Research is solid, recipes diverse in ‘ph Balance’ cookbook
This is a combination health and food book. The ph Balance Health & Diet Guide for GERD, IBS & IBD: Practical Solutions for Diet Management plus 175 recipes includes well documented explanations of these digestive disturbances. As the title states, this book offers practical, non-drug, dietary solutions to relieve the listed conditions. According to the authors, the need to address these issues is great. They state that all of these conditions are widespread. For example they cite the figure that over seven million people in the USA suffering some symptoms of GERD(gastroesophegeal relief disease).
The three authors, medical professionals all, pooled their talent in the explanation section of the book and developing the meal planning. For the recipes, they combed the recipe files of Robert Rose publishers to fill out the suggested four-week plan. These recipes and the plan establish their nutrition-based approach to the treatment of the digestive problems of the title and other, subsidiary issues such as overweight and a general lack of energy.
The book stresses the need for balancing the acid and alkaline in one’s body through diet. Their premise is that too much acid in diet can lead to a wide variety of discomfort and disease, including those in the title, weight gain, skin conditions, chronic fatigue and even respiratory ailments.
The medical pedigrees of the three authors all have a heavy emphasis on nutrition. Dr. Fraser Smith, of Vermont is an assistant dean and teacher of Naturopathic Medicine at the National University of Health Science is College of Professional Studies and is an editorial member of the Natural Medicine Journal. Susan Hannah is a health author, volunteer researcher and former research associate at the Department of Family Medicine at Queens University in Kingston Ontario. Dr. Daniel Richardson is a specialist in nutrition and botanical medicine and is a professor and chair of the Department of Nutrition and Biochemical Therapeutics and the Department of Undergraduate Studies at the National University of Health Sciences in Lombard, Ill.
However, despite the medical credentials of the authors, do not use this book for self-diagnosis and self treatment. Consult your own physician before implementing their recommendations, even the meal plan. In fact, the front of the book, where various digestive diseases and issues are discussed, can be used as a guide to help you understand your condition and makes a good reference for writing up a list of questions to ask your physician about the condition or to determine if in fact you do suffer from one of the title conditions. Using individual recipes from the book is fine, but hold off on implementing the four-week plan until your doctor gives it the OK.
What I like about this book is that the research is solid and the set of recipes chosen will appeal to many types of eaters — meat, vegetarians grain lovers, those who need gluten free. The recipes are good for anyone who wants to add more fiber and more easily digested food to one’s diet. At the top of each recipe the authors have included a list of special equipment that is needed, a very helpful step.
The recipes are heavy on greens, squashes, decreasing the amount of meats we eat and more.
There are many delicious eating options among those 175 and in fact, the recipe section alone makes this book worth reading, even if you do not suffer from any of the conditions listed in the title. The recipe below is one of several I have marked to use at our house.
Fennel-Scented Tomato and Wild Rice Soup
Reprinted with permission from The ph Balance Health & Diet Guide for GERD, IBS & IBD
This recipe uses a 3/1/2 to 5-quart slow cooker and an immersion blender.
Ingredients
1-Tablespoon vegetable oil
2 leeks (white and light green parts)
1 fennel bulb, cored and thinly sliced on the vertical
3 cloves of garlic, sliced
1 teaspoon fennel seeds, toasted and ground
½ teaspoon salt (optional)
½ teaspoon ground pepper
1 28 oz can of crushed tomatoes
4 cups vegetable broth
¼ cup wild rice
For topping, heavy or whipping cream, or non-dairy option, finely chopped fennel fronds or flat Italian Parsley
Method
In a large skillet, heat oil over medium heat. Add leeks, and fennel slices and cook, stirring, until softened.(about seven minutes). Add the garlic, fennel seeds, salt, and pepper and cook, stirring for about one minute. Stir in tomatoes and add two cups of the soup.
Remove from heat and puree using the immersion blender. Transfer to slow cooker.
Add the remaining broth and wild rice. Cover and cook on low for about six hours or on high for three hours, until rice is tender and grains have begun to split.
Ladle into bowls, drizzle with cream, if desired and garnish with the fennel fronds and parsley.
Note: The slow cooking preparation method increases the alkalizing effect of this dish.
Title | The ph Balance Health & Diet Guide for GERD, IBS & IBD; Practical Solutions for Diet Management plus 175 recipes
Author | Dr. Fraser Smith, Susan Hannah, and Dr. Daniel Richardson
Publisher | Robert Rose Press
Price | $24.95
This story was originally published February 23, 2016 at 12:00 AM with the headline "Research is solid, recipes diverse in ‘ph Balance’ cookbook."