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Finalist for the International Association of Culinary Professionals (IACP) Health and Special Diet Award, 2000
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The book itself has two main sections. The first is an overview of what IBS is and what foods work with and against your colon. Some of the great parts of this section are a list of trigger foods (and why they are trigger foods), an explanation of the different types of fiber and fiber foods, IBS kitchen essentials, and many other great tips.
The other part of the book is recipes. These are low residue recipes that work with a sensitive stomach. The categories of recipes listed are wide and include: beverages, appetizers and snacks, breakfasts, breads, side dishes and salads, soups and sanwiches, main dishes and desserts. The recipe section also contains a menu at-a-glance feature. The recipes in this book are great. They include flavor, great taste, and variety. The author of the book, Heather Van Vorous, uses many substitutes to make recipes that were normally unthinkable great for people with IBS. Also, the recipes included generally are easy to make. Another great feature is that each recipe has a very detailed nutrient analysis directly under it on the page.
The one downfall of this book is that many of the recipes require ingredients that aren't normally found on your local grocery store shelves. However, Vorous does respond to this problem by having a directory of resources in the back that includes phone numbers and web address of places where these items may be purchased.
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