Diabetes Comfort Food

Diabetes Comfort Food

Paperback

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Product Details

ISBN-13: 9780778801481
Publisher: Rose, Robert Incorporated
Publication date: 08/21/2006
Pages: 288
Product dimensions: 9.84(w) x 10.94(h) x 0.78(d)

About the Author

Johanna Burkhard is a freelance food consultant and recipe developer who contributes to a variety of magazines and appears regularly on television and radio. She lives in Toronto.

Barbara Selley is a registered dietitian, published author and cooking instructor. She lives in Toronto.


Table of Contents

Acknowledgments
Introduction

Appetizers

  • 22 recipes

Soups

  • 25 recipes

Sandwiches and Light Suppers

  • 19 recipes

Main Dishes

  • 26 recipes

Stews, Pot Roasts and One-Pot Simmers

  • 15 recipes

A Pound of Ground

  • 22 recipes

Pasta and Grains

  • 29 recipes

Vegetables

  • 23 recipes

Salads

  • 15 recipes

Cookies,
Muffins and Breads

  • 24 recipes

Special-Occasion Desserts

  • 17 recipes

Recipe Analysis
Index


Preface

Introduction

Each of us has our own favorite comfort foods -- whether they be special-occasion meals that bring back memories of time spent with family and friends, or cherished recipes that evoke raves when you serve them. People with diabetes (and those planning and cooking meals for them) sometimes assume they will no longer be able to enjoy their favorite comfort foods. Not true. This book will help you prepare healthy, soul-satisfying meals using familiar recipes that every member of the family, including those with diabetes, will enjoy -- meals with a variety of breads and other grain products; vegetables and fruit; lean meat, poultry and fish; and lower-fat dairy products.

For people with diabetes, one of the primary goals is maintaining or achieving a healthy weight. This means controlling calorie intake and limiting total fat to no more than 30% of calories and saturated fat to no more than 10% of calories. For a person eating 2,000 calories a day, for example, the total fat consumed should be about 65 grams, including no more than 22 grams of saturated fat.

Controlling sodium is also important. Sodium in the diet comes primarily from salt, whether it be used in cooking, added at the table or hidden in manufactured and prepared foods. Consider that one teaspoon (5 mL) of salt contains about 2,400 mg of sodium. The American Diabetes Association limits sodium to 2,400-6,000 mg per day, while the Canadian Diabetes Association suggests 2,000-4,000 mg. In both cases, the lower end of the range is recommended.

There is a common misconception that those with diabetes should avoid carbohydrates, especially sugar. This is not true, but you should control the total amount of carbohydrate eaten and spread it evenly throughout the day's meals and snacks. Glycemic index -- the degree to which a particular type of carbohydrate raises blood sugar -- is also important. Foods such as legumes, vegetables and whole-grain foods have the lowest glycemic indexes and should be consumed often. To learn more about glycemic index, consult your diabetes educator or visit wwwdiabetes.org or www.diabetes. ca.

The recipes in Diabetes Comfort Food call for ingredients that are readily available in supermarkets, and the cooking directions are easy to follow. Time-saving shortcuts, practical information and nutrition tips are also provided. In addition, each recipe includes a nutritional analysis that breaks down calories, total carbohydrate (and fiber), protein, total fat (plus saturated fat and cholesterol) and sodium per serving, and America's Exchanges and Canada's Choices are listed. When you're planning meals, use this information to compensate for recipes that are higher in fat, sodium or carbohydrate with those that are lower.


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