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Food Allergies and Food Intolerance

The Complete Guide to Their Identification and Treatment

Published by Healing Arts Press
Distributed by Simon & Schuster

About The Book

• A leading international authority on food allergy and intolerance provides invaluable advice for achieving dramatic and long-lasting improvements in your health.

• Explains how sensitivity to foods is responsible for many chronic and misdiagnosed ailments such as migraines, sinus problems, and persistent fatigue.

• Includes a step-by-step process for identifying food allergies and intolerances and reshaping your diet for better health.

Many people suffer from chronic, unexplained health problems--migraine headaches, poor digestion, recurring sinus symptoms, aching muscles and joints, persistent fatigue--whose causes remain elusive, even to doctors. When conventional tests fail to provide a clear-cut diagnosis, doctors often suggest that these symptoms are due to stress or anxiety, but now Jonathan Brostoff and Linda Gamlin demonstrate that quite often food allergies and food intolerance are the true culprits in these situations.

The 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. Along with a wealth of illustrations and charts, Food Allergies and Food Intolerance includes an invaluable step-by-step process for diagnosing food intolerance with a three-stage elimination diet and a system of gradual food reintroduction. A must for anyone who suspects a chronic condition may be linked to dietary sensitivity, Food Allergies and Food Intolerance supplies information that often results in dramatic and long-lasting improvement in people's health and in their lives.

About The Authors

Jonathan Brostoff is Honorary Consulting Physician and Professor of Allergy and Environmental Health at University College London Medical School. He is recognized as a leading international authority on food allergy and intolerance. He lives in London.

Linda Gamlin trained as a biochemist and worked in research for several years before turning to journalism. She specializes in writing about the immune system, allergies, and other health matters.

Product Details

  • Publisher: Healing Arts Press (April 1, 2000)
  • Length: 480 pages
  • ISBN13: 9780892818754

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Raves and Reviews

"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

"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

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