The Ultimate Diabetes Meal Planner: A Complete System for Eating Healthy with Diabetes Diary – Dec 20 2010
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About the Author
Jaynie Higgins, CPT, is a wellness consultant and certified personal trainer who has worked with the American Diabetes Association as an advocate in her home state of Maine. As Mrs. Maine America, Jaynie focused on diabetes education as her platform. She has diabetes and is dedicated to the task of teaching people how to live better with diabetes.
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
This book my as well be called the Splenda cookbook, or imitation egg cookbook, or margarine cookbook. Perhaps if `eating healthy' were taken out of the title of the book I would've have so peeved. I wish I had kept the receipt so I could get my money back. There are no pictures and it reads like a high school textbook with as much flare and personality.
I did read a review online that touched on these issues but was desperate for a guidebook to help me plan my meals, as I am a fairly new type 1 diabetic. I would recommend the South Beach Diet book instead. Fake Food is not Healthy Food!
And her insights into what it means to try and meal plan as a diabetic are priceless. To me that is one of the greatest strengths of this book. Unfortunately the actual book didn't measure up, or give her the chance I feel she needed to shine.
Larger font and layout makes it easier to read the recipes - this should be a standard for all diabetic books.
Many meal plans and calorie levels to choose from.
No pictures at all - I realize that it adds to the cost to put in color pictures but that's an expense I would be willing to pay. Without any pictures it is a very text heavy book.
Recipes have VERY Misleading Names-
For example, take the recipe on page 288 titled, "All Natural High Fiber Peach Squares" But, it is made using Splenda which is artificial and anything but "natural". The fiber is only 2 grams which is not high fiber at all. A high fiber rating needs be 5 grams or more which, as diabetics know, anything over 5 grams can be subtracted from the total carbohydrate count - thus lowering the amount of impact the carbs will have on the blood sugar.
Not enough of the author in the book-
Ms. Higgins does share some from her personal experience in a few pages at the front of the book, but I feel she should have had many more pages of advice and insight scattered throughout the book. I personally wanted more of her advice about the recipes and how to keep motivated as a diabetic; after all it's my understanding that this book came about from the many requests of the people who attended her classes at the fitness club.
I gave it two stars for those reasons, but still if you really need somewhere to start in your meal planning journey this is a good place. And maybe we'll be seeing more from her in another book soon, make no mistake her story is very inspiring!
Have your children cook with you and they will more likely to try new things. My 3-year old daughter has become my lil Sous Chef. Teaching children good eating habits at a young age will help them become healthy adults.
Hopefully someone will come up with a more natural alternative to the Splenda and other sugar substitutes.
I highly reccomend this book to everyone!
Linda in ME
1. A huge percentage of the recipes call for the artificial sweetener Splenda, and I do not feel that anyone, especially diabetics, should use artificial sweeteners. The artificial sweetener Aspartame used in Diet Coke has been linked to major health problems and side effects for years and has never been proven safe. Splenda is just another artificial sweetener that has not been proven safe for the long term -- it just hasn't been around as long as Aspartame.
2. A huge percentage of the recipes call for Smart Balance Light Margarine or Smart Balance Omega oil, which makes me wonder if the author gets a royalty for pushing these products. Since when did Splenda, margarine, and fake eggs (she also calls for egg replacers) become healthy ingredients? What about the super healthy coconut oil or olive oil?
3. The recipes are mind numbingly simple and boring, and even the meat dishes call for Splenda in a lot of cases!
4. There is no mention of eating non GMO or organically, which are incredibly important today considering how polluted our food supply is with toxic genetically modified foods and pesticide laden fruits and vegetables.
In conclusion, this seems like a very outdated book considering all the information we now have on what to avoid as mentioned above and also the special dietary needs of people who are gluten sensitive or have celiac disease. It also ignores the importance of whole, natural, and unprocessed ingredients whenever possible. I'm disappointed that this book would be endorsed by the American Diabetes Association, and I will probably not be able to use a single recipe out of this book.
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