The Total Food Allergy Health and Diet Guide: Includes 150 Recipes for Managing Food Allergies and Intolerances by Eliminating Common Allergens and Gluten

The Total Food Allergy Health and Diet Guide: Includes 150 Recipes for Managing Food Allergies and Intolerances by Eliminating Common Allergens and Gluten

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by Alexandra Anca, Gordon Sussman
     
 

Food allergies affect 5 percent to 6 percent of young children and 3 percent to 4 percent of adults in westernized countries.

Did you know that most allergic reactions to food are triggered by these 10 common allergens: peanuts, tree nuts, seafood, milk, egg, soy, wheat, sesame seeds, sulfites, and mustard? Based on the most current and

Overview

Food allergies affect 5 percent to 6 percent of young children and 3 percent to 4 percent of adults in westernized countries.

Did you know that most allergic reactions to food are triggered by these 10 common allergens: peanuts, tree nuts, seafood, milk, egg, soy, wheat, sesame seeds, sulfites, and mustard? Based on the most current and comprehensive information available, this indispensable guide is for anyone managing these allergies and intolerances, as well as those who suspect that they might have a food allergy and need to know how to find out for sure.

Discover a wealth of practical advice on living with food allergies and intolerances, and on planning an allergen-free diet with delicious and nutritionally sound recipes that exclude the allergens that adversely affect your health. Food allergies are a lifelong challenge, but by understanding what causes them and how they develop, you can avoid the threats to your wellbeing and achieve good health.

Product Details

ISBN-13:
9780778804208
Publisher:
Rose, Robert Incorporated
Publication date:
09/20/2012
Pages:
352
Sales rank:
731,366
Product dimensions:
7.00(w) x 9.90(h) x 1.10(d)

Meet the Author

Alexandra Anca is a member of the College of Dietitians of Ontario, Dietitians of Canada and is Chair of the Consulting Dietitians Network. She also serves as Nutrition Advisor to the Toronto Chapter of the Canadian Celiac Association and is Scientific Advisor to the association's Professional Advisory Board.

Dr. Gordon L. Sussman, M.D., F.R.C.P.C., F.A.C., F.A.A.A.A.I., has been a practicing allergist and clinical immunologist for nearly three decades. He is the past chairman of the American Academy of Allergy Asthma and is now acting division director of Allergy and Clinical Immunology at the University of Toronto.

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The Total Food Allergy Health and Diet Guide: Includes 150 Recipes for Managing Food Allergies and Intolerances by Eliminating Common Allergens and Gl 5 out of 5 based on 0 ratings. 1 reviews.
Anne-B More than 1 year ago
As a host, I want to love our guest well when they come into our home. I want to understand what I need to watch out for. In my mind, food allergies are different than being a picky eater. I remember trying to accommodate one picky eater who came to our home on New Year's Eve 9 years ago. I changed my main dish just for her and then it turned out that she didn't like that either! I couldn't do anything more. But, food allergies are much more serious. My friend's husband who has celiacs has to miss a day of work if he eats the wrong thing. So, I was excited when I got the chance to review this book, written by Alexandra Anca, a registered dietician, with Dr. Gordon L. Sussman, a medical doctor. It is a chockful of information! This book covers various food allergies, associated health conditions, the diagnosis of food allergies, managing the allergies, what products to watch out for, and then recipes. Half of this book is recipes, which is the part I most wanted. I found the information about allergies informative. If I was starting down the road to food allergy testing, this book would provide good explanations of allergies vs. intolerances, how to understand different types of testing, and what I need to watch out for. One note the author does make strongly, which I agree with, is that elimination diets shouldn't be started without medical supervision and advice. We can unintentionally take nutrients out of our diets without making up for them. The first half is full of charts and medical information. But, if you or someone close to you has a food allergy, this information would be very important to have. I have reviewed one or 2 gluten free cookbooks before. The mix of flours used has always been very expensive, which has deterred me. That was something I noticed right away with this cookbook. The baking ingredients are much more doable--both to find and afford. I made the applesauce muffins for my friend, her husband, and another gluten-free friend. I did substitute cranberries for the raisins because I didn't have sulfur free raisins. They were all very impressed! Both families wanted the recipe and said they were better by far than other gluten free muffins they'd had. The recipe did specify things like gluten free baking soda and gluten free vanilla. I had to buy a new container of Clabber Girl and my Costco vanilla was labeled gluten free. As I looked through the other recipes, I was pleased. The recipes are ones I'd make for company and are simple enough to prepare. I wanted this book so that I could be a good host and make meals that everyone will eat when we have gluten free guests. If you're looking for a general food allergy book to help you cope with multiple food allergies in your family, or if you are like me and need some recipes when you have guests with food allergies over, then this is a very informative and helpful book! Please note that I received a complimentary copy of this book from Robert Rose publishing