Food Allergy: The Complete Guide to Understanding and Relieving Your Food Allergies »

WILLIAM E. WALSH, M.D., is a consulting allergist with over twenty years of experience in diagnosing and treating food allergies. A former fellow at the Mayo Clinic, a diplomate of the American Board of Allergy, Asthma, and Immunology, and a fellow of the American College of Allergy, Asthma, and Immunology, Dr. Walsh appears frequently as an allergy specialist on radio and television.

"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.

Library Journal

As food allergy incidence and public awareness continue to grow, popular works on the subject abound. Walsh, an allergy specialist, author of an allergy newsletter, and food allergy sufferer himself, focuses on allergic reactions to (often hidden) chemicals found in many common foods. While providing an overview of the physiology and types of food allergies, Walsh concentrates on what he terms "MALS" (monosodium glutamate, acidic foods, low-calorie sweeteners, and refined sugar), the most common allergens identified in his patients. He lists MALS foods, provides a sample elimination diet, and includes information on common fast-food restaurant choices. Walsh writes with humility, stressing the unique aspect of each case. Jonathan Brostoff and Linda Gamlin's Food Allergies and Food Intolerance (LJ 5/1/00) provides more detail on the physiology of allergic response and other contributing factors and includes more accompanying material. However, given a typical American diet and the prevalence of MALS in seemingly "safe" foods, allergy sufferers would do well to consider this perspective in their search for a remedy. For public libraries and consumer health collections.--Andy Wickens, King Cty. Lib. Syst., Seattle Copyright 2000 Cahners Business Information.

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.