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The task of preparing diets for an allergic, who must avoid one or more foods, is no sinecure, as anyone who has attempted it will readily agree. This is an especially formidable undertaking when such basic dietary elements as wheat, eggs or milk must be withheld and unfortunately, they are among the more common offenders. The authors would seem to have succeeded rather well.
In the preface, a brief but good explanation of the meaning of allergy is given; also, there is a listing of certain substances as cottonseed, cereals and spices with comments upon the many food products of
Recipes and Menus for Allergics: A Cookbook for the Harassed Housekeeper.. Ann Intern Med. 1939;13:197. doi: https://doi.org/10.7326/0003-4819-13-1-197_2
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Published: Ann Intern Med. 1939;13(1):197.
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