Food Allergies

William E. Walsh

Description

"I wholeheartedly recommend Food Allergies."
--Christopher M. Foley, M.D.

"A powerful key to health. Dr. Walsh's principles have revolutionized my personal health."
--Margaret L. Williams, D.C.

"The information in this book demystifies food and chemical allergies and gives patients courage."
--Loren C. Stockton, D.C.

"This book will help many people with symptoms and discomforts they have had for a long time."
--Walid A. Mikhail, M.D.

Food allergies can be subtle, insidious, and dangerous. Every year millions of people suffer from migraine headaches, persistent coughs, sore throats, eczema, abdominal discomfort, tiredness, and irritability-and don't realize that their symptoms come from the food they eat. This book-the first comprehensive book on food allergies written by a noted allergist-helps us understand how different foods cause pain and discomfort and tells us how to identify the foods that have been afflicting us-so we can avoid them before the symptoms strike. In Food Allergies, Dr. William Walsh shares his extensive knowledge about the cause of food allergies, which foods and chemicals to avoid, and, ultimately, which foods will help you feel your very best. Filled with dozens of enlightening case studies and engaging writing, this unique guide offers a detailed, easy-to-follow diet tailored for adults and children who may be prone to allergies. It also includes clinically tested plans for cooking and advice on how to avoid troublesome foods at the store and when eating out.
An Introduction to Food Allergy.

MALS Food Chemical Allergy.

Integrating our Knowledge of MALS and Classic Food Allergies.

Syndromes of Food Allergy.

Foods That Are Common in Our Diet and Present Unusual Problems.

Preparing to Treat Your Food Allergy.

Appendix.

Bibliography.

Index.

Sujets

• Allergies
• Health
• Fitness

Informations

• Publié par: Turner Publishing Company
• Date de parution: 24 août 2007
• Nombre de lectures: 0
• EAN13: 9780470254431
• Langue: English

Extrait

Food Allergies
Food Allergies
The Complete Guide to Understanding and Relieving Your Food Allergies
William E. Walsh, M.D., F.A.C.A

John Wiley Sons, Inc.
New York Chichester Weinheim Brisbane Singapore Toronto
Big Mac, Chicken McNuggets, Egg McMuffin, Filet-O-Fish, McChicken, McDonald s, and Sausage McMuffin are registered trademarks of McDonald s Corporation. MacLean Deluxe is a trademark of McDonald s Corporation. Burger King is a registered trademark of Burger King Corporation. Cheerios is a registered trademark of General Mills, Inc. Chicken of the Sea Smoked Oysters is a registered trademark of Van Camp Seafood Company, Inc. Cream of Wheat, Cream of Rice, and Triscuits are registered trademarks of Nabisco Brands, Inc. Deli Tostada is a trademark of CFF Foods, Inc. Equal and NutraSweet are registered trademarks of The NutraSweet Company. Fantastic Foods Instant Black Beans is a registered trademark of Fantastic Foods, Inc. Fritos brand King Size Corn Chips is a registered trademark of Frito-Lay, Inc. Garden Spot Salad Bar is a trademark of Wendy s International. Hain All Natural Chicken Noodle Soup is a trademark of Hain Pure Food Co., Inc. Kavli All Natural Whole Grain Crispbread is a registered trademark of O. Kavli A/S, Bergen, Norway. Lipton Iced Tea Mix is a registered trademark of Thomas J. Lipton, Inc. Louis Rich is a registered trademark of Louis Rich Company. Malt-O-Meal is a registered trademark of Malt-O-Meal Co. Mr. Turkey is a trademark of Bil Mar Foods. Old Dutch Restaurante Style is a registered trademark of Old Dutch Foods, Inc. Port Clyde Sardines in Spring Water is a registered trademark of Connors Brunswick, Inc. Post Grape-Nuts Flakes is a registered trademark of General Foods Corporation. Red Chips is a trademark of Garden of Eatin , Inc. Rice Krispies is a registered trademark of Kellogg Company. Sun Chips is a registered trademark of Frito-Lay, Inc. Sunshine Krispy Original Saltine Crackers is a registered trademark of Sunshine Biscuit, Inc. Swanson is a registered trademark of Campbell Soup Company. Wendy s Old Fashioned Hamburgers is a registered trademark of Wendy s International. Wheat Chex is a registered trademark of Ralston Purina Company.
Copyright 2000 by William E. Walsh. All rights reserved
Published by John Wiley Sons, Inc.
Published simultaneously in Canada
Design and production by Navta Associates, Inc.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone]. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley Sons, Inc., 605 Third Avenue, New York, NY 10158-0012, [phone], fax [phone], email: [e-mail].
The information contained in this book is not intended to serve as a replacement for professional medical advice. Any use of the information in this book is at the reader s discretion. The author and the publisher specifically disclaim any and all liability arising directly or indirectly from the use or application of any information contained in this book. A health care professional should be consulted regarding your specific situation.
ISBN 0-471-38268-X
Printed in the United States of America
10 9 8 7 6
CONTENTS
Acknowledgments
Note About Case Histories
Preface

Chapter 1
An Introduction to Food Allergy

We Begin Our Journey to Better Health
Illnesses Caused by Food Allergy
Overview of Food Allergy and Complications in Diagnosing Food Allergy
How Allergy Starts
Age and Diet: Factors in Food Allergy
Two Food Allergies

Chapter 2
MALS Food Chemical Allergy

Citrus: How I Developed a Food Allergy Diet
Monosodium Glutamate (Alias MSG)
Low-Calorie Sweeteners
Glutamic and Aspartic Acids
Refined Sugar
Foods, Beverages, and Supplements
Putting Our Information to Use
Symptoms Caused by MSG
How to Avoid MSG
Guidelines to Discovering and Treating Food Allergy
The Adult and Child Allergy Elimination Diet
Living with the Diet
Reading Labels
Shopping for Groceries
Eating at Home
Snacks
Dining Out
Recipes for the Food Allergy Diet

Chapter 3
Integrating our Knowledge of MALS and Classic Food Allergies

Contrasting MALS and Classic Food Allergies
Why We Are Allergic to Foods

Chapter 4
Syndromes of Food Allergy

Classic and MALS Food Allergies: Mild Immediate Symptoms
Anaphylaxis: The Dangerous Food Reaction
Exercise-Induced Anaphylaxis
Special Types of Immediate Allergy to Foods
When Immediate Food Allergy Hides Deeply
Dealing with Your Immediate Food Allergy
Delayed Food Symptoms in Classic and MALS Food Allergy

Chapter 5
Foods That Are Common in Our Diet and Present Unusual Problems

Milk
Milk and Cheese Allergy
Identifying and Treating Your Milk Reaction
Wheat
Gluten Intolerance and Wheat Allergy
Discovering and Managing Your Wheat Allergy
Corn

Chapter 6
Preparing to Treat Your Food Allergy

My Patients Stories
Putting It All Together
Can Allergy Affect Your Mood and Emotions?
The Rotation Diet
Use Your Intuition and Knowledge and Just Do It

Appendix: Quick-Service Restaurants

Bibliography

Index
ACKNOWLEDGMENTS
This book and the diet it describes would not exist without the help of many contributors. I am honored to acknowledge their help and to thank those whose generous assistance was so essential.
Much of the dietary advice contained in this book is new and surprising and was originally discovered, not by me, but by patients observant enough to recognize the foods and beverages responsible for their illnesses. These novel aspects of the diet became permanent additions when other patients found they were important in controlling their symptoms. To those patients whose insights shaped the diet and to those patients who followed the diet and confirmed its value, I extend a heartfelt thank you. I would never have the chance to describe the diet without your counsel and guidance.
Just as the help of my patients was essential in developing this diet, so, too, was the assistance of the registered nurses who work with me. Each has specialized for many years in the care of the allergic patient. My nurses and I approach the treatment of our allergic patients as a team, from initial evaluation and diagnosis through follow-up care. I express my gratitude to the nurses who work with me now and those who helped in the past: Arleen, Betty, Caryl, Connie, Corinne, Elaine, Jan, Kristie, Nikki, Peggy, and Shirley.
To my patients pediatricians, family physicians, internists, physicians assistants, nurse practitioners, chiropractors, and other medical care professionals, my heartfelt thanks. These dedicated men and women comfort my patients when they are sad, care for them when they are ill, and bring the benefits of modern medicine to their bedsides. Without them my practice would not be possible.
I am also grateful for the fine work and cooperation of Felicia Busch. Her expertise in the food sciences considerably enhances the value of this book for the food-sensitive person, and this expertise is readily apparent on examination of her practical advice.
Many others have contributed to the diet and the book, including Barbara Field and Martha King, whose skills with writing helped make sense of many murky passages. To all of you, my deepest thanks.
NOTE ABOUT CASE HISTORIES
The case histories described in this book are representative of many conversations with patients who have similar illnesses and food allergies. They are included to help the reader understand food allergy and its treatment. Although the essence of each case history is preserved, the names, occupations, and certain facts have been changed to prevent recognition of the patients, to protect their privacy, and to better illustrate the ideas presented here .
PREFACE
When we go on a journey, we expect to complete it safely and at our destination. Yet that doesn t always happen. Think of the poor passengers on the Titanic , who paid their money to enjoy the maiden voyage of this luxurious ocean liner, content in the knowledge that the ship could not sink. Unfortunately, this bold claim made no impression on the iceberg that brought their voyage to disaster.
Fortunately, most of the time our journeys end safely and we reach our destination, usually with the help of a few key people. For instance, if you are traveling to Germany, you might first visit a travel agent, an expert in trip planning. To get to the airport, you call a cab; the driver is an expert in city transportation. You board a plane whose pilot is an expert in flying. You stay in a hotel staffed by experts in lodging. Your trip goes smoothly because competent experts handle each step.
A book is like a journey for your mind. You read it because you have a destination or a goal you want to reach; when you finish, you hope to have reached this goal. If the book is a detective story or a science fiction novel, you want excitement and entertainment; from a biography or a wildlife novel, you desire knowledge and adventure. From a medical book, you hope to gain the most precious knowledge of all, a way to improve your health.
That is the purpose of this book. I hope that when you complete your journey through its pages with me, you gain knowledge that helps you ease your pain and discomfort. And just as you have every right to question the qualifications of the people who help you on your make-believe trip to Germany, so you have every right to question my qualifications, since I am your travel gui