The Low Iodine Cookbook is the ultimate cookbook for thyroid cancer patients who need to be on the low iodine diet (LID) for radioactive iodine treatment or scans. Written by a renowned cookbook author who is experienced with the issues involved with special diets and substitutions--particularly diets that don't allow dairy, or store-bought breads, the unique cookbook contains more than 250 kitchen-tested recipes and over 20 milk substitutes and variations, and an exhaustive nutritional analysis chart. At last, LID recipes are easy and delicious--by the woman critics hail as the "Julia Child" of specialty diet cooking. Always keeping her motto that "food that is good for you should taste good!" in mind, Norene's take on the LID is no exception. This book will change the lives of thyroid cancer patients.
This book is an exploration of both traditional and modern scientific views of the relationship between food and health, from ancient medicine to modern food guide pyramids and health risk factors. Food is not just about taste and identity, but definitely beneficial or detrimental to our health and strength. Modern medicine, while powerful and exact, still lacks many insights about traditional knowledge, about the healing power of nutrients and herbs. What we eat, how we eat, and when we eat, the W.H.W. of nutrition, affects our well-being and cultural identity. This book has been written with an ever-increasing flood of information about nutritional values, dietary supplements, and medicinal plants in mind and to ease any confusion that might exist in the reader's mind.