Diabetes Cookbook for Dummies

✍ Scribed by Rubin, Alan L

• Publisher: Wiley Publishing
• Year: 2005
• Tongue: English
• Leaves: 410
• Series: For Dummies (Cooking)
• Category: Library

✦ Synopsis

These recipes transform the typical diabetic diet from bland and blah to "Mmmmmm!" and "Ahhhhh!"Diabetes Cookbook For Dummies, 2nd Editionis extensively updated with more than 100 new recipes from great restaurants and great chefs. You'll discover taste-tempting dishes like Blueberry Almond Pancakes, BBQ Chicken Potato Hash, Beer Braised Pork, Sweet Potato Biscuits, and Chocolate Almond Biscotti. There's loads of new information about diabetes and the role of diet in managing it, plus:
Tips on how to fare well with restaurant or fast food fare Coverage of ethnic foods, including African-American, Chinese, Italian, French, Indian, Thai, and Mexican Info on popular diets, including South Beach, Atkins, Ornish, and others Nutrition information and diabetic exchanges for each recipe A "visual" guide to portion sizes with comparisons you'll remember, such as a medium potato is the size of a computer mouse The scoop on new artificial sweeteners, including Splenda Tips for food shopping, including how to decipher confusing food labels and calculate exchanges A Restaurant Travel Guide for 14 cities, including New York, Boston, Chocago, Dallas, Denver, and Nashville Alan Rubin, M.D. is one of the nation's leading authorities on diabetes. He wrote the bestsellingDiabetes For Dummies,1st and 2nd editions, and the 1st edition ofDiabetes Cookbook For Dummies.While the cooking tips and great recipes will make you think he's a food guru, the doctor in him comes through. The book includes:


Updated recommendations for elderly diabetics Info especially for pregnant or postmenopausal diabetics Ways to promote healthy eating in children Exercise advice--just 30 minutes a day protects against the complications of diabetes With all this information and these recipes, you'll manage to eat very well while you manage your diabetes!

✦ Table of Contents

Diabetes Cookbook For Dummies, 2nd Edition......Page 3
About the Authors......Page 5
Authors’ Acknowledgments......Page 7
Contents at a Glance......Page 9
Recipes at a Glance......Page 11
Table of Contents......Page 15
About This Book......Page 23
Conventions Used in This Book......Page 24
What You’re Not to Read......Page 25
How This Book Is Organized......Page 26
Icons Used in This Book......Page 27
Where to Go from Here......Page 28
Part I: Thriving with Diabetes......Page 29
Recognizing Diabetes......Page 31
Controlling Calories......Page 36
Including Exercise (And Rest)......Page 38
Controlling Your Blood Pressure......Page 40
Considering the Rest of Your Lifestyle......Page 41
Chapter 2: How What You Eat Affects Your Diabetes......Page 45
Calculating Carbohydrates — Precursors of Glucose......Page 46
Getting Enough Protein (Not Just from Meat)......Page 50
Focusing on Fat......Page 51
Figuring Out Your Diet......Page 54
Recognizing the Importance of Timing of Food and Medication......Page 60
Chapter 3: Planning Meals for Your Weight Goal......Page 63
Figuring Out How Many Calories You Need......Page 64
Losing Weight Rapidly at 1,200 Kilocalories......Page 66
Losing Weight More Slowly at 1,500 Kilocalories......Page 69
Maintaining Your Weight at 1,800 Kilocalories......Page 71
Checking Out Other Diets......Page 72
Following Your Eating Plan......Page 75
Eating the Best of Ethnic Cuisines......Page 77
Stocking Up with the Right Ingredients......Page 85
Using the Right Tools......Page 87
Taking Holiday Measures......Page 88
Going to the Market with a Plan......Page 91
Deciphering the Mysterious Food Label......Page 97
Calculating Exchanges from the Food Label......Page 99
Part II: Healthy Recipes That Taste Great......Page 101
Understanding Diabetic Breakfasts......Page 103
Starting with Familiar Favorites......Page 105
Stocking Up on Baked Goods......Page 108
Enjoying Egg-ceptional Dishes......Page 112
Enjoying Simple Seafood Starters......Page 117
Savoring Salsas......Page 122
Discovering Delicious Dips......Page 126
Understanding Soup-Making Basics......Page 133
Serving Up Soups with Stocks and Other Essentials......Page 135
Creating Creamy Concoctions......Page 142
Choosing Chilled Soups......Page 147
Feasting on Great Salad Greens......Page 151
Going Beyond Greens with Tomatoes and Nuts......Page 160
Adding Fresh Fruit to Your Salad......Page 163
Enjoying Entrée Salads......Page 165
Relishing Rice and Other Grains......Page 173
Preparing Perfect Pasta......Page 180
Letting Legumes into Your Diet......Page 185
Translating Vegetable Servings into Exchanges......Page 191
Adding a New Twist to Old Favorites (and Not-So-Favorites)......Page 192
Serving Up Starchy Vegetables......Page 200
Using Vegetables in Place of Pasta......Page 201
Giving Veggies the Gourmet Treatment......Page 205
Identifying Good Reasons to Serve Seafood......Page 211
Preparing Fish in Healthy Ways......Page 212
Surveying Superior Shellfish......Page 225
Including Poultry in Your Diet......Page 231
Making the Best of Chicken Breasts......Page 232
Sampling Different Bits of the Bird......Page 239
Talking Turkey to Liven Up Your Meals......Page 242
Chapter 14: Creating Balanced Meals with Meats......Page 247
Searing Meats for Culinary Success......Page 248
Understanding the Basics of Braising......Page 252
Recommending Roasting......Page 254
Chapter 15: Having a Little Bite with Snacks......Page 261
Keeping Healthy Snacks at the Ready......Page 262
Adding Dips and Sauces to Snacks......Page 265
Preparing Mini-Meals......Page 267
Chapter 16: Smart Ways to Include Dessert in a Diabetic Diet......Page 275
Finding a New Take on Fruit......Page 276
Juicing Your Way to Tasty and Healthy Treats......Page 281
Choosing Chocolate for Dessert......Page 283
Part III: Eating Away from Home......Page 287
Chapter 17: Making Eating Out a Nourishing Experience......Page 289
Preparing for Restaurant Dining......Page 290
Beginning the Dining Experience......Page 291
Ordering from the Menu......Page 292
Planning at Each Meal and in Specific Kinds of Restaurants......Page 294
Finishing with Dessert......Page 298
Touring the Fast-Food Landscape......Page 301
Driving to the Ashland Shakespeare Festival......Page 303
Stopping on the Way to Yosemite......Page 305
Following the Santa Fe Trail in Kansas......Page 309
Enjoying Civil War Sights with a Stop for Breakfast......Page 311
Cruising Down the South Jersey Shore......Page 313
Part IV: The Part of Tens......Page 319
Maintaining a Food Diary......Page 321
Figuring Out Why You Eat the Way You Do......Page 322
Eating Every Meal......Page 323
Drinking Water throughout the Day......Page 324
Consuming Vegetables throughout the Day......Page 325
Removing the Attached Fat......Page 326
Adding Taste with Condiments, Herbs, and Spices......Page 327
Cooking by the B’s......Page 328
Chapter 20: Ten Easy Substitutions in Your Eating Plan......Page 329
Spilling the Beans......Page 330
Choosing Fruits to Replace Sweets......Page 331
Adding Fiber to Your Diet......Page 332
Finding a Cow That Makes Lowfat Milk......Page 333
Finding Free Foods......Page 334
Playing with Portions......Page 335
Chapter 21: Ten Strategies to Normalize Your Blood Glucose......Page 337
Using Exercise to Control Your Glucose......Page 338
Taking Your Medications......Page 339
Brushing Off Dental Problems......Page 340
Planning for the Unexpected......Page 341
Becoming Aware of New Developments......Page 342
Avoiding What Doesn’t Work......Page 343
Chapter 22: Ten Tactics for Teaching Children with Diabetes Healthy Eating Habits......Page 345
Engaging Children in Shopping......Page 346
Involving Children in Food Preparation......Page 347
Missing No Meals......Page 348
Ensuring Good Restaurant Eating......Page 349
Monitoring TV Food Ads with Your Child......Page 350
Utilizing the Experts......Page 351
Part V: Appendixes......Page 353
Appendix A: Restaurant Descriptions......Page 355
Restaurant Descriptions......Page 356
A City-by-City Restaurant Travel Guide......Page 363
Listing the Foods......Page 365
Using Exchanges to Create a Diet......Page 374
Appendix C: A Glossary of Key Cooking Terms......Page 377
Conversions......Page 381
Sugar Substitutes......Page 383
Cookbooks for People with Diabetes......Page 385
Food and Recipe Web Sites for People with Diabetes......Page 386
Index......Page 387

✦ Subjects

Food and Drink;Cookbooks;Cooking;Health