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

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.

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.

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 cr

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.