There is no discounting the importance of adequate or ideally optimal nutrition for every person. It is crucial for the growth and development of children as well as for disease prevention, vitality and longevity in both kids and adults. Frequently though, these principles get set aside when a family faces the risks associated with allergies in a family member. It can be overwhelming and it is most definitely frightening. An allergic person cannot ‘take a chance’ of being mistakenly exposed to an offending food, often even in the most minute quantities. Although almost any food can trigger an allergic reaction or intolerance, the most common offenders are peanuts and tree nuts, eggs, fish and seafood, milk protein, wheat, soy and strawberries, as well as food additives and colourings. Exposure to food allergens can cause a range of symptoms from headaches, fatigue and discomfort to rashes, hives and anaphalactic shock. The reaction is usually swift and requires medical attention, often urgently.
Each year more and more people are diagnosed with allergies as well as intolerances to food. This amounts to millions of adults and children. It is, therefore, no surprise that you either have an allergy yourself or have a family member or friend who does.
Imagine life without ever having bread, breakfast cereal, cakes and biscuits or any other treats. Sounds dull and isolating doesn’t it? Well, this finely researched and fabulous book will guide you through restoring a healthy balance into your life and will return the fun of eating and socialising to those allergic kids and adults, their families and friends. The recipes are quick and easy, and use common and easy to acquire ingredients. There are often variations to the recipes, allowing you to tailor-make the item according to your specific requirements.
No longer is bread and cake never allowed. As long as the required substitutions – which are clearly marked in the book – are followed, you can enjoy a party or a healthy home-cooked meal, as well as a snack. The tips spread throughout the book for normalising occasions despite the allergy are fantastic. This piece of work is invaluable. It is what we have all been waiting for. I trust it will be as useful and enjoyable to you as it is for me.
NICKI URISON
Registered Dietician (South Africa)
True food allergy should not be confused with the many other causes of reactions to food.
A true food allergy always involves the immune system and is measurable when it involves the Immunoglobulin E [IgE] part of the immune system. This is an overreaction of the immune system rather than a lack. This IgE is measurable by a RAST blood test (radioallergosorbent test). True food allergy can range from a mild condition to that of a life-threatening episode. Non-IgE food allergy is possible and an example of this is gluten sensitivity. Other causes of reactions to food include food intolerance (no known immune mechanism), enzyme deficiencies, toxins, food additives and chemicals.
When possible, avoiding the offending food is advisable. Sometimes avoidance can be difficult, either because the food is very common or because too many foods are involved. When multiple foods are involved, complete avoidance can sometimes leave the child worse off as a consequence of an unbalanced diet. It is important to correctly identify offending foods and this should be done with the help of scientifically centered medical personnel. Importantly, children placed on elimination diets should always have the uninvolved foods reintroduced to the daily diet so that they do not inadvertently starve.
With this background, please use the recipes before you with as much joy and pleasure as I know the author has done.
DR ALLAN S PUTERMAN
MBChB (UCT)
Fellow of the College of Paediatricians of South Africa
Fellow of the American Academy of Allergy Asthma and Immunology
‘I don’t skate to where the puck is, I skate to where the puck will be.’
WAYNE GRETSKEY [ICE HOCKEY CHAMPION]