Alpha Nutrition Program
Book of Cooking & Recipes
Alpha Nutrition Program Applications
Alpha Nutrition Health Education
The Alpha Nutrition Book of Cooking expands the Alpha Nutrition Program instructions on meal preparation and recipe development This text provides practical knowledge, helpful in understanding how to prepare foods and create recipes that are suitable for recovery from a variety of health problems. The Alpha Nutrition Program was designed as a careful approach to food selection and preparation. The needs of sick people determined the approach to cooking and recipes.
In a practical sense, your kitchen becomes your personal chemistry laboratory where your recipes for better health are carefully put together and records of your progress are kept. You start to think of the 40 or so nutrients that our bodies need to extract from the foods you prepare and eat. You want to minimize exposure to any substances that are not nutrients. You want to balance nutrient intake so that your metabolism functions well.
The recipes are gluten-free, milk-free, egg-free and follow a progressive path from Phase 1 foods ( a strict hypoallergenic diet) to a more expanded food list in Phase 3.
Printed text is $22.00;
110 pages. Rev. 2003 Plus shipping
eBook - $10.00 plus $4 handling if ordered separately
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The strategy of diet revision is to renew the importance of preparing and eating the right food for the restoration and maintenance of your health and well being. The program has been designed with a careful approach to food selection and preparation. Since health goals have priority, complex food mixtures and spicing are considered undesirable and many people have found that simple meals can look and taste delicious. A simple appreciation of basic foods can increase your pleasure in cooking and eating.
The main task is to assess which foods are suitable to eat. Often, single foods have to be introduced in a slow sequence. When food evaluation is important, meal planning takes second place and kitchen skills may seem unimportant. As you progress and accept more safe food into your emerging diet, you need to spend more time and energy making meals interesting and varied.
The program design is based on assumptions about food reactivity, safety, and overall desirability. These assumptions have been confirmed by 15 years of testing different food choices in a large number of patients who suffered from a variety of disorders. The program includes foods that we have found to be highly desirable nutritionally and, at the same time, caused the lowest incidence of adverse food reactions in a large group of people. The program excludes food choices - even popular choices - if these food choices created health problems. Rice, vegetables, and some fruits were among the best tolerated and most acceptable of all food choices.