Henry Ford Hospital Physician Pens Online Cookbook to Aid Food Allergy Sufferers
Detroit, MI, April 22, 2009 --(PR.com)-- A Henry Ford Hospital pulmonologist who counts herself as among the more than 12 million Americans with a food allergy has written an online cookbook to help her fellow sufferers prepare safe, healthy meals without the fear of having an allergic reaction.
Visitors to the Web site of Rana Awdish, M.D., www.theallergycookbook.com, will find a variety of food allergy information and a blog with routinely updated allergy-free recipes. For $12.95, visitors can purchase an e-book featuring numerous allergy-free soups, salads, pastas, main entrees, desserts and assorted other dishes created by Dr. Awdish, who at age 32 was diagnosed with allergies to peanuts, soy, tree nuts and sesame. The e-book also offers tips for how to lead an allergy-free lifestyle and how to read food labels.
Dr. Awdish’ decision to share her recipes with other food allergy sufferers was borne from the anxiety she saw family and friends endure over how to make a safe meal for her.
“I wanted to show other people with food allergies that many of their favorite foods could still be prepared allergy-free,” says Dr. Awdish. “It’s a matter of substituting more natural, organic foods in place of processed and artificial ingredients.”
Dr. Awdish cautions that not all her recipes are safe for all food allergies. The recipes target eight foods that account for 90 percent of food-allergy reactions in the United States – milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Dr. Awdish says each recipe is free of specific allergens and identifies them.
Because there are no cures for treating a food allergy – a simple skin prick or blood test can determine if a food allergy exists – Dr. Awdish says avoiding certain foods is the only way people can prevent a reaction, for which symptoms generally occur within a couple minutes to two hours. Symptoms include tingling in the mouth, swelling in the throat, hives, abdominal cramps, and loss of consciousness.
Dr. Awdish says reading a food label is the key to avoiding a reaction, but if a product doesn’t have a label, people with a food allergy should not consume them.
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Editor's Note: Dr. Awdish is available for interviews.
Contact: David Olejarz
April 15, 2009 dolejar1@hfhs.org
(313) 874.4094
Visitors to the Web site of Rana Awdish, M.D., www.theallergycookbook.com, will find a variety of food allergy information and a blog with routinely updated allergy-free recipes. For $12.95, visitors can purchase an e-book featuring numerous allergy-free soups, salads, pastas, main entrees, desserts and assorted other dishes created by Dr. Awdish, who at age 32 was diagnosed with allergies to peanuts, soy, tree nuts and sesame. The e-book also offers tips for how to lead an allergy-free lifestyle and how to read food labels.
Dr. Awdish’ decision to share her recipes with other food allergy sufferers was borne from the anxiety she saw family and friends endure over how to make a safe meal for her.
“I wanted to show other people with food allergies that many of their favorite foods could still be prepared allergy-free,” says Dr. Awdish. “It’s a matter of substituting more natural, organic foods in place of processed and artificial ingredients.”
Dr. Awdish cautions that not all her recipes are safe for all food allergies. The recipes target eight foods that account for 90 percent of food-allergy reactions in the United States – milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Dr. Awdish says each recipe is free of specific allergens and identifies them.
Because there are no cures for treating a food allergy – a simple skin prick or blood test can determine if a food allergy exists – Dr. Awdish says avoiding certain foods is the only way people can prevent a reaction, for which symptoms generally occur within a couple minutes to two hours. Symptoms include tingling in the mouth, swelling in the throat, hives, abdominal cramps, and loss of consciousness.
Dr. Awdish says reading a food label is the key to avoiding a reaction, but if a product doesn’t have a label, people with a food allergy should not consume them.
###
Editor's Note: Dr. Awdish is available for interviews.
Contact: David Olejarz
April 15, 2009 dolejar1@hfhs.org
(313) 874.4094
Contact
Henry Ford Health System
Maria Seyrig
313-874-4039
henryford.com
Maria Seyrig
313-874-4039
henryford.com
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