This cookbook is free of gluten, sugar, dairy, soy, peanut, tree nut, artificial sweeteners, and alcohol, and provides delicious, original family recipes for people with multiple food allergies. Those who suffer from Celiac Disease or gluten intolerance, ADHD/ADD and Candida will benefit from these innovative, natural food recipes. Using healthy fats and plant-based sweeteners with a low glycemic index, this book offers guilt-free, healthy alternatives for comfort foods such as bread, ice cream, cakes and other desserts. These child-approved recipes were also tested on people with no known allergies with glowing feedback. The most common response was, "Yum!" While this book was written with the novice cook in mind, experienced chefs will also appreciate the beauty, texture and rich flavor these recipes offer. Food should be fun and satisfying. We believe this cookbook provides the opportunity to enjoy food once again. Gluten-free, Dairy-free, Soy-free, Peanut-free, Sugar-free, Celiac, ADHD/ADD, Candida, Multiple allergies
Free to Eat Sweets! The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them. As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza. In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!
The third edition of Pediatric Allergy continues this title's steadfast tradition of providing comprehensive, authoritative guidance on the day-to-day diagnosis and management of pediatric allergic and immunologic diseases. You'll have the most up-to-date research at hand thanks to an easily accessible full-color format that highlights a host of new chapters, extensive updates, and clinically focused coverage. Whether you're a student, resident, pediatrician or allergist, you'll appreciate this user-friendly and versatile source for providing optimal care! Includes diagnostic tests available for asthma, upper respiratory allergy, and more. Equips you with an understanding of the immune mechanisms underlying allergic diseases. Features coverage of drug allergies and cross-reactivity. Highlights clinical pearls discussing the best approaches to the care and treatment of pediatric patients. Appendices listing common food allergies and autoantibodies in autoimmune diseases make for quick reference to essential material. Expert Consult eBook version included with purchase. This enhanced eBook experience allows you to search all of the text, figures, images, and references from the book on a variety of devices. Revised asthma section examines current asthma guidelines; school-centered asthma programs; exercise-induced asthma; and new directions in asthma therapy. Includes the most current knowledge relating to emerging asthma within young children, medication adherence, and the impact of infection on the natural history of asthma. New information on gene therapy, stem-cell therapy, and a host of new immunodeficiency diseases helps you obtain the best results from the therapeutics for pediatric allergic and immunologic diseases. Features brand-new chapters on immunopathology; diagnostics and management; potential immunotherapeutic strategies for treating food allergies; current status of immunotherapy for food allergy; and biologic therapies. Focused coverage of today's hot topics in pediatric allergy includes the use of targeted biologics to treat specific activation pathways leading to severe allergic diseases; defects of innate immunity; rheumatic diseases of childhood; and inflammatory disorders. Discusses new studies examining potential etiologies for the increase in food allergy and examines potential immunotherapeutic strategies for treating food allergies. New evidence-based principles of medical care help you make the best use of available medications for your patients.
Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.
Over 125 gluten-free recipes that taste just like-or even better than-their wheat counterparts. Plus helpful baking tips for creating light-textured breakfast favorites, muffins and quick breads, yeast breads, cookies, cakes, and pies. This book makes living a gluten-free life simple, affordable, and delicious!
Laurie Sadowski cuts no corners with this impressive assortment of gluten-free goodies that do not skimp on flavor or texture. She has cracked the secret to making flaky pies, delicate tarts, gooey pudding cakes, luscious layered desserts, fruity cobblers and crisps, rich cheesecakes, and spectacular frozen delights free of most major allergens. Using wholesome and delicious gluten-free grains and healthful natural ingredients, these decadent desserts are designed for people with gluten sensitivity and food allergies, but will satisfy even the most discriminating sweet tooth. Precise, step-by-step instructions ensure that even novice bakers will turn out impressive creations. Deep-Dish Apple Crumb Pie, Sweet Cherry Cobbler, and Coconut Cream Cheesecake are a few of the mouthwatering sweets to be enjoyed. From the perfect pie crust to learning the differences between crumbles, crisps, cobblers, grunts, buckles, and pandowdies, Laurie provides a crash course in dessertology. Numerous tables, lists, and tips offer invaluable guidance in selecting safe ingredients, interpreting labels, and converting conventional recipes. Potential allergens in each recipe are clearly labeled to assist those with multiple sensitivities. And storage advice is provided for each type of dessert so leftover treats can be as thoroughly enjoyed as they were the day they were made. This is the latest installment in The Allergy-Free Cook series. Check out The Allergy-Free Cook Bakes Bread and The Allergy-Free Cook Bakes Cakes and Cookies.
From the author of The G-Free Diet and the co-host of ABC’s The View comes a vital book about scrumptiously satisfying gluten free food—with easy-to-follow recipes, healthy tips, and photographs throughout—for families managing celiac disease as well as anyone who is concerned about their intake of wheat and other grains. Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her father’s heritage. But a decade ago, the Emmy Award–winning co-host of The View, New York Times bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up with suddenly became strictly off-limits. Or so she thought. Getting rid of gluten, however, doesn’t have to mean giving up taste. Deliciously G-Free combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten free recipes. By adding a variety of other ingredients to the fridge and pantry, she’s perfected scrumptious gluten free versions of old standards and new creations that would make her relatives proud, including • Breakfasts to Remember: Fried Egg Sandwich with Chipotle Mayo, Coconut Raspberry Muffins, French Toast with Caramel Rum Bananas, Blueberry Waffles, and Frittata • All-Star Appetizers: Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip • Mouthwatering Main Meals: Excellent Enchiladas with Quinoa Cornbread, Mac and Cheese, Lasagna, Veggie Pad Thai, Chimichurri Flank Steak and Grilled Asparagus, and Buttermilk Chicken • Deliciously Irresistible Desserts: Chocolate Devil’s Food Cupcakes, Blueberry-Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Yellow Birthday Cake, and Double Chocolate Brownies Loaded with gorgeous photos, Deliciously G-Free also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and “Get Fit” gluten free recipes. Plus, Hasselbeck opens up about her own gluten free journey—from getting diagnosed to getting her family on board—and shares tips for how to stock your kitchen, prevent cross-contamination, and whip up gluten free flour mixes that literally take the cake. Looking great and feeling good from the inside out is just one Deliciously G-Free meal away! Praise for Deliciously G-Free “Fried chicken, brownies, sliders, even spaghetti and meatballs and mile-high lasagna all gluten free? My only complaint about Elisabeth Hasselbeck’s Deliciously G-Free is that I didn’t write it myself. She problem-solves in the tastiest of ways with the most requested recipes of our time—gluten free. Nicely done, blondie!”—Rachael Ray “Deliciously G-Free gives you world-class advice on gluten from a world expert on her body. Elisabeth Hasselbeck offers elegant, passionate, and tasty advice everyone will adore.”—Mehmet Oz, M.D. “Deliciously G-Free eschews fancy, restaurant-level recipes and acknowledges instead the need for straightforward food for busy people, lovingly prepared.”—The Oregonian
An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.” In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.
Gluten-related disorders are prevalent worldwide, especially in developing countries. These diseases have similar clinical manifestations. Although they are characterized by a specific pathophysiological response to ingestion of gluten, differential diagnosis of these disorders is very challenging. Failure to diagnose and treat these disorders at an early stage, can lead to irreparable health and cost damages. Gluten-Related Disorders: Diagnostic Approaches, Treatment Pathways, and Future Perspectives solves this problem by reporting up-to-date scientific findings that allow for faster, more accurate diagnosis of gluten-related disorders as well as guidance on treatment options. By identifying the distinctive features of each of the gluten-related disorders, the chapters lead readers to optimal diagnosis and treatment options as well as better research designs for future research studies on the pathogenesis of these disorders. This reference provided by experts in the field is perfect for researchers, scientists, and medical practitioners who are involved in addressing gluten-related disorders. Provides a comprehensive overview on all aspects of gluten-related disorders, incorporating many up-to-date scientific findings Highlights the differences and overlaps in clinical presentations of gluten-related disorders in order to aid differential diagnosis Presents the current understanding of the pathogenesis of gluten-related disorders, which can be used to inform future research endeavors
A pioneer in gluten-free cooking, Roben Ryberg has worked with gluten-free flours for over 15 years. Now, in You Won't Believe It's Gluten-Free!, she vastly simplifies the challenges of this special diet--while perfecting the flavor of everyone's favorite foods. Completely comprehensive, You Won't Believe It's Gluten-Free! offers 500 recipes for all kinds of breads and baked goods, plus easy appetizers, soups, entrees, and salads to win over any crowd. It also features desserts for special occasions--even wedding cakes! Unlike the standard use of three or more flour blends, these recipes often call for just one flour, and many recipes include corn, potato, rice, and oat flour variations. This is an essential cooking bible for anyone with celiac disease, wheat allergy, IBS, or other gluten sensitivities.
