I'm really impressed with the breadth of knowledge Fran McCullough presents in the book. I wish she'd cite her sources. One sidebar about the effects of sugar says that normal body cells require oxygen and a little sugar to function, but cancer cells require lots and lots of sugar. I was pretty impressed with that little factoid. But where'd it come from?
LIVING LOW-CARB is enjoyable to read; it's like she's right there. I find it hard to put down when I go back to review.
In a valuable section called THE LOOKING-GLASS WORLD OF FAKE SUGAR, she gives great information on all the low-carb and non-carb sweeteners on the market, as of the date the book was published. That was really, really helpful. I'm looking for an alternative to Splenda because of that section (possible health risks and the fact that she asserts that all powdered sweeteners are cut with actual sugar ... Splenda in the box contains maltodextrin as its first ingredient, which apparently does affect insulin).
Another section called DEALING WITH BREAKFAST is equally reassuring and informative. It's about how to come up with a decent low-carb breakfast on the run, which, I take it, is the bedevilment of most low-carbers' lives.
Oh, one recipe is great: corned beef and cabbage. The cabbage is really as tender and tasty and she says. The intense custard is delicious and easy to make. The root beer wiggle, on the other hand, is less than delightful. (Diet root beer and gelatine.) McCullough's tastes run a little gourmet and expensive, but not excessively so. She sure knows the market of low-carb foods, and if she weren't a gourmet, how could she give such thorough information about the market?
I'm really hoping for a new edition, because the information about products and scientific findings could be outdated by now (hint, hint). But following the principles she outlines, I am losing weight. I follow a low-carb diet with about 80 percent faithfulness, and I'm losing weight at a moderate pace (about 30 pounds in a year), which satisfies me.