Coping with food allergy / Claude A. Frazier ; foreword by Bernard A. Berman.
Material type:
TextPublisher: New York : Quadrangle/New York Times Book Co., c[1974]Description: xiii, 334 pages : illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0812962788 [hardbound]Subject(s): Food allergy| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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616.975 F86 1974 (Browse shelf) | Available | 3UCBL000003578 |
Includes bibliographical references and index.
Contents: One a bird's-eye view of allergy -- Two characteristics of food allergy -- Three the havoc and hazards of food allergy -- Four how to ferret out the villain -- Five allergenic foods -- Six milk-the almost perfect food? -- Seven which comes first, the chicken or the egg? -- Eight our daily bread -- Nine this is food? the case of food additives -- Ten the food allergic's special problems -- Eleven better safe than sorry, or, can allergy be prevented? -- Twelve menus to manipulate -- Thirteen recipes to keep the allergic together and allergyfree.
HRM
English
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