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Chapter 5: Foods,
Label Reading, and Alternatives
This chapter is a gem of essential information,
describing hidden culprits in foods and how we can avoid them. We review food
labeling, including the newly-passed food allergy labeling law that goes into
effect in 2006, and define terms that may be unfamiliar to you. In this chapter
we go into great detail describing specific scenarios, problems, and solutions
related to sensitivities to dairy products, eggs, soy, peanuts, tree nuts, corn,
yeast, fresh and dried fruit, sulfites, citrus fruit, nightshade vegetables,
fish and shellfish, sesame seeds and other seeds, chocolate, histamine tyramine,
salicylates, MSG, BHA and BHT, bananas, kiwis, avocados, and chestnuts. Also,
possible cross reactivity among plant families is explored.
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Chapter
6: Wheat and Gluten Sensitivities and Celiac Disease
This chapter takes an in-depth look at the
trouble with wheat, which has become such an important issue that we devote a
whole chapter to it. Here we differentiate between wheat allergy and gluten
intolerance, describing symptoms, diagnoses, and living well without wheat. We
also provide a detailed review of celiac disease (gluten intolerance), including
symptoms, diagnosis, risks, cures, the oat controversy, and cutting-edge
therapies.
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Chapter 7: Living with Food Sensitivities: Feelings, Safety, and Exercise
This chapter provides valuable information and
advice regarding living day to day with food allergies and intolerance. We
review parents' roles when children are affected and how to foster a supportive
environment. Psychological as well as physiological effects of food allergies
are explored, along with practical suggestions and resources for dealing with
food allergies and intolerances.
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Chapter 8:
Nutrition Planning for Adults and Children
Ok, so now that you are better informed about the
hows, whys, and whats of food allergies, it's time to apply that knowledge and
begin eating for optimal nutrition and health! This chapter takes cutting-edge
nutrition science and applies it to the challenge of nutrition planning for
adults and children with food sensitivities. We examine the cornerstones of a
healthy diet: vegetables, legumes, grains, fruits, calcium-rich foods, and
essential fatty acids. We make recommendations around supplementation, meal
planning, and restaurant eating. We also offer flexible menus for adults and
children. The chapter provides top-notch advice for parents of infants and
children with food allergies, how to minimize risk of food allergies, how to
provide a balanced diet, whether to use supplements, and how to approach food
allergies throughout the life cycle.
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Chapter 9: Kitchen
Basics and Cooking Fundamentals
This chapter is a must-have for anyone looking to
cook and eat for optimal health, despite food sensitivities. Cooking
fundamentals, including pressure cooking and stovetop cooking of grains, beans,
and veggies are provided, along with copy-ready cooking charts. We tell you how
to set up the kitchen and pantry, how to eat well even with time and energy
constraints. We even provide tips on shopping and food preparation techniques
and supply you with seasoning guides.
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Chapter 10:
Recipes
This chapter provides not only step-by-step
recipes, but a slew of great ideas, substitutions, considerations, and
information that you will wonder what you did without! Wheat-free, egg-free
baking secrets are revealed, as well as some great meal ideas for multiple food
allergies. All recipes are free of dairy, eggs, soy, wheat, gluten, fish,
shellfish, meat, poultry, yeast, peanuts, and tree nuts. Where certain minor
potential trigger foods are used (such as citrus, for example), the recipes are
clearly marked. Over 170 tantalizing recipes for breakfasts, dips and spreads,
soups, salads and dressings, main dishes, sauces and gravies, sides, and treats
and sweets await you.
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Resources
Readers will be delighted to find this
comprehensive collection of resources for information, products, websites,
support groups, allergen-free supplements, and much, much more.
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