Posts Tagged ‘food allergies’

Healthy Reading for the New Year: Part One

Saturday, January 14th, 2017

During the fall I read several books on health that have made an impact on my thinking and my dietary choices. I may spread the reviews out during January and February because there is a lot of information in each one and I don’t want to overwhelm you with TMI: too much information.

Every doctor or health-minded practitioner who writes a book seems to come up with the newest and best program to be healthy, so if you do read any of the books, don’t make major changes until you speak with someone who knows your health concerns and can guide you. While I know my own body best, I usually check with my primary doctor, a D.O., for his input and opinion on something new I want to try in case there are contraindications that I am not  aware exist.



Diet Wise: Toxic Foods are Common and Cause a Lot of Harm. Everyone is Different. Find Out Yours! by Prof. Keith Scott-Mumby MB, ChB, MD, PhD.

I would categorize this as a reference or resource book, because there is so much information that might need the help of a doctor or alternative health practitioner that I think calling it a self-help book would be misleading.

In the Introduction, the good doctor writes about toxic foods and the original detox diet. He claims that his years of “removing toxic foods from a person’s diet could cure a vast number of illness…” These include, but are not limited to: eczema, migraine headaches, high blood pressure, joint pains, low moods, panic attacks, general fatigue, etc. As you can see, the list of illnesses can be long and he claims that by designing what he calls a Custom Fit Diet, each person’s ailment(s) can be addressed with an individual program.

In his 21 chapters (plus five appendices) he describes in detail these topics and more by title: Basic Elimination Diet, Brain Allergies, Self Inventory, Testing for Allergies, Malabsorption/Leaky Gut, Fasting, and Cases,Cases, Cases. About halfway through the book he admits that his program might need the help and advice of someone who deals with allergies and food sensitivities, because there is a lot to absorb.Very true!

Because there is so much good information, I think this will stay on my reference book shelf rather than with my books of different diets. I can use the subject index to look up any number of ailments and receive helpful and interesting data. Actually, the five Appendices stand alone as a “booklet” reference that I can also use.

Because Dr. Scott-Mumby is a professor, and the book reads like a text, it could easily serve as a classroom guide for prospective health practitioners interested in alternative healing and elimination diets. There are also recipes in Appendix C that will help in making changes. I chose a soup recipe (below), since wintertime is soup time for me!

The book is published by Mother Whale, Inc. in Reno, NV. It is one of several of his books, most of which are related to food allergies. It costs $19.99 on Amazon, with used copies available for much less.


Leek and (Red) Lentil* Soup

4 oz./115 g red lentils, soaked overnight
6 oz./170 g chopped leeks
3 Tbl oil (I would use macadamia or coconut oil)
1 pint (2 cups or 570 ml) vegetable stock
Sea Salt
Fresh Herbs of your choice

Boil lentils for at least one hour. Fry leeks in oil, in a heavy pan for 10 minutes. Drain lentils, then liquefy in a blender or food processor along with the leeks. Add to vegetable stock and season. Bring to a boil, then simmer for 2 minutes. Garnish with chopped herbs.

My Notes: I have brown and black lentils in my pantry, but no red, which I will purchase on my next shopping trip, since I love lentils. Any changes I make in the recipe I will note when I post the photo. For example, I don’t think red lentils need one hour of cooking, especially if they are soaked the night before or even a few hours before cooking.

Summer Reading: Fact & Fiction

Thursday, July 31st, 2014

Note: This review is under FACTS…not exactly beach book reading, but helpful! These are two books on Candida albicans, also known as yeast infection.

In the late 1970s I co-owned a health food store with my first husband. I read health books voraciously, eager to learn as much as possible because I wanted to give intelligent answers to customers. One book I remember vividly was by William Crook and he wrote about candida yeast (Candida albicans). Fortunately, his books on yeast have been completely updated and reissued by Square One Publishers with the help of Carolyn Dean, MD, ND and Dr. Crook’s daughter, Elizabeth Crook and also Majorie Hurt Jones, R.N, who supplies the recipes in the cookbook.

The two books, The Yeast Connection and Women’s Health and The Yeast Connection Cookbook are a “stunning couple,” providing information on a topic that not many people talk about, but is still an important health issue. Because of the proliferation of antibiotics, too much sugar in our diets, birth control pills, etc. many of us have yeast running wild, creating or exacerbating many kinds of health problems (especially for women) that seem unrelated, such a PMS, painful intercourse, numbness, acne and of course, recurrent vaginal yeast infections.

In Part I Dr. Crook explores the question: Are Your Problems Yeast Connected? This is followed by a questionnaire and an explanation of why women seem to be more affected than men, especially in the area of headaches, depression, chronic fatigue, fibromyalgia and hypothyroidism. However, there are several areas that seem to affect both men and women: food sensitivities and food allergies, asthma and allergies, and sinusitis.  Chapter 5 gives the readers steps to take to regain their health and the last chapter deals with the connection between yeast infections and weight gain.

This first book I recommend to anyone who suspects or has been diagnosed with yeast issues. Once diagnosed, the Yeast Connection Cookbook will be on your reading list. The book starts with an explanation of the yeast connection to diet, reiterating some of what is in the first book, but not as comprehensive. However, in this book, Dr.Crook now refers to the yeast issue as CRC (Candida-Related Complex).

And since so many symptoms are related to allergies, especially food allergies, this cookbook deals with food allergies in great detail, with recipes that almost any allergic person will find useful. The recipe section is created by Majorie Hurt Jones, RN and is preceded by Dr. Crook’s discussion of food allergies, the rotation diet and how to get started, so when the recipe section appears on page 113, the reader is ready to tackle the menus and dishes.

With more than 225 recipes, as well as tiny drawings to accentuate an ingredient, there is a recipe for every meal and every allergy problem. In fact, this cookbook can be a book to anyone with food allergies, even if there is no sign of a yeast infection. The recipe section is basically a Bible for the food allergic person, from breakfasts to dinners with salads, main dishes and desserts all kitchen tested, as well as food substitutions for eggs, milk, and other food triggers. There are also gluten-free recipes for the person with celiac or gluten sensitivities….very comprehensive!

I made the blueberry sauce and used it to make filing for cookies. Here is the recipe:

Blueberry Sauce

Note from recipe author Jones: “Top you pancakes and waffles with this warm sauce. I make it when I have guests or more family to help eat it.”

2 cups fresh or frozen blueberries
1 cup pureéd sweet fruit—pears, pineapple, seedless grapes OR fresh-pressed apple cider
1 tablespoon starch—arrowroot, tapioca, potato or kudzu
2 tablespoons cool water
1/8 teaspoon unbuffered, corn free vitamin C crystals*, or to taste (I think this can be omitted if not available, because the crystals replace baking powder for allergic people and I don’t think this recipe requires baking powder. I think it may be included because it adds flavor and nutrition. See below. es)

In a saucepan, combine the blueberries with fruit pureé of your choice.  Simmer 10-15 minutes. Dissolve the starch in the cool water. Stir it into the blueberries. Cook over medium heat just until the sauce boils again. Boil one minute; remove it from the heat. Stir in the vitamin C crystals.

*Vitamin C powder can replace baking powder in many recipes that require a leavening agent. You can add vitamin C in powder form, also referred to as ascorbic acid powder, to baking recipes or sprinkle it on food to increase the nutrient content. People with a food sensitivity to corn may also benefit from substituting vitamin C powder for baking powder because it contains cornstarch.

Both books are published by Square One Publishing. The Yeast Connection and Women’s Health costs $15.95 and contains 269 pages. The Yeast Connection Cookbook costs $15.95 and has 379 pages. Elizabeth Cook, Dr.Crook’s daughter, works on behalf of women’s health issues as a consultant and volunteers at an integrative health care center in Nashville, Tennessee. Her website is: