is possible, find a good allergist by using Walsh's advice. Other features of the helpful book include detailed diets, other practical approaches, and much psychological^Bsupport.William BeattyCopyright © American Library Association. All rights reserved