The doctors who wrote this book have spent the past 10 years researching food and chemical intolerances at the Human Nutrition Unit - University of Sydney and the Allergy Clinic - Royal Prince Alfred Hospital, with special emphasis on CFS patients. It is a much needed book, as there are many misconceptions about intolerances, and a book such as this provides an excellent and easy to understand introduction to the subject.

The book is beautifully presented in full colour and is excellent value at only $7.95. The beginning contains an easy to understand, concise section explaining the common foods and chemicals - both naturally occurring and artificial - that often cause problems in sensitive people. It also explains important concepts such as 'threshold' levels and how to insure a nutritionally balanced restricted diet. Also included are tables containing lists of foods and their levels of the troublesome chemicals, to help you choose foods to suit your types and levels of sensitivity.

The majority of the book is devoted to specially designed 'low allergy' recipes. Each recipe has symbols denoting whether eggs, milk or wheat are included. Other symbols indicate the presence of low levels of the two important natural chemicals that often cause problems - namely salicylates and amines. All the recipes are categorised as either 'Level 1' or 'Level 2'. Level 1 recipes are described as 'chemical free', and contain negligible levels of the most common troublesome chemicals. Level 2 recipes contain small amounts of these chemicals, and may be tolerated by the not-so-sensitive individuals.

The recipes are very imaginative and appetising. A lot of thought has gone into them and they should help to make even the most restrictive diet more palatable. It should be noted that strict diet modification should only be undertaken under the supervision of a qualified medical professional knowledgeable in this area.

The book has been written for the general public, but applies no less to the ME patient suffering from sensitivities. Because of the way it is set out, it caters for people with all degrees of sensitivity.

I would have liked to see some more detailed information explaining sensitivities, or at least further references for those who are interested in more information on the topic. Nonetheless, as far as I am aware, this book is the first of its kind that uses scientific research to substantiate the information presented, and provides an excellent introduction to food and chemical sensitivities and diet controls. It should help many people live more comfortable lives, and I strongly recommend it to anyone who suspects that food or chemical intolerances may be making them ill.

Reprinted from Emerge, September 1991.