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The Allergy Substitution Handbook: Tolerable Substitutes for Food Intolerance
By Jack Platt
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About this ebook
Living With A Food Allergy? Making Good Food Doesn't Have To Be Difficult!
Up to 15 million Americans have some type of food allergy, and allergies are on the rise. A food allergy can seem overwhelming and challenging, but with the right tools and support, can be managed to ensure a long, healthy life filled with good food!. Certain strategies can be implemented along with planning and preparation, when it comes to cooking an allergy free meal.
The Allergy Substitution Handbook Is The Book For You
How To Choose Your Substitutes
Most substitutes can be found at regular grocery stores, but sometimes the product may need to be located at a specialty store. Often trial and error is involved in testing, finding, and using the best product for substitution.
Positive Nutrition Experience
Education, such as learning to correctly evaluate product labeling, can provide a sense of security that food ingested will not cause harm. many items that cause allergies can be substituted to allow the allergic person to enjoy fun, high-quality foods even with an allergy.
Key Sections of the Book
Substitutes For The Most Common Food Allergies & Intolerances
Seemingly Innocuous Foods That Actually DO contain Ingredients You May Be Allergic To
Symptoms That Indicate You Are Eating Something That Aggravates Your Allergy.
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Book preview
The Allergy Substitution Handbook - Jack Platt
The Allergy Substitution Handbook
Tolerable Substitutes for Food Intolerance
Jack Platt
PUBLISHED BY:
Jack Platt
Copyright © 2013 by Jack Platt
All rights reserved.
Contents
Contents
Food Allergies
Common Food Allergies
Substitutions for Food Allergies
Substitutions for Nuts and Tree Nuts
Substitutions for Egg Allergy
Substitutions for Milk (and Dairy) Allergies
Substitutions for Wheat Allergy
Substitutions for Corn Allergy
Substitutions for Soy Allergy
Substitutions for Thickeners
Substitutions for Herbs
Conclusion
RESOURCES
Food Allergies
ood allergies are a significant issue to the public and are often misunderstood. Up to 15 million Americans have some type of food allergy, and allergies are on the rise. 1 in every 13 children are affected and the economic cost is approximately $25 billion annually.
90% of all food allergies are caused by peanuts, milk, eggs, shellfish (lobster, crab, and shrimp), wheat, fish, and tree nuts (almonds, pecans, walnuts, pistachios, pine nuts, coconuts, and cashews).
Allergies can begin at any age, even after consuming the food product many times previously. There is no restriction to food allergy based off of ethnicity or race.
Milk allergy can come from cows, goats, or sheep although the most commonly consumed milk is cow milk.
Food allergies can post significant risks to individuals, even death; so many countries have laws related to product labelling. Labels must contain information to warn the consumer of the major allergy categories or any by-product of the major allergy category.
A food allergy typically manifests in a variety of reactions from uncomfortable to life-threatening. Some reactions include hives, difficulty swallowing, itching, swelling, wheezing, shortness of breath, nausea and/or vomiting, fainting
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