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Posted March 14, 2013
The more I read this book, the more excited I got as I at last had answers to my own battle with insulin resistance. Although marketed as a cookbook, the opening chapters serve as an education on defining metabolic disorders, revealing how the modern standard American diet has led to an increase in diabetes and why we are more obese than ever, and shows the evolution of the diet industry that has made us "fat phobic" when the real culprit is over consumption of sugar, refined carbohydrates, bad fats and unhealthy non-food ingredients in our foods.
The recipes that follow this helpful information are a bonus. I was happy to discover that they use regular ingredients that I can easily find in local grocery and health food stores, and can make substitutions as needed. For example, I tend to avoid pork and shellfish, so I can easily substitute other fish or poultry and beef with good results.
I also like that the cookbook is organized by daily menus. The recipe index helps the reader find specific types of recipes as desired, but sticking with the suggested daily menus not only makes planning and shopping easy but it is helpful for keeping the carbohydrate grams within the goal target each day without having to do all the math.
Photos are included for many of the recipes, something I always appreciate in a cookbook. I have so many recipes tagged to try in the coming days but three that I made so far with great results were the Tacos with low-carb tortillas, Stuffed Celery, and Antipasto Salad. The Stuffed Celery with a cream cheese and Greek yogurt filling makes a great snack and the Antipasto Salad had some of my favorite ingredients such as olives, artichokes, grape tomatoes, and roasted peppers. I did substitute turkey ham for the salami since that's what I had on hand and it still tasted great. The low-carb tortilla for the tacos (I used the South Beach Diet brand found in my local grocery store) didn't taste any different than a regular tortilla so I'll be using them from now on.
Readers need to be aware that sugar substitutes such as Splenda are used in recipes that require sweetness (desserts, etc.). The debate about whether such sweeteners are healthy or not goes on, but for those of us with metabolic syndrome or diabetes, this is a compromise we often need to make if we want something sweet, knowing that sugar itself can be even more harmful. I guess moderation is the key with this as it is with so many other food choices. That said, the author does include a chapter on all the different natural and artificial sweeteners so that the reader can make an informed choice.
This will become a well-used cookbook in my home and is one I confidently recommend to anyone who deals with diabetes or blood sugar issues, or has a family member who does.
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Posted September 5, 2012
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