My son became so intolerant to rice that a miniscule amount caused the same symptoms that gluten had caused. Losing rice while on a gluten-free diet is exceptionally painful
Buffalo, NY (Vocus) July 31, 2009
Food allergies are on the rise increasing 24% among children under the age of 5 years and 19% among children ages 5 - 17 years in just the last 10 years reports the National Center for Health Statistics of the Centers for Disease Control and Prevention. Allergy is the 5th leading chronic disease in the U.S. among all ages and the 3rd most common chronic disease among children under 18 years of age according to a paper published by the National Academy on an Aging Society in 2000. Celiac disease, an immune system reaction related to gluten, which is found in wheat, barley, rye and other grains, is now more than four times as common as it was 50 years ago say U.S. researchers. It is clear that Americans are having more issues with food than in past decades. Consumers looking to prevent new food allergies or sensitivities from developing can find help in the form of a new video and tip sheet offered by motivational speaker and allergy cookbook author, Lisa A. Lundy, which can be downloaded free from her website at http://www.TheSuperAllergyCookbook.com
As the author of The Super Allergy Girl™ Allergy and Celiac Cookbook - From A Mother Who Knows™, Ms. Lundy knows more than a little bit about preventing food allergies from developing. Her second child, a diagnosed celiac, developed an allergy to rice after being on the gluten-free diet for just 18 months. Rice is one of the most common ingredients in gluten-free foods. "My son became so intolerant to rice that a miniscule amount caused the same symptoms that gluten had caused. Losing rice while on a gluten-free diet is exceptionally painful," Lundy said. "Since most prepackaged gluten-free foods and mixes contain rice, I was left to make Noah's foods from scratch without rice or recipes. It took nearly three years for him to be able to tolerate a small amount of rice." Lundy developed gluten-free recipes that did not contain rice so that she could feed her son who was only two years old at the time.
Her daughter, Anne, has life-threatening food allergies (IgE mediated) to milk, eggs, peanuts and some tree nuts as well as the inability to absorb vitamins, minerals and essential nutrients from the foods that she eats, which is a health problem that has cost Lundy and her husband over $100,000 in out-of-pocket medical expenses to manage. Over the course of the last 8 years, Lundy has learned albeit the hard way that you can indeed prevent new food allergies from developing. Lundy has released a series of free white papers, tip sheets, videos and recipes to help consumers avoid some of the problems she has encountered because she feels that someone should benefit from her mistakes.
Her cookbook is a gluten-free, dairy-free, egg-free, peanut-free, tree nut free cookbook that allows consumers to make great tasting foods. Before having her three food allergy (and celiac) children, Lundy had a reputation for making outstanding foods - a reputation that she was unwilling to let go of. Guests who taste her foods are often shocked because they taste like 'normal' foods, which is Lundy's whole intention. Her book is available through her website at http://www.TheSuperAllergyCookbook.com. Lundy and her husband have overcome extraordinary obstacles in keeping their daughter alive, and Lundy knows that what she has had to learn to keep Anne alive is the kind of information that could help millions of Americans. One of her greatest passions in life is helping other people.
Size: 6" x 9"
Pages: 405 pages
Soft Cover, Perfect Bound
Contact: Ms. Lisa Lundy
Phone: (716) 835-6392