ISBN 0-9540866-1-9 - www.welstonpress.com
Written by internationally acclaimed medical biochemist Professor Tony Campbell and his co-author wife, Dr Stephanie Matthews. It features Tony’s own mouth-watering recipes, and lifts the lid on how lactose (the sugar found in milk) can cause a huge range of symptoms from migraines, irritable bowel, chronic fatigue and heart palpitations to allergies such as eczema.
The book has been a voyage of discovery for Tony and Stephanie, who is lactose intolerant and has suffered with extreme sickness and headaches all her life. Several years ago they began to search for a cure together. The book contains their remarkable family story and draws together their conclusions, highlighting the ups and downs of their journey, and showing how the diagnosis of the condition, including a new DNA test, has transformed their lives.
All the 100+ lactose-free recipes, many using soya instead of milk or cream, featured in the book are easy to cook, and demonstrate how people with Lactose Intolerance can enjoy traditional tasty food.
- Lactose Intolerance is the body’s inability to breakdown lactose into glucose
- A staggering 4,000 million people globally cannot digest lactose properly.
Reading this book could change your life in a wonderful way, as it has hundred’s of Stephanie and Tony’s patients, who have now been given their life back.
What they said about the book
‘It looks fantastic, the photography is excellent and it would put many publishing house’s offerings to shame.’ Western Mail, December 2005
‘An excellent and comprehensive – but readable – book. Loads of practical tips for lactose avoidance…a good collection of very tasty lactose-free recipes.’ Foods Matter, December 2005
‘A groundbreaking recipe book based on his research findings into lactose intolerance.’ Cardiff University News, October 2005
‘This valuable book, a wonderful combination of personal story, fabulous recipes and science’. The Nutritional Practitioner, Winter 2005
‘The pictures included are saliva-inducing, making one want to go and try the recipes anyway, regardless of status.’ The Nutritional Practitioner, Winter 2005