Author(s): Jacqueline Krohn (Author), Frances Taylor (Author)
Publication Date: July 20, 2013
Language: English
Print length: 175 pages
ISBN-10: B00E2ZSTJ8
Book Description
People can be allergic both to whole foods as well as compounds they contain. Foods contain many natural chemicals that contribute to their allergenicity. Many types of chemicals, even vitamins and minerals, can trigger allergic reactions. Foods frequently contain more than one of these compounds. This explains why people can have an allergic reaction to a food they have never eaten. Any of the compounds discussed in this book may be playing a role in food allergy. The symptoms they may cause as well as the foods in which they occur are presented. These compounds are difficult for a person to identify as an allergenic substance without specific testing for the substance. Many times the food allergic person must be treated both for whole foods and these chemicals to give them complete relief.
Author(s): Jacqueline Krohn (Author), Frances Taylor (Author)
Publication Date: July 20, 2013
Language: English
Print length: 175 pages
ISBN-10: B00E2ZSTJ8
Book Description
People can be allergic both to whole foods as well as compounds they contain. Foods contain many natural chemicals that contribute to their allergenicity. Many types of chemicals, even vitamins and minerals, can trigger allergic reactions. Foods frequently contain more than one of these compounds. This explains why people can have an allergic reaction to a food they have never eaten. Any of the compounds discussed in this book may be playing a role in food allergy. The symptoms they may cause as well as the foods in which they occur are presented. These compounds are difficult for a person to identify as an allergenic substance without specific testing for the substance. Many times the food allergic person must be treated both for whole foods and these chemicals to give them complete relief.
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