FOOD POISONING

Greymouth Evening Star, 17 June 1936, Page 10

FOOD POISONING

EVERYDAY DIET DANGERS. “Food Allergy,” or the mysterious illnesses caused to certain people by various foods, is dealt with by Dr. A. M. Kennedy, Professor of Medicine in the University of Wales, in an article in the “British Medical Journal.” He states that it is common knowledge that many people are unable to eat shellfish —oysters, lobsters, etc. — without more or less serious symptoms resulting—an urticarial rash, semetimes vomiting and other manifestations. He adds:

“Mushrooms, and even strawberries, are also known to produce similar upsets in certain cases, but it is much less well known that a great many loods—and the quite common, everyday foods, too —may produce widely varying, and more or less serious, illnesses in susceptible people. Further, the number of food-sensitive people in the general population is probably much larger than has hitherto been commonly suspected. ■ “It is surprising, but true, that the foods most frequently causing allergic reactions are the common, everyday ones—eggs, milk, wheat, potatoes. Next in frequency come chocolate, cabbage, tomatoes, oranges, cauliflower, strawberries, bananas, walnuts, carrots and pork. “Among those’least likely to cause trouble are poultry, turnips, peas, beans, prunes, honey, beetroot, radishes, asparagus, mushrooms, plums, pepper, vinegar and tea. Intermediate in frequency are salmon, oysters, lobsters, crabs, shrimps, rice, lettuce, celery, peaches, grapes, cherries, raisins, figs, lemons, almonds, beef, lamb, mustard and coffee. 'l'here are many others.”