Food Allergies

Fülszöveg

Introduction Allergies are nothing new and have probably been around for as long as the humán race. Reactions can be triggered by almost anything, from dust, mould and pet hair to bacteria, chemicals, and of course, food. The food we eat, along with an increasingly polluted environment, is increasingly responsible for causing allergic reactions - and the number of sufferers is growing: conservative estimates put it at 30 percent of the population. Allergies change with eating habits. For example, now that soya is used widely in food processing - in the form of soya milk, soya protein, texturised soya, soya flour, etc. - many more people are becoming sensitive to it. Eating needs to be taken seriously ifyou want to keep your health. It's no good relying on take-aways and convenience foods, or monotonous, repetitive diets, and then complaining about allergies and digestive problems. A healthy diet needs to be honed from fresh, natural foods that have had little or nothing taken away.... Tovább

Fülszöveg

Introduction Allergies are nothing new and have probably been around for as long as the humán race. Reactions can be triggered by almost anything, from dust, mould and pet hair to bacteria, chemicals, and of course, food. The food we eat, along with an increasingly polluted environment, is increasingly responsible for causing allergic reactions - and the number of sufferers is growing: conservative estimates put it at 30 percent of the population. Allergies change with eating habits. For example, now that soya is used widely in food processing - in the form of soya milk, soya protein, texturised soya, soya flour, etc. - many more people are becoming sensitive to it. Eating needs to be taken seriously ifyou want to keep your health. It's no good relying on take-aways and convenience foods, or monotonous, repetitive diets, and then complaining about allergies and digestive problems. A healthy diet needs to be honed from fresh, natural foods that have had little or nothing taken away. Detecting and diagnosing a common food allergy may be difficult. In this Quick Guide you will find all you need to know about the different techniques available, as well as details on how to carry out your own exclusion diet safely. If you, or any member of your family, suffer from food allergy problems, I sincerely hope this Quick Guide will be an aid to a healthier future. Liz Earle Vissza