Customer Reviews

Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities

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For those with food allergies, maintaining a vegan diet can be challenging. Soy, nuts, corn, and glutinous grains are in so many foods that it is difficult to avoid them. Food Allergy Survival Guide will help you to figure out what foods you are sensitive to and how to replace them with healthful, plant-based ingredients.

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. Fortunately, Food Allergy Survival Guide provides over 100 delicious recipes free of dairy, eggs, fish, wheat, gluten, soy, peanuts, and yeast. Very helpful is the gluten-free flour mix, which can replace wheat flour in any recipe, and a corn-free baking powder substitute.

I tried a couple of the recipes from the baking section for my holiday entertaining. The Ultra-Fudge Brownies and Pumpkin Spice Bread were a big hit. Besides baked good, the book also includes seasoning and spice mixes, breakfast cereals and smoothies, dips and spreads, salads and dressings, soups, main dishes, side dishes, and desserts. Don't worry if some of the ingredients are new to you. The book explains unfamiliar ingredients, and suppliers are listed in the resource section. I had no trouble finding any of the foods at my local natural foods store.

Food Allergy Survival Guide is an excellent book for those suffering from food allergies but it is also a great resource for vegans. You'll discover ways that animal products might be hidden in processed or restaurant foods, and how to avoid them. And you'll love the wonderful vegan recipes. Best of all, you can find out how to thrive if you are both vegan and have food allergies.

Food Allergy Survival Guide: Living Well Without Dairy, Eggs, Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat, Yeast and 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. A gluten-free, all-purpose flour mix is the starter for muffins, breads, cakes, scones, biscuits, pizza, pie crusts and more. As well, the meatless entrees, dairy-free sauces, soups, salads, and breakfast dishes are proof-positive that food sensitivities no longer imply a life sentence of boring meals, but rather, may open the door to a plethora of nourishing wholesome and hearty foods.

This book is very helpful, especially if you are newly diagnosed with food allergies. Or, if you want to dive into the depths of analysis of food allergies and many related issues (ie Asthma). It covers all the A-Z's, including label-reading and hidden allergies, along with cross-contamination risks. A good starter "guide."

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.

For those of you with special dietary needs or even if you're just trying to make your own cooking and thinking more accommodating for those who do, The Food Allergy Survival Guide is an amazing book. It's an extremely comprehensive and readable text about the in and outs of food allergies, intolerances and sensitivities. I have been a fan of all 3 of the authors based on their other works, and this book did not disappoint. I have 1 child with allergies(soy, citrus, dairy, eggs) and 1 with behavioral problems caused by gluten. I myself have a variety of allergies and sensitivities. The first thing you notice about the book is its tone. Compassion for those with food limitations permeates The Food Allergy Survival Guide . These authors understand the frustration and sadness that can come with these kinds of food issues. Underlying everything is the idea that a person with food allergies/sensitivities/intolerances can eat an interesting, delicious diet while avoiding possible deficiencies caused by limited food choices. These authors walk you through the most recent scientific knowledge regarding allergies, including the link between allergies and other conditions. They teach you how to undertake an elimination diet while not starving yourself. They provide charts to help you plan meals that are nutritious and tasty. When a common allergen is discussed, for example, corn, they have a description of the food, possible allergic reactions, how to locate it even when it's a "hidden" ingredient, restaurant dining, and alternate ways to get the nutrients that you may miss while not consuming that particular food. Corn and a few other foods also have a section on "Shopping and food preparation." There is also an entire chapter dedicated to the day to day life of the allergic person. In addition to the overall tone of the book, this is the chapter that makes you feel understood and validated for all the myriad ways food allergies can affect your life or the life of someone you care about. The authors give tips for creating a supportive environment for adults and children alike. They discuss the psychological effects of allergies. In addition they don't mince words when discussing how to handle the most dangerous allergies. Chapters 8 and 9 walk you through detailed nutritional planning for adults and children, and allergen free kitchen know-how. And then we get to the fun part...the recipes! Jo Stepaniak really outdid herself this time. As a veteran food allergy sufferer, she brought unique knowledge to the table. As a cookbook author, she brought a love of delicious food! She has created a gluten free baking mix that I have found to be delicious. And unlike some commercial gluten free mixes or pre-made products, her flour mix is very healthful. We use it to make pancakes every Saturday morning(and other things all week long!) and we all enjoy them tremendously! In the recipe section you will find scones, chapattis, muffins, pie crusts, chocolate cake, brownies, chocolate chip cookies, spice mixes, breakfast recipes, dips and spreads, loads of salad recipes, yummy grain dishes, salad dressings, soups, pizza, 2 pages of baked potato ideas, quiche, gravies, sauces, side dishes and healthy snack ideas and recipes. I could cook out of this book for a long, long time. And it is obvious these recipes have been tested and retested; they are delicious and they work just like they say they will. My particular favorites are- Chocolate Chippers, Crispy Rice Bars, Brown Rice Patties, Cream of Cauliflower and Lima Bean Soup, Quinoa Tabouli, the Monster Mash Roll-up page(a yummy bunch of ideas for creating bean based fillings for gluten free breads, rice paper, etc.), Savory Spinach Spread(I had this for dinner last night with raw veggies), Lentil "Chopped Liver," Creamy Golden Porridge,Crispy Maple `Nilla Wafers, Great Gluten-Free Pizza Crust, Ricebread or Cornbread Squares(bar none the best cornbread my family has ever had!), several variations of muffins... I could go on! A caution-make sure you follow the recipes just as Jo specifies. That way you know just how she wanted them to turn out and you can decide to tweak from that starting point if you like a bit more or less of something in the recipe. This book has been a wonderful resource for my family. With the "mixed bag" of allergies we have, cooking and just functioning had become so difficult. The combination of scientific knowledge, advice about practical day to day living, insight into feelings and coping, and recipes have made this book worth so much to us!

The layout and title of this book gives the strong impression of a guidebook, yet quite a cast of recipes lies within. In fact, the latter half of the book is all cookbook, with over 100 recipes. I was elated to find that each recipe was free of dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, wheat, and yeast. How refreshing to find a book that actually lives up to its title / subtitle. It was so nice to not have to sort through which recipes were "safe" and which weren't, the whole book was a go!

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! Not to mention, aside from an inexpensive bag of chickpea flour (easier to find than I thought), I haven't had to purchase any out of the ordinary ingredients. It should be noted that all of the recipes are also vegetarian / vegan.

I have a 16 month old son who has multiple allergies, mostly non-lifethreatening, but suffers from extreme hives, eczema and psychological irritation if any wheat, dairy, eggs, soy, treenuts, artificial colors, perservatives, and pesticides are ingested.

I have nursed my son, and discovered his allergies early when he was 2 months old, but couldn't pinpoint what they were exactly, and went through a lot of stuggles trying to help my son. I finally discovered I needed to do and elimination diet for myself in order to find out what foods I ate affected him. I understand your pain and suffering, emotionally and physically if you going through similar trials & are searching for answers.

Most other "allergy" cookbooks I've read so far will just make you omit a bunch of the "off-limits" ingredients from a normal recipe, and that pretty much eliminated most of the recipes in those cookbooks for my son & I to consume. This one actually gives you alternative ingredients to replace the off-limit ingredients! I'm excited about trying these recipes, once the ingredients I've ordered arrive (Gluten Free Mall: http://www.glutenfreemall.com/) has products you can purchase online, and has been a great source!)

Although the cover says, "living well without...," the Food Allergy Survival Guide gives you much more than it takes away. By reading the well-researched information on food sensitivities, allergies, whole foods, a plant-based diet, and overall health -- and trying out the great recipes -- you'll now live well WITH:

1. A good intestinal tract. Everyone wants one of these, right? If you're suffering from food allergies, you might be really hankering for the days of clean plumbing. FASG not only shows you how to prevent the sensitivies that are known to cause intestinal distress -- this book also provides you with extensive suggestions on how to heal and restore your digestive system through a whole foods diet.

2. Flavor. Don't fret that allergen-free food will be bland. The recipes here for garam masala, five-alarm chili powder, and berbere will resume the spice in your life. The quinoa tabouli is gluten-free, tastes fantastic, and offers a texture that just might surpass traditional bulgur tabouli.

3. Friends. We have a friend who is severely allergic to corn. For nearly a year, we avoided inviting him over to eat because we were too nervous to serve him something "off limits." Now with a table of products that might contain corn -- even a recipe to make faux corn syrup -- we can have him visit and serve a nice meal without angst!

The cover saying is right on. FASG will get you to live well indeed.

Food Allergy Survival Guide

There's a new book on the market that combines scientifically-based information on food sensitivities with recipes that are entirely free of the major allergens. Food Allergy Survival Guide will be welcomed by:
- those with wheat or gluten sensitivity who wants tasty baked goods;
- people wanting guidance in meeting calcium needs without dairy products;
- vegetarians who wish to avoid soy;
- those with multiple food sensitivities;
- parents who wish to decrease the risk of food allergies in their children;
- people who need to improve their intestinal health;
- individuals who may find a link between conditions such as arthritis, asthma, Attention Deficit Hyperactivity Disorder (ADHD), Candida, depression, dermatitis, digestive disorders, fatigue, or headaches and their diet;
- those who want to be well nourished despite their allergies.

Food Allergy Survival Guide provides basic information on food sensitivities, insight into the various types of allergy testing, along with tremendously helpful tips for cooking, shopping, nutrition planning, and managing the emotional aspects of food sensitivities. It is designed for families that include adults or children with food sensitivities, and includes tips on how to decrease the risk of allergies developing in the first place.

This book is a treasure for those with multiple food sensitivities. It provides extensive information and an excellent collection of recipes for those with sensitivities to dairy products, eggs, gluten, tree nuts, peanuts, soy, yeast, fish and shellfish, and wheat.

Recipes, which comprise half of the book, include hearty and appealing breakfasts without eggs; numerous lunch box tips; soy-free entrées and spreads; and celebration foods. The gluten-free baked goods (such as scones and pumpkin spice bread) are appetizing and nutritious. A detailed nutritional analysis follows each recipe in the book, providing reassurance for those with special dietary needs.

The book includes an extensive resource list that is useful for tracking down less common ingredients and learning more about specific allergies. If you or someone you care about has food sensitivities, this book offers practical and appealing solutions.

I recently found out I had a gluten allergy and had been desperately looking for recipes for old favorites (breads, muffins, cookies, scones etc...) when I stumbled on this book. I hurriedly got it at Politics and Prose in Washington D.C. and went directly to the grocery store to procure all the new ingredients I will need to eat gluten-free. I made the Sunny Seed Bread as soon as I got home (with the book's recipe for all purpose allergen-free flour). It is AMAZING! Not only the best bread I've ever made (gluten breads included, and i've tried MANY) but one of the best breads I've ever tasted. ANYONE would love this bread, and there is no giving leniencies because it's "gluten-free" - no one could ever tell. Not to mention gluten-free, but the book really does cater to all allergies - corn, yeast, egg, nuts, dairy ETC ETC ETC. How can these recipes be so delicious when they are free of so much? It's a true phenomenon and PHENOMENAL book. I knew that if Jo Stepaniak was working on the recipes, they would be outstanding. She definetly delivers, as she always does. Another author I knew to trust was Vesanto Melina, from the wonderful "Becoming Vegan" book. I am thoroughly impressed and CAN'T WAIT to try all the other recipes - ultra fudgy brownies, berbere (ethiopian) spice mix, graham masala, muffins (with so many varieties possible), scones, etc. Although I mention a lot of sweets (i have a sweet tooth) the book has MUCH MORE than sweets; all kinds of vegetable and bean recipes, savory crepes, spreads, dressings, savory baked goods, etc. etc. etc. I am SURE that all of these recipes will be delicious, tried and true by the dependable Jo.
As well as delicious recipes, the book contains a ton of information on all the common (and even some less common) food allergies. This information is incredibly interesting and useful; the authors are a lot more thorough than one might expect from a book with so many delicious recipes. A feature I particularly appreciated: For each allergy there is a table with all the foods that definetly contain the allergen and a table with all the foods that possibly contain the allergen. I especially enjoyed a section where new foods are introduced. These foods, like buckwheat, amaranth, miso, quinoa to name a few are not new to the world, and the brief histories and tidbits explain this and much more.
Overall, it's a wonderful book. It's clear the authors put a lot of time and TLC into creating this marvelous book. I can't praise it highly enough. I'm so glad I bought it. For the size and length of the book, especially for it's quality, helpfulness and enjoyability, you're definetly your money's worth and much, much more. Thank you SO much Jo, Vesanto and Dina.

Food Allergy Survival Guide is a well organized book that has something for just about everyone. Melina, Stepaniak, and Aronson, the authors, offers practical advice to help people live well without dairy, eggs, gluten, nuts, yeast, etc. It also has some great advice for people who want to avoid foods for personal/moral reasons or who just want to eat healthier. There are great tables (e.g. "Gluten-Free Grains" and "Conditions that are or may be associated with celiac disease") and sidebars that introduce resources, terms, and offer pointers such as how to reduce "the risk of food allergies in your baby." This book is worth buying just for the (almost) two hundred pages of recipes. There is a nice selection of resources listed and an excellent index. Karen Woodworth Roman, Asst. Editor, Organic Family Magazine