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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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 ...

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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.

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Product Details

  • ISBN-13: 9780778804208
  • Publisher: Rose, Robert Incorporated
  • Publication date: 9/20/2012
  • Pages: 352
  • Sales rank: 686,015
  • 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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Table of Contents

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

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Customer Reviews

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  • Posted November 29, 2012

    Coping With Food Allergies

    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

    1 out of 1 people found this review helpful.

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