Product Description

This comprehensive resource, created by three leading authorities in dietetics, nutrition, and vegetarian cooking, offers a unique blend of scientific researach, practical advice, and culinary expertise that will show you how to: know the difference between food allergy, food intolerance and food sensitivity; test for allergies; avoid the foods and ingredients that trigger reactions; maintain a healthy intestinal boundary; understand the latest food labeling regulations; and create menus that meet your nutritional requirements. Over 100 recipes by uncheese specialist Jo Stepaniak redefine the notion that allergy-free means flavor-free.

Product Details

• Amazon Sales Rank: #127678 in Books
• Published on: 2004-09-28
• Original language: English
• Dimensions: .81" h x 6.98" w x 9.82" l, 1.44 pounds
• Binding: Paperback
• 320 pages

About the Author
Vesanto Melina is a registered dietitian and co-author of The Food Allergy Survival Guide, Becoming Vegetarian, Becoming Vegan, Raising Vegetarian Children. She is co-author of the most recent Position Paper on Vegetarian Diets ( ) and coordinated the vegetarian section of the Manual of Clinical Dietetics, 6th Edition, both joint projects of the American Dietetic Association and dietitians of Canada. Dina Aronson is a registered dietitian and nationally recognized writer and speaker. Jo Stepaniak is the author of over a dozen books and hundreds of articles on vegetarian cuisine and compassionate living.