Food Allergies: Traditional Chinese Medicine, Western Science, and the Search for a Cure

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Food Allergies: Traditional Chinese Medicine, Western Science, and the Search for a Cure is the first book-length account of the work of Dr. Xiu-Min Li on her work to adapt ancient herbal medicines to cure “modern” diseases, and to prove their efficacy using the best that science has to offer. Born in China, Dr. Li was simultaneously trained in traditional Chinese medicine (TCM) and Western medicine in Henan and Beijing, followed by fellowships at Stanford and Johns Hopkins. Author Henry Ehrlich calls her a Rosetta stone because she can think simultaneously in both systems and recognize the potential of thousands of TCM remedies for treating diseases of the immune system that defy conventional remedies, not just food allergies but also eczema and asthma, and, potentially, autoimmune disorders. Now a full professor at Mt. Sinai in New York, her research has produced a bonanza of insight into the functioning of the immune system.

The book begins with an introduction to Dr. Li’s fascinating personal story and the moment when she decided to devote herself to the problem of food allergies, as well as a comprehensive and absorbing explanation to the allergy epidemic. This is followed by detailed but readable accounts of the laboratory science that has shown convincingly in mice that food allergies can be treated, up through the current phase-2 trials in humans. The author calls it a kind of “love letter to science.” The book concludes with a visionary look at the future of this therapy, from the points of view of both science and clinical medical practice.

Dr. Arnold Levinson calls Food Allergies “A masterful job of distilling a lot of complex material into verbiage that can be understood by the nonscientist, albeit a sharp nonscientist, and accomplished in an entertaining style.”



“In this thoroughly researched volume, Ehrlich approachably analyzes a new method: a lovely and perhaps inevitable coupling of traditional Chinese medicine (TCM) and Western science. Ehrlich’s strength… is his cogent analysis of the synthesis of alternative and mainstream methods and treatments, and his focus on the balance between quality patient care and robust scientific principles. Anyone seeking to better understand food allergies will benefit from the depth of Ehrlich’s examination.” — Kirkus Reviews

“[W]ritten by gifted writer Henry Ehrlich of AsthmaAllergiesChildren.comThis book also provides hope for patients/families coping with food allergies and has already been widely acclaimed by many in the food allergy community.”  Anne F. Russell, BSN, RN, AE-C, FOOD ALLERGY AND ANAPHYLAXIS NEWS (MARCH 2014)

“A remarkable book on Li’s research and the quest to not just desensitize the millions today who must manage food allergies, but to change their immune systems for good…  The book has riveting sections, including one on Li’s early work with eczema patients. While using herbal treatments to clear the skin of those covered ‘head-to-toe’ with eczema, mothers began to ask Li about herbs and food allergy. She’s then off and running.” — Gwen Smith, editor-in-chief, Allergic Living

“I was in awe of Henry Ehrlich’s tenacious abilities as writer. He distills complex scientific processes,translating each and every detail into language and constructs for patients, parents and doctors. After reading Food Allergies: Traditional Chinese Medicine, Western Science, and the Search for a Cure I felt I had been given the gift of the possibilities that lie ahead for my own child – an homage of respect from an author who understood that his readers had been waiting for this story of science to unfold.” — Susan Weissman, author of Feeding Eden

“Food Allergies: Traditional Chinese Medicine, Western Science, and the Search for a Cure…is going to be food allergy bookshelf staple in homes and medical offices nationwide…Peering into the lives of families suffering through the trauma of allergies and anaphylaxis and reading of their changes almost brought me to tears.” — Caroline Moassessi, gratefulfoodie.com

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