Description
Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families.  The authors offer a unique combination of scientific research, culinary expertise, and practical tips based on sound experience to help you plan nutritionally sound and satisfying meals. 

Discover how to avoid foods and ingredients that trigger reactions
Pinpoint the foods that can cause or contribute to symptoms of arthritis, asthma, ADHD, candida, celiac disease, dermatitis, depression, digestive disorders, fatigue, migraines, and other conditions
Learn how to substitute healthful, plant-based ingredients for allergenic ingredients in recipes
Find “hidden” culprits in prepared foods
Understand the latest food labeling regulations, and become an efficient and sophisticated food shopper
Prepare over 100 recipes, free of the most common food allergens

Level: Intermediate
ISBN: 157067163X
ISBN-13: 9781570671630
Format: Paperback, 382pp
Publisher: The Book Publishing Company
Pub date: 2004

Contents
Acknowledgments
Introduction
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
Food Diary Form
Appendixes
Index
About the Authors

Book authors
Vesanto Melina is a registered dietitian and coauthor of nutrition classics The New Becoming Vegetarian and Becoming Vegetarian, Becoming Vegan, Raising Vegetarian Children, and Healthy Eating for Life to Prevent and Treat Cancer.  She is coauthor of the American Dietetic Association and Dietitian of Canada’s Position on Vegetarian Diets (2003) and Manual of Clinical Dietetics, 6^th edition, 2000.

Jo Stepaniak is the author of a dozen books (including The Ultimate Uncheese Cookbook, Vegan Vittles, The Vegan Sourcebook, and Raising Vegetarian Children and hundreds of articles on vegetarian cuisine and compassionate living.

Dina Aronson is a registered dietitian whose specialties include chronic disease prevention, vegetarian and vegan nutrition, and lifestyle management. 

Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
2060 Immunology
5110 Allergies, sensitivities