Natural foods chef creates the first cookbook to feature delicious, naturally sweetened dairy-free frozen desserts made from coconut milk along with wheat- and gluten- free, naturally sweetened cookie
United States of America (Press Release) July 5, 2008 --
FOR IMMEDIATE RELEASE
Phoenix, Arizona. – According to foodintol.com, an Australian based website addressing the needs of people with food allergies and intolerances, gluten intolerance is caused by a complex protein found in wheat, barley, rye, and oats which affects 15% of the population (one in seven people). An estimated 1% of healthy Americans (at least 3 million) suffer from the most severe form of the disorder, known as celiac disease or CD, say experts at the University of Chicago Celiac Disease Center.
Whereas wheat allergy produces severe and sudden symptom, such as coughing, asthma, breathing difficulties, and/or projectile vomiting, gluten intolerance causes a slower onset of symptoms that adversely affect the immune system. Undiagnosed and untreated, it can lead to anemia, diabetes, infertility, osteoporosis, neurological disorders, and bowel cancer, and may be a factor in at least 77% of all cases of autoimmune disease.
Many people who suffer from gluten intolerance develop an intolerance to lactose (milk sugar). For them, the prospect of enjoying something as innocuous as ice cream and cookies can become a major source of distress because so many commercial products contain wheat or milk.
Although natural foods chef, author, and cooking instructor, Rachel Albert-Matesz, doesn’t currently suffer from gluten or lactose intolerance, she sympathizes with those who do. For nine years, she followed a vegan (dairy-free vegetarian) diet and in her mid-twenties she developed an intolerance to wheat and corn. Fortunately, she recovered, but people with actual gluten or lactose intolerance must avoid the offending foods for the rest of their lives.
For more than 20 years, Chef Rachel has made it her mission to educate and inspire people to make healthier choices. In her new book, The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces, she shares 80 recipes with more than 200 variations for delicious dairy-free coconut-based frozen desserts and wheat-free, gluten-free, naturally sweetened cookies, fruit compotes, and sauces. With practical tips for shopping, stocking the pantry, and modifying recipes, The Ice Dream Cookbook is a gold mine of information that makes it easy for even the novice cook to churn out mouthwatering desserts for family and friends.
The Ice Dream Cookbook (ISBN 978-0-9641267-2-5), 300 pages, October 1, 2008, will be available in bookstores this fall or by sending $25 + $7.50 shipping and handling to Planetary Press, P.O. Box 97040, Phoenix, AZ 85060-7040 or call (602) 840-4556. You can download order forms on Chef Rachel’s blog at
FOR IMMEDIATE RELEASE
Phoenix, Arizona. – According to foodintol.com, an Australian based website addressing the needs of people with food allergies and intolerances, gluten intolerance is caused by a complex protein found in wheat, barley, rye, and oats which affects 15% of the population (one in seven people). An estimated 1% of healthy Americans (at least 3 million) suffer from the most severe form of the disorder, known as celiac disease or CD, say experts at the University of Chicago Celiac Disease Center.
Whereas wheat allergy produces severe and sudden symptom, such as coughing, asthma, breathing difficulties, and/or projectile vomiting, gluten intolerance causes a slower onset of symptoms that adversely affect the immune system. Undiagnosed and untreated, it can lead to anemia, diabetes, infertility, osteoporosis, neurological disorders, and bowel cancer, and may be a factor in at least 77% of all cases of autoimmune disease.
Many people who suffer from gluten intolerance develop an intolerance to lactose (milk sugar). For them, the prospect of enjoying something as innocuous as ice cream and cookies can become a major source of distress because so many commercial products contain wheat or milk.
Although natural foods chef, author, and cooking instructor, Rachel Albert-Matesz, doesn’t currently suffer from gluten or lactose intolerance, she sympathizes with those who do. For nine years, she followed a vegan (dairy-free vegetarian) diet and in her mid-twenties she developed an intolerance to wheat and corn. Fortunately, she recovered, but people with actual gluten or lactose intolerance must avoid the offending foods for the rest of their lives.
For more than 20 years, Chef Rachel has made it her mission to educate and inspire people to make healthier choices. In her new book, The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces, she shares 80 recipes with more than 200 variations for delicious dairy-free coconut-based frozen desserts and wheat-free, gluten-free, naturally sweetened cookies, fruit compotes, and sauces. With practical tips for shopping, stocking the pantry, and modifying recipes, The Ice Dream Cookbook is a gold mine of information that makes it easy for even the novice cook to churn out mouthwatering desserts for family and friends.
The Ice Dream Cookbook (ISBN 978-0-9641267-2-5), 300 pages, October 1, 2008, will be available in bookstores this fall or by sending $25 + $7.50 shipping and handling to Planetary Press, P.O. Box 97040, Phoenix, AZ 85060-7040 or call (602) 840-4556. You can download order forms on Chef Rachel’s blog at
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