Soy

As with other food intolerance issues, soy can manifest physical symptoms of intolerance with many of the same symptoms that indicate an allergic response such as pain in the gut, nausea, vomiting, diarrhea, constipation, headaches, fatigue and wheezing and other asthma symptoms. In other words, if there are symptoms manifesting in the body that cannot be directly attributed to another cause, then suspect a food intolerance or allergy.

Soy is a good one to eliminate and see if symptoms improve because it is one of the most common food intolerances.

Soy comes from the soybean that is now used in the United States in so many forms and derivatives that the list would be exhaustive. Typically most think of soy as in Soy Sauce, but soy can be processed into everything from milk to animal feed to oil. Soy yields the largest amount of vegetable protein per acre than any other vegetable making it an important cash crop.

Unfortunately soy is in the Top 8 list of foods that produce allergic reactions. It is a common allergen producing symptoms in the population of those who consume it in its various derivatives and forms. Symptoms can range from mild to life-threatening (anaphylaxis) and can be acute (immediate) to chronic (perpetual if soy is continued to be consumed).

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Barnes & Noble Synopsis:

Diagnosed with a variety of food allergies after the birth of her first child, Elizabeth Gordon thought her dream of becoming a professional baker was over. But rather than give up, she decided to re-create her favorite childhood treats using ingredients that were safe for food allergy sufferers like herself.

The result of her efforts is in your hands—an entire book of desserts so good that even those without allergies won’t know the difference. Baking without traditional ingredients might seem daunting, but Allergy-free Desserts makes it easy with baking tips and simple tricks for mouthwatering treats that are safe for people with allergies, celiac disease, or any other condition that requires adhering to strict dietary guidelines.

These recipes include cookies that will make the kid in you grin, dessert bars that are bar-none delicious, and cakes of all kinds. Donuts and lemon sugar cookies taste just the way you remember them. Lemon Squares and Red Velvet Cake will delight kids and adults alike. Gooey and rich chocolate brownies are no longer off limits, while allergy-safe pie crusts mean you’ll never have to go without American classics like apple or Key lime pie. If you’re in the mood for a cold treat, try Elizabeth’s one-of-a-kind Fudgsicles! And what about breakfast? You’ll find plenty of options for muffins, pancakes, scones, and more. Allergy-free Desserts proves that with a little ingenuity, you can still enjoy almost any sweet treat.

In addition to these crowd-pleasing recipes, you’ll also learn how to use allergy-free alternatives in your own favorite recipes. Instead of wheat, use gluten-free garbanzo bean flour and create wonderful textures in cakes andcookies. Xanthan gum makes your baked goods rise just like traditional recipes, but without the gluten. Flaxseed meal is not only a great egg substitute, but it’s also high in fiber and healthy Omega-3 fatty acids. Mix cider vinegar and rice milk to create the perfect replacement for buttermilk. There’s almost no limit to what you can bake!

Each and every one of these luscious desserts is completely free of gluten, dairy, nuts, soy, and eggs. With 82 recipes accompanied by gorgeous full-color photos, you’ll never run out of delightful dessert options. Finally, allergies don’t have to hold you back. With Allergy-free Desserts, you’ll enjoy all your favorite desserts without fear—and without sacrificing the flavor!

Biography: Elizabeth Gordon is the founder and owner of Betsy & Claude Baking Company, a mail-order gluten-, dairy-, egg-, soy-, and nut-free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education. For more information, visit Elizabeth’s Web site: www.betsyandclaude.com.