One in five people in the United States have food intolerances or sensitivities, and while these can be debilitating, they are chronic and can also be life-threatening in the long-term. Every day, more than five hundred people in the US go to the emergency room following a bad allergic reaction to food; 1 in 10 people have food allergies — and they are acute, alarming, and can be life-threatening. These are just a few of the statistics that prove what most of us know anecdotally. Food allergies are on the rise. But allergy itself is just the tip of the iceberg — and it’s not just a problem for kids. There is a whole spectrum of food-related conditions, including sensitivities, intolerances, and challenges.
The spectrum of these ailments is wide and deep, with many tricky “masqueraders” in the mix creating confusion, potential misdiagnoses, and faulty or poor treatment, and causing immeasurable suffering for millions of people. Dr. Ruchi Gupta, a world-renowned researcher and physician on the front lines of this silent epidemic, in her first book, shares revolutionary research from her lab to address the entire spectrum of food-related health conditions.
“FOOD WITHOUT FEAR: Identify, Prevent, and Treat Food Allergies, Intolerances, and Sensitivities,” a newly released book by Dr. Ruchi Gupta, an young and talented Indian American, illuminates what she has coined the food reaction spectrum—a revolutionary way to look at food-related conditions—and offers a new approach to managing adverse responses to food with a practical plan to end the misery and enjoy eating with ease.
Considered as the very first book to identify the entire spectrum of food-related health conditions, from allergy to sensitivity, and what we can do about it, Dr. Gupta, a professor of pediatrics and medicine at Northwestern University Feinberg School of Medicine and a clinical attending at Ann & Robert H. Lurie Children’s Hospital of Chicago, promises hope, help, and food freedom to the individuals and their families who so need it. In FOOD WITHOUT FEAR you’ll learn the STOP method, a way for families to track their symptoms and gain the tools to identify, manage, and treat their unique condition to prevent future reactions.
With more than 17 years of experience as a board certified pediatrician and health researcher and currently serving as the founding director of the Center for Food Allergy & Asthma Research (CFAAR) at Northwestern Feinberg School of Medicine and Lurie Children’s Hospital of Chicago, Dr. Gupta known to be a curating revolutionary researcher, this young Indian American’s panoramic view debunks common myths, such as the misconception that an allergy and an intolerance are the same thing, but both can have life-threatening consequences, and she empowers you to know what questions to ask your doctor to get the correct diagnosis. In the book, Dr. Gupta details: The differences between an allergy and an intolerance or sensitivity; What “masqueraders” are and how to identify them; Which health conditions are mistaken for food allergies—or can be triggered by them; The surprising allergies on the rise (think red meat and exercise; and, The issues with allergen labeling on food and drugs FOOD WITHOUT FEAR’s assessments, information on the most up-to-date treatments, and practical tips will help welcome anyone suffering from food-related health conditions back to the table.
The book has won excellent reviews from well-known authors. David Perlmutter, MD, Fellow, American College of Nutrition, author, #1 New York Times bestseller Grain Brain and Brain Wash, wrote of the book: “Food Without Fear explores how our individual uniqueness plays into how we respond to the information that our food choices purvey. And the dichotomy between “good” and “bad” foods is explored through the lenses of both leading edge science as well as our food-related responses. Both these data sets empower the reader with tools to optimize food choices and pave the way for a healthier life.”
Dr. Gupta is world-renowned for her groundbreaking research in the areas of food allergy and asthma epidemiology, most notably for her research on the prevalence of pediatric and adult food allergy in the United States. She has also significantly contributed to academic research in the areas of food allergy prevention, socioeconomic disparities in care, and the daily management of these conditions. Dr. Gupta is the author of The Food Allergy Experience, has written and co-authored over 150 peer-reviewed research manuscripts, and has had her work featured on major TV networks and in print media. Kristin Loberg has a lengthy list of successful collaborations with multiple New York Times and Wall Street Journal bestsellers to her credit. Kristin earned her degree from Cornell University, and lives in Los Angeles. She is a member of the Author’s Guild, PEN, and teaches an intensive proposal-writing workshop at UCLA annually.
Published by Hachette Books, (ISBN-13:92 78030684650) “FOOD WITHOUT FEAR: Identify, Prevent, and Treat Food Allergies, Intolerances, and Sensitivities” is available on all major bookstores and online, including at Amazon and Barnes And Nobles. For more details, please visit: https://foodwithoutfearbook.com/