A word about chemically induced food intolerance

Nancy worked as a technical assistant in a chemical plant. One day, she smelt something funny corning from one of the vents. She didn't recognise the smell, no one else seemed bothered by it and no alarm sounded. She continued working. One by one the laboratory personnel became ill. They started to cough, one of them vomited, and several developed headaches. Meanwhile the smell was getting stronger. They put two and two together, realised that they were dealing with a chemical accident and left the premises smartly. Nancy was admitted to hospital, and discharged a few days later without treatment. That was last year, and Nancy has never been right since. In particular, she still had headaches, muscle pains and dizziness. She was also tired, and could not manage much outside of her routine work. On closer questioning, Nancy admitted to other symptoms, including bloating of the abdomen, bouts of diarrhoea and the occasional tummy cramp. She also complained of an increased sensitivity to chemical smells, such as bleach, polish, perfume, and the like. We put her on the Low Allergy Diet and all of her symptoms disappeared within twelve days. She was pain-free for the first time since the accident. One by one we reintroduced foods and identified which ones were causing her trouble and which were safe. She is now well into a course of desensitisation to allow her to eat a wide and nutritious diet without suffering the ill effects of food intolerance. Nancy had developed multiple food intolerance as a complication of chemical toxicity at work.



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