(1888PressRelease)
July 08, 2007 - Whitesboro, NY: Julie Ambrose from Whitesboro, NY has published a new cookbook of wheat and gluten-free recipes for those suffering from wheat allergies, celiac disease and anyone following a gluten-free diet.
Celiac disease is an autoimmune disease affecting over 2.2 million Americans (1 in 133 people). It is a digestive disease that attacks the small intestine and interferes with the absorption of nutrients from food. People with Celiac disease cannot tolerate a protein called gluten found in wheat, rye, barley and possibly oats.
Celiac disease is often under-diagnosed because the symptoms are so varied and can develop at any point in life. Left undiagnosed, it can lead to osteoporosis, lymphomas and infertility.
Gluten is found in many foods and products that we come in contact with everyday including cake, cookies, pizza, bread, pasta, beer, stamp and envelope adhesives, cosmetics, vitamins and medicines. The only treatment for celiac disease is a strict lifelong avoidance of gluten. Recently studies have shown that a gluten-free diet has also been helpful for those with Autism, ADD/ADHD and Parkinson's disease.
“After being diagnosed with Celiac disease, I found it very difficult to prepare meals”, states Ambrose, “so I wanted to provide a simple, easy to use cookbook to help others in the same situation”.
Ambrose published “Bon Appetit-Without the Wheat” (Infinity Publishing) with over 175 gluten-free recipes from appetizers to desserts all using common ingredients, not hard to find or specialty items.
Anne Lee, the nutritionist from the Columbia University Celiac Disease center reviewed the recipes and wrote the foreword for the book. A portion of the proceeds from each book will go to benefit celiac awareness programs.
###
