Food Sensitivity: A Resource Including RecipesAbstact: This book provides the who, what, when, where, and why of food sensitivity, and food allergy. It discusses sensitivity to milk, wheat, soy, salicylate, tartrazine, and eggs. The terms "food sensitivity," "food allergy," and "food tolerance" are defined at the beginning of the text. A section devoted to recipes for the person with food sensitivity follows the text. Also included are tables and appendices which include: 1) common commercial cow's milk substitutes; 2) biological classification of common foods; 3) substitute measurements for wheat flour; 4) foods containing soy; 5) food sources of tartrazine and salicylates; 6) foods to avoid on an egg-free diet; 7) additional literature on food sensitivity and food allergy; 8) suggested cookbooks for food-sensitive individuals; 9) resources for people with celiac disease; 10) distributors of gluten-free products; 11) packaged and prepared food allowed on a modified gluten diet; |
Contents
Treatment of Food Sensitivity | 7 |
Egg Sensitivity | 13 |
Soups | 19 |
Copyright | |
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1/2 cup sugar 1/4 teaspoon salt ½ cup ½ teaspoon 30 minutes 350°F moderate almonds apricot baking powder baking soda Beat Betty Crocker Bread brown sugar cake mix Campbell Soup Company Cheese chicken chips Chocolate cooked Cookies corn meal cornstarch Crackers crumbs Crust cup firmly packed cup milk cup rice flour cup salad oil cup shortening cup water cups flour diet dough dry ingredients egg 1 cup egg whites egg yolks firmly packed brown Flavor food sensitivity Grease Grease baking sheet heat Jell-O lightly browned melted milk-free margarine minutes until lightly mixture nuts if tolerated oatmeal ounces P.O. Box package packed brown sugar pepper Pillsbury potato starch flour Preheat oven Pudding recipe rice flour salt 1/4 cup servings Sift together dry sodium bisulfite soup Stir Substitute tablespoons tartrazine teaspoon baking soda teaspoon salt 1/4 teaspoon vanilla extract teaspoons baking powder vanilla extract wheat egg wheat milk egg