Dairy-Allergy Sufferers Put Out to Pasture - Panax Publishing Launches Next Generation Cookbook

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"Grazing on Pasta," a wholesome, gourmet-style, whimsical, user-friendly and dairy-free cookbook is moo-ving out to help "un-complicate" life.

Panax Publishing announced today the long-awaited release of “Grazing on Pasta,” a snappy new cookbook designed to streamline the feeding process—especially for dairy-sensitive people and all those who share meals with them. Wholesome, gourmet-style, whimsical, user-friendly—and dairy-free—“Grazing on Pasta” sets a new standard in cookbooks.

Author Shari Rae Noyes, who is dairy-allergic, is quick to point out that excluding dairy from the diet does not automatically mean vegetarian. “The last thing we want,” she says, “is to be even more restricted.”

Flexitarian Not Vegetarian

Due to their inclusion of olive oil, garlic, moderate amounts of poultry and seafood, and a plethora of vegetables and herbs—all atop pasta, “Grazing’s” recipes reflect the traditional Mediterranean diet, studied by researchers since the 1950s for its excellent effects on heart health and longevity. According to new study findings, people age 50 and older who will simply include specific heart-healthy ingredients in their diets might also add 5-6 years to their life expectancy and enjoy greater cardiovascular health.

Sizing up the Book

“Grazing on Pasta” serves up recipes in a convenient, 8.5” x 5.5” format, with a maximum of 10 steps in each. Other features include:

• Enticement—each recipe sports a gorgeous, full-color photo.

• Fun—whimsical recipe titles range from “Monsters and Greens” to “Purple Cords on Neptune.”

• Help—“Grazing” offers a preparation timetable, menu suggestions, cooking tips, presentation ideas and a glossary.

• Wear-and-tear power—the entire book is printed on sturdy cover stock.

• Easy access—it self-stands (on a shelf or windowsill) or mounts on a wall.

Stay Tuned

“Grazing on Pasta” is the first installment in a series of six—all dairy-free and in the same friendly format. With a touch of irony, Noyes has titled her series “Grazing” because the word evokes an image of leisurely consuming food—a practice in which most of us are deficient. “Slow food,” she says, “is the way to go. Eating snake-style precludes proper digestion, while thorough chewing slows down consumption—which translates to stretching out one’s satisfaction more than one’s waistline.” Noyes also teaches that taking time to feed oneself well nourishes more than body: “It sends the subconscious a message of worthiness.”

Give'Em a Rest

Life can be complicated, but for those with a food allergy, ratchet up that stress meter some more. Allergy sufferers have to scrutinize food labels, pepper servers with questions, and even then sometimes go hungry. People who don’t get it label them hypochondriac, fat-phobic or attention-needy. So compassion is more than just a preference—it becomes a major social criterion. Often, the only guaranteed safety away from home is found in a brown bag. “In order to prevent being deprived, sometimes you just have to take matters in your own hands,” says Noyes.

Cow’s milk is one of the most common allergens that affect an estimated 5% of the population (and this number is on the rise). Different from lactose-intolerance, reactions range from upper respiratory complications to anaphylaxis, a life-threatening condition. Often less severe, lactose intolerance usually produces digestive distress and ranges among adults from 15% for those of northern European ancestry to 95% among peoples of color.

Expeditionist Author

Noyes has been developing dairy-free recipes for over 15 years. Primarily self-educated, she complemented her early experience with a 15-month sojourn in Italy, where she experienced firsthand the Mediterranean lifestyle. After later learning she was allergic to cow's milk but finding a dearth of edible "friendly" foods, Noyes embarked on a quest to end deprivation. “Grazing” is the natural outgrowth.

Going "Grazy"

Panax Publishing is offering “Grazing on Pasta” (ISBN 0-9702973-0-0), priced at $29.95, on the Web (http://www.panaxpublishing.com). Because Noyes is dedicated to health in its various forms—and to her creative vision, she founded her own company to publish “Grazing.” Named after a type of ginseng, known for its vigor-inducing properties, Panax’s immediate mission is to help improve quality of life—especially for dairy-sensitives and others interested in healthier eating—by offering this new tool.

• “Flexitarians,” New York Times - Dec 25, 2004

• “Heart disease: Fish provides a slice of life,” AFP via Yahoo! News - Dec 16, 2004

• Oldways Preservation and Trust

• “The Man Behind the Mediterranean,” Eating Well magazine - Mar 1997

• Food Allergy and Anaphylaxis Network

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Julianna Danson
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