The fibromyalgia cookbook - Shelley Ann Smith

Roughly 2 to 3 million people in the United Kingdom 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 emphasise 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 aubergine. 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, Vegetables, Fibro-Fish Dishes, Dressings, Sauces and Dips, Fruit, Rice and Pasta, and Bread.