Book Review and Recipe from The Alternative Autoimmune Cookbook by Angie Alt

Book Review and Recipe from The Alternative Autoimmune Cookbook by Angie Alt

Alternative Autoimmune Cookbook by Angie Alt.

There are so many conditions now under the umbrella of autoimmunity. The basic root is inflammation gone unchecked. Diet can have a major impact on inflammation.

There are medications that are used to reduce inflammation, but they are very toxic and dangerous, due to side effects and long term effects. We now know that diet and lifestyle play a huge role in reducing inflammation. You can get help reducing your levels of inflammation whether or not they are autoimmune in nature.

Even if you don’t have autoimmune issues, if you have any health issue at all (most are related to inflammation), you can find a great deal of value in the wide variety of issues addressed by the AIP.

One of my favorite books is The Alternative Autoimmune Cookbook by Angie Alt. Aside from the great recipes, I particularly love how she outlines, stage by stage, how to re-introduce foods that have been removed in the elimination phase. This is a very detailed approach and will help you be successful in identifying offending foods.

This is not a cookie cutter approach – we are all metabolically different. Even if you have the same medical diagnosis as the next person, chances are that you have different food triggers than that person.

Alt also provides a form to make a food journal with – something I always recommend to my patients. Writing down what you eat and any subsequent symptoms, physical or emotional that occur, is a major step forward towards healing.

You would be surprised at how many times patients have told me how valuable the journal is because they are able to go back and see exactly what they ate. This is especially important when there are symptoms that don’t appear for a few days – very common with delayed sensitivities.

Along with the outlined stages, she provides recipes accordingly. This is very helpful when you are still going through the stages and have to keep some foods eliminated. All the recipes look delicious and are simple and easy to prepare! You don’t have to be a gourmet cook here. This is simple every day eating!

For instance there is a recipe for tumeric and ginger roasted cauliflower! Anyone who know me, knows that I hate cauliflower – but I would try this recipes because it looks so good and you know how good ginger and tumeric are for reducing inflammation!

This cookbook, like many others in the bundle, also reflects the author’s own journey with autoimmunity and their success with the diet. It is totally uplifting and provides so much hope to others with autoimmunity, no matter what the diagnosis.

Alt talks about her heart-breaking journey, her despair, her anger and her recovery. This is so important to share with others who are sufferin

Here is a great recipe from her book for Lemon Rosemary Brined Pork Chops! I love that the pork chops are brined!

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Lemon Rosemary Brined Pork Chops

Ingredients

• 4 cups filtered water 5 tablespoons salt
• 1 yellow onion, sliced
• 4 garlic cloves, crushed 4 sprigs fresh rosemary 3 bay leaves
• 1 lemon, halved
• 1/4 cup white wine vinegar 20 ice cubes
• 4 bone-in pork chops

Instructions

1. In a medium saucepan, combine water, salt, onion, garlic, rosemary, bay leaves, lemon and vinegar. Bring mixture to boil over high heat, stirring until salt dissolves. Remove from heat, cover and let sit 10 minutes.
2. Place ice in a large bowl. Pour brine over ice and stir to melt.
3. Place pork chops in a large freezer bag. Add brine and seal. To avoid spills, place bag in a large bowl and set in refrigerator for 3 hours.
4. After brining, remove chops from bag. Rinse and pat dry. Discard brine. Grill over high heat for 2–3 minutes per side. Serve and enjoy!

Original article and pictures take realfoodforager.com site