An important subsidiary issue in nutrition is toxic substances which may be ingested, possibly along with food. This is a vast field but a recent and very well reviewed book is
How everyday products make people sick: Toxins at home and in the workplace
By Paul D Blanc.
University of California Press 2007
reviewed in Nature by Robbins ( Nature 446, 22nd March 2007 p377 )

The emphasis is on the limited manner that the body can respond to poisons and pathogens. There are such variables as length of exposure, amount of toxin exposed to, the mode of ingestion and the metabolism of the toxin. Examples of toxins are mercury poisoning, asbestosis, bleaching compounds, glue solvents, carbon disulphide and organic manganese compounds.

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www.nutrition-nutritionists.com

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Martin Eastwood

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