Are you constantly worrying about what you or your loved ones eat? Is every dining experience an episode of anxiety for you? Being allergic to different types of food not only ruins the experience of eating, it can lead to dangerous, sometimes lethal, consequences. With Food Allergies for Dummies, you can feel safer about what you eat. This concise guide shows you how to identify and avoid food that triggers reactions. This guide covers how to care for a child with food allergies, such as getting involved with his/her school's allergy policies, packing safe lunches, and empowering him/her to take responsibility for his allergy. You will also discover: * The signs and symptoms of food allergies * How to determine the severity of your allergy * Ways to eat out and travel with allergies * How to create your own avoidance diet * Ways to enjoy your meal without allergic symptoms * How to prevent food allergies from affecting your child * The latest research being done to treat food allergies Food Allergies for Dummies also provides an in-depth chapter on peanut allergy and how to spot traces of peanut in your food. With this book, you will feel safer and more comfortable while you eat. And, with plenty of helpful resources such as Web sites and allergy-friendly recipes, you'll hardly have to worry about your diet!

Writing this second edition of Biochemical Genetics proved to be more difficult than I had anticipated. The fixed format of the series meant that the addition of new material was made possible only by the dele tion of old. Since the book is intended for a student audience, I have retained the historical approach of the first edition and added new material only when it demonstrates a principle more effectively. At the time of writing, we are witnessing an information explosion resulting from the application of recombinant DNA technology to all manner of problems. I have added a sixth chapter indicating the impact of this work on our concepts of gene structure. I should like to thank Ed Byard, Bill Evans, Charles Schorn and Ed Ward, colleagues in the Biology Department at the University of Winnipeg, and Andrew Spence, a student in the department, for their comments on the manuscript of the second edition, and to reiterate my thanks to all those in the Department of Genetics at the University of Sheffield who commented on the first edition."

While first accounts of food allergy date back to antiquity, only in recent years has food allergy become recognized as one of the major allergic diseases. During the last decade the output of research papers on food allergy increased tremendously, and today, issues related to food allergies still attract a lot of attention among academics and the general public. Featuring contributions by world-renowned experts, this book presents the current concept, practice and recent advances in the field of food allergy. A comprehensive background section provides a historical retrospective and information on the immunological basis and epidemiology of food allergies. Main topics discussed include clinical aspects, diagnosis and management, allergen-based food allergies, and disease-based food allergies. Furthermore, nutritional aspects and diets, public policy and educational programs are covered as well as recent hot topics such as molecular-based allergen diagnosis, eosinophilic gastrointestinal food allergies and oral immunotherapy. Allergists, pediatricians, internists, dermatologists and general practitioners will find this publication an essential source of information as it provides in-depth insights into food allergies from childhood to adulthood.