Genomics food additives

The foods that can cause that suboptimal feeling in many people are as diverse as their genomics and prior immunological exposures to substances, and these differences may only show up with careful records. We all have had experiences with certain foodstuffs that do not agree with us, that we like or don t like. They range from foods as diverse as duck meat and sardines, and often it is the preservatives and other food additives that turn out to be the cause, which provides an even stronger reason for keeping careful records of brand names and contents. It is also likely that low subclinical levels of harmful bacteria are constantly present in our foodstuffs, to our deleterious effect, especially in consideration of the rises of frequent common source epidemics recently of E. coll and Salmonella. 

Chapter 15, which deals with toxicogenomics, discusses the interaction of food additives and contaminants with the genome of the individuals, and how this translates into human disease conditions. 

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