The Science-Based Approach to Preventing Food Allergies
by Robin Nixon Pompa
Foreword by Gideon Lack, MD
Author of the Landmark LEAP and EAT Studies
"Robin Pompa has written one of the most important parenting books of the decade. Cutting-edge science presented in an accessible style by a seasoned science writer and mom of three. For any parent interested in preventing allergies (and picky eating, too!), this is a must-read." – Karen Le Billon, author of French Kids Eat Everything
When her infant daughter joined the 6 million children diagnosed with life-threatening food allergies, Robin Nixon Pompa ended up in the waiting room of Dr. Gideon Lack, a lead author of the groundbreaking LEAP (Learning Early about Peanut allergy) and EAT (Enquiring about Tolerance) studies published by the New England Journal of Medicine. Dr. Lack’s findings show that—diametrically opposed to previous recommendations—many children can avoid food allergies by regularly eating allergens such as eggs, nuts and dairy from early infancy until kindergarten. This life-changing approach is being embraced by the medical community, especially for nuts, and is reflected in new guidelines from the American Academy of Pediatrics, the American Academy of Allergy, Asthma and Immunology, and other major medical associations.
Having experienced the struggle that food allergies brings parents, Robin wanted to help other families avoid this daily stress, and reintroduce variety and joy to family meals. Using her background as a health and science journalist and her firsthand experience as a mother feeding three young children, Robin has penned Allergy-Free Kids: The Science-Based Approach to Preventing Food Allergies. With a foreword by Dr. Gideon Lack himself, this is the first book to use his pioneering research and will become the new must-have, go-to resource for parents. Robin carefully explains that instead of avoiding eggs, nuts, and other allergens, most parents should introduce them into their children’s diets, "early, carefully and often, for at least the first five years of life." It is the secret to protecting children from what can be lifelong, life-threatening battles with food allergies.
In addition to offering a concise, easy-to-understand overview of the latest scientific findings, Allergy-Free Kids also includes seventy simple and delicious kid-friendly recipes to help parents integrate unfamiliar allergen foods into a child’s diet. Divided by allergen, the book contains sections on Eggs, Peanuts and Tree Nuts, Cow’s Milk, Sesame, Wheat, and Fish. It also discusses other foods, such as kiwi and soy, which are increasingly causing allergic reactions. The book includes feeding advice, and maintenance doses, followed by recipes suitable for babies, toddlers and preschoolers, including Open Sesame Sweet Potato Puree, Nut Flour Crackers, Cocoa “Puffs”, and Egg-Pretending-to-be-Muffins.
New medical guidelines aim to put an end to all wheat-free, nut-free, egg-free, and milk-free diets, and Allergy-Free Kids provides the cutting-edge framework to replace the avoidance approach.