E-grāmata: Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free: The Never-need-to-diet-again Diet

A companion to the best-selling Dropping Acid provides dozens of vegetarian and gluten-free recipes designed to help readers identify reflux trigger foods, reduce dependency on medication, restore digestive health and lose weight. The Dropping Acid Diet is the latest book from Jamie Koufman, M.D., author of theNew York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure.In her earlier book, Dr. Koufman introduced an attainable path to restoring respiratory and digestive health through a scientifically based nutritional program.Dropping Acid provides tools that enable people to control their reflux through diet and lifestyle.Her new book, The Dropping Acid Diet, extends these lessons for a lifetime with a nutritionalhealth maintenance and disease prevention program. Dr. Koufman highlights how to get off reflux medication, how to identifytrigger foods, and how to lose weight the correct way. The Dropping Acid Diet emphasizes the benefits of "alkaline for life," and it offers many original vegetarian and gluten-free recipes.The Dropping Acid Diet is a never-need-to-diet-again program that can help anyone achieve and maintain a long, disease-free, and functional life.Table of ContentsPreface: Reflux & LongevityIntroduction: The Reflux ConundrumRespiratory RefluxIts Not About HeartburnHow Do I Know If I have Reflux?Acid, Pepsin, and All That JazzMisconceptions About Reflux Lean, Clean, Green, AlkalineSeven Simple Rules of the Dropping Acid DietPick Your Poison: Vegan, Gluten-free, Sugar-free, Dairy-free?Four Phases of The Reflux Diet: Detox, Transition, Maintenance, LongevityBest and Worst Foods For a RefluxerTrigger FoodspH-Balancing and Alkaline WaterPlanning and Cooking AheadDining OutExtra Credit: Beyond Barretts Recipes For Longevity How to Use This BookThe Kombu Dilemma Food and Cooking TermsIngredient List and the Recipes that Use ThemBreakfastSoupsSaladsSidesEntreesSnacks and Hors DoeuvresDessertsKitchen StaplesAcknowledgementsIndexAbout the AuthorsSample RecipesRoasted Cauliflower & Watercress ChowderMakes 4 servings ¦Vegetarian, Dairy-Free, Gluten-FreeIngredients1 head cauliflower, diced (small, bite-sized pieces)1/2 pound or 2 medium potatoes, diced (small, bite-sized pieces)1 stalk celery, finely diced1 carrot, minced or finely diced1/2 teaspoon sea salt1 tablespoon safflower oil 1/3 cup raw pistachios, shelled1/4 cup white miso (optional)1 small bunch watercressOlive oil (for garnish) up to one teaspoon per bowlDirections- In a roasting pan, add potatoes, celery, carrots, and cauliflower. Sprinkle with 1/2 teaspoon sea salt and 1 tablespoon safflower oil. Cover with foil and roast at 425O F for 30 minutes.- Add 1/2 the roasted vegetables to the blender. Add stock, pistachios, Miso, and watercress to the blender and puree till very smooth.- Put the mixture into a pot and add the rest of the cooked vegetables. - Bring to simmer, but do not boil! - Garnish with a small amount of very good olive oil (optional)Notes: As a child growing up in Brooklyn, I loved the fresh cauliflower that was available in summer when we would visit Upstate New York. Infatuation with this incredible and versatile vegetable has only grown over the years as I have learned more and more dishes using it. • This chowder is very popular on my catering menus and has been a huge hit at my underground restaurant in Oakland. • Basil can be substituted for watercress. • This soup is also great for a winter evening because it is hearty. • When you prepare the cauliflower and potatoes,