Allergy-free kids : the science-based approach to preventing food allergies

Based on recent groundbreaking studies that will change the way parents feed their children, Allergy-Free Kids is a revolutionary guide to preventing food allergies When her infant daughter was diagnosed with life-threatening food allergies, Robin Nixon Pompa sought the advice of Dr. Gideon Lack, a clinical researcher on the verge of a breakthrough in allergy prevention and treatment that would heal Robin’s daughter and, later, her sons. To prevent food allergies, new parents were once told to avoid nuts, milk and other major allergens.

But extensive research has now concluded that most parents should embrace these foods, feeding them to their babies and children “early, carefully, and often,” until they are at least five years old.

This life-changing approach is being embraced by the medical community, especially for peanut allergy, and is reflected in new advice from the American Academy of Pediatrics; the American Academy of Allergy, Asthma and Immunology; and other major medical institutions. Allergy-Free Kids includes a concise, easy-to-understand overview of the research, as well as seventy simple and delicious kid-friendly recipes to help parents integrate unfamiliar allergen foods into a child’s diet. Organized by allergen, Allergy-Free Kids contains sections on eggs, peanuts and tree nuts, dairy, sesame, wheat, and fish.

It also discusses other foods, such as kiwi and soy, which have increasingly been causing allergic reactions.

The book includes feeding advice and maintenance doses, followed by recipes suitable for babies, toddlers, and preschoolers, such as Open Sesame Sweet Potato Puree, Nut Flour Crackers, and Eggs Pretending to Be Muffins. Following the new medical guidelines, Allergy-Free Kids empowers parents to help their kids avoid a lifelong struggle with food allergies—and to bring variety and joy back to family meals.