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Title: The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index by Sandra Woodruff ISBN: 1-58333-084-4 Publisher: Avery Penguin Putnam Pub. Date: 11 January, 2001 Format: Paperback Volumes: 1 List Price(USD): $15.95 |
Average Customer Rating: 4.54 (37 reviews)
Rating: 5
Summary: Control Your Carbs Plus Recipes
Comment: "The Good Carb Cookbook" is an excellent guide for enhancing your health through carbohydrate control. It can benefit you if you have diabetes/insulin resistance, or weight or heart disease problems (hypertension, high cholesterol/triglycerides) which have not been resolved from a low fat diet. I personally feel that it's also generally good diet advice for everyone, and have heard that Weight Watchers is now advising their customers about good and bad carbs.
"The Good Carb Cookbook" has two sections. The first explains that the carb kingdom is made of good carbs and bad carbs, and what the bad and good carbs do to your health. Woodruff then identifies which carbs are good vs. bad, then makes specific dietary recommendations which include proteins, carbs, fiber, and fat. Although not a really "diet", there are ranges for how many calories and grams of nutrients you should be getting.
The book is concise yet packed with helpful tips and specific food suggestions for cooking and eating out. There is also a fairly complete glycemic index appendix (Glycemic index is a number which indicates about how much/fast, relative to other foods, that a specific food will affect your blood sugar). I would consider it a good basic to intermediate diet guide. For people who don't want to read more than one nutritional/diet book, this is a good choice.
In the second part of the book are recipes which should help you keep your blood sugar low by controlling your carb intake/reaction to carbs. I haven't made a lot of the recipes yet, but of the few I have made, some (3 out of 5) are excellent. The ones that were not scrumptious tended to be simple ones that anybody could make (sandwiches, omeletes); it just needed to be put in the book as a suggestion of what you can eat without messing up your carbs intake.
Even though this is more of a cookbook than a dietary guideline (recipes are 2/3 of the book), the dietary information in here is worth the cover price alone. Although you do have to count calories and grams at first, I don't think this is beyond the average person's understanding. For $(...) you get information which will improve your health yet not get overcomplicated.
Rating: 5
Summary: Delicious easy to prepare recipes
Comment: I absolutely love this book. Not only does the author explain the GI index and eating well on a low fat, good carb diet, but her recipes are excelllent. I only cook from her book. Her recipes for Blueberry Oat-Bran Muffins, Tasty Tuna Spread, Country Bean Soup, Spinach and Pear Salad, Broccoli Couscous, Pecan Chicken, and Raspberry Parfaits are some of my favorites. I'm all for easy to prep recipes and hers are easy and good for you too. In addition to the recipes, the chapter on Mastering Low-GI Cooking has been so helpful. The author goes into detail on the type of dairy products to eat, salad dressings, oils, and grains. This is one of my favorite books ever. And I have felt great since eating the good carb way.
Rating: 5
Summary: By far the best book on nutrition and diet I've read!
Comment: The really wonderful thing about this book is the comprehensive and intelligent description of the glycemic index -- a fundamental nutritional principle that most people (including myself) had never heard of just a few years ago. The front part of the book explains in logical terms why we should be eating carbohydrates with a low glycemic load and how to incorporate this principle into our everyday diets. And then the second part shows you how it can be done through tasty, easy to follow recipes. What more could you ask?
So if you want to lose weight and keep it off, and lower your risk of heart disease and diabetes, forget those diets with fancy names and buy this cookbook and follow its advice. I lost 30 pounds following the "good carb" principle and sure wish I had had this cookbook to explain it to me so I didn't have to piece it all together myself.
P.S. I think everyone should read this book. My only quibble is that I would incorporate more "good fats" into the diet: i.e., mono and polyunsaturated fats. I don't think one needs to be quite so anti-fat at this book to get the health benefits.
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