Most people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002. Between two and ten percent of children are affected by food allergies worldwide and adverse food reactions increased hospital admissions by five hundred percent in the United Kingdom during the past two decades. Asthma cases, a reliable indicator of food allergy susceptibility, increased one hundred percent during the last thirty years. While most people assume they have a food allergy, only a very small percentage of cases are a true food allergy. For reasons still unknown, the human immune system reacts abnormally to certain foods. However, medical disorders, increased globalization of the food supply, and an upsurge of processed and convenience foods that contain food additives may also cause adverse food reactions as well. Accurate diagnosis can be extremely tricky and many sufferers never learn what causes their symptoms.

Why are adverse food reactions on the rise? How can an accurate diagnosis be made? Is it even possible to enjoy foods and stay safe and healthy? These are just some of the questions this book will answer while helping the reader to learn all they can about why adverse food reactions happen, distinguish between a true food allergy and a food hypersensitivity, and outline strategies to successfully manage and live with them.

Food Allergy in Atopic Drugs; O.L. Frick. Mechanisms of Allergic Bronchoconstriction in the Rat; J.G. Martin. The Role of Nebulized IFN-gamma in the Modulation of Allergic Responses; G. Lack, E.W. Gelfand. Murine Animal Models to Study the Central Role of T Cells in Immediate-Type Hypersensitivity Responses; U. Herz, et al. Glutathione S-Transferase Induses Murine Dermatitis that Resembles Human Allergic Dermatitis; C-H. Hsu, et al. Effects of rIL-12 Administration on an Antigen Specific Immune Response; J.D. Rempel-Chin, et al. Mapping the Genes for IgE Production and Allergy; D.G. Marsh. Genetic Factors in Asthma; W. Cookson. Regulation of Interleukin-12 Signalling During T Helper Phenotype Development; N.G. Jacobsen, et al. Responsiveness to the Major Pollen Allergen of Parietaria Officinalis is Associated with Defined HLA-DRB1 Alleles in Italian and Spanish Allergic Patients; A. Ruffilli, et al. HLA-DR3 is Associated with the IgE Imune Responsiveness to a Recombinant Allergen from Blomia tropicalis (BT); L. Carabello, et al. Structural and Antigenic Studies of Cockroach Allergens and Their Relevance to Asthma; M.D. Chapman, et al. 55 Additional Articles. Index.

This book will address the growing roles of epigenetics in disease pathogenesis, and review the contribution of epigenetic modifications to disease onset and progression. The roles that epigenetics plays in facilitating effects of the environment on allergy and immunologic diseases will be reviewed. The book is divided into three parts - the first is an introduction to epigenetics and the methods that have been developed to study epigenetics, the second addresses epigenetics in allergic diseases and the third part will cover epigenetics in autoimmune diseases. With the rapid expansion of knowledge of how genes are regulated and how this regulation affects disease phenotypes, this book will be attractive to experienced researchers as well as those just launching an epigenetics research program. It will also be of interest to allergist, immunologists, rheumatologists and dermatologist who are engaged in clinical practice as a resource for understanding the basis for personalized and precision medicine. For example, the role that epigenetics plays in the pathogenesis in various allergic and autoimmune disorders and how this determines disease phenotypes will be covered extensively in this book. This book will thus help fill the gap in available resources on epigenetics in allergy and autoimmune diseases.

Food Allergy and Gluten-Free Weight Loss gives definitive answers to the question, "Why is it so hard to lose weight?" It is because we have missed or ignored the most important pieces in the puzzle of how our bodies determine whether to store or burn fat. Those puzzle pieces are hormones such as insulin, cortisol, leptin, and others. Individuals with food allergies or gluten intolerance face additional weight-loss challenges such as inflammation due to allergies or a diet too high in rice. This book explains how to put your body chemistry and hormones to work for you rather than against you, reduce inflammation which inhibits the action of your master weight control hormone, leptin, and flip your fat switch from "store" to "burn." It includes a flexible healthy eating plan that eliminates hunger, promotes the burning of fat, and reduces inflammation and tells how to customize the plan so it fits you, your allergies or intolerances, and your need for pleasure in what you eat. Information about cooking for special diets, 175 recipes, a list of sources for special foods, and extensive appendix and reference sections are also included.

Allergy is developing into one of the most prevalent diseases affecting individuals in the very early days of life. While the cause of this epidemic is still unclear, it appears that the westernized life style is playing an important role, which includes nutrition, possibly air pollution as well as hygienic conditions. While epidemiologic studies were able to narrow down these factors, basic research discovered novel mechanisms that control the organisms tolerance against allergens. Particularly interesting is the role of microorganisms that colonize or infect a host and thereby cause damage and immunological activation followed by sensitization or exacerbation of already existing sensitizations. However at the same time microbial activation of the immune system can help to generate a protective immunity that prevents allergen sensitization. The current book is collecting these evidences and connects epidemiologic and clinical mechanistic knowledge. Only the synthesis of this knowledge will help to find solutions to the ongoing allergy epidemic in terms of public health activities, prevention and therapy.

Over the last half century, a dramatic increase in allergic diseases has been observed throughout industrialized nations, which has resulted in significant worldwide socio-economic challenges. In Mouse Models of Allergic Disease: Methods and Protocols, a wide range of expert contributors provide detailed protocols for the design and execution of experiments to thoroughly analyze critical elements associated with a diverse range of allergic diseases, all through the lens of mouse models that accurately recapitulate clinically relevant aspects of the respective human disease. The volume opens with a section featuring techniques essential for effective ex vivo cell isolation and evaluation of specific cell types relevant to a diverse range of allergic diseases, and the book then moves on to cover in vivo protocols to evaluate prevalent mouse models of human allergic diseases, including mouse models of systemic anaphylaxis, contact hypersensitivity, allergic rhinitis, and asthma, as well as a collection of chapters on in vivo and ex vivo protocols used to assess indirect mediators of allergic diseases, such as the nervous system, non-hematopoietic cells, and the composition of the gut microbiome. Written in the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Timely and authoritative, Mouse Models of Allergic Disease: Methods and Protocols serves as an essential collection of protocols that allow both novice and expert researchers the ability to accurately develop, evaluate, and characterize the mechanisms associated with these disorders.

The International Congress on Antiphospholipid Antibodies is held every three years to discuss the recent advances and future directions in Antiphospholipid Syndrome (APS). This volume collects the scientific highlights and new findings about APS that were generated from the most recent 13th Congress, held in Galveston, Texas in 2010. Chapters were written by an internationally-distinguished group of scientists from the point-of-view of multiple specialty areas. Each chapter was written in a uniform and systematic basis to present the latest evidence-based research, including the basic science of APS, task force reports from the Congress on controversial aspects of APS, and future directions of APS research. This book will appeal to all clinicians involved in the treatment and management of APS patients, to residents in a variety of medical subspecialties, and to research scientists interested in a better understanding of this complex and evolving disease.

This is the first book to summarize all aspects of allergenic pollen: production, atmospheric distribution, and health impacts, as well as the means of monitoring and forecasting these phenomena. Based on a four-year effort by a large group of leading European scientists, this book highlights the new developments in research on allergenic pollen, including the modelling prospects and effects of climate change. The multidisciplinary team of authors offers insights into the latest technology of detection of pollen and its allergenic properties, forecasting methods, and the influence of allergenic pollen on the population. The comprehensive coverage in this book makes it an indispensible volume for anyone dealing with allergenic pollen worldwide. Readers involved in environmental health, aerobiology, medicine, and plant science will find this book of interest.

"Cooking Gluten-free is as easy as 1-2-3...4" "INGREDIENTS"
Imagine mouthwatering Buckwheat Pancakes, Sun-Dried Pesto Pasta, Pork with Parmesan Polenta, and a decadent serving of Orange Ricotta Pudding. All can be prepared using four or fewer ingredients--gluten-free
Kim McCosker and Rachael Bermingham, the internationally bestselling authors who brought you "4 Ingredients," have once again created more than 400 quick, easy, and delicious recipes that require only four ingredients. This time, however, they all meet the specific requirements for a gluten-free diet. Included are fantastic dishes for breakfast, lunch, dinner, and entertaining, as well as gluten-free lunch box meals and recipes for babies and toddlers.
With "4 Ingredients Gluten-Free," home chefs will learn how to:
- Make weeknight family dinners simple, special, and healthy for anyone in the family who is gluten intolerant.
- Provide delicious, home-cooked meals and spend less money.
- Cook with fewer utensils--1 teaspoon, 1 tablespoon, and 1 measuring cup
- Spend less time at the sink. Four ingredients for each dish means less cleanup
Find out what home chefs all over the world have already discovered. "4 Ingredients Gluten-Free "is perfect for the busy, budget-conscious, health-minded cook