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Author: Filipek, Rosita Blanka
Publisher: Trafford Publishing
ISBN: 1412011132
Category : Cooking
Languages : en
Pages : 101
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Book Description
What you will learn in this cookbook? How does it differ from other ones? When I had severe MCS (Multiple Chemical Sensitivities) and food allergies (they often come together), I learned about which foods I could eat safely. This book contains recipes made only with these safe foods. You will own over 320 recipes tailored to your needs: * They are not complicated, not time and money consuming and do not require any hunting for extraordinary ingredients. You won't be lost in many words reading them. * You will be given recipes with kamut, quinoa, millet, buckwheat, barely and amaranth as alternatives for the allergenic wheat. * You will find a recipe for baking powder and egg substitute. You will learn which type of eggs may be safe to eat. * As an alternative for allergenic pork, chicken, beef and shellfish, you will find scrumptious recipes for lamb and a few kinds of fish that nobody is allergic to. * You will be happy to learn of dishes and drinks made from goat's milk and cheese, which test good for people on the strictest MCS diets. * For sweeteners, you will use healthy non-allergenic maple syrup, and later, honey. According to Dr. D G. Williams, "sugar is slow suicide". * While other "allergy cookbooks" offer recipes with unhealthy margarine and oils (because the authors so not have a clue about their potential harmfulness), you will use healthy, absolutely non-allergenic virgin olive oil. * You will still be enjoying corn. That is - blue corn - as a replacement for the genetically modified (GM) corn. * You will learn about the hazards of GM foods on the market today, which of them you might already be buying, and which are being prepared for the market. * You will find out by simple inexpensive test which food you can tolerate, which foods strengthen you and which ones are poisonous to your body. * You will learn about a recent major medical discovery on page 61. Forward Do you own a whole row of cookbook, and yet, you do not know what to cook? I found myself in this situation a few years ago. I was seriously ill and on a very restrictive diet. I was allergic to most foods and all chemicals. I went through an impressive row of my cookbooks, but found only a few recipes in each cookbook, that I could use. Why store something I did not need? I took my scissors and went to work. I cut out few recipes from each book which could modified for for my diet. Except for my cookbook: "Roister Blanka's Bohemian Recipe Collection", which I made earlier, the rest were discarded. For wheat I substituted healthy kamut, barely, amaranth, quinoa, millet, buckwheat, and rice. I have replaced cow's milk products with goat's milk products (No mad goat's disease yet!) For sweeteners, I used maple syrup and honey. For meats I used fish and lamb. I found substitutes for eggs and baking powder. My second cookbook for the sick times was born! Why was I, together with an increasing amount of people, so allergic? I thought, for the first time in my life, about the tons of chemicals which are being dumped into the air, water and food. I thought about pesticides cleaning supplies, detergent and personal care items I was using. They were full of toxic chemicals. I identified "the last straw that broke the camels back". It was a tiny leak of gas in our house and mold. I subscribed to "Our Toxic Times". I immersed myself in deep studies on the subject. Instead of products with chemicals, I started to use natural products. I started to flee from any chemical scents. It took no longer to identify the other reasons for my allergies. More and more of our food is being genetically engineered. It contains anything from fish genes to human genes! The genetic engineers are playing a dangerous game with God's perfect creation. (Should we say- with "the perfect creation of one unique couple: Brainless Mother Nature and Blind Force Father Evolution"?) For exa
Author: Filipek, Rosita Blanka
Publisher: Trafford Publishing
ISBN: 1412011132
Category : Cooking
Languages : en
Pages : 101
Get Book Here
Book Description
What you will learn in this cookbook? How does it differ from other ones? When I had severe MCS (Multiple Chemical Sensitivities) and food allergies (they often come together), I learned about which foods I could eat safely. This book contains recipes made only with these safe foods. You will own over 320 recipes tailored to your needs: * They are not complicated, not time and money consuming and do not require any hunting for extraordinary ingredients. You won't be lost in many words reading them. * You will be given recipes with kamut, quinoa, millet, buckwheat, barely and amaranth as alternatives for the allergenic wheat. * You will find a recipe for baking powder and egg substitute. You will learn which type of eggs may be safe to eat. * As an alternative for allergenic pork, chicken, beef and shellfish, you will find scrumptious recipes for lamb and a few kinds of fish that nobody is allergic to. * You will be happy to learn of dishes and drinks made from goat's milk and cheese, which test good for people on the strictest MCS diets. * For sweeteners, you will use healthy non-allergenic maple syrup, and later, honey. According to Dr. D G. Williams, "sugar is slow suicide". * While other "allergy cookbooks" offer recipes with unhealthy margarine and oils (because the authors so not have a clue about their potential harmfulness), you will use healthy, absolutely non-allergenic virgin olive oil. * You will still be enjoying corn. That is - blue corn - as a replacement for the genetically modified (GM) corn. * You will learn about the hazards of GM foods on the market today, which of them you might already be buying, and which are being prepared for the market. * You will find out by simple inexpensive test which food you can tolerate, which foods strengthen you and which ones are poisonous to your body. * You will learn about a recent major medical discovery on page 61. Forward Do you own a whole row of cookbook, and yet, you do not know what to cook? I found myself in this situation a few years ago. I was seriously ill and on a very restrictive diet. I was allergic to most foods and all chemicals. I went through an impressive row of my cookbooks, but found only a few recipes in each cookbook, that I could use. Why store something I did not need? I took my scissors and went to work. I cut out few recipes from each book which could modified for for my diet. Except for my cookbook: "Roister Blanka's Bohemian Recipe Collection", which I made earlier, the rest were discarded. For wheat I substituted healthy kamut, barely, amaranth, quinoa, millet, buckwheat, and rice. I have replaced cow's milk products with goat's milk products (No mad goat's disease yet!) For sweeteners, I used maple syrup and honey. For meats I used fish and lamb. I found substitutes for eggs and baking powder. My second cookbook for the sick times was born! Why was I, together with an increasing amount of people, so allergic? I thought, for the first time in my life, about the tons of chemicals which are being dumped into the air, water and food. I thought about pesticides cleaning supplies, detergent and personal care items I was using. They were full of toxic chemicals. I identified "the last straw that broke the camels back". It was a tiny leak of gas in our house and mold. I subscribed to "Our Toxic Times". I immersed myself in deep studies on the subject. Instead of products with chemicals, I started to use natural products. I started to flee from any chemical scents. It took no longer to identify the other reasons for my allergies. More and more of our food is being genetically engineered. It contains anything from fish genes to human genes! The genetic engineers are playing a dangerous game with God's perfect creation. (Should we say- with "the perfect creation of one unique couple: Brainless Mother Nature and Blind Force Father Evolution"?) For exa
Author: Rosita Blanka
Publisher: Trafford Publishing
ISBN: 1412216516
Category : Cooking
Languages : en
Pages : 101
Get Book Here
Book Description
What you will learn in this cookbook? How does it differ from other ones? When I had severe MCS (Multiple Chemical Sensitivities) and food allergies (they often come together), I learned about which foods I could eat safely. This book contains recipes made only with these safe foods. You will own over 320 recipes tailored to your needs: * They are not complicated, not time and money consuming and do not require any hunting for extraordinary ingredients. You won't be lost in many words reading them. * You will be given recipes with kamut, quinoa, millet, buckwheat, barely and amaranth as alternatives for the allergenic wheat. * You will find a recipe for baking powder and egg substitute. You will learn which type of eggs may be safe to eat. * As an alternative for allergenic pork, chicken, beef and shellfish, you will find scrumptious recipes for lamb and a few kinds of fish that nobody is allergic to. * You will be happy to learn of dishes and drinks made from goat's milk and cheese, which test good for people on the strictest MCS diets. * For sweeteners, you will use healthy non-allergenic maple syrup, and later, honey. According to Dr. D G. Williams, sugar is slow suicide . * While other allergy cookbooks offer recipes with unhealthy margarine and oils (because the authors so not have a clue about their potential harmfulness), you will use healthy, absolutely non-allergenic virgin olive oil. * You will still be enjoying corn. That is - blue corn - as a replacement for the genetically modified (GM) corn. * You will learn about the hazards of GM foods on the market today, which of them you might already be buying, and which are being prepared for the market. * You will find out by simple inexpensive test which food you can tolerate, which foods strengthen you and which ones are poisonous to your body. * You will learn about a recent major medical discovery on page 61. Forward Do you own a whole row of cookbook, and yet, you do not know what to cook? I found myself in this situation a few years ago. I was seriously ill and on a very restrictive diet. I was allergic to most foods and all chemicals. I went through an impressive row of my cookbooks, but found only a few recipes in each cookbook, that I could use. Why store something I did not need? I took my scissors and went to work. I cut out few recipes from each book which could modified for for my diet. Except for my cookbook: Roister Blanka's Bohemian Recipe Collection, which I made earlier, the rest were discarded. For wheat I substituted healthy kamut, barely, amaranth, quinoa, millet, buckwheat, and rice. I have replaced cow's milk products with goat's milk products (No mad goat's disease yet!) For sweeteners, I used maple syrup and honey. For meats I used fish and lamb. I found substitutes for eggs and baking powder. My second cookbook for the sick times was born! Why was I, together with an increasing amount of people, so allergic? I thought, for the first time in my life, about the tons of chemicals which are being dumped into the air, water and food. I thought about pesticides cleaning supplies, detergent and personal care items I was using. They were full of toxic chemicals. I identified the last straw that broke the camels back . It was a tiny leak of gas in our house and mold. I subscribed to Our Toxic Times . I immersed myself in deep studies on the subject. Instead of products with chemicals, I started to use natural products. I started to flee from any chemical scents. It took no longer to identify the other reasons for my allergies. More and more of our food is being genetically engineered. It contains anything from fish genes to human genes! The genetic engineers are playing a dangerous game with God's perfect creation. (Should we say- with the perfect creation of one unique couple: Brainless Mother Nature and Blind Force Father Evolution ?) For example: It is common knowledge, that the genetically modified Monsanto white skin potato is legally registered as a pesticide . It does kill potato bugs. People are eating pesticides without their knowledge! No wonder people get sicker and sicker! Unfortunately they are unaware of these facts. As if it would not be enough, the Monsanto scientists engineered this potato with a gene called The Terminator . This means that the potatoes would not sprout the next season and farmers would buy potatoes for planting from Monsanto again. This way, starting with potatoes, Monsanto could have complete control over our foods supplies. What will happen, when the Terminator spreads by pollination to other plants and to wild plants? Monsanto did not stop here. The article Monsanto's Genetically Modified Milk Ruled Unsafe by United Nations explains, why the European market will not except milk from the USA. They do not want anything to do with Monsanto's Round up Ready Beans either. The FDA ruled that GM foods are not to be labeled! (It is a public knowledge, that some of the high officials in the FDA used to work for Monsanto.) A flood of other GM foods are being prepared for our market. This is why people are increasingly allergic to foods! For example: Pollen from GM (genetically modified) Bt corn drifted into milkweed. It killed most of the feeding larvae of the Monarch butterfly. (The IMP PRACTICIONS, july 1999, Vol. 21 (7):(17). This Ohio study found that Bt treated crops provoke immune changes in crop pickers and handlers, indicative of developing allergies. Some fish are GM with human, cattle and rat's genes to increase their growth. Plants are getting antifreeze from flounder. Tobacco os GM with human genes to manufacture human blood clotting factors. GM corn, sold in Britain, contains an antibiotic resistance gene. It is so powerful, that it may degrade antibiotics in human stomach in 30 min. Scientists are trying to GM other species with human genetic traits, including human behavior. Transgenic animals, chimeras, are being born, sickly and suffering. Some mice are GM with the human AIDS virus in their genetic code. Should they escape and mate with other mice, AIDS would be out of control. You can not recall Gm crops. They contaminate the rest of the plants by pollination. It could create a famine. The book Farmageddon describes the dangers of modern agriculture. Another one, The Last Harvest, describes the genetic gamble that threatens to destroy American Agriculture. People are next. They are being cloned now. If this will not stop the sacredness of life will cease. What might happen? There might be clones for spare parts, babies nobody wants, a Superior race on one side, on the other, those who nobody wants to raise, to employ, to marry, to insure. Cloned soldiers and slaves might follow. Genetically engineered bioweapons, which could kill millions in a days, may be next. Read my book Calliope's Castle ISBN:1-4120-0955-3, www.trafford.com From all the information we are getting, we see that whatever foods are not GM, they are ruined by irradiation. The irradiation by nuclear waste have powerful friends in the food processing, nuclear industries and medical establishments. Also, the FDA is planning to remove all current labeling requirements for irradiated food. It is said that irradiation destroys much food value, live enzymes and vitamins. Irradiated foods have a long shelf life, because smart microbes and bugs won't touch such foods. Europeans are not kept in the dark either. Some refuse to buy irradiated food from the USA>Please, refuse to buy GMO and irradiated foods. Protest the removal of the labeling requirement. Voice the facts, that in people with severe allergies eating GM food can trigger fatal allergic responses. Contact: The Campaign to Label Genetically Engineered Foods P.O.B. 55699 Seattle, W
Author: Benita Sen
Publisher: The Energy and Resources Institute (TERI)
ISBN: 8179933172
Category : Health & Fitness
Languages : en
Pages : 28
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Book Description
Ever wondered why some of your friends start sneezing when they go near flowers? Or why some of your classmates cough while wiping the blackboard? What makes some of us itch when we get into a chlorinated swimming pool? The cause is an allergy. But what is an allergy? Why does it happen? Filled with answers to such questions, this book introduces you to naughty allergens and how antibodies fight back. It tells you how different parts of your body take on an allergy. It also helps you understand what you can do to keep those nasty sneezes, itches, and coughs away. Other books in this series are Fever, Injuries and Stomach Problems.
Author: Michael Van Ornum
Publisher: Jones & Bartlett Publishers
ISBN: 0763789151
Category : Business & Economics
Languages : en
Pages : 297
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Book Description
Title Page Text [Edit] If you work with prescriptions or medical orders, chances are you will need to be familiar with electronic prescribing soon. Whether you are a health professional, physician, office manager, or medical secretary, THIS BOOK will provide the information you need to know for safe electronic prescribing by exploring how e-prescribing works, recognizing what e-prescribing features can help hinder safe prescribing, and offering practical advice for implementing e-prescribing. Not only will readers learn to use electronic prescribing technology safely, they will gain an appreciation for the roles their fellow healthcare workers play.
Author:
Publisher:
ISBN: 9780962824517
Category :
Languages : en
Pages : 84
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Book Description
Recipes and information for multiple chemical sensitive people with food allergies.
Author: Robert W. Sears
Publisher: Little, Brown Spark
ISBN: 0316324817
Category : Health & Fitness
Languages : en
Pages : 330
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Book Description
From America's most trusted name in pediatrics, a comprehensive guide to treating and preventing nasal allergies, asthma, food allergies and intolerances, and more. Allergies are one of the most common ailments, causing children to miss school and parents to miss work. Left untreated or unresolved, stuffy noses, itchy skin, and irritated bellies can lead to chronic asthma, eczema, inflammatory bowel disease, and neurological disorders. Today's parents don't just want to treat their family's allergy symptoms; they want to eliminate allergies and prevent chronic and long-term health complications. The Sears show them how. Drs. Robert and William Sears present a science-based approach that has helped alleviate allergies in many of their patients, providing a plan not only for treatment, but also for prevention. A family-friendly resource, The Allergy Book offers all the reassurance and accessible, practical advice that parents need to resolve their children's allergies, now and throughout their lives.
Author: Kevin Hillstrom
Publisher: Greenhaven Publishing LLC
ISBN: 1420509640
Category : Young Adult Nonfiction
Languages : en
Pages : 96
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Book Description
Some food allergies are deadly, making this health topic a must-know. The most common food allergies are discussed in detail, as are the physical effects of food allergies, including mild and severe reactions. Readers will learn how people with food allergies stay safe and avoid ingredients they are allergic to, and how food allergies are treated. Doctors, researchers, and people living with food allergies are quoted throughout the text and full source citations are provided. Lists of sources for further research, including organizations to contact, are also included, along with a glossary and detailed subject index.
Author: Alice C. Richer
Publisher: Bloomsbury Publishing USA
ISBN: 0313352747
Category : Health & Fitness
Languages : en
Pages : 202
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Book Description
Most people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002. Between two and ten percent of children are affected by food allergies worldwide and adverse food reactions increased hospital admissions by five hundred percent in the United Kingdom during the past two decades. Asthma cases, a reliable indicator of food allergy susceptibility, increased one hundred percent during the last thirty years. While most people assume they have a food allergy, only a very small percentage of cases are a true food allergy. For reasons still unknown, the human immune system reacts abnormally to certain foods. However, medical disorders, increased globalization of the food supply, and an upsurge of processed and convenience foods that contain food additives may also cause adverse food reactions as well. Accurate diagnosis can be extremely tricky and many sufferers never learn what causes their symptoms. Why are adverse food reactions on the rise? How can an accurate diagnosis be made? Is it even possible to enjoy foods and stay safe and healthy? These are just some of the questions this book will answer while helping the reader to learn all they can about why adverse food reactions happen, distinguish between a true food allergy and a food hypersensitivity, and outline strategies to successfully manage and live with them.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309450314
Category : Medical
Languages : en
Pages : 575
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Book Description
Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.
Author: Taliesin Galloway McLean
Publisher:
ISBN: 9780987434609
Category : Food allergy
Languages : en
Pages : 61
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Book Description
