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Coping With the Gluten Free Diet [Plastic Comb]

Marion Wood (Author)

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Book Description

June 1, 1982
“Thousands of patients with gluten-induced enteropathy and other gluten allergies have already regained their health after following the guidelines and recipes in . . . Marion Wood's first two books. Now . . . Mrs. Wood has gathered under one cover a vast storehouse of facts about life on a gluten-free diet. This is much more than a cookbook of gluten-free recipes. It includes sound advice from leading medical authorities in the field of gastroenterology, as well as experiences of patients whose adherence to a gluten-free diet is their passport to health. Marion Wood's countless hours of experimentation and creation of outstanding gluten free recipes was a labor of love. Add to that years of research and the result is Coping with the Gluten Free Diet, a marvelous guide to gluten-free living."—from the Foreword by Margaret B. Salmon.

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Inside This Book (learn more)
First Sentence:
DR. Thomas P. Almy, Professor of Medicine at Dartmouth Medical School, Hanover, New Hampshire, was a speaker at the 79th annual meeting of The American Gastroenterological Association in Las Vegas, Nevada, in May, 1978. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup rice polish, rice flour recipes, sprue patients, low lactase levels, cup brown rice flour, quick brown rice, celiac patients, celiac sprue, crushed potato chips, gluten intolerance, package rice, tapioca starch, teaspoon soda
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Master Bread Recipe, Mayo Clinic, United States, Scripps Clinic, University of Arizona, National Institutes of Health, Yorkshire Pudding, Division of Gastroenterology, George Borgstrom, National Cancer Institute, Nutritional Properties of Rice, Principles of Food Science
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