The 

World of Food Sensitivities

Chapter 1: The Food Sensitive Toddler: "No Cheerios for Me, 

Food sensitivities strike about 6% of children. Terri, as a parent who’s "been there", stresses the importance of trusting your instincts, finding a good physician, educating yourself and your child’s caretakers, and empowering your child to make the right decisions about food.

Wheat, an otherwise harmless ingredient for most people, can be deadly for others. Terri consults experts to learn how wheat and gluten and affect our bodies. She offers definitions of celiac disease, food allergies and food intolerances––and she briefly discusses the tests used for diagnosis and some of the latest research. Wheat is everywhere in our wheat-obsesses society so Terri shows how to avoid it in commercial products.

Adverse reactions to cow’s milk are common, affecting at least 50 million Americans. A panel of experts helps Terri clarify the difference between milk allergies and lactose intolerance. She offers tips for avoiding dairy products in commercial products

Chapter IV: "Aw Nuts, There’s More": Sensitivities to Peanut, Egg, Corn, Soy, and Peanut allergies account for 30% of food reactions, but egg, corn, and soy may also cause problems. Terri offers a definition of anaphylaxis and its symptoms are discussed, plus issue of multiple sensitivities is covered. Terri advises how to avoid peanut, egg, corn, and soy in commercial products.

Terri acknowledges that we’re not in this alone. She provides a checklist of what to do to make your child and his caregivers (family, friends, school, etc.) function as a knowledgeable, empowered team. She gathers tips from other mothers who have successfully implemented such a team.

When He Can’t Have His Cake and Eat It, Too

Kids want to fit in and sometimes a special diet can set them apart. Terri discusses how to handle peer pressure, school functions, parties, and yet build your child’s "health-esteem" at the same time. She gathers tips from mothers and their children about how they’ve successfully handled a variety of outings.

Terri offers tips for safe dining, plus a letter you can take with you to explain your food needs to the restaurant. She also discusses how to be prepared for eating out and what to say and do in restaurants.

How to Feed Everyone Without Cooking Twice

A book on living with food sensitivities wouldn’t be complete without a discussion of what happens in our kitchens. Terri offers tips on menu planning, how to use substitutes, and avoiding cross-contamination by using kitchen safety. She explains volume cooking to reduce time in the kitchen. Terri discusses research about the benefits of dining as a family and stresses the importance of enjoying the beauty of food with its sensual elements of touch, smell, sight, sound, and flavor.

Confused about how to read those labels? Terri shows how to decipher labels and how to detect hidden ingredients of wheat, milk, dairy, eggs, in commercial products. She discusses FDA labeling laws and how to approach manufacturers with questions, concerns––even providing a sample letter you can adapt to your own style.

Even novices will be able to apply the information in this chapter to their own kitchens. Terri offers a detailed discussion of which substitutes to use in place of wheat, dairy, eggs, corn, and how to use them. Two flour mixes are offered: one based on rice flour; the other based on bean flour. Either one will work in the recipes in Chapter XI.

Terri draws on her own recipe box, plus those of other mothers and several from Carol Fenster’s kitchen as she provides 100 kid-tested and kid-approved recipes free of wheat, dairy, eggs, corn, soy, and peanuts. You’ll have everything you need since she includes kid’s snacks plus main dishes, breads, breakfast, side dishes, and desserts. Nutrient contents for each recipe are given.

Chapter XII: Wheat-Free, Milk-Free, Peanut-Free, Egg-Free,

Terri concludes the book in her positive, upbeat style with warm wishes for your child’s healthy birthright…the right to good, clean, healthy food that’s right for your nutritional needs.

Appendix

NOTE: This book is worth buying just for the appendix alone!

Bibliography and Suggested Reading

Fact Sheets (great for photocopying): Corn, Dairy, Egg, Peanut, Soy, and Wheat

Food Families (helpful for knowing which foods are related to one another)

Nutrition Facts (recommended intakes for your child)

Resources, Associations, Web Sites, Internet Discussion Groups

Mail-Order Vendors for Gluten-Free Products