The Art of Cooking for the Diabetic Mass Market Paperback – Dec 15 1992
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This new edition of The Art of Cooking for the Diabetic is a treasure for people with diabetes, and their families. In the last few years, diabetes management and dietary recommendations have changed, and this book reflects those changes. First published in 1978, this third edition has been completely updated, and nearly 300 of its 374 recipes are new. A handy list of "what's out" and "what's in" helps you make sense of the guideline changes--you'll see that the recommendations have been liberalized and individualized, making them much easier and more pleasant to stick to than in the past.
The first 100 pages explain the current thinking on diet and diabetes management: what, how much, and when to eat; the food exchange system; and what you need to know about carbohydrates, fats, and eating out. Hess makes portion control easier by giving "visual guides": a medium potato is the size of a computer mouse; one ounce of cheese is the size of a domino, for example.
The recipes are diverse and tasty, and include familiar favorites and ethnic-inspired dishes for variety. Each includes serving size, nutritional breakdown (calories, carbohydrates, protein, fat, cholesterol, fiber, sodium), food exchanges, and appropriateness for a low-sodium diet. --Joan Price --This text refers to an out of print or unavailable edition of this title.
About the Author
Mary Abbott Hess, L.H.D., M.S., R.D., F.A.D.A., is president of Hess & Hunt, Inc., a nutrition and counseling firm, and a director of the American Dietetic Association.--This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
This is where The Art of Cooking for the Diabetic came in. This book provided me with straightforward, easy-to-follow advice not only about food exchanges, but also exercise (important for pregnant women) and eating out (very helpful for the working mom).
And the recipes! I found I could still eat pancakes (Leningrad Special Buckwheat Pancakes) and pizza (sausage mini pizzas) and pasta (pasta with tomatoes and chicken) and, of course, dessert (raspberry mousse). My non-diabetic husband did not feel the least bit diet-deprived. In fact, even though my gestational diabetes has now disappeared, we still refer to Cooking for the Diabetic for some favorite dishes.
With all the new products on the market, this updated version takes the pain out of grocery shopping in the supermarket skills section.
I bought three copies....One for my mom, one for a friend and one for myself and we all agree...Bon Appetit!