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Book Reviews
June 1939

Recipes and Menus for Allergics.

Am J Dis Child. 1939;57(6):1475. doi:10.1001/archpedi.1939.01990060255023

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

This volume is an invaluable aid to the allergist and to the harrassed wife or mother who must provide sustenance for sensitive persons. Dr. Schaffer's preface, on the subject of allergy, is brief and is readily understandable to the average layman because of its explicitness, simplicity and direct style. The patient will have had the facts contained in the preface explained to him by his allergist, but reading and rereading it will serve to further his understanding of the subject and will remind him repeatedly of the pitfalls so easily overlooked. Cereals, farm products, spices, condiments, prepared foods, sauces, dressings and alcoholic and nonalcoholic beverages are discussed from the standpoint of the allergens present in food and drink.

The table of contents includes eight distinct parts: "Egg Allergy"; "Milk Allergy"; "Wheat Allergy"; "Egg and Milk Allergy"; "Egg and Wheat Allergy"; "Milk and Wheat Allergy"; "Egg, Milk and Wheat Allergy," and

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