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Headaches, Asthma, Fries and a Cola, by Rick Williams
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This book explores sulfite preservative and sulfur dioxide food intolerance with special emphasis on the avoidance of troublesome ingredients. It is written by someone who must cope with sulfite problems every day. It discusses concentrations of sulfur dioxide in foods and demonstrates how actual weights in micrograms may be calculated from food labels.
A special chapter on asthma highlights the scope of this worldwide disease. Sulfites are a known trigger mechanism for asthma. A steady increase in the sulfur dioxide content of modern foods is documented. The book suggests that the rise of asthma may be due to the rise in sulfur preservatives, especially in convenience foods.
This is the Standard Edition intended for smaller screen eReaders such as the original Kindle, Kindle Fire and smart phones. Please download the Wide Screen Edition for larger devices such as the Kindle Paperwhite, DX, Fire HD or full size tablets like the iPad.
- Sales Rank: #231776 in eBooks
- Published on: 2013-02-07
- Released on: 2013-02-07
- Format: Kindle eBook
Most helpful customer reviews
0 of 0 people found the following review helpful.
Great info! Well Written. It really helped me!
By Amazon Customer
I learned so much about sulfite sensitivity from reading this book. And, I suggested it to a friend who has bad reactions to wine and it really helped her understand the hidden sources of sulfite.
I found this book so helpful, I purchased his paper edition: " "Sulfites and Chronic Disease"" which contains a huge database of prepared foods with sulfite quantities.
I am delighted with my purchase!
Here's my review of the paper edition (though it's not available at amazon, just google it) :
Unlike other sources for sulfites which merely list a bunch of foods which contain sulfites, this book expresses it as PPM (parts per million) multiplied by the serving size so you can get a realistic sense of how much sulfites you are ingesting.
For example, a clove of garlic might be high in sulfites, but you don't eat 4 ounces of garlic. As they say, the poison is in the dose: it's all about quantity.
Here's how the book really helped me: I had cauliflower for dinner last night. I have a terrible headache today. I know that cauliflower is on the bad list. However, looking at the table of vegetables in the book, I can get an approximate idea of how much sulfites that contained.
Relative to french fries, wine and white grape juice, the cauliflower has little sulfites. I have the impression that I can eat large fries at McDonalds and not have a terrible reaction. If that's true, my headache should not have been caused by sulfites in the cauliflower.
In contrast, the other foods I had that day were very high in histamine (one of my two hypothesis).
If I didn't have numerical approximations for total sulfite yield, I wouldn't be able to focus my energies and trouble-shoot this effectively.
Even if it turns out I don't have a problem with sulfites, I enjoyed his writing style and approach to quantifying food intolerance.
Bottom line: two thumbs up!
Mike
1 of 1 people found the following review helpful.
Good book to start the journey of sulfite/sulfate allergies
By Kyle
Good book to start the journey of sulfite/sulfate allergies. He also has other information available that has saved my son's life. Thank you for all great work. It seems like no one else has this information but Mr. Williams.
0 of 0 people found the following review helpful.
Amazing info on Sulfite Sensitivity
By Suzanne Monaco
As a newly diagnosed sufferer of sulfites, I found this book informative and entertaining. The author went through great lengths and suffering for his research. Thank you!!! Highly Recommended
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