Marjorie Hurt Jones, R.N., has more than 20 years experience in health and nutrition. She has devoted her life to helping people cope with food allergies. She is the author of
Superfoods: Allergy Recipes and
Cooking for the Health of It, as well as co-author of the
Yeast Connection Cookbook. An educator and frequent speaker, she published the newsletter
Mastering Food Allergies for more than 10 years and now manages the website of the same name. She is president of Mast Enterprises, Inc., a company dedicated to helping people recover from food allergies.
Owner Reviews, Ratings, Comments and Criticism
Although this is a very useful book for anyone with an uncommon food allergy, those who are allergic to peanuts, nuts, and shellfish (and those who are gluten-intolerant) would not find this book as useful. Most of the recipes feature nuts or peanuts as main ingredients, and there's no real help given as to how to make a substitution. As the most common allergies (and the most serious, sometimes even leading to death) are to nuts and peanuts, I'm surprised that these ingredients are featured so prominently in a supposed allergy cookbook. The same could be said with respect to the seafood recipes and the many recipes featuring grains that contain or (as is the case with oats) may be contaminated with other grains that contain gluten. Even a trace of gluten can bring grief to someone with celiac sprue. I did not find this book very useful. However, those with allergies to rarer items or whose 'allergies' are merely intolerances (ie. no hives, throat swelling, cardiac arrest, etc.) might find this book useful. I can't recommend it to the average food allergy sufferer, though.
