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Roughly 6 to 8 million people in the United States alone are afflicted with fibromyalgia. A widespread muscular-skeletal syndrome, fibromyalgia touches people of all ages, male and female, as an unrelieved aching and burning pain, often accompanied by fatigue, that leaves its victims feeling exhausted.

Fibromyalgia inflects terrible wounds that leave no scars, and it is very difficult to treat. While drugs and pain suppressants are available, healthy food alternatives, including herbs and other natural foods, also help in combating the pain and exhaustion associated with the syndrome.

The Fibromyalgia Cookbook is designed to help those who suffer from this affliction to find relief from their discomfort. Focusing on natural foods and herbs, the authors emphasize pure foods with no additives, the lowest levels of toxins, and the greatest amount of nutritional value. The rules are few and basic: No red meat. No green peppers. No eggplant. Avoid heavy, starchy foods. The diet is low in sodium and low in fat, with no processed sugars. (Natural sweeteners such as honey and fruit are used.) No white flour (spelt flour and rice pasta are good substitutes). Soy butter, virgin olive oil, and flaxseed oil are suggested for salads. Many other satisfying possibilities are provided.

An introduction by Dr. Alison Bested explains the nature of fibromyalgia and the role of diet in finding relief from its symptoms. A glossary explains the strengths and dangers of specific foods. The 124 delicious recipes are divided into Soups, Salads, Veggies, Fibro-Fish Dishes, Dressings, Sauces and Dips, Fruit, Rice and Pasta, and Bread. COOKING; HEALTH 6” X 8”, 172 PAGES PAPERBACK

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ISBN-10:  1581822707
ISBN-13:  978-1581822700
Author:  Shelley Ann Smith
Genre:  Health, Mind & Body
Publisher:  Cumberland House
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review by . April 11, 2008
I was diagnosed with Fibromyalgia in 1996. Since that time, I had tried a variety of things to reduce the intensity of my symptoms and the number of flare ups that I experience. Then, about three years ago, I began noticing how food could either exasperate my health issues or make me feel better, particularly my moods and energy levels.     Over time, mostly through trial and error, I have created a nutritional plan that seems to support my needs, increase the number of good …
review by . February 25, 2006
This is becoming my "pet peeve" when it comes to cookbooks: writers who just pull recipes together with no detailed information about calories, fat, sodium, etc. Granted, this book is not intended for weight loss, but with the overwhelming amount of obesity in the world, nutritional information is now a requirement. Yes, the recipes appear easy to follow and sound delicious...but without the info mentioned above, the book is useless to anyone who has any type of dietary restriction (such as low …
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