Conditions and Diseases Books

I purchased this book from the point of view of someone who cannot tolerate wheat gluten in my food. Unfortunately, I found this book to be completely worthless. As you can imagine, steak, potatoes and vegetables simply don't contain wheat gluten. If you are ordering onion rings, the batter may or may not contain wheat gluten so the book suggests asking the waiter. Few employees have read the ingredient list on the bag of batter or any other pre mixed ingredients.

The book recommends asking the waiter about potential gluten content for almost any food served in the restaurant. I prefer not to depend on a waiter who has 8 other tables to wait on, 3 dinners waiting to be delivered to 2 tables, who may not get along well with the cook and who may have had a fight with his wife before coming on duty - all of which affect his mood and judgment.

While the book contains typical ingredients contained in the Mexican recipes listed, Mexican food recipes differ from cook to cook - often even in the same restaurant. Again, the authors recommend asking the waiter if the foods contain certain ingredients.

Common sense is a far better guide than anything offered in this book.

This book is the size of a passport and very organized and well written. The American Steak & Seafood and Mexican Cuisine Passport is perfect for making choices while traveling, or while dining at your favorite local restaurant.

This guide is extremely to use. It provides sample menus that you'd see at typical Steak & Seafood and Mexican restaurants. Then you are provided with descriptions of each dish and how it is prepared and the ingredients used. From there you are provided with specific considerations as to how the preparation or ingredient list may affect you if you have gluten or food allergy issues.

This guide is extremely to use. It provides sample menus that you'd see at Chinese, Indian and Thai restaurants. Then you are provided with descriptions of each dish and how it is prepared and the ingredients used. From there you are provided with specific considerations as to how the preparation or ingredient list may affect you if you have Gluten or Allergen issues.

This book is the size of a passport and very organized and well written. The Chinese, Indian and Thai Cuisine Passport is perfect for making choices while traveling, or while dining at your favorite local restaurant.

I bought this little book because I am gluten intolerant and was traveling to Asia. I had hoped for lists of common food items I could eat or phrases to help me ask about what was safe and did not find the information I wanted.

This book was a great disappointment. Given the title, I expected large numbers of recipes that were highly nutritious. Instead, I found relatively few recipes, many of which are heavily sugar-laden. (Since sugar depresses the immune system, feeding it to a child when he's ill seems even more foolish than usual.) There is *some* good information in some of the illness-specific sections. These, however, are each followed by approximately two recipes, very few of which are what I would consider nutritious. For example, of the two recipes provided for sore throats, one contains ice cream; the other contains candy. Now, ice cream might very well be *soothing* for a sore throat but, first of all, we all already know that and, second of all, it isn't going to help "heal" a sore throat. The end of the book contains recipes for comfort foods. Some of these are less unhealthy than the illness-related foods, but nearly all are recipes one can just as easily find elsewhere. (One example is macaroni and cheese.) I am certainly glad I did not pay $19 to purchase this new!

This is a great resource for parents and health care providers. Anybody who wants to know what to serve when a child has a stomachache, sore throat or even colic will find this very useful

I bought this book, Autism and Autistic-Like Conditions in Mental Retardation, because I am a special education teacher of the profoundly mentally retarded in a public school setting and I wish to better understand the autistic-like behaviors that I see in some of my student population. I was also looking for new methods to help these students.

This book does offer insights into diagnosis and treatment of what this author refers to as Pervasive Developmental Disorders. He has even included a rationale and rating scale for determining the severity of a PDD in the mentally retarded individual.

There is a lengthy section in the book which discusses the behavioral profile differences between the mentally retarded individal with and without Pervasive Developmental Disorders. I tend to agree with his findings because I see similar profiling in my own student population.

There is another lengthy section dealing with the management and treatment of mentally retarded children with PDD. He strongly recommends keeping the child in the home setting with strong collaboration with a team of professionals. However when the problem behaviors are severe enough, he does admit there can be benefits to short term hospitalization to restructure the child's environment and give special training to the parents. He stresses that treatment and care should be provided on a strictly individual basis.

A weakness that I perceived in his treatment section was the lack of profoundly mentally retarded case studies that were sited. Success was documented more often in the cases of the mildly and moderately mentally retarded. When severly physically disabled children or those with epilepsy were sited, the results were less significant.

The author writes that the prognoses as to future developments are significanly more unfavorable for mentally retarded PDD persons than for otherwise comparable non-PDD persons. Based on my own professional experiences, I have to agree.

This book does not supply me with any "miraculous" new treatment options but it does further my overall understanding of the special features of autistic-like behaviors in the mentally retarded.

Some good basic information on nutrition, but the recipes are not mainstream enough for a broad audience. I wanted the book for my 70-year-old mother in the heartland of Oklahoma, and she would not be familiar with recipe ingredients such as: pignolias, polenta, leeks, red kale, dulse flakes, miso and tofu.

This book gives good and beneficial psychological advice. But, the medical information of this book is somewhat out-of-dated. So, if you want recent medical information about whole of kidney failure, please check the other books. Because nephrology develope so fast, year of the publication is important for your choice the books for kidney failure.

Surprisingly, chapter 9, fungal foot fetaba is absent from my copy. Also, does not delve enough into corns or "Elephant's circus feet".

An Introduction to Macrobiotics is exactly what the title says. This book is a very basic overview of how a macrobiotic follower views the world and includes brief biographies on the Japanese group of people who are responsible for the reintroduction of the macrobiotics lifestyle into the modern world. The book is very easy to read and only briefly touches on the different components of a macrobiotic lifestyle. The introduction to the Yin and Yang aspects of the world in general and food in specific was easy to grasp. Where Ms. Heidenry could have expounded was the concept that she alluded to a couple times of the centering of the diet around grains. This book would probably be a great prerequisite for Ms. Heidenry's book, Making the Transition to a Macrobiotic Diet.

Please bear with this long review. I am currently being treated for breast cancer and I have AB blood type. My chiropractor gave me this book. I was struck by the fact that AB blood type is not only rare, but creates a friendly immune system. My particular diagnosis is early stage (2), estrogen-receptor positive. This cancer is known to be more aggressive in Black women. Based on those factors, I knew that I did not want a one-size-fits-all approach to nutrition.

I had never been able to conquer my sweet tooth prior to this diagnosis. I want to share with readers my results in following the diet for blood type AB. The sweet took problem became easier to deal with once I viewed sugar as a poison. I have been following the diet as faithfully as possible for 2-1/2 months. I unexpectedly lost 18 pounds in nine weeks. My goal was to give my body the best nutrition possible as I headed toward surgery and chemo. The first 7 pounds were gone in two weeks before I had surgery. This was a good thing since I had to have lymph nodes removed and biopsied from my armpit. This procedure creates a lifelong risk of lymphedema. I still do not have lymphedema, but the weight loss helps my chances of continuing to avoid it. Chemo can also cause the onset of lymphedema. I do not ever want to get it because I am an avid tennis player.

I continued to stay on the diet and was very intentional about what I would put in my body. I dropped an additional 11 pounds. Without exercise or counting calories, the weight fell off. I became concerned that it would continue, but then my weight stabilized at just five pounds over what it was 13 years ago when I started gaining weight. It was like my metabolism had been re-set.

I started chemo almost two months ago. My goal was to keep my body supported as best I could through nutrition. Doctors don't give you details on nutrition and, as I stated before, I didn't want a one-size-fits-all approach. I added supplements to my diet regimen: milk thistle to support liver function; and an ultra-absorbable CoQ10 and fish oil for my heart health. The point of following this particular diet was to not make my body work any harder than necessary to digest food and eliminate waste.

Based on what people who had the identical chemo treatment have shared with me, I have not had the same side effects of fatigue, constipation, heartburn, insomnia, or dry mouth. This is not to say that I don't have any side effects from the chemo. My hair started falling out two weeks ago, my fingernails are darkening, and the pigment in the palms of my hands has darkened. But, I am playing tennis again, every other week, and working out in the gym.

Other things I noticed from following this diet is that I don't get gassy or bloated anymore, and I don't get sluggish after a meal. The only thing I can figure is that I am not eating those foods that are not meant for my body. That's a good thing.

For my particular diagnosis, I pray for remission (forever, if possible) because cancer could recur in any part of my body. So if this author says that to boost my Natural Killer Cells means that I need to eat snails, then I go to a French restaurant and order the escargot appetizer once a week. I have given up some foods that I'd really enjoyed in the past (crab, shrimp, flounder, and bananas, for instance), but I'm finding different recipes and foods to enjoy. This learning process is obviously worth it. I am tolerating chemo better than even the doctors imagined, but I'm also not doing anything that gets in the way of the treatment. I have every intention of coming out of this healthier than ever and I believe this book has given me the tools to do it.

This book is excellent for patients who have cancer and are being treated by a doctor who is IjHI (Institute for Human Individuality) Certified. If you are being treated by a Doctor who is NOT IjHI certified then this book is of questionable value to you. You can find an IjHI Certified Doctor in your area on the internet.

Cancer is a complicated and serious illness and to think that by reading a book you may magically be cured is foolish. No one should be their own doctor. And when working with a IjHI certified doctor, you will be able to take responsibility for your own health by finding out how to work with your own blood type heritage with this book. Oh and by the way who said being in good health as we get older was easy? It's not easy and neither is giving up the 'avoid' foods we love yet if avoiding these 'avoid' foods this book recommends helps us beat CANCER isn't it worth it? Try it under the care of a IjHI certified doctor for two months. What do you have to lose? Most cancer MD's have no idea how you got cancer in the first place nor do they have anything resembling a cure.

Genetics, diet (not blood-tye specific), and exercise are the answer!

The info in this book goes directly against my experience and that of my family.

My Grandmother was type A and she passed away this year at 94 from pnuemonia, not cancer. I suspect boredom is the real culprit, she had lost her eyesight and hearing in the last year. She told me she was tired and ready to complete her journey. BTW she ate meat (beef or chicken) at every meal. Steak and eggs or ham and eggs was the usual breakfast for her and my Grandfather.

My grandfather was type A, he died of a burst appendix at 78. His brother is 93 and still alive, he has 2 sisters still alive, 91 and 90. Two of the three are type A. Their mother lived to 90 also.

I have traced my Grandmother's family back to when they arrived in Rhode Island in 1635, most lived well over 80 years. Some lived into their 90's back in the 1700's and 1800's.

Disregard this info!

I think it is extremely helpful for those who especially are unfamiliar w/naturopathic medicine and supplementation. He goes the extra mile in examining the link between blood type antigen and cancer cells. A must read for anyone going through chemo. or recent diagnosis. I wish everyone that had cancer would read this book--though he gives even more information and background in his general book "Eat Right For Your Type" from the mid 90s.

I am blood type A. My maternal Grandmother was Type A and died at the age of 89. My maternal Grandfather is blood type A and he is a healthy, still driving and gardening 98. His parents died in their early nineties(they were also blood type A). Now, as for the way they ate-pork was the number one meat item on their food list(by the way-it's the one meat not recommended for any of the blood types). My grandfather eats cabbage all the time( another avoid for type A). My Great grandfather used to dip bread in lard and eat it. They all ate maple syrup every day for breakfast, red meat and/or pork for dinner, rarely fish, some pears, and a few veggies. My Grandfather laughs uproariously when I tell him what these blood type books advise him to consume(of course I tell 'scare' him that if he doesn't change he might get cancer, diabetes, heart disease, and not live long). At 98 and in good health-he says to simply eat the way your long lived ancestors ate and stop worrying about what to prevent.
I find it interesting that D'adamo states that blood type A's are the shortest lived people, yet Japan and france have two of the highest rates of Blood type A's(more than O) worldwide-yet also possess some of the longest life expectancies. Strange, too, that their diets are so vastly different. If you are type A and this book scared you-go check some demographic websites that sort countries by blood type, then check life expectancies of different countries. You'll feel better about being type A. I think I'm going to stop now and go fix myself some bacon and eggs, and perhaps some white toast with creamy butter spread on top.
Cheers!

I bought this book hoping to get ideas for cooking regular foods in a way that will keep my IBS symptoms down. Many of the food items in this books are more health food store, fine dining recipes and that is not how I eat. I am a basic person and this book does not have basic dishes. Many of the ingredients I have never used and a lot of them are beyond my budget.

Far from being a healthy cookbook for IBS this book features nothing but recipes using dairy, gluten (wheat) and even alcohol. These are three of the biggest triggers for IBS sufferers. I'd send the book back but I've already lost enough time and money. That's what I get for not having a neighborhood bookstore and buying sight unseen.

I haven't cooked anything from the book yet, but all the information on IBS at the beginning of the book is great! I have leaned a lot from the book so far and I have only read it in parts. The recipes look great and easy to do...I'm a busy college student thats been too busy to cook something good :)

P.S. since I haven't tried any of the recipes, I only rated the book a 4 out of 5

This very gorgeous publication has pictures and recipes of scrumptious foods; however, there is little genuine substance about IBS or helpful remedies. Like other food books about IBS, there is little clinical evidence referred to, to support that any of these recipes will keep you symptom-free. This original UK publication is in the dark ages as to the causes of IBS. For example, in the "Who is susceptible?" paragraph it includes such things as "Do you work long hours and at weekends?" or "Do you eat at your desk or in front of the TV?". It is a beautiful coffee table book that if anything may be an opening line for discussing IBS openly with your guests.