Michelle Berriedale-Johnson (3)

The Everyday Wheat-free and Gluten-free Cookbook

ISBN: 9781898697909

Author: Michelle Berriedale-Johnson    Publisher: Grub Street

Coeliacs are people who suffer from a sensitive reaction to gluten, which is the protein found in wheat and rye. Similar substances are found in barley and oats...


Coeliacs are people who suffer from a sensitive reaction to gluten, which is the protein found in wheat and rye. Similar substances are found in barley and oats. Since gluten damages the lining of the small intestine of coeliacs, it makes their ability to absorb adequate nutrients from food difficult, which results in severe illness resembling malnutrition. Coeliacs may be acutely ill with weight loss, tiredness, lethargy and breathlessness. The only treatment which can rectify a coeliac condition is a gluten-free diet. A coeliac must not eat any food which contains flour or wheat, barley or rye in any form. Ths means excluding bread, biscuits, crispbreads, cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter. Flour is also an ingredient in many tinned, packaged and processed foods as well as ready meals. A gluten-free diet can therefore pose major difficulties for the coeliac. This recipe book offers 200 recipes using special gluten-free flours, breads and pasta now available on the market, many of which coeliacs can obtain on a doctor's prescription.


Pages: 224


Dimensions: 177 x 245 mm


Publication Date: 30-06-1998


$34.99
Cooking Gluten, Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants

ISBN: 9781906502928

Author: Michelle Berriedale-Johnson    Publisher: Grub Street

Features 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, ...


Features 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free.


Dimensions: 170 x 240 mm


Publication Date: 01-05-2011


$45.00
Diabetic Cooking For One and Two

ISBN: 9781908117205

Author: Michelle Berriedale-Johnson    Publisher: Grub Street

Most health experts agree that the we are facing a huge increase in the number of people with diabetes. Most cases are Type 2 (non-insulin dependent) diabetes a...


Most health experts agree that the we are facing a huge increase in the number of people with diabetes. Most cases are Type 2 (non-insulin dependent) diabetes and happily this form of diabetes is controlled by diet and exercise. So understanding nutrition and diet is essential to maintaining your health as a non-insulin dependent diabetes sufferer. However because of our ageing population and rapidly rising numbers of overweight and obese people many diabetics today are either living alone or are a couple. So preparing meals using regular diabetic cookbooks which cater for four or more people can provide meals that are too big and wasteful. "Diabetic Cooking for One and Two" solves the problem by offering a collection of easy, tempting recipes in smaller portions. Based on the very latest research it gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes all with nutritional analyses catering for contemporary culinary tastes, consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.


Bind: paperback


Pages: 192


Dimensions: 170 x 240 mm


Publication Date: 30-10-2012


$39.99
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