Living Gluten-Free for Dummies Copertina flessibile – 11 aprile 2006
Dalla quarta di copertina
Find out how easy and tasty it can be to go gluten free!
If you have a wheat allergy, gluten intolerance, celiac disease, or you just want to enjoy the benefits of a diet free of wheat, barley, and rye, then this guide is for you. Author Danna Korn explains the medical problems associated with gluten and shows you step by step how to make the transition to a gluten-free lifestyleand love it!
Discover how to
- Understand what you can and can't eat
- Shop and decipher food labels
- Cook crowd-pleasing gluten-free meals
- Eat gluten-free at restaurants and parties
- Raise happy gluten-free kids
- Editore : For Dummies; 1. Auflage (11 aprile 2006)
- Lingua : Inglese
- Copertina flessibile : 356 pagine
- ISBN-10 : 0471773832
- ISBN-13 : 978-0471773832
- Peso articolo : 572 g
- Dimensioni : 18.8 x 2.03 x 23.62 cm
- Recensioni dei clienti:
Le recensioni migliori da altri paesi
Danna Korn joins her readers by sharing personal accounts; she gives clear, well written definitions of celiac disease, wheat intolerance and gluten. There are 65 excellent recipes included that show just how possible it is to follow a gluten free lifestyle. Readers are also treated to tidbits of humor; gems of wisdom and a plethora of good information such as web sites as to where to shop for the wheat-intolerant/celiac regimen. It answers questions clearly and logically and readers come away with a good understanding of how they can live happily on a gluten free regimen. Many people with autism have shown marked improvement by following this regimin. Luke Jackson, the author of "A User Guide to the GF/CF Diet for Autism, Asperger Syndrome and AD/HD" A User Guide to the GF/CF Diet for Autism, Asperger Syndrome and AD/HD discusses how eliminating gluten and casein from his diet and those of his siblings improved their health and general performance.
I can't recommend this book highly enough. It is my Get Out of Jail Free Card and my Passport to a Healthier Life and a New Lifestyle. Hats off to Danna Korn!
Also, I didn't buy this book for the recipes, but I did note that many of the recipes were for dishes that would NOT typically have flour in them. Ceviche recipe? Basic roasted chicken? Sweet-Potato Potato salad? I'm not sure why the author chose to put most of these recipes in a gluten free book but assume they must be her own favorite recipes, but they're not what one would expect in a gluten free recipes because these sorts of recipes are ALREADY gluten free to begin with - no modification necessary! What a gluten free person needs to know is what to do with EXISTING recipes. I'd rather see recipes for how to make crunchy cookies, biscotti, flakey pastries. The dessert section didn't shed any revelations for me either: Crustless Cherry Cheesecake (really?), Peanut Butter Fudge (where's the gluten slashing here?). I dunno, as I said, I didn't buy it for the recipes, but over 50% of the recipes aren't beneficial for teaching a person how to "be" gluten free. I'd be interested in knowing which flour substitutes are highest in flour, amino acids, etc, rather than just focusing on glycemic indicies and loads.
One thing that the author devotes a few pages to are rice paper rolls (typically used in Goi Cuon, Vietnamese rolls). Unfortunately, many of these have wheat in them as do many "rice" noodles used in Asian cooking. You can't assume that just because it says "rice" on the front label that it's 100% rice. The author might want to update her book to warn readers about this.
This is an OK book for someone curious about being gluten free but it doesn't go far enough for those of us that truly have to avoid it.