<<Disclaimer: Verify this information before applying it to your situation.>> Yesterday I posted information on a book I considered useful on the issue of adverse reactions to food and food additivies (Food and food additive intolerance in children, by T. David). I have had a few direct enquiries since then concerning the book, and thought I should post a brief note to clear up any confusion, I dont wish to misrepresent the book and encourage anyone to spend their hard-earned cash on a book which then disappoints. The book is a detailed examination of foods and additives which are known to produce adverse reactions. The foods are listed, some of their chemistry and characteristics are explored, the types of adverse reaction they provoke are outlined, and reference lists are compiled. The book is NOT written as an examination of foods or ingredients which may contain gluten or which may provoke a reaction specifically in coeliac patients. There is one section on cereal intolerance, comprising a chapter on cereal types and constituents, one on coeliac disease, and one on non-coeliac cereal intolerance. Hope this clears up any confusion Phil Philip Sheard Developmental Biology Unit, Department of Physiology, University of Otago Medical School, Dunedin, New Zealand. Ph (64 3) 479-7344 Fax (64 3) 479-7323