by Vesanto Melina, MS, RD,
Jo Stepaniak, MSEd,
and Dina Aronson, MS, RD
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The Food Allergy Survival Guide
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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.
Enjoy:
• 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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