Read itOct/Nov 2009 Issue

Living Without Books: Foodie Grad School


Food Sensitivity Guide

Have you passed the ABCs of label reading—calories, fats, carbs—and moved on to contents —high fructose, malt, casein, soy? If so, maybe it's time to take the next step to understanding food. Deanna Minich makes it easy in An A-Z Guide to Food Additives, Never Eat What You Can't Pronounce (Conari Press). This handy little resource is a textbook on food additives. Which ingredients might be causing headaches, bloating, fatigue or breathing difficulties? What additive is banned in Europe but commonly used in the United States? You can check safety ratings on 300 ingredients, find out substances that can cause cancer or allergic reactions, learn about pesticides and how to avoid ingesting them. Minich grades additives with report-card precision so you can label-shop for healthy winners and ditch the rest.


Comments (1)

Have never been able to use any of the flour blends. I seem to be totally grain free. Lately though, I've found some things I can use that are already made. I like Glutina wafers and crackers. It seems as though I can use some rice flour if it is not the main ingredient. I would like to have a sauce recipe made with potato flour and spices that I can use in place of cream soups. Is there anything out there like that? Wish I had more of a background in food science!

Posted by: JannieO | February 10, 2016 10:47 AM    Report this comment

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