Safe Eating

It's an alarming fact: our food is making us sick.

There are 81 million or more cases of food-borne illnesses every year, resulting in 9,000 deaths.
E.  coli 0157:H7 causes over 20,000 illnesses and kills up to 500 people annually.
Two to four million illnesses occur in the U.S.  each year from salmonella.

The list goes on.  But you do not have to be on it.

A physician who is also a food safety expert, and an award-winning journalist, now provide the facts you need to prevent and find treatment for food-borne infections caused by "bad bugs" that cannot be seen, smelled, or tasted.  This groundbreaking book tells you:

How to stop 85% of food poisoning risks immediately...with just two simple practices
Which foods and food preparation practices place you at a higher risk of illness
How to eat safely in restaurants, at parties, and while traveling
Why taking antibiotics and antacids puts you at greater risk
How to distinguish between food poisoning and the "stomach flu"
What to do if you're sick...and when to get medical attention fast

David W.K.  Acheson, M.D., is a former practicing physician with a specialty in gastroenterology, who has treated numerous patients with food-borne illnesses.  He is currently director of the food safety initiative at New England Medical Center and is a member of the immunology faculty at Tufts University School of Medicine in Boston, where he is researching the shiga toxin, the deadly substance emitted by E.  coli bacteria.  His research has been widely published in medical journals, and in 1996 he received a grant from the National Institutes of Health to study E.  coli-related illnesses.

Robin K. Levinson is an author and award-winning journalist specializing in health, science, and fitness.  Her other books include A Woman Doctor's Guide to Osteoporosis, A Woman Doctor's Guide to Infertility, If You Think You Have Depression, and If You Think You Have Seasonal Affective Disorder.  She lives in Hamilton, New Jersey.