When her infant daughter was diagnosed with life-threatening food allergies, Robin Nixon Pompa sought the advice of Dr. Gideon Lack, a clinical researcher on the verge of a breakthrough in allergy prevention and treatment that would heal Robin's daughter and, later, her sons. Instead of avoiding eggs, nuts, and other allergens, as previous recommendations held, most parents should feed these foods to their children "early, carefully, and often," until they are at least five years old. This life-changing approach is being embraced by the medical community, and is reflected in new advice from the American Academy of Pediatrics; the American Academy of Allergy, Asthma and Immunology; and other major medical institutions. Allergy-Free Kids includes a concise, easy-to-understand overview of the research, as well as 70 simple and delicious kid-friendly recipes to help parents integrate unfamiliar allergen foods into a child's diet. Organized by allergen, Allergy-Free Kids contains sections on eggs, peanuts and tree nuts, dairy, sesame, wheat, and fish. It also discusses other foods, such as kiwi and soy, which have increasingly been causing allergic reactions. The book includes feeding advice and maintenance doses, followed by recipes suitable for babies, toddlers, and preschoolers, such as Open Sesame Sweet Potato Puree, Nut Flour Crackers, and Eggs Pretending to Be Muffins. Following the new medical guidelines, Allergy-Free Kids empowers parents to help their kids avoid a lifelong struggle with food allergies-and to bring variety and joy back to family meals.