Vegan Deli

Vegan Deli  by Jo Stepaniak

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by Vesanto Melina, MS, RD,
Jo Stepaniak, MSEd,
and Dina Aronson, MS, RD

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Read a review by Reed Mangels, PhD, RD
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Many people suffer from chronic ailments and unexplained health problems, but recent research has shown that food sensitivities, including allergies and undiagnosed food intolerances, often are the culprits. In this cutting-edge resource, leading authorities in dietetics, nutrition, and recipe development provide invaluable advice for anyone interested in food sensitivities and their effects on our health. With this must-have book you will learn how to:

 Recognize the differences between food allergy and intolerance and understand the immunological processes underlying food hypersensitivity.
 Identify your particular food sensitivities and develop practical strategies to manage them effectively.
 Implement safe, complementary treatments that can improve your symptoms, strengthen your sensitive gut, and enhance your overall well-being.
 Pinpoint the various foods that can cause or exacerbate the symptoms of certain conditions including arthritis, asthma, ADHD, candida, celiac sprue, dermatitis, depression, digestive disorders, fatigue, and migraines and other headaches.
 Use alternative ingredients in recipes, find "hidden" culprits in prepared foods, understand the latest food labeling regulations, and skillfully read food labels.
 Foster a safe and supportive environment for yourself and your loved ones, including your children, and eat well wherever you go.
 Plan nutritionally sound meals and prepare over 100 recipes all free of the most common food allergens including wheat and gluten, dairy products, eggs, soy, peanuts, tree nuts, corn, yeast, animal products, and other food culprits.

A diet free of "problem" foods doesn't have to be limiting or boring. Uncover a new world of delicious and nourishing dishes, from the familiar to the exotic, that will appeal to everyone, whether or not they have food sensitivities.

 Wheat- and dairy-free cakes, biscuits, quick breads, pie crusts, cookies, and pizza
 Soy-free meatless entrées
 Main-dish salads and baked potatoes
 Dairy-free sauces and soups
 Egg-free breakfast dishes and desserts

Vesanto Melina is a registered dietitian and coauthor of the nutrition classics The New Becoming Vegetarian and Becoming Vegetarian, Becoming Vegan, Raising Vegetarian Children, and Healthy Eating for Life to Prevent and Treat Cancer. She has taught nutrition at Bastyr University in Seattle, Washington, and the University of British Columbia and is coauthor of the American Dietetic Association and Dietitians of Canada's Position on Vegetarian Diets (2003) and Manual of Clinical Dietetics, 6th edition, 2000.

Jo Stepaniak is the author of over a dozen books (including The Ultimate Uncheese Cookbook, Vegan Vittles, The Vegan Sourcebook, and Raising Vegetarian Children) and hundreds of articles on vegetarian cuisine and compassionate living.

Dina Aronson is a Boston-based dietitian and a nationally recognized writer and speaker. She is a coauthor of Minerals from Plant Foods: Strategies for Maximizing Nutrition, and her work has appeared in various publications including Journal of the American Dietetic Association, Today's Dietitian, Natural Health, and Body & Soul. Dina was the recipient of the American Dietetic Association's Recognized Young Dietitian of the Year Award in 2002.

Please visit the Food Allergy Survival Guide's website for more information.

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Vegan Vittles:
Second Helpings

Vegan Vittles: Second Helpings by Jo Stepaniak

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The Ultimate Uncheese Cookbook

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Review by Dan Balogh

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Order this book!



The Food Allergy
Survival Guide

The Food Allergy Survival Guide

Click here to learn more

Order this book!