"Food intolerances and allergies have increased dramatically over the past few years. Vegetarianism and veganism have grown steadily, with many more people now choosing to eat only local sustainable, organic or raw food. When everyone has different eating habits, cooking for the people we care about can be awkward. What can we feed our loved ones, when their needs are so diverse. This book explains how the gut works, how its function affects us and how we can navigate an ever increasing number of dietary choices. From IBS and severe dairy and gluten intolerances to fussy eating, super-tasting and low calorie diets. More importantly this book offers recipes and suggestions for putting it all together in a non-judgemental, harmonious and delicious way." - back cover
