Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free

Overview

Dr. Jamie Koufman teams up with Sonia Huang and Chef Philip Gleb in their book Dr. Koufman’s Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free: The Never-need-to-diet-again Diet.

Not only does the book provide a wide array of recipes, but it also includes extensive information regarding laryngopharyngeal reflux (LPR), which is a condition millions of people have worldwide.

Anyone suffering from LPR can follow the recommendations of Dr. Koufman in her book and see nearly immediate results that aim towards improving your overall quality of life.

Dr. Koufman is a leading expert on the diagnosis of LPS as well as the treatment of it. While she advocates specific lifestyle changes that require a lifetime commitment, such as quitting smoking, removing soda from the diet, reduce alcohol consumption, limit red meat, eliminate fried foods, avoid high fructose corn syrup, etc., the tactics have proven to be effective in patients she has treated.

Details

Summary

This book is intended as a reference volume only, not as a medical manual. The information given here is designed to help you make informed decisions about your health. It is not intended as a substitute for any treatment that might have been prescribed by your doctor. If you suspect that you have a medical problem, we urge you to seek medical help. Any use of this book is at the reader’s discretion, as the advice and strategies contained within may not be suitable for every individual.
In this book, recipes and ingredients are designated as Gluten Free (GF), May-or- May-not-be-Gluten-Free (MMGF), Not Gluten Free (NGF), Dairy Free (DF), and/or Possible Trigger food (PT). The specific GF and DF designations of ingredients are shown on pages 228–234. Some ingredients are designated as NGF (not gluten- free), but we have not rated every possible NGF item. The designation MMGF is usually brand dependant, that is, some brands are GF and some are not.
You as the consumer must carefully read product labels. If you are gluten-sensitive and in doubt, look for “GF” on the product packaging. Unless a product is specifically labeled as GF, there may be cross contamination; and therefore, if you are GF or DF for medical reasons, you must be personally responsible for checking all of your own ingredients, including all of those used in the recipes and recommended in this book. Foods that we recognize to be reflux trigger foods are designated as PT (Possible Trigger food); however, any food can be a trigger food for any individual, and we do not take responsibility for the possibility that some of our recipes may contain ingredients that contain one or more of any individual’s specific trigger food(s).
Mention of specific companies, organizations, or authorities in this book does not imply endorsement by the authors or the publisher, nor does mention of specific companies, organizations, or authorities imply that they endorse this book.

Contents

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