There are eight food chemicals “most commonly” blamed for causing nausea and dizziness. What percent of cases do these eight account for? What proportion do the ninth, the tenth etc. account for? Is there any sound scientific reason for restricting the field to eight? This seems more a matter for medicine than chemistry alone. Were doctors consulted about testing for eight toxins and eight alone? All of these questions need answering in order to establish the integrity of the testing procedure.