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Food Allergies and Intolerances: Some people are allergic to wheat,
while others are intolerant to it. The difference? Typically, allergies
involve a reaction by one’s immune system, while an intolerance is
usually a digestive or metabolic disorder. You should consult a health
professional to get a proper diagnosis and a more thorough explanation of
this condition. My cookbooks help you cook without the most common food allergens of
wheat, gluten, dairy, and eggs––and some of my books also avoid
corn, soy, and peanuts. Special sections in the appendix offer tips for
making substitutions in your own recipes. Many recipes also tell you how
to use alternative sweeteners in place of white sugar.
My books are recognized as important resources by the Food Allergy and
Anaphylaxis Network (formerly known as FAN) and Asthma & Allergy
Foundation of America and York Nutritional Labs. See Resources for web sites.
Celiac Disease: Also known as celiac sprue, this is an autoimmune
condition where gluten, a protein in wheat and related grains such as rye,
barley, and spelt, prevents absorption of nutrients. Symptoms may include
weight loss, anemia, fatigue, and diarrhea––although not everyone has
the same symptoms. Experts at the University of Maryland say the incidence
of celiac disease is as high as 1 in 133. But for every person diagnosed,
another 4000 go undiagnosed. Experts call it the "common disease no
one knows about."
My recipes use wheat-free, gluten-free flours (e,g., rice, bean, corn,
sorghum, potato, tapioca––no spelt or oats) and all other ingredients
are also gluten-free. Celiacs around the world use all of my books, which
are recognized as important resources by the Celiac Sprue Association, the
Gluten Intolerance Group of North America, and the Celiac Disease
Foundation. See Resources for web sites.
Autism: A perplexing developmental disorder, autism (and related
conditions such as Asperger syndrome), is perhaps far more common than
originally believed. Some experts recommend gluten-free, casein-free diets
as part of the overall treatment. Consult your health professional for
guidance here.
My cookbooks (especially Food Allergy Field Guide) are suitable
for the gluten-free, casein-free diet often recommended for autistic
children. Special Diet Solutions is also a good resource, and
includes yeast-free recipes as well. For more information about autism and
diet, see www.gfcfdiet.com. Visit an excellent web site by Karyn Seroussi
and Lisa Lewis’ at www.autismndi.com. Both are mothers of autistic
children and authors of books about autism.
Blood-Type Diets: Many of my recipes are suitable for blood-type
diets, especially Type O, as recommended in the book Eat
Right 4 Your Blood Type by Dr. Peter J. D’Adamo with Catherine
Whitney and "Your Body Knows Best" by Ann Louise Gittleman,
M.S., with James Templeton and Candelora Versace.
Candida Diets: For those with food sensitivities AND candida or
yeast overgrowth, Special Diet Solutions is the recommended
cookbook and a bestseller. For more information about yeast, see Dr.
William G. Crook’s web site at www.yeastconnection.com. The late Dr. Crook
was a world-renowned expert and author of several books on this topic.
Vegans: My cookbooks offer creative substitutes for dairy, eggs,
and other animal-derived ingredients. A gluten-fee vegan diet can be
challenging, and many in this group use Special Diet Solutions as
their guide.
Autoimmune conditions such as lupus, multiple sclerosis, rheumatoid
arthritis, and fibromyalgia. Many experts see a connection
between food and the symptoms exhibited in these conditions. Ask your
health professional for guidance here.
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