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Table of Contents
Flyleaf Summary
About the Authors
Intro.: The Accidental
Chefs
Sample Recipes
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Flyleaf Summary
The Reflux Diet, Cookbook & Cure
is likely to cause a stir in Federal
regulatory agencies and in the Congress that funds their
operations. Since the Second World War, the American diet
has changed a lot, but there has been no one at the helm of
the ship. The public has had no protector as there is
effectively no overarching body that monitors the safety of
our food. This may explain why gastric (acid)
reflux and many other common diseases are epidemic
in America.
Epidemic? As many as 100 million
Americans. In addition to heartburn and digestive symptoms,
many people with laryngitis (hoarseness), cough, asthma,
sore throat, too-much throat mucus, post-nasal drip, sinus, and
swallowing problems also have reflux.
In the 1960s and 1970s, fast food and
pre-packaged food became popular and many people stopped
eating home-cooked meals. In general, the obesity epidemic
has paralleled the saturated fat content of our diets. But
there has been a second, even more insidious trend. Prepared
foods have been increasingly acidified, primarily to
discourage bacterial growth and to add shelf life. At
present, many prepared foods and beverages are as acidic as
stomach acid itself. Until now, no one has examined the
adverse health effects of too much acid in the foods and
beverages we consume.
The Reflux Diet, Cookbook & Cure
offers revolutionary new ideas about healthy eating and
cooking. This is the first diet and cookbook to seriously
address the problem of acidity in the diet. The preface,
“What you eat may be eating you” is a concise scientific
explanation of the problem. Later, the authors provide the
reader with the measured acidity (pH) of many common foods
and beverages. These tables are invaluable to the reflux
sufferer.
This is also the first cookbook to offer
delicious low-fat meals. In the past, “low-fat” meant
“no-fat.” In other words, tasty high-fat ingredients were
substituted with tasteless fat-free ones. The resulting
dishes were usually dry and unsatisfying. Chef Bauer’s idea
to use “fats as flavorings, not as main ingredients” is a
big shift in reflux cooking. Every recipe in this book is
delicious and still has less than 10% fat.
The Reflux Diet, Cookbook & Cure
integrates science, medicine, and culinary art in a bold
new way. And while the focus is on self-directed reflux
management, the principles presented are universal, and everyone
can enjoy the great recipes.
The proof of the pudding? Clinical studies
have shown that 75% of patients on our low-acid/low-fat diet
experienced significant improvements in reflux symptoms
within two weeks. In addition, patients who were failing
treatment on high-dose medication did surprisingly well when
the reflux diet was added. In fact, almost 50% of them quickly got
better!
The Reflux Diet, Cookbook & Cure
offers a healthy foundation on which
you can build. As reflux-related esophageal cancer is the
fastest growing cancer in the U.S., it also might just save
your life. This book helps concerned patients, consumers,
and political leaders fight against unlabelled, unmonitored,
and unhealthy mass-produced food, and it adds credibility to
serious questions about the food and beverages we all
consume.
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