"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