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Cooking With Less Iron: Easy-To-Prepare, Reasonably Priced Meals That Reduce the Amount of Iron in Your Diet
 
 
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Cooking With Less Iron: Easy-To-Prepare, Reasonably Priced Meals That Reduce the Amount of Iron in Your Diet (Paperback)

~ Richard A. Passwater (Author) "Individuals with hereditary hemochromatosis absorb abnormally high amounts of iron from their diet..." (more)
Key Phrases: phenolic oxalates, boil with the tea, tannic acid chlorogenic, Iron Disorders Institute, New York, Pepperidge Farm (more...)
5.0 out of 5 stars  See all reviews (4 customer reviews)

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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 among Scotch-Irish. For people with metabolic iron disorders, controlling one's intake of iron contributes to wellness and the prevention of such chronic diseases as heart disease, diabetes, arthritis, liver disease, impotence, and depression.

Cooking With Less Iron is designed specifically for those who suffer from such iron disorders. It has chapters on appetizers, salads, fruits and vegetables, main courses (including casseroles), breads and muffins, and desserts.



About the Author

Cheryl Garrison is an artist, writer, and co-founder 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 with iron disorders, she lives in Lake Junaluska, North Carolina.

Product Details

  • Paperback: 288 pages
  • Publisher: Cumberland House Publishing; illustrated edition edition (November 1, 2001)
  • Language: English
  • ISBN-10: 1581822235
  • ISBN-13: 978-1581822236
  • Product Dimensions: 9.1 x 7 x 0.6 inches
  • Shipping Weight: 14.7 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.com Sales Rank: #382,473 in Books (See Bestsellers in Books)

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    #24 in  Books > Cooking, Food & Wine > Special Diet > Low Salt

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More About the Author

Cheryl D. Garrison
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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First Sentence:
Individuals with hereditary hemochromatosis absorb abnormally high amounts of iron from their diet. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
phenolic oxalates, boil with the tea, tannic acid chlorogenic, brewed strong black tea, oat blend flour, faux bacon, cup brewed tea, tablespoon instant tea, calcium eggs, phosphate eggs, heme iron nonheme iron, iron overload disorders, inhibit absorption, cut off the heat, stockpot heat, high iron levels, iron and contains, medium bowl sift, hereditary hemochromatosis, pastry cloth, less iron, vegetable spray, glass casserole dish, cup light cream, chlorogenic acid
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Iron Disorders Institute, New York, Pepperidge Farm
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Customer Reviews

4 Reviews
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Average Customer Review
5.0 out of 5 stars (4 customer reviews)
 
 
 
 
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38 of 38 people found the following review helpful:
5.0 out of 5 stars A Second Serving of Excellence!, January 25, 2002
By Cheryl Mellan (Marietta, Ohio) - See all my reviews
(REAL NAME)   
The Iron Disorders Institute has served up a heaping
helping of EXCELLENCE with "Cooking With Less Iron"!

Despite popular opinion that "diet does not count" in
controlling iron, I've long been mindful of my Hemochromatosis
husband's diet. How could it not count? If you want to lose
weight, you monitor fats and calories. If you're a diabetic, you
monitor sugars and carbohydrates. If you're a heart patient,
you monitor fats and cholesterol. If you happen to have
Iron Overload......YOU MONITOR IRON!

Once again, the Iron Disorders Institute has reigned with a
cool head and educational approach. "Iron is an essential
nutrient, human beings could not survive without it. We can
enjoy the BEST of health when all nutrients are in balance and
adequate amounts are available for normal body function without
creating harmful excesses".

What an education the book offers with regard to metabolism,
iron absorption and diet! There are so many things, even a
"true believer" like myself did not know (nor had I thought of)!
Marinating flank steak in a mixture that includes coffee??
Boil pasta in water that contains brewed tea?? Far beyond the
"basics" I've learned so many "tricks" that allows my husband a
terrific, tasty menu, containing the iron he needs to remain healthy, and excluding excess iron to add to his stores.

I've tried many recipes before offering an opinion, and all have
been absolutely wonderful. Anything BUT bland and boring,
and I especially appreciate the graphics for each and every recipe that tell me exactly which ingredients are substances that inhibit the absorption of non-heme iron. I find myself thinking of just that educational tool while preparing other traditional family recipes! I am learning!!

Hemochromatosis is forever, as are those maintenance phlebotomies
to regulate stored iron. This is exactly the kind of tool that can help us extend the period between needed extractions! Thank you so much IDI, you did it again!! (More please!)

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7 of 7 people found the following review helpful:
5.0 out of 5 stars Easy diet, well-written, much praise to Cheryl Garrison, January 15, 2004
By David Garrison (Greenville,SC USA) - See all my reviews
I have Hemochromatosis and I was unable to enjoy many foods because of the disorder, now because of this book, I can cook quality food, that tastes good and is healthy for my body. Iron overload is no fun, and from my personal opinion it seems to be Cheryl Garrison and Iron Disorders Institute that have given the best advice. Thanks for the advice.
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5.0 out of 5 stars Saved me from Iron overloading, December 11, 2008
By M. D. Cummings "Marv" (Kanosh,, Utah United States) - See all my reviews
(REAL NAME)   
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I was one year out of terminal melanoma 5 cancer when I found out I had Hemmochromatosis talk about a double whammy. I did read a book titled "Survival of the Sickest" which might be a reason why I have been cancer free for three years now. But you want to know about this book: Because of my cancer ordeal I opted out of the "blood-letting" because it would lower my immune system. My grandfather died of hemmochromatosis so I figure mine is genetic. The Doctors were not encouraging about getting my ferritin levels down without the treatments. But the first thing I read in this book is that two people rarely get Hemmochromatosis, women and vegetarians, women because of their menstrual cycle and Vegetarians because the iron in most vegetables is poorly absorbed. So, I became a vegan and started an exercising program and my diet has been stringent with the information from this book. I take green tea because tannins are a good iron blocker, calcium, folates etc and I learned all this from this book. I went back after a few months and had my ferritin levels checked and they were normal except one and the doctors weren't worried enough to have me see a specialist. I highly recommend this book to any and all people that have this disorder whether it is iron overloading or anemia. It saved me and taught me how to live and eat with my disease.

Marv
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Most Recent Customer Reviews

5.0 out of 5 stars low iron cookbook
found it helpful and used it to lower my iron. Fortunately it is not genetic in my case and the diet was enough to help
Published 13 months ago by Harmony

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