Hundreds of thousands of people cannot eat corn. Being allergic or intolerant of corn, they repeatedly request a corn-free cookbook from bookstores, but until now there have been none. "The Corn-Free Cookbook & Survival Guide"(Cumberland House paperback, $16.95), by Laurel Lee Steele, P.A.-C., and Merelee Knott, now fills that need.
The numbers of corn-sensitive people are growing rapidly. At the same time, most packaged food contains corn derivatives, and hundreds of everyday food additives are made from corn. Thus, it is incredibly difficult to avoid corn in the diet. Surprisingly, corn is one of the top three causes of food intolerance in people.
"The Corn-Free Cookbook & Survival Guide" has more than 150 corn-free recipes with many variations for differences of taste. It provides recipes for quick meals, breads and grains, veggies and salads, fruits and fruit salads, meats and fish, beans and eggs, milk and cheese, casseroles, soups and desserts.
The cookbook also teaches the survival skills people need when they must avoid corn, including how to read labels quickly, easily and accurately. It also shows how to shop defensively (safely) at grocery stores; how to plan meals and customize recipes; how to add flavor with seasonings; and how to avoid corn at social events, restaurants and while traveling. It also explains the difference between a corn allergy and a corn intolerance.
In addition, "The Corn-Free Cookbook & Survival Guide" summarizes current medical knowledge about food reactions, including hard-to-find information about food intolerance. As such, it is the perfect tool for families and friends of people with corn allergies.
Steele is a physician's assistant and allergy specialist in a clinic specializing in food allergies and intolerances. Knott is a freelance writer with years of experience in cooking for people with food restrictions. Both women live in Richmond, Wash.