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Food Allergy and GlutenFree Weight Loss Control Your Body Chemistry Reduce Inflammation and Improve Your Health Nicolette M Dumke 8587815555557 Books

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Food Allergy and GlutenFree Weight Loss Control Your Body Chemistry Reduce Inflammation and Improve Your Health Nicolette M Dumke 8587815555557 Books

Nicolette Dumke has done it again. A fact filled book that is 50% essential information and strategy and 50% yummy recipes, both of which can be adapted to any special dietary need: dairy free, soy free, gluten free, etc. I especially like the Lentil Spread (I am allergic to Brewer's Yeast, hence vinegar, a main ingredient in most sandwich spreads), Quinoa Stuffed Peppers (I have a slight wheat allergy), Turkey Curry, Turkey Piccata, Quick Stroganoff, and so many more. Thank you Nicolette Dumke. You provide a wonderful service to those of us with multiple allergies!

Product details Paperback ASIN B006ZBSELK

Tags : Food Allergy and Gluten-Free Weight Loss: Control Your Body Chemistry, Reduce Inflammation and Improve Your Health [Nicolette M. Dumke] on Amazon.com. *FREE* shipping on qualifying offers.,Nicolette M. Dumke,Food Allergy and Gluten-Free Weight Loss: Control Your Body Chemistry, Reduce Inflammation and Improve Your Health,B006ZBSELK
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Food Allergy and GlutenFree Weight Loss Control Your Body Chemistry Reduce Inflammation and Improve Your Health Nicolette M Dumke 8587815555557 Books Reviews

Yes, I wish I'd had this book years ago when I first found out that I had sensitivities to wheat/gluten. Life would have been much simpler. The recipes in this book are so good that it doesn't matter that they don't have wheat in them. They are delicious! (*smile*) The author, Nicolette Dumke, addresses the most important items in addition to providing workable and great recipes. She actually addresses getting your body to burn fat instead of storing fat; reducing inflammation (your body's inflammation not only prevents feeling full and satisfied, it also affects your emotions negatively); making your hormones work for you instead of against you (I'm already noticing the differences in my life); and this book provides so many ways for me to tailor the progam to meet my needs (scheduling, preparing, purchasing, and eating with gusto and pleasure!). I'm purchasing this book for Christmas and birthday presents for family members and close friends. I recommend it even if the reader doesn't have gluten/wheat intolerances.
Lots of facts, suggestions, and good sense. I especially like that the book began with a "menu for a quick start," suggestions how to jump to the pages which might be of most interest and benefit. The major portion of the book is filled with delicious recipes. After being on gluten-free diet for three years, I appreciate new ways to make meals interesting. The Index to Recipes by Grain is great, as is the list of sources for difficult to find products. Most import, this book helps all people with food allergies work through the complexities of getting and staying healthy.
So you are have a gluten intolerance, now what? This book attempts to answer that questions, particularly if you are trying to lose weight. The recipe section is numerous and does not contain "all healthy" recipes-merely recipes that have been "healthified." The reader does not need to worry about being told to stick to fruits and veggies his/her whole life.

One of the better portions of this book will help the reader customize his/her own personal plan towards weight loss. This should eliminate caloric intake and exercise problems. It is also great that the author took hormones into consideration when writing this book. One should, of course, consider body chemistry when attempting weight loss. The author is careful in suggesting what to do or not do, the reader will not feel talked down to. This book is recommended to anyone looking for a fresh take on weight loss...and needs the recipes and suggestions to be gluten free.
This author has covered a ton of information in an easy to read, comprehensive way with lots of references.

She begins with "Menu for a Quick Start", about reading this book and what to do.

I think we all know someone who shares the author's grandma story.

"The Story of this Book" is about the authors healthy and weight journey.

I love how she explains the problem with diets and how you must do it your way.

Learn about how Nature Genetics and Nurture Environmental and Experiences determine your weight.

I learned a lot about the principles of glycemic controlled weight loss, hormones and how inflammation causes weight gain.

"About Carbohydrates" you'll learn how to overcome the challenge of using the glycemic index on good allergy and gluten free diets.

"About Fats" the author educates us about pro-inflammatory, anti-inflammatory oils and fats and their use in cooking.

"Do It Your Body's Way" covers allergenic foods to avoid; avoiding hunger; avoiding thirst; satisfy your need to pleasure and (my favorite) what to do about "Can't Live Without It" foods.

"Putting Principles into Practice" includes how to customize your healthy eating plan. The plan consists of food units, carbohydrates, protein, fat and other foods. You'll find breakfast, snack, lunch and dinner samples detailing which meal should have which portion of fat, protein, carbohydrates and fats.

9 principles go into detail about individualizing your healthy eating plan. These principles are
1) Control food allergies and gluten intolerance; 2) When you eat matters almost as Much as you eat; 3) Protein is essential; 4) Carbohydrates are also essential, but the quality of concentrated carbohydrate foods must be controlled and be balanced with sufficient protein at each meal; 5) Fat is essential and should not be overly restricted; 6) Fiber and phytonutrients are essential. Eat plenty of them; 7) Eat frequently and in moderate amounts to keep your body from using the 2-hour window after meals to store fat; 8) Stay well hydrated; and 9) Listen to your body.

You'll love the chapter "Practical Tips for Success". It was probably one of my favorites. Sound advice for staying motivated and troubleshooting your eating plan.

"The Key is in the Kitchen Cooking for Success" you'll learn of the special ingredients for low glycemic index baking. These ingredients include and several others almond flour, high-protein non-grains such as buckwheat, quinoa and amaranth; high fiber flours such as cornstarch and barley; sweeteners such as agave and stevia.

Recipes are easy to understand and delicious. You'll find recipes for breakfast, snacks, lunches, dinners, side disses, vegetables, salads, muffins, crackers, bread, deserts, treats and beverages.

I love how the author has a chapter of recipes "Recipes for Non-Allergic Companions" which are healthy recipes you can make for your friends and/or family who aren't on a gluten or wheat free diet.

You'll find charts (starting on page 250) which show the serving size, carb units, glycemic index code and glycemic index range on fruits, cooked whole grains, grain-based baked goods, pasta, beverages, vegetables, protein foods such as dairy and egg products, meat, poultry, fish, nuts, seeds and nut butters. Charts for other foods include fats, snack foods, sweeteners and spreads.

"Superfoods for Inflammation" consist of a list of fruits, vegetables, nuts, seeds, animal protein foods, herbs, spices and beverages.

The author did not forget to tell us about how important exercise is.

I loved how she brought it all home with "A Tale of Two Dieters".

Included in the book are ingredient substitutions; table of measurements; addresses, phone numbers and websites for special foods and products; reference books, articles and websites.

In addition to the general index you'll find an Index to Recipes by grain use. Like, Wow! I loved that.

You'll want this book if you desire to loose weight, feel good and be healthy.
The book arrived today and looks wonderful so far. I just wish she would also publish her books in format.
I was really excited about this book until received it and glanced thru the recipes. If you have egg & dairy allergies I do not recommend this book. A large percentage of the recipes require eggs and many need cottage cheese, she even notes that eggs and dairy are common allergies but she includes recipes for people who can eat them. That would be fine if there were a few recipes with eggs, but the percentage of recipes with eggs and dairy products without good substitutions is too high.
Nicolette Dumke has done it again. A fact filled book that is 50% essential information and strategy and 50% yummy recipes, both of which can be adapted to any special dietary need dairy free, soy free, gluten free, etc. I especially like the Lentil Spread (I am allergic to Brewer's Yeast, hence vinegar, a main ingredient in most sandwich spreads), Quinoa Stuffed Peppers (I have a slight wheat allergy), Turkey Curry, Turkey Piccata, Quick Stroganoff, and so many more. Thank you Nicolette Dumke. You provide a wonderful service to those of us with multiple allergies!