You are here because you or someone you love is dealing with food allergies. This book will be of help and this is why.
Simple, and easy to understand recipes
- A result of many years of research, trial and success!
- Educational material from practitioners that work daily, with food allergies
- Calories, fat and fiber analysis for weight watchers calculations
- Complete nutritional analysis, including Inflammatory rating and glycemic count
We have spent many, many years cooking for food allergies. It was years ago when I discovered that I had genetic food allergies to wheat and milk. It broke my heart because I truly loved baking with wheat and eating what I baked. A few years later I became aware of the myriad negative effects of MSG.(link) it led me to discover that I definitely wanted MSG eliminated from the familys diet, also. In addition to this, with many friends and associates being sensitive to gluten, we began to cook gluten free.
On a daily basis at the health clinic where I work, I see people with varying combinations of allergies to gluten, dairy, wheat, milk and some of the less famous allergens, soy, corn and MSG