A favorite specialty cookbook over 85,000 copies sold now revised with nearly 50 percent new content The author of the bestselling Diabetes For Dummies (0-7645-6820-5) has now thoroughly revised and updated this companion cookbook to bring it into line with the latest diabetes findings and trends. In addition to 100 delicious all-new recipes including tempting new ethnic dishes the book discusses popular diets such as Atkins and South Beach and new sweeteners like Splenda.
Table of Contents
Introduction. Part I: Thriving with Diabetes. Chapter 1: What It Means to Thrive with Diabetes. Chapter 2: How What You Eat Affects Your Diabetes. Chapter 3: Planning Meals for Your Weight Goal. Chapter 4: Eating What You Like. Chapter 5: How the Supermarket Can Help. Part II: Healthy Recipes That Taste Great. Chapter 6: The Benefits of Breakfast. Chapter 7: Hors d'Oeuvres and First Courses: Off to a Good Start. Chapter 8: Soup, Beautiful Soup. Chapter 9: Taking Salads Seriously. Chapter 10: Stocking Up on Grains and Legumes. Chapter 11: Adding Veggies to Your Meals. Chapter 12: Boning Up on Fish Cookery. Chapter 13: Flocking to Poultry. Chapter 14: Creating Balanced Meals with Meats. Chapter 15: Having a Little Bite with Snacks. Chapter 16: Smart Ways to Include Dessert in a Diabetic Diet. Part III: Eating Away from Home. Chapter 17: Making Eating Out a Nourishing Experience. Chapter 18: Fast Food on Your Itinerary. Part IV: The Part of Tens. Chapter 19: Ten (or So) Simple Steps to Change Your Eating Habits. Chapter 20: Ten Easy Substitutions in Your Eating Plan. Chapter 21: Ten Strategies to Normalize Your Blood Glucose . Chapter 22: Ten Tactics for Teaching Children with Diabetes Healthy Eating Habits.3 Part V: Appendixes. Appendix A: Restaurant Descriptions. Appendix B: Exchange Lists. Appendix C: A Glossary of Key Cooking Terms. Appendix D: Conversions of Weights, Measures, and Sugar Substitutes. Appendix E: Other Recipe Sources for People with Diabetes. Index.
Alan L. Rubin, MD, is one of the nation's foremost experts on diabetes. He is a professional member of the American Diabetes Association and the Endocrine Society and has been in private practice specializing in diabetes and thyroid disease for over 25 years. Dr. Rubin was assistant clinical professor of medicine at University of California Medical Center in San Francisco for 20 years. He has spoken about diabetes to professional medical audiences and nonmedical audiences around the world. He has been a consultant to many pharmaceutical companies and companies that make diabetes products. Dr. Rubin was one of the first specialists in his field to recognize the significance of patient self-testing of blood glucose, the major advance in diabetes care since the advent of insulin. As a result, he has been on numerous radio and television programs, talking about the cause, prevention, and treatment of diabetes and its complications. His first book, Diabetes For Dummies, is a basic reference for any nonprofessional who wants to understand diabetes. It has sold more than 250,000 copies and has been translated into French, Chinese, Vietnamese, and Russian. It is out in a second edition. He is also the author of Thyroid For Dummies and High Blood Pressure For Dummies. Alison G. Acerra, RD, is a registered dietitian/nutrition consultant. She received her undergraduate degree in applied nutrition at Pennsylvania State University and continued her graduate studies at New York University, where she earned her Master of Science degree in clinical nutrition. Alison is currently working as an outpatient dietitian in San Francisco, where she conducts individual and group nutrition counseling sessions. She also consults privately with clients, specializing in weight management, diabetes prevention and management, cardiovascular health, sports nutrition, and gastric bypass surgery. A lover of good food and wine, Alison cooks often but enjoys dining out more! She stays active exploring San Francisco and is currently considering the location of her second marathon. Chef Denise Sharf, who created many of the breakfast, lunch, and appetizer recipes in this book, as well as in the first edition, has received accreditation by the American Culinary Federation as a Certified Chef de Cuisine. She is a retired personal chef and has held positions as an executive chef and chef de garde manger for several major hotel chains and restaurants. Chef Sharf has achieved recognition as a culinary competitor, judge, and presenter of seminars and can be reached by e-mail at ChefDeni@bellsouth.net.