Cooking without: recipes for the allergic child (and family)

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Gimbal Corp., 1989 - Cooking - 73 pages
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Abstract: Dietary guidance and recipes are provided for allergic children and their families, developed by a mother of an allergic child. Items to be excluded include milk, eggs, citrus, fish, nuts, legumes, large amounts of wheat and corn, colorings, flavorings and some preservatives. Rice, rye, oat, barley and potato starch flours are used in place of wheat. Recipes for dinners and lunches include lamb, squash, beets, turnips; fruits include papayas, mangoes, figs, dates; vegetables include brussels sprouts, carrots, potatoes, rutabagas. Recipes are arranged according to breakfast, bread products, lunch/dinner entrees, afternoon snacks, desserts, and cakes. Since cross-reactivity often occurs with food allergies, allergy to other members of a food class can develop from an allergy to 1 food in that food family; hence, information on food groupings by class is provided. A guide also is given to assure the appropriate inclusion of specific nutrients required for the allergic child's diet.

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Contents

BREAKFAST
5
BREADS BISCUITS
11
Oatmeal Pan Bread
17
CHAPTER 4LUNCHEON OR DINNER IS SERVED
23
THE INFAMOUS AFTERNOON SNACK
37
Copyright

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