Most of us are sensitive to one or more chemicals in our diet, be it MSG or alcohol or caffeine, but our bodies can usually tolerate modest amounts of the offending chemicals. If we know which chemicals give us problems, we can usually avoid unpleasant bouts of nausea, headache, and diarrhea. This book helps us identify those substances that can provoke a toxic response -- ranging from benzoates to serotonin, sorbates, and tyramines -- and explains why food intolerance occurs, what ill symptoms are, and why some people are so badly hit by a particular substance while others are not bothered at all Each chapter is illustrated with actual case studies of people who have been stricken by substances in their diet.

Based on proven medical and scientific research, Was It Something You Ate? will help you avoid troublesome chemicals and enjoy your food.