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The Allergy Self-Help Cookbook: Over 325 Natural Food Recipes, Free of All Common Food Allergens

The Allergy Self-Help Cookbook: Over 325 Natural Food Recipes, Free of All Common Food Allergens
by Marjorie Hurt Jones

Marjorie Hurt Jones, R.N., has more than 20 years experience in health and nutrition. She has devoted her life to helping people cope with food allergies. She is the author of Superfoods: Allergy Recipes and Cooking for the Health of It, as well as co-author of the Yeast Connection Cookbook. An educator and frequent speaker, she published the newsletter Mastering Food Allergies for more than 10 years and now manages the website of the same name. She is president of Mast Enterprises, Inc., a company dedicated to helping people recover from food allergies.


Book Description
The most comprehensive kitchen resource for overcoming food allergies-now completely revised and updated!

Since its original publication in 1984, The Allergy Self-Help Cookbook has helped thousands of people overcome their food sensitivities and intolerances. Now, the tips and recipes have been entirely revamped for 21st-century cooks with little or no time to spare! Includes:

* Extensive breakfast and dessert chapters
* Updated nutrition information
* New recipes using ingredients such as Kamut flour and quinoa pasta
* How to help allergic children eat right and feel better
* Complete guide to new allergy-free products
* Tips for creating an allergy-free kitchen and home

With your doctor's diagnosis in one hand and this book in the other, let your new allergy-free life begin!

 

5 out of 5 stars I'm going to pass it along, September 29, 2003

  Reviewer: sharienne2 (see more about me) from Wheaton, MD United States

I needed a book to give me some ideas for new foods that I wasn't getting after I was diagnosed with food allergies.
For that reason, I am very pleased with the number of alternatives for each recipe. It expanded my mind for what i could eat. It also inspired me to take all the food on my table (I arranged all the foods in the house that I could eat (with the exception of perishables, of course) on my kitchen table and arranged them by food group. That way I could look at all the ingredients and put together a healthful meal by making sure I get something from each of the food groups.)
This book has so many suggestions, it just opened up my mind to new dishes.
I plan to get one for my mother and my sister-in-law. They often cook when my husband and I come visit. They have been very concerned that I would have to bring all my food because they would have nothing I could eat.
While I do plan to take some of my own stuff, I think the ideas in this book will give them both ways to make minor modifications in what they already cook. Don't worry about us - Thanksgiving and Christmas will still feature eating a lot of food! :)
Shari

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5 of 5 people found the following review helpful:

5 out of 5 stars This book has been my bible ever since I bought it!, March 11, 2003

  Reviewer: Melissa Cheok from Fremont, CA United States

My review pertains to the version of the book that has 350 recipes. But I would assume that this version is a similar quality.

This book has really been a great resource for me. My son (who is 3) has multiple food allergies (wheat, rye, corn, eggs, soy, dairy, chicken, foods in the night-shade family like potatoes, tomatoes, bell pepper....the list continues). It has been quite a nightmare to know what to get for him. And he also started developing sensitivities to the food that he ate all the time (oats, pork).

When I got this book, I learnt about the rotation diet, about how one could get sensitive to foods if exposed to them for an extended period of time. It provided me with alternative foods, information about food groups (which is essential when planning a rotation diet), lots of alternative things to use instead of sugar (agave nectar, maple or date sugar), how to use alternative flours (amaranth, quinoa, buckwheat, teff) which have all been so much help.

I have been using the breakfast and better breads section extensively, and also the snack and dessert sections. With the range of allergies that my son has, those have been the hardest types of food to prepare. The main course sections have some good suggestions as well.

I would highly recommend this book if you need to deal with multiple allergies and are at a loss as to where to start. I found the recipes in this book much better to use than the recipes from the Food Allergy Network, which is rather strange. The recipes from the FAN mostly had wheat flour in them, and provided no information on rotation diets, food groups or alternative flours. Some of the other books that I have bought are also not very strong in these areas. This book is particularly good if you have the type of allergies that I listed earlier. If you only have one or two of these allergies, perhaps you might find the recipes too esoteric and it might be unnecessary to go to such lengths as I have had to, to find the right food.


 

 

 

 

 

 

 

 

 

 

 

 

 

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