The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss




The Gluten-Free Good Health Cookbook

The Delicious Way to Strengthen Your Immune System
And Neutralize Inflammation

By Annalise Roberts and Claudia Pillow, Ph.D.

breaks the mold for diet books. No more three-week purges of cucumber juice shakes and cabbage soup to cleanse your body. No thirty pages of dull meal plan menus to religiously follow. No contrived, bizarre recipes (like Tofu Sardine Fritters*) to cook. Unlike other diets that are based on gimmick and hope, The Gluten-Free Good Health Cookbook was developed with an understanding of basic science, proven medical research, and a true love of food and eating — Ph.D. meets “Epicurious.”

The role of diet in the development and treatment of chronic disease is undervalued by the medical profession and the public. Doctors are trained to treat disease with medicine and surgery. The Gluten-Free Good Health Cookbook educates readers to simplify and manage daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating gluten-free real food.

How is The Gluten-Free Good Health Cookbook different from other diet books?

The basic premise of The Gluten-Free Good Health Cookbook is that our bodies have changed very little from our Paleolithic ancestors who lived on a hunter-gatherer diet of protein, fat, and complex carbohydrates. However, our modern diet has changed immeasurable, and in fact, half the daily calories for the average American come from wheat and sugar. Not only do these foods create excess acidity in the body, but both these foods produce inflammation, which results in an overactive immune system increasing our risk for autoimmune and chronic diseases, such as cancer, cardiovascular damage, obesity and type-2 diabetes.

The Gluten-Free Good Health Cookbook illustrates why we need to make the change from a diet comprised of primarily acid forming foods, (wheat, sugar, and hamburgers) to one that will allow us to balance our body chemistry. We need to learn to plan and cook meals from whole foods- NOT WHOLE WHEAT; whole foods, such as vegetables, fruits, beans, nuts, wild fish, and lean meats usually found around the perimeter of the supermarket. The book contains a discussion about the art and science of cooking different foods and over a 100 delicious, well-tested recipes to encourage readers to get back into the kitchen.

The Gluten-Free Good Health Cookbook instructions are simple, basic, and very doable: for every meal take the plate and divide it in half. Fill the left side with alkaline (+) forming foods: most vegetables, fruits, and seeds, and many beans and nuts. Fill the right side with acid (-) forming food: wild fish, lean meats, cheese, and whole grains such as brown rice. You can eat that meatloaf and mashed potatoes, just be sure to balance it with lots of fruits and vegetables. Best of all, in the quest to "balance", you replace refined processed foods with healthy fruits and vegetables, and naturally reduce your daily calorie intake, resulting in weight loss.

The Gluten-Free Good Health Cookbook was written to become the new standard for how we think about food and what we eat. The motivational force behind The Gluten-Free Good Health Cookbook is the ability to monitor your own body's pH in the privacy of your home and see a direct visual correlation between daily food choices and health. Its subtle but powerful reasoning will break ground and inch by inch, grab hold of a public that is grappling to help themselves. Even a child can test their pH and understand what to eat for a strong and healthy immune system. And that in itself is groundbreaking.

*From Eat For Your Blood Type, Dr. Peter J.D'Adamo, G. P. Putnam's Sons, 1996.

Soon to be published By Agate Surrey Books, January 1, 2010
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©2009 by Claudia Pillow and Annalise Roberts