Cooking with Less Iron: Easy-to-Prepare Reasonably Priced Meals that Reduce the Amount of Iron in Your Diet
Cheryl Garrison Foreword by Randy Alexander Introduction by Mark Princell, MD
Hemochromatosis is one of modern medicine's greatest oversights. An inherited metabolic iron disorder, it is most common in people of north European descent and most prominent among the Scotch-Irish. For people with metabolic iron disorders, controlling one's intake of iron contributes to wellness and the prevention of such chronic diseases as heart disease, diabetes, arthritis, liver disease, impotence, and depression.
Cooking with Less Iron is designed specifically for those who suffer from such iron disorders. It has chapters on appetizers, salads, fruits and vegetables, main courses (including casseroles), breads and muffins, and desserts. In addition, this cookbook features the following useful elements:
- Easy-to-prepare, reasonably priced recipes that help impeded the body's absorption of iron
- Food values and tips suggesting substitutions for reduced fat, sodium, and sugar
- Helpful menu-planning for busy schedules, cooking for company, or cooking for two
- Diet plans for a typical week, including meals that can be prepared ahead of time and frozen
- A shopping checklist with reminders about iron content
- A chart showing the iron contents of common foods and vitamin supplements
- A general explanation of iron imbalances, such as hereditary hemochromatosis, acquired iron overload, and anemia
$9.99, Paperback
ISBN-10: 1-58182-223-5 (Paperback)
ISBN-13: 978-1-58182-223-6 (Paperback)
Paperback Currently Available
