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Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities Paperback – August 10, 2004
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More About the Author
She was an author of the joint position paper on vegetarian diets for Dietitians of Canada and the American Dietetics Association (Academy of Nutrition and Dietetics) and coordinated the vegetarian section of their Manual of Clinical Dietetics. Vesanto is widely known in the media. She is an internationally known speaker and has presented workshops on the topic of vegetarian nutrition to thousands of dietitians across North America. Vesanto received the prestigious Clintec award for leadership in dietetics. She regularly consults for government and industry and for individual clients.
To complement her scientific expertise is Vesanto's joy in creating food that is healthy, delicious and simple to prepare. She became vegetarian in 1978 and vegan in 1993 as she gradually explored the consequences of food choices on health, animal welfare, and environmental issues. Her websites are www.becomingvegan.ca and www.nutrispeak.com
Her co-author Brenda Davis completed an honors degree in Human Nutrition at the University of Guelph, followed by an internship in Ottawa Ontario. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant, academic nutrition instructor, and is Past-Chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. She is an outstanding and inspiring speaker. Her website is http://brendadavisrd.com/
Top Customer Reviews
The book starts with an explanation of what food allergies and intolerances are and what they are caused by. If you ever wanted to know in detail how your digestive system works, you will get a full description in this book. Food Allergy Survival Guide also provides information about many medical conditions like arthritis, asthma, ADHD, candida, celiac disease, depression, dermatitis, fatigue, and migraines that can be caused by or worsened by certain foods. For each condition, there are suggestions of possible food culprits and suggestions to manage the condition.
If you are not sure if you have food allergies or what foods you are allergic to, you can find out what tests can be used to find out. The pros and cons of medical invasive and non-invasive tests are discussed as well as some do-it-yourself methods.
Once you know what foods have an adverse affect on your well-being, the trick is avoiding them. As the authors point out, foods like dairy, soy, corn, egg, and wheat are hidden in labels under all kinds of different names. For example, egg may be listed as binder, emulsifier, or coagulant. Corn can be listed as caramel coloring or dextrose. Food Allergy Survival Guide tells you what foods most often include common allergens and provide detailed lists of labeling terms that may be allergenic foods.
The best method of dealing with multiple food allergies is to cook most of your own meals.Read more ›
Vesanta Melina, Jo Stepaniak, and Dina Aronson
With a title like this, are we to believe that there are any foods left to eat for those of us with food sensitivities? The answer: a resounding YES. Why? Because Melina, Stepaniak, and Aronson have done their homework. Because similar to their other collaborative efforts, they deliver a comprehensive survival guide based on scientific research and culinary magic. After in-depth explanation of food allergy, food intolerance, and food sensitivity, the authors discuss the relationship of food to conditions such as arthritis, asthma, ADHD, candida, eczema, psoriasis, depression, digestive disorders, fatigue, and headaches. They teach us how to be our own food-trigger detective with blood tests, skin tests, and the oral food challenge which, according to the authors, is the most reliable test known for food allergies. Identification of the food culprit(s), however, is only the first step. The authors discuss cross-contamination and ways to track hidden substances in products. Whether the food culprit is dairy products, eggs, soy, peanuts, tree nuts (almonds, Macadamia nuts, pecans, walnuts, etc.), wheat, gluten, corn, yeast, fruit, sulfites, citrus, nightshades, or fish, this book provides the reader with explanations, charts, and tips to help us in our sleuthing. Coping with food sensitivities is examined, and a list of support groups and online information is provided. Incorporating maximum nutrition into meal planning is carefully delineated with sample menus and restaurant tips. The last 183 pages are devoted to Jo's culprit-free recipes, complete with a detailed nutritional analysis.Read more ›
However, if you are looking for a cookbook, unless you are a Vegan, you probably want to seek an alternative, as 100% of the 100 recipes are Vegan.
As for the first half of the cookbook, it seems to be a culmination of food allergy knowledge from among the three well known authors, Vesanto Melina (MS, RD), Dina Aronson (MS, RD), and Jo Stepaniak (MSEd). I have read and perused more than a few food allergy books, and this is certainly one of the best. The authors touch on the required material, such as explaining food allergies / sensitivities and food allergy testing, but they then move on to cover new ground that is seldom discussed in the surface world of food allergies.
Though the book reads fairly well, some sections do get bogged down in biology and other details. Some sub-chapter listings would be helpful to make this a true reference book. Each chapter is truly dense with information, and per standard, the index is a bit too muddled with keywords to serve as a quick and easy guide.
I have already trialed several of the recipes, including the Chickpea Pizza, a Mediterranean style flat bread, the Beannaise, a soy-free, dairy-free mayonnaise alternative, and the Hot Fudge Sauce (pretty self explanatory). All worked out but the sauce, which I will retry. I have been very pleased with the ease of the recipes, spending less than 30 minutes on each, even when preparing them for the first time!Read more ›
Most Recent Customer Reviews
This is a great book for anyone who has food allergies. Especially if you are allergic to gluten and/or dairy,get this book. Read morePublished 17 months ago by Lorraine C. Beaulieu
I have been a vegetarian since the 70s, a vegan since the 90s, and a gluten-free vegan for the past ten years or so. Read morePublished 23 months ago by Evelyn Getchell
This book has great recipes but also a very informative look into the differences between allergies, sensitives, & intolerances. Read morePublished on May 15, 2013 by KGseller0430
This was a good book, I guess, but it didn't serve the purpose too much for me. I have different food sensitivities than what what provided in this resource. Read morePublished on February 3, 2013 by Stephanie Young
I was very excited when I found this book as the idea of a book with what I had hoped would be delicious recipes without allergens. Read morePublished on January 22, 2013 by Joanna
This book was very helpful. I just recently got diagnosed with celiac's disease and this book taught me about foods to avoid on labels and why I need to use different flowers to... Read morePublished on November 6, 2011 by Amazon Customer
Great cooking ideas for the person with allergies. Also great information about allergies and how they can affect your entire well being! A must have.Published on November 29, 2010 by Deb
I found this book (purchased on Amazon) to be both informative and practical. I haven't tried very many recipes yet but the ones that I did were simple enough to follow and not... Read morePublished on May 21, 2010 by Petals
I got the book super fast and was in pretty good condition. It is a very good book with a lot of information but I am still doing research to see how accurate it all is.Published on June 12, 2009 by T. Fields