Allergy-free Cooking (Eating for Health S.) - Tapa blanda

Food allergies and intolerances are a surprisingly common problem in the late 20th century. In fact, most of us could probably name at least one person who has a physical reaction if they eat certain foods. If you or a member of your family has an intolerance or an allergy to a certain food you will know that the only sure way to avoid the symptoms is to avoid the food itself. But what if you have an allergy to wheat, gluten, dairy products, or peanuts, ingredients that are found in many foods? Sometimes, just finding foods that you can safely eat can be frustrating and expensive. This informative guide brings together 50 healthy and delicious recipes for allergy-free eating: each with a list of excluded problem foods. The introduction aims to cover everything you need to know about allergies, including the typical problem areas, such as wheat and dairy products, and additives, how to recognize an allergic reaction, how to isolate the culprit, and cooking for children.

Maggie Pannell is an experienced food and nutrition writer with a keen interest in healthy eating. She trained as a home economist, then spent several years working in the food and diet industry. From there she moved on to a career in journalism. Maggie has two children and spends most of her time writing, editing and teaching about the ways and means of combining food enjoyment with health and fitness.