The Blood Sugar Solution Cookbook: More than 175 Ultra-Tasty Recipes for Total Health and Weight Loss Author: Mark Hyman | Language: English | ISBN:
B009V2QZFW | Format: EPUB
The Blood Sugar Solution Cookbook: More than 175 Ultra-Tasty Recipes for Total Health and Weight Loss Description
In THE BLOOD SUGAR SOLUTION COOKBOOK, Dr. Mark Hyman shares recipes that support the BLOOD SUGAR SOLUTION lifestyle. In 1900, only two percent of meals in America were eaten outside the home; now it is over fifty percent. Dr. Hyman calls for readers to take back their health by taking back their kitchens. The major culprit of diabetes, obesity and heart disease is insulin imbalance. Following Dr. Hyman's scientifically based program for rebalancing insulin and blood sugar levels, this cookbook presents 175 delectable recipes that are free of allergens and harmful inflammatory ingredients. Readers will exchange toxic factory-made foods for nutritious and easy-to-make dishes such as Chicken Satay with Peanut Sauce, Mexican Shrimp Ceviche, Tuscan Zucchini Soup, Raspberry Banana Cream Pie Smoothie, Chocolate Nut Cake, and more. THE BLOOD SUGAR SOLUTION COOKBOOK will illuminate the inner nutritionist and chef in every reader.
- File Size: 4858 KB
- Print Length: 360 pages
- Page Numbers Source ISBN: 0316248193
- Publisher: Little, Brown and Company; 1 edition (February 26, 2013)
- Sold by: Hachette Book Group
- Language: English
- ASIN: B009V2QZFW
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #6,021 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Low Carb - #9
in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free - #20
in Books > Cookbooks, Food & Wine > Special Diet > Low Carbohydrate
- #5
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Low Carb - #9
in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free - #20
in Books > Cookbooks, Food & Wine > Special Diet > Low Carbohydrate
I picked up Dr. Hyman's The Blood Sugar Solution Cookbook because at the age of 57 I've finally progressed from being pre-diabetic to having Type II diabetes, no doubt brought on by a lifetime of poor eating habits. I don't want to spend the rest of my life battling a debilitating disease. So after reading his book The Blood Sugar Solution, I'm ready to put into action what sounds like common sense cooking and eating.
I've been looking forward to this cookbook, because it can be difficult to "convert" our old recipes to fit this new way of cooking. If you're like me, your grocery shopping list will look NOTHING like what you've been buying before now. Be prepared to think differently about what you feed your body.
Dr. Hyman's goal, and the purpose of this healthy way of eating, is to help us prevent (preferably) or reverse two life-threatening epidemics...obesity and diabetes...or what he calls "Diabesity." He's done tons of research that explains why after so many years and so many "diets," we're so much more physically ill.
If you haven't read his book, that's okay because I would say The Blood Sugar Solution Cookbook can certainly stand on its own. He actually covers a lot of the same basic information you need...such as taking a quiz to determine whether or not you're suffering from "diabesity". He also encourages you to visit his web site where you can find lots of information and join support groups...if that is of interest to you.
The recipes in this cookbook are based on a healthy eating plan that cuts out all types of sugars (the main focus and of course my point of weakness!), flour, processed foods, and packaged foods. In other words...our meals should contain "real", unaltered, unprocessed whole foods.
I was offered an advanced review copy of this cookbook, and decided to give it a look. Although I don't have diabetes, my mother died of complications from it, and I'm cautious about following in her footsteps. So, I do my best to eat a balanced healthy diet. That means a combination of protein, fat, and yes, carbs.
I also love to cook, and have amassed a collection of cookbooks from around the world. Given my background, a good number of them would be categorized as "healthy eating"-type books.
My primary beef with most low-carb diets is an over-reliance on individual glycemic index "scores." This book does NOT take that approach. It recognizes that these individual scores can be mitigated by what else one consumes at the same time, and that "glycemic load" is more realistic than "glycemic index" in determining the impact on blood sugar. In other words, some carbs are OK, in moderation, and combined with other foods. From page 36, "Adding fiber, protein, or fat to any carbohydrate will also lower the glycemic load of the meal." And the recipes reflect this sensible approach.
So what about the recipes? They're divided into two groups: "basic," and "advanced." The "advanced" group is much more restrictive, and is for people who are seriously obese or who already have diabetes. There is a self-quiz in the introductory chapters that tells you which set of recipes to use as a start.
The advanced recipes eliminate grains and starchy vegetables and limit fruits to 1/2 C per day. Even with these restrictions, there are some excellent recipes in this section. The "Weekday Veggie Scramble," for example, is full of high-flavor ingredients (red bell pepper, onion, kale, garlic) and eggs. Filling, tasty, excellent!
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