Books

My first book, Living with Food Intolerance, was published by Sheldon Press in July 2005.

Written from a wholly independent and balanced point of view, it clearly outlines the differences between food allergy and food intolerance, explains the digestive process, and describes what happens in the body when food causes problems – and the symptoms which may result.

It offers practical support, advice and solutions to help sufferers cope with and recover from their condition.

Key chapters are devoted to: the distinction between allergy and intolerance; symptoms, tests and diagnoses; wheat and gluten; eggs and dairy products; yeasts and sugars; chemicals and additives; food aversions; management and cure; and staying well. There is also a comprehensive resources and information section.

Living with Food Intolerance is available online from the Sheldon Press website or Amazon.

A German edition was published in September 2006.

My second book, Living with Food Allergy, a complementary title to my first, was released in August 2006.

It covers severe reactions to typical culprits such as nuts, fish, milk, soya and eggs, as well as Oral Allergy Syndrome – a relatively new form of food allergy, linked to hay fever, characterised by oral symptoms to a number of raw fruits, vegetables, herbs, spices, nuts and seeds, and now the most common food-allergic phenomenon in the UK.

Key sections of the book are devoted to: reaction management, medication, food safety, food labelling and cosmetic labelling, testing procedures, treatments, prevention, nutrition on a restricted diet and immune system health. There is also a sympathetic chapter on coping emotionally and psychologically with serious food allergy – an often neglected aspect of the condition – as well as a comprehensive list of useful resources, and related food families.

Again, it is available through Sheldon Press or Amazon.