The Hemochromatosis Cookbook: Recipes and Meals for Reducing the Absorption of Iron in Your Diet (Paperback)

by Cheryl Garrison (Author), Richard A. Passwater (Author)
Key Phrases: faux molasses, less iron, phytate phosphorus polyphenols, Main Dishes, The Hemochromatosis Cookbook, Side Dishes (more...)

Editorial Reviews

Product Description

Hemochromatosis is one of modern medicine's greatest oversights. An inherited metabolic iron disorder, it is most common in people of Northern European descent and most prominent in North America among the Scotch-Irish. For people with metabolic iron disorders, controlling the intake of iron contributes to wellness and the prevention of such chronic diseases as heart disease, diabetes, arthritis, liver disease, impotence, and depression.

The Hemochromatosis Cookbook is written specifically for those who suffer from such iron disorders. It has chapters on all of the traditional categories found in most cookbooks: appetizers, salads, fruits and vegetables, main courses and casseroles, breads and muffins, and desserts. In addition, The Hemochromatosis Cookbook is characterized by the following:

• Easy-to-prepare, reasonably priced recipes that impede the body's absorption of iron
• Food values and tips suggesting substitutions for reduced fat, sodium, and sugar
• Helpful menu planning for busy schedules, cooking for company, or cooking for two
• Diet plans for a typical week, including meals that can be prepared ahead of time and frozen
• A shopping checklist with reminders about iron content
• A chart showing the iron contents of common foods and vitamin supplements
• A general explanation of iron imbalances, such as hereditary hemochromatosis, acquired iron overload, and anemia

About the Author

CHERYL GARRISON is an artist, writer, and cofounder and vice president of educational product development of the Iron Disorders Institute, an all-voluntary health agency that addresses the health consequences of iron imbalances. The editor of idInsight magazine, read worldwide by physicians and patients alike, she lives in Lake Junaluska, North Carolina.

RICHARD A. PASSWATER, Ph.D., is the director of the Solgar Nutritional Research Center in Berlin, Maryland. The best-selling author of Supernutrition: Megavitamin Revolution, he has published more than 35 books and 400 articles on nutrition and nutritional supplements.

Product Details

• Paperback: 302 pages
• Publisher: Cumberland House Publishing (May 1, 2008)
• Language: English
• ISBN-10: 1581826486
• ISBN-13: 978-1581826487
• Product Dimensions: 8.7 x 6.9 x 0.9 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #56,110 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Highly Recommend, June 7, 2009

By	A. M. Murphy "Anniem" (USA) - See all my reviews

I bought this book for my daughter's boyfriend that was diagnosed with hemochromotosis quite a few years back. He along with my daughter are thrilled with the book (he's the cook). In the first part of the book there is a deep enough explanation of the disorder that is written in layman's terms.

When it first arrived, I flipped through and was quite surprised at how many recipes are in it and was amazed at how many recipes called for tea.

It seems to have opened up a new world for him. He eats well, sticks to the diet and has been exercising. The last time I saw him he looked like he was in tip-top shape. Of course he still goes for his blood-letting sessions, but he has also taken charge of his diet and overall health.

I highly recommend this book to anyone that has this disorder or has a loved one that does. Great gift item!

0 of 1 people found the following review helpful:

4.0 out of 5 stars good book to give cooking suggestions, September 23, 2008

By	Harmony "Harmony" (Canada) - See all my reviews

found it helped lower my iron readings. Found out diet is all I needed at the high iron was not genetic.

0 of 1 people found the following review helpful:

4.0 out of 5 stars facts about iron, and recipes, August 10, 2008

By	Rusty (Kansas, USA) - See all my reviews

I would have liked to see the tuna salad recipe on page 109. Page 109 has a duplicate of the potato salad recipe on page 108. I wrote the publisher and got another copy of potato salad.

Overall, the information is helpful and the recipes a good mixture of easy and more complicated. The nutrition breakdown for each one is very useful.