About Food Allergy Survival Guide

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Food Allergy Suvival Guide is published by Book Publishing Company, copyright 2004. Take a sneak peak at the contents of the book:

Chapter 1: What are Food Sensitivities?
Chapter 2: Creating and Maintaining a Healthy Intestinal Boundary
Chapter 3: Food Sensitivities and Various Conditions
Chapter 4: Discovering What Ails Us: Testing for Food Sensitivities
Chapter 5: Foods, Label Reading, and Alternatives
Chapter 6: Wheat and Gluten Sensitivities and Celiac Disease
Chapter 7: Living with Food Sensitivities: Feelings, Safety, and Exercise
Chapter 8: Nutrition Planning for Adults and Children
Chapter 9: Kitchen Basics and Cooking Fundamentals
Chapter 10: Recipes
Resources



Chapter 1: What are Food Sensitivities?
This chapter explains food sensitivities, and differentiates between food allergy and food intolerance. It focuses on the immune system and how it works to protect against disease and potential allergens. It also explains, in plain English, what actually occurs in the body during an allergic reaction. We learn about how the body sometimes fails to keep us healthy, and how food might play a role. The chapter reviews different symptoms of food sensitivities, attempts to explain why some foods affect some people and not others, and explores why food sensitivities have become such a problem in recent years. Finally, it explores a very modern and cutting edge theory, focusing on healing a specific part of the body, and how this might be accomplished.
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Chapter 2: Creating and Maintaining a Healthy Intestinal Boundary
This chapter, cowritten by Michael Klaper, MD, takes a detailed look at the intestine and the major role it plays in food allergies and intolerances. A holistic approach is taken, which views overall health as the result of many factors including what we eat, how our bodies interact with our environment, and more. Besides providing practical advice for the management and therapy of food allergies, this chapter also explores whether or not (and if so, how) people may be able to overcome food allergies and sensitivities.
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Chapter 3: Food Sensitivities and Various Conditions
This chapter explores the complex relationships between food sensitivities and such conditions as arthritis, asthma, ADHD, candida, dermatitis, depression, digestive disorders, fatigue, and migraines. How can our diets help or worsen these conditions, and what can we do about it?
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Chapter 4: Discovering What Ails Us: Testing for Food Sensitivities
This chapter explores ways to pinpoint which foods are potential problems and which are not. Lab tests (blood tests, cutting-edge tests), food challenges, elimination diets, and a sample diet are all explored in detail.
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Chapter 5: Foods, Label Reading, and Alternatives
This chapter is a gem of essential information, describing hidden culprits in foods and how we can avoid them. We review food labeling, including the newly-passed food allergy labeling law that goes into effect in 2006, and define terms that may be unfamiliar to you. In this chapter we go into great detail describing specific scenarios, problems, and solutions related to sensitivities to dairy products, eggs, soy, peanuts, tree nuts, corn, yeast, fresh and dried fruit, sulfites, citrus fruit, nightshade vegetables, fish and shellfish, sesame seeds and other seeds, chocolate, histamine tyramine, salicylates, MSG, BHA and BHT, bananas, kiwis, avocados, and chestnuts. Also, possible cross reactivity among plant families is explored.
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Chapter 6: Wheat and Gluten Sensitivities and Celiac Disease
This chapter takes an in-depth look at the trouble with wheat, which has become such an important issue that we devote a whole chapter to it. Here we differentiate between wheat allergy and gluten intolerance, describing symptoms, diagnoses, and living well without wheat. We also provide a detailed review of celiac disease (gluten intolerance), including symptoms, diagnosis, risks, cures, the oat controversy, and cutting-edge therapies.
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Chapter 7: Living with Food Sensitivities: Feelings, Safety, and Exercise
This chapter provides valuable information and advice regarding living day to day with food allergies and intolerance. We review parents' roles when children are affected and how to foster a supportive environment. Psychological as well as physiological effects of food allergies are explored, along with practical suggestions and resources for dealing with food allergies and intolerances.
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Chapter 8: Nutrition Planning for Adults and Children
Ok, so now that you are better informed about the hows, whys, and whats of food allergies, it's time to apply that knowledge and begin eating for optimal nutrition and health! This chapter takes cutting-edge nutrition science and applies it to the challenge of nutrition planning for adults and children with food sensitivities. We examine the cornerstones of a healthy diet: vegetables, legumes, grains, fruits, calcium-rich foods, and essential fatty acids. We make recommendations around supplementation, meal planning, and restaurant eating. We also offer flexible menus for adults and children. The chapter provides top-notch advice for parents of infants and children with food allergies, how to minimize risk of food allergies, how to provide a balanced diet, whether to use supplements, and how to approach food allergies throughout the life cycle.
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Chapter 9: Kitchen Basics and Cooking Fundamentals
This chapter is a must-have for anyone looking to cook and eat for optimal health, despite food sensitivities. Cooking fundamentals, including pressure cooking and stovetop cooking of grains, beans, and veggies are provided, along with copy-ready cooking charts. We tell you how to set up the kitchen and pantry, how to eat well even with time and energy constraints. We even provide tips on shopping and food preparation techniques and supply you with seasoning guides.
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Chapter 10: Recipes
This chapter provides not only step-by-step recipes, but a slew of great ideas, substitutions, considerations, and information that you will wonder what you did without! Wheat-free, egg-free baking secrets are revealed, as well as some great meal ideas for multiple food allergies. All recipes are free of dairy, eggs, soy, wheat, gluten, fish, shellfish, meat, poultry, yeast, peanuts, and tree nuts. Where certain minor potential trigger foods are used (such as citrus, for example), the recipes are clearly marked. Over 170 tantalizing recipes for breakfasts, dips and spreads, soups, salads and dressings, main dishes, sauces and gravies, sides, and treats and sweets await you.
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Resources
Readers will be thrilled to find this comprehensive collection of resources for information, products, Web sites, support groups, and much, much more.
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