Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities |...

Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities | Vesanto Melina, Dina Aronson, ... | PT from Marietta, Georgia

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Food Allergy Survi...

	Food Allergy Survival Guide: Surviving and Thriving With Food Allergies and Sensitivities Vesanto Melina, Dina Aronson, ... Healthy Living Publications, 2004 - 382 pages average customer review:based on 22 reviews view larger image
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highly recommended

I Will Survive!

Food Allergy Survival Guide: Living Well Without Dairy, Eggs, Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat, Yeast and more
Vesanta Melina, Jo Stepaniak, and Dina Aronson

With a title like this, are we to believe that there are any foods left to eat for those of us with food sensitivities? The answer: a resounding YES. Why? Because Melina, Stepaniak, and Aronson have done their homework. Because similar to their other collaborative efforts, they deliver a comprehensive survival guide based on scientific research and culinary magic. After in-depth explanation of food allergy, food intolerance, and food sensitivity, the authors discuss the relationship of food to conditions such as arthritis, asthma, ADHD, candida, eczema, psoriasis, depression, digestive disorders, fatigue, and headaches. They teach us how to be our own food-trigger detective with blood tests, skin tests, and the oral food challenge which, according to the authors, is the most reliable test known for food allergies. Identification of the food culprit(s), however, is only the first step. The authors discuss cross-contamination and ways to track hidden substances in products. Whether the food culprit is dairy products, eggs, soy, peanuts, tree nuts (almonds, Macadamia nuts, pecans, walnuts, etc.), wheat, gluten, corn, yeast, fruit, sulfites, citrus, nightshades, or fish, this book provides the reader with explanations, charts, and tips to help us in our sleuthing. Coping with food sensitivities is examined, and a list of support groups and online information is provided. Incorporating maximum nutrition into meal planning is carefully delineated with sample menus and restaurant tips. The last 183 pages are devoted to Jo's culprit-free recipes, complete with a detailed nutritional analysis. A gluten-free, all-purpose flour mix is the starter for muffins, breads, cakes, scones, biscuits, pizza, pie crusts and more. As well, the meatless entrees, dairy-free sauces, soups, salads, and breakfast dishes are proof-positive that food sensitivities no longer imply a life sentence of boring meals, but rather, may open the door to a plethora of nourishing wholesome and hearty foods.

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PT from Marietta, Georgia

Even if you don't suffer with food allergies or sensitivites, like so many people; this book is a priceless addition to anyone's cookbook/resource book collection. I have all of Jo Stepaniak's books and this is just another example of her excellent research, personal experience, and caring attitude along with her co-authors. There is a wealth of information for everyone in this book and the recipes are fantastic. You can rest assured that all of the recipes have been tested and tested again. Excellent, excellent book!

reviews: 1, 2, 3, 4, page 5

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