Is food making you sick?

How to recognize and manage food allergies, intolerances, and sensitivities, and be safe with food.

Savoring a meal or snack can be a pleasurable part of the day—until it isn't. Contaminated food, a food allergy, or an intolerance or sensitivity to certain foods can make you sick, worried, or even dread eating.

If you’ve ever had questions about living with a food allergy, recognizing a food sensitivity or intolerance, or are worried about food safety, Harvard Medical School doctors provide answers and guidance in Food Allergy, Intolerance, and Sensitivity.

In this Special Health Report, you’ll learn about celiac disease and gluten sensitivities, lactose intolerance, and more. The report also covers conditions that can be aggravated by foods, such as migraine and heartburn (acid reflux).

Although there aren't yet cures for food allergies, intolerances, or sensitivities, there are ways to live with them. This valuable report can show you how to identify these problems and manage them.

Food Allergy, Intolerance, and Sensitivity will also brief you on food contamination, the leading cause of food-related illness. It busts myths like "Contaminated food always smells funny." A special section, "Ten Steps to Safer Eating," offers simple strategies for food safety when shopping for food, preparing it, and dining out.

Order your copy of Food Allergy, Intolerance, and Sensitivity now!

Inside Food Allergy, Intolerance, and Sensitivity, you'll discover:

  • Dos and don’ts of gluten-free eating
  • Symptoms of common food allergies
  • Unproven tests for food allergies
  • Common myths about food contamination
  • Why adult-onset food allergies occur
  • Ways food interact with drugs
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