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Friday, April 29th, 2011

Mommy, What Is Celiac Disease?

It’s not every day that you find a resource book that both parents and children can read for valuable information about celiac disease. Katie Chalmers has achieved this with her unique picture book, Mommy, What Is Celiac Disease?

After a child’s celiac diagnosis is made, there comes the inevitable talk when Mommy, Daddy, or both must explain what this means and how it will change their family. Mommy, What Is Celiac Disease? depicts in unique illustrations and creative dialogue, full of unique similes that children will connect with, this crucial conversation between a newly diagnosed celiac girl and her Mommy. Not only does the book fully describe the disease, even defining gluten, and explain the gluten-free diet and the lifestyle changes it requires, but it also exudes an optimism, giving parents an example of the positive attitude they should take with their kids.

The book is not only a valuable resource for celiac kids and their parents, but for other family members, friends, teachers, school administrators, and more.  It explains the disease in an informed way without complicated and scientific jargon, earning the praise of various celiac experts and writers.

Katie Chalmers not only authored the book but, a freelance graphic designer, she illustrated it as well. Shortly after being diagnosed with celiac disease, one of her twin daughters tested positive, and Chalmers made sure to explain the disease clearly and in a positive light. Her picture book does just that and ensures that other parents will be able to follow in her successful footsteps.

I highly recommend this book for anyone with a celiac child in their life. I am also very pleased to share her delightful website http://www.katiechalmers.com where you can easily purchase the book.

 

Tina Turbin

www.GlutenFreeHelp.info

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Wednesday, April 21st, 2010

Allergen-Free Baker’s Handbook by Cybele Pascal

The number of allergy-free eaters has skyrocketed, leaving many people in dire need for foods that are not only safe but appetizing, for themselves, their loved ones, and oftentimes children. Allergen Free Baker’s Handbook offers 100 recipes which are free of the ingredients responsible for 90% of the allergens facing our society. If you’re concerned only about artificial and refined ingredients, look no further.

Author Cybele Pascal allows none of that in her kitchen, let alone her recipes. The least tolerated foods are eggs, tree nuts, milk, wheat, soy, fish and shellfish, including gluten, sesame, and dairy according to many tests as well as according to Cybele.

To ease the challenges faced by most families and cooks when confronted with a scene of multiple allergies, Cybele looked over many recipes, making the necessary “adjustments,” and tested these on two strict critics—her two sons, Lennon and Monte. My personal opinion is her two sons approved of 100 recipes with an exact science all of their own—and to a pass—using standards much higher than even my own.

Cybele has gone a step further by taking into account the subject of nutrients and has adjusted each recipe to include healthful flours such as quinoa, sorghum, and amaranth, without losing the flavor and texture of the particular recipe’s “traditional counterpart.”

While sweetness is not a concern for most bakers, Cybele did take concern to use agave in at least 30% of her recipes and substitutions can be made in her other recipes with some testing in one’s own kitchen.

Knowing personally how much goes into cooking and testing recipes, I can give this book a thumbs up based alone on her care and consideration in successfully omitting 90% of the allergens people and families face. The recipes are absolutely delicious, beautifully presented and quite easy to make.

I give Cybele Pascal a  thumbs up for all her hard work and is HIGHLY recommend her book to anyone with celiac disease or food allergies.
Tina Turbin
www.glutenfreehelp.info

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  • Tina Turbin

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    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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