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.
Introduction 7
Treating Food Intolerances and Allergies 7
Elimination Diets for Diagnosis of Food Intolerances 7
Food Exclusion Diets for Treatment 11
Combined Allergen-Free and Balanced Diet 12
Part 1 Understanding Food Allergies, Intolerances, and Sensitivities
Chapter 1 The Immune System 16
Prevalence of Food Allergies and Intolerances 17
Immune Function 19
Innate and Adaptive Immune Systems 27
Lymph System 29
Antigens and Allergens 30
Antibodies (Immunoglobulins) 31
Hypersensitivity Reactions 32
Development of Food Allergies 34
What Causes Food Allergies? 39
Chapter 2 Associated Health Conditions 41
Skin Disorders 42
Respiratory Disorders 43
Gastrointestinal Disorders 45
Cardiovascular Conditions 47
Behavioral Conditions 47
Chapter 3 How Is Food Allergy Diagnosed? 50
Medical History and Physical Examination 51
Nutrition Status and Habits 52
Elimination Diets for Identifying Food Intolerances 53
Laboratory Tests 54
Alternative Tests 58
Prognosis 59
Part 2 Managing Food Allergies, Intolerances, and Sensitivities
Chapter 4 Managing Anaphylaxis 62
Guidelines for Avoiding Allergens 62
Anaphylaxis 63
New Therapies 65
Chapter 5 The 10 Most Common Allergens 66
Peanut Allergy 66
Tree Nut Allergy 74
Fish, Shellfish, and Crustacean Allergy 80
Milk Allergy and Lactose Intolerance 89
Egg Allergy 108
Soy Allergy 118
Wheat Allergy and Celiac Disease 126
Sesame Seed Allergy 137
Sulfite Sensitivity 143
Mustard Allergy 148
Corn Allergy 153
Allergy to Fruits and Vegetables 153
Monosodium Glutamate Sensitivity 154
Other Food Additives Causing Food Intolerance 155
Chapter 6 Food Label Regulations 157
Chapter 7 Living with Food Allergies and Intolerances 160
Practical Strategies 160
Psychological Challenges 165
Meal Planning with Food Allergies 167
Part 3 The Recipes
Introduction to the Recipes 174
About the Nutrient Analyses 174
Breakfasts 175
Breads and Snacks 195
Soups and Salads 215
Main Dishes 243
Side Dishes 279
Desserts 305
Beverages 323
Contributing Authors 337
Resources 338
Selected References 340
Index 343
Anne-B
Posted November 29, 2012
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
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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 ...