The Everything Food Allergy Cookbook : Prepare easy-to-make meals--without nuts, milk, wheat, eggs, fish or soy

804 Pages·2010·1.55 MB·English

by  Larsen

THE
FOOD ALLERGY COOKBOOK
Dear Reader,
As an adult, my mother developed food allergies to shellfish and
artichokes.
She learned this the way anyone learns of an allergy—by becoming sick
after eating the food. She has been lucky so far; the reactions haven’t been
life threatening, but they are becoming more severe.
My face gets flushed and I feel warm when I eat foods that contain a
large amount of FD&C Yellow No. 5, a food dye. This is a sensitivity to an
additive, not an allergy. But it makes me wonder if I’m going to develop
food allergies.
An allergy to shellfish would be difficult for me to adjust to, since
shrimp is one of my favorite foods.
While it’s true that most food allergies start early, you can develop
allergies at any time in your life. It’s important for all of us to learn the
signs of an allergy and what to do if they appear.
Thankfully, the government has been a bit more proactive in this area,
and labeling requirements are becoming more stringent. Manufacturers are
responding to people with allergies, creating dedicated factories and
developing many new products. Many schools are becoming peanut free.
All of these are responsible, prudent reactions to these potentially life-
threatening situations. But if you or someone in your family has a food
threatening situations. But if you or someone in your family has a food
allergy, it’s still ultimately up to you to be vigilant. Reading labels and
asking questions of food preparers will become second nature. The good
news is, if you take control of the situation, you can eat better and more
varied food than you ever dreamed. Let’s get started!
Linda Larsen
Welcome to the
Series!
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EDITOR Brielle Matson DEVELOPMENT EDITOR Brett Palana-Shanahan EDITORIAL ASSISTANT
Hillary Thompson
Visit the entire Everything® series at www.everything.com
THE
FOOD ALLERGY
COOKBOOK
Prepare easy-to-make
meals–without nuts, milk,
wheat, eggs, fish, or soy
LINDA LARSEN,
B.S. in Food Science and Nutrition
Avon, Massachusetts
Dedication
To my sisters, Laura and Lisa, for being my best friends. We had a great time
growing up together, and we still do.
Contents
Letter from the Author
Welcome to the EVERYTHING® Series!
Dedication
Introduction
1
Introduction to Food Allergies
2
Breakfast
3
Breads
4
Substitutions and Mixes
5
Salads
6
Appetizers
7
Soups
8
Poultry
9
Beef Entrées
10
Pork Entrées
11
Vegetarian and Fish Entrées
12
Sandwiches
13
Side Dishes
14
Cookies, Candies, and Cakes
15
Desserts
Appendix A: Glossary
Appendix B: Menus
Acknowledgments
Copyright