Author Julianne Karow’s husband was diagnosed with celiac disease, opening their eyes to a world unknown to them before the shocking day of the diagnosis. Walking out of the doctor’s office without guidance, living in a small town with no active celiac groups, Julianne was at a loss. She was the cook and grocery shopper in the family.

Her sleeves rolled up, she gained determination to satisfy her husband’s palate. Her awareness of the the world of gluten-free increased measurably. Along her journey to becoming educated about gluten-free, she realized the need for a resourceful book for the celiac community at large.

Julianne has done an incredibly good and thorough job of organizing all manner of gluten-free needs any celiac or gluten-intolerant individual will need. Some topics covered are: physicians, medications, online discussions forums, cookbooks, online grocery stores, and so much more.

Her details are well-researched and appear under item clearly listed. She leaves out nothing! One chapter I found most interesting was travel. She covers hotels and specific chefs, as well as yachts and celiac travel clubs. I was left with so many options and a desire to travel now, rather than the common travel regrets so many of us celiacs are left with.
Her chapter on food company links makes it extremely easy to do time-saving shop online. Not only did Julianne list out the company, address, link, phone number, and e-mail address, she concisely describes the company’s main products, saving a lot of Internet research.

Julianne went onto start a celiac support group and has co-hosted celiac and food allergy food expos. She has perfected the art of GF cooking, refers to many of her resources in her own book, and you can bet she’s satisfying her husband’s palate these days.

Julianne’s book, Celiac Resource Guide, is a wonderful addition to any celiac’s GF book resources, which we all seem to accumulate.    This resource book is HIGHLY recommended.
Tina Turbin

www.GlutenFreeHelp.info

Drs. Vikki and Richard Petersen, D.C., C.C.N., a husband-and-wife team of chiropractors and certified clinical nutritionists who founded the HealthNOW Medical Center in Sunnyvale, California, have co-authored an extremely valuable and informative book, The Gluten Effect.

Anyone with gluten intolerance or sensitivities knows that gluten causes widespread problems for many people. The list of conditions caused by gluten alone is numbered in the hundreds. Luckily, the solutions are far simpler than the symptoms. This book explains why and how.

The Gluten Effect points out the major problems and minor problems associated with gluten intolerance or sensitivities, explaining it all in a simple-to-understand manner. Anyone can comfortably get educated about gluten with this very book.

Dr. Vikki Petersen, who is gluten-intolerant, noticed while conducting routine business at the HealthNOW Medical Center familiar signs over and over again with many patients. These patients suffered from a variety of symptoms: fatigue, hormone issues, skin disorders, mental issues, diarrhea, weight gain, and thyroid issues to name a few. Through research she learned they all were gluten-intolerant. This book shares some in-depth discoveries and incredible stories of transformed lives and bodies by addressing the culprit, gluten.

The HealthNOW Medical Center does not “specialize” in gluten issues; in fact the center prides itself at getting to the “root” of the problems of their patients. They couldn’t ignore the fact that so many of these “roots” were indeed gluten. Supported with vast experience, this book was destined to be written and shared with others.

The Gluten Effect explains in detail the vast ramifications and other problems which can arise with undetected effects of gluten. The doctors go on to explain the complexities of the body’s systems and how they interrelate, but again in a way which any reader can grasp and make use of to better his life and his health. The book clears up the confusions of testing, diet, allergies, and connected auto-immune diseases and much more. It’s packed with truly valuable information.

Celiac and gluten awareness is on the rise. A book like this is one which helps to get the truth out there. When a book is so well-written that doctors can gain a better understanding of the topic–but also any mother, father, teacher, or the general layman–then I know it is a book that will make it and should be well-promoted.

I HIGHLY recommend this book.

Tina Turbin

www.GlutenFreeHelp.info

Gluten-Free Recipes for the Conscious Cook:

A Seasonal, Vegetarian Cookbook

Author Leslie Cerier

Friend Leslie Cerier has just published another fabulous cookbook, proudly released by Harbinger, Inc. to the world at large, for which I had the fabulous opportunity to do a gluten-free review and write a testimony on.

As many people discover intolerance or sensitivities to wheat, an interest in delicious and gluten-free foods and recipes increases. Cerier truly shows that a diet lacking gluten does not mean a diet without flavor. People with wheat allergies can now enjoy a broad range of “interesting” grain foods. She creates flavorful appetizers, breakfasts, lunches, dinners, and desserts.

The key point that I want to share about this book is her unique approach to introducing grains not found on the ordinary table. She freely offers resources to locate any and all which are needed throughout her recipes if they are not readily available in your local stores.

Leslie emphasizes the importance of using seasonal and organic ingredients in her cooking with attention to detail for preserving the integrity of our planet.

Read many testimonies inside the book including mine:

“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits and vegetables.”  Tina Turbin

The book is available through Harbinger Press (1-800-748-6273), Amazon.com, and her website, or for your autographed copy go to http://LeslieCerier.com/cookbooks.html.

I was happy to see the book proudly displayed in this months Living Without magazine for everyone to see.

Tina Turbin
www.GlutenFreeHelp.info

Ross Cohen is the President of Triumph Dining, a website, blog, and newsletter for the celiac and gluten-free world.  Family-owned and run by five happy gluten-free dieters, it has released its third edition of The Essential Gluten-Free Grocery Guide with the latest research of 30,000 products including 1,100 brand names.

The book uses 5 symbols for our ease in determining which products satisfies one’s individual needs in purchasing grocery items in a store or online. I have not come upon such an extensive list of items in any book I’ve had in my hands or researched online.

The availability of items in this 3rd edition far outweighs the availability in the previous edition, and the shopping tips and overview of new food labeling laws are invaluable in themselves. The addition of their honest in “limitations of the Guide itself” only shows Triumph Dining’s dedication to providing a service with nothing but one’s health and service in mind.

The grocery guide is updated yearly and according to Ross they are currently the largest independent gluten-free publisher in North America.

This resource book is given a thumbs up and is HIGHLY recommended by me.
Please visit Triumph Dining – www.triumphdining.com

Tina Turbin

www.glutenfreehelp.info

Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.

Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.

Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.

This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis,  IBS, diverticulitis, and other digestive conditions—to incredible results.

The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.

This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.

Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.

With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.

You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.

The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.

I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!

This resource book is given a thumbs up and is HIGHLY recommended by me

Tina Turbin

www.glutenfreehelp.info.

A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States and the Professional Advisory Board of the Canadian Celiac Association.

Shelley is a frequent guest on television and radio shows. She has delivered numerous lectures and workshops at national and regional medical, dietetic, celiac and food industry conferences throughout the USA and Canada, including the National Institutes of Health Consensus Development Conference on Celiac Disease, American Dietetic Association and Dietitians of Canada annual conferences and Natural Products Food Expo conferences.

She is the author of many articles on celiac disease and has many helpful videos to watch her website.

You can read about Shelly Cases’ book and you can purchase the book on her site: http://www.glutenfreediet.ca

Tina Turbin www.glutenfreehelp.info

Cooking without gluten and dairy and all the other most common allergens can be a daunting experience, especially when dealing with an allergic child. The Super Allergy Girl Cookbook is an empowering book full of answers to your child’s or any allergic person’s needs, including the celiac’s.

This cookbook contains 132 pages of Lisa’s discoveries over the many years she spent raising three allergic children as well as in her personal experience as a child with an anaphylactic allergy to nuts of any kind as well as to coconut. With her daughter having well over ten food allergies, Lisa was forced to create recipes to accommodate a child’s palate with creativity, texture, and appeal. The recipes in this book are the successful results of many cooking attempts and errors. Lisa generously shares her recipes in this book and continues to help many chefs, celiac groups, and people learn to cook allergic-free meals.

There’s much more this book offers. With so many years of involvement in research in this area, Lisa shares near 150 pages of advice, the history of allergies, various well-known “allergic diet” options, food family charts, symptoms, effects of additives and preservatives, and much more.

There are many celiacs with additional food allergies, and still having symptoms as a result. With rice, tapioca, and potato being a staple in our gluten-free grain mix, Lisa points out that day after day consumption of a food can easily initiate the food allergy to the very food we depend on. She offers simple and logical solutions to avoiding allergies, in addition to handling them, in this book.
Leaving no stone unturned, Lisa provides additional recipes for play dough, finger paints, clay, stickers, homemade household cleaners, and laundry detergent.

This book is a book I highly recommend anyone read, allergy-ridden or not. Armed with the information in this book, anyone lacking the necessary information to help one’s child or oneself, can avoid allergy troubles. Lisa offers a lot of free helpful advice for consumers with health food issues on the website, www.thesuperallergycookbook.com.
HIGHLY recommended!

Tina Turbin
www.glutenfreehelp.info

Connie has taken special care to not only include only easy-to-prepare recipes, but each one is adaptable to the casein-free diet, opening the door for many more people to avail themselves of these recipes.

With 200 delicious recipes and many fun food projects such as scented gift ornaments, scented play dough, tree ornaments, bubbles, and more, one will be entertained in the kitchen with hours of delight.

This second edition, Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults really should be in every home of any family with a GF and/or CF child or even in the home of grandparents with a GF or CF grandchild.

This “full-of-fun” cookbook will allow any celiac, gluten-intolerant, or autistic child feel like being on his “restricted diet” is fun!

This cookbook is given a thumbs up and is HIGHLY recommended by me

Tina Turbin

www.glutenfreehelp.info

Annalise Roberts is anything but new to the gluten-free and celiac scene. At this date she is involved with celiac groups, has four books, one being  a second edition, teaches GF baking and produces and manages the ever-growing popular website, www.foodphilosopher.com, with her sister Dr. Claudia Pillow, co-author of her most recent book.
I’ve been using Gluten-Free Baking Classics (second edition) for some time now. The recipes are not only out-of-this-world but easy to play with. When adding my own touches and changes, I still have success.

Annalise’s intention with her first book, Gluten-Free Baking Classics, was to share recipes that not only taste good and are fool-proof but to offer basics for a new cook or novice to adapt the recipes easily to their own favorite dishes.
This 2nd edition offers 42 new, unique, and delicious additions—flour tortillas, doughnut holes, egg-fresh pasta, and, as I told her, my new absolute favorite, the richest, moistest “can’t-get-enough,” to-die-for “banana muffins.”

When opening any of her cookbooks, I feel as if I have a sincere friend sharing all her tried and true helpful advice, letting me in an all her little food “secrets.” Each book shares all the little nuances of that particular book’s recipes so there can be ultimate success in anyone’s kitchen following her exact recipes or adding your own touches. She really let’s you into her “test kitchen” and wants you to succeed in yours.

Her Gluten-Free Baking Classics for the Bread Machine is the book any GF cook needs to avoid the all-too-common dried out or “fallen” breads. The various reasons for these mistakes and tips for how to make many delicious, mouth-watering breads such as multi-grain, challah, and artisan breads are again liberally offered. She stresses the use of the Zojirushi Home Bakery Bread Machine model BBCC-X20 and V20 with their amazing self-adjustment capabilities.

Annalise’s concerns for health and the knowledge that so many celiac and gluten-free eaters, who find themselves surrounded by grains, often forget that this is only a portion of our food pyramid led her to another book, the Gluten-Free Good Health Cookbook, co-authored with her sister, Dr. Claudio Pillow.

Dr. Pillow had been teaching GF nutrition classes for many years, but not being celiac, she was not on a GF diet. She decided to try the diet for 2 months. Swelling in her toe and finger joints subsided, her weight stabilized, she felt better, and she had loads more energy. Soon after, she personally fine-tuned her diet with a better balance of proteins, vegetables, fruits, and carbohydrates . With this new lifestyle, the numbers of patients stood out to her who didn’t see the link between the foods they were eating and their health.

The medical profession emphasizes drugs to treat symptoms, yet what is needed is to locate the underlying cause. Food sensitivities, allergies, and intolerances, and of course celiac disease, result in physiological reactions, giving us warning signs: inflammation of various degrees and symptoms. Their book, the Gluten-Free Good Health Cookbook shows how to neutralize this inflammation and strengthen the immune system, leading to weight loss and restoring health, physical fitness, and mental clarity. In a nutshell, this book shows you how to eat smart to protect your health, offering 140 delicious and new recipes.

Taking into account the allergens which may reside within it, each recipe has detailed “cook’s notes” offering additional hints, suggestions, and/or details. Annalise Roberts has stepped into a more detailed territory than usual, one which is travelled by many others preceding her, but with her abundant experience in this field and teaming up with her sister, what results is a book unlike others.                                              

Annalise holds a world of knowledge and experience, and we are all very fortunate that she has generously taken care to see that we have the opportunity to take advantage of this in our kitchens and households.

I give Annalise and her three books a thumbs up and HIGHLY recommend them. Please visit her site:  www.foodphilosopher.com

Tina Turbin
www.glutenfreehelp.info