Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities

Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities

It is estimated that allergies have tripled during the last three decades in developed countries and this book, written by leading authorities in dietetics, nutrition and food development, gives invaluable advice on how to feel better, eat better and thrive with food intolerances.

It is estimated that allergies have tripled during the last three decades in developed countries and this book, written by leading authorities in dietetics, nutrition and food development, gives invaluable advice on how to feel better, eat better and thrive with food intolerances.

by V. Melina, R.D.,  J. Stepaniak, M.S., and D. Aronson, M.S., R.D. — 

It is estimated that allergies have tripled during the last three decades in developed countries and this book, written by leading authorities in dietetics, nutrition and food development, gives invaluable advice on how to feel better, eat better and thrive with food intolerances.

They offer a unique combination of scientific research, culinary expertise and practical tips based on sound experience to help in planning nutritionally sound and satisfying meals.

Learn to avoid the foods and ingredients that trigger reactions, how to test for allergies, find hidden culprits in prepared foods and to maintain a healthy intestinal boundary.

The book will help you understand the latest food labeling regulations, create menus that meet your nutritional requirements and to pinpoint the foods that cause or contribute to symptoms of ADHD, arthritis, asthma, candida, celiac disease, dermatitis, depression, digestive disorders, fatigue and migraines.

Includes over 100 recipes that are free of wheat, gluten, soy, eggs, dairy, fish, shellfish, peanuts, tree nuts and yeast that will appeal to everyone.

 

$19.95 — Healthy Living Publications, P.O. Box 99, Summertown, TN 38483.

Reprinted from AzNetNews, Volume 23, Number 1, February/March 2005.

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