Harvard Medical School Food Allergy, Intolerance, and Sensitivity (Harvard Medical School Special Health Reports)

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9781935555704: Harvard Medical School Food Allergy, Intolerance, and Sensitivity (Harvard Medical School Special Health Reports)
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Good food means good health. That is the common wisdom. But sometimes even good, fresh food can make a person sick. When fresh strawberries trigger an allergic reaction; when a glass of milk induces stomach cramps; when daily bread induces weight loss and fatigue; then it s time to work with a health professional to determine whether an ordinary food may be causing your health problems. The most common type of food-related illness by far is caused by food contaminated with infectious microbes. A bowl of cherries can harbor bacteria. A turkey burger can do the same. That's why this Special Health Report, Food Allergy, Intolerance, and Sensitivity, provides information and advice about the wide range of food-related illnesses from allergy to food poisoning and how you can protect yourself and your family.

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About the Author:

This report was created by the editors of Harvard Health Publications in collaboration with Ciaran P. Kelly, M.D., Chief, Blumgart Firm; Director, Celiac Center, Beth Israel Deaconess Medical Center; Professor of Medicine, Harvard Medical School; and Lynda C. Schneider, M.D., Program Director, Allergy, Children's Hospital Boston; Associate Professor of Pediatrics, Harvard Medical School.

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