Product Description

Candida is a toxicity syndrome that affects millions of women, but the diet that doctors recommend to patients with this affliction severely restricts many of the foods that make life pleasurable - all sugars, most fresh fruits, milk and milk products, white rice, barley, wheat, most cheeses, all alcohol and fizzy drinks, mushrooms, coffee and most flours. When Gail Burton, a gourmet cook and former food writer from California learned how drastically her medical condition limited her menu options, she wrote the book to help fellow sufferers reintroduce variety and taste into their otherwise bland diets - without sacrificing their health. She includes over 150 yeast-free gourmet recipes from appetizers to desserts, a food chart of problem and permitted foods, a 14-day menu planner, and lists of safe substitute products and sources, including manufacturers.

Product Details

• Amazon Sales Rank: #186398 in Books
• Published on: 2002-02
• Original language: English
• Number of items: 1
• Binding: Paperback
• 232 pages

Customer Reviews

Informative Cookbook
This is a very informative cookbook. The recipes are the best I have found (and this is the third cookbook I have purchased). I wish I had known about using 100% pure vegetable glycerine as a sweetener months ago! Her recipes make you feel like you are eating "real" food again.

This book is resourceful and very practical.
Wow. How great to find a resourceful and practical dietary cookbook for both candida free diets and diabetic diets. I searched the web forever, then I found this little treasure. It is a rewarding find! Who would have thought of using vegetable glycerine to sweeten foods? Alas, I can still have deserts and not lose track of my dietary requirements. Thanks to the author for her research and cumulation of a wonderful resource. J.Whitley Portland Oregon

A good addition to your Candida library.
This book does present some new information that I haven't seen in other Candida related books. In light of this, it would have been very helpful to have better documentation of the references so that I could more accurately weigh their value against my other information sources. That is, I would like to see footnotes throughout instead of just a reference page in the back.

The author advocates a low carbohydrate diet. Regarding this, there is one major flaw in this book (to the best of my knowledge). The author says that vegetable glycerin is an acceptable sweetener to replace sugar, etc., and that it has NO carbohydrates. In fact, vegetable glycerin is 100% carbohydrates. I obtained this information directly from the manufacturer that sells the product in my vicinity. The product does not have sugar grams, however, which still makes it a good sugar substitute. The misunderstanding is probably due to the fact that the product does not have a nutrition label.

More complete nutrition information on the recipes would also be helpful. Currently, they only show total carbs.