Review: For a US Edition, still had a lot of non-US terms, like Castor Sugar. Wanted to like it more.
Rating: 3 out of 5
Date: 05 10, 2014
Having worked with food and chemical sensitive clients and patient specific elimination diets as a Certified LEAP Therapist for many years, I really wanted to love this book, but sadly, enough to dislike that I couldn't give it 5 stars. So, I broke it down.5 stars: For the overall message about cutting out the chemicals in our diets. There are far too many people that don't realize how all the junk in our food is causing health problems.5 stars: For the general information regarding chemicals - but admit, I only scanned this stuff briefly.5 stars for many of the MOO (Make our own) basic/staple recipes.2 stars: For many ingredients/terms most US citizens won't understand –even though this was the “US Edition” –such as castor sugar, “slice” recipes and passata. My guess is the editor for this edition wasn’t a US native born citizen.  My guess is people will skip over or have to go do an internet search.0 stars: For the heavy reliance on refined wheat flour and refined sugar in so many recipes.  As long as we're cutting out chemicals, why not eat more whole, unrefined foods and not so much refined sugar,  refined flour and dairy. We know many kids with behavior issues do better gluten free, dairy free.0 stars: For recommending and not fully explaining "citric acid" which can be a pretty nasty ingredient -often made from chemically treated non-GMO corn and a natural source of high glutamates, which msg sensitive people might not tolerate well.  I have had many migraine clients that found it to be a major trigger. Google “citric acid” to see further discussions on what, for many, is a nasty ingredient. And, surely, unless coming from your own citrus fruit, it's not natural.Finally, if you’re gluten free, dairy free and avoiding refined sugars – you can skip most of the recipes, or you’ll have to modify to make them work.