The book is clear and enjoyable to read. In addition, the author provides the scientific explanations behind his findings. (For example, he discusses the precise impact that MSG has on the nervous system.) He also uses many case history examples to illustrate his points.
The focal point of Food Allergies is what Dr. Walsh calls MALS Food Chemical Allergy. He states that there are two types of food allergic reactions: 1. reactions to the chemicals in foods and 2. reactions to the proteins in foods. (i.e. "classic food allergies".) Either of these types of reactions can be immediate or delayed. When an allergic reaction is immediate, the source can often be easily identified. When the reaction is delayed, by hours or even days, the cause is much harder to pinpoint and can be complicated by the fact that people are often allergic to more than one food, and these foods can be consumed at the same time. Furthermore, symptoms such as headaches, cramps, tiredness, etc. can be due to many things other than allergies. It takes quite a bit of detective work. Another thing to keep in mind is that food allergy symptoms can appear at anytime -- even if you enjoyed a food for years.
As I said, the main focus of the book is on what Dr. Walsh calls MALS Food Chemical Allergy. Briefly, these are reactions to" Monosodium glutamate, Acidic Foods, Low-calorie sweeteners, and Refined Sugar. The chapter on MSG is fascinating.
The book also covers more traditional allergies such as corn, milk, and wheat. However, they are not covered in as much depth, since the author feels that the majority of allergy sufferers react to the 4 components of MALS. While I think the discussion of MALS is very interesting and worthwhile, I personally think that the other foods needed to be discussed in more detail.
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