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This is another book on food allergy, written especially for the public. In the four short chapters in part I, the author endeavors to answer the questions "What is allergy?" and "What causes allergy?" and to show how allergic conditions are diagnosed and treated. One of the most interesting parts of the book is the preface, by Walter C. Alvarez, in which he shows how to work out problems in food allergy by the use of elimination diets. The chapter on hints in general cookery is a preface to numerous chapters containing recipes and instructions on how to prepare salads, vegetables, sauces, meats, desserts, breads, cakes and relishes. Part III opens with a chapter entitled "What's In It?" in which popular food products are listed and their actual content given. There are lists also, for example, of the kinds of crackers which contain no eggs, of sweet cakes which contain
You Can't Eat That! A Manual and Recipe Book for Those Who Suffer Either Acutely or Mildly (and Perhaps Unconsciously) from Food Allergy. JAMA. 1939;113(5):446. doi:https://doi.org/10.1001/jama.1939.02800300076033
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