Synopses & Reviews
According to USA Weekend, over a quarter of the adults in the U.S. have tried a low-carb diet. Many people have enjoyed lasting success. Others have felt mystified or deprived and given up!
Whether you’ re a first-timer or a “ try, try-againer” , this book helps you get with the low-carb program and stick with it! Building on the success of Low-Carb Dieting For Dummies, it gives you loads of nutritional information plus more than 100 sumptuous low-carb recipes like Crunchy Brunch Oatmeal Pecan Waffles, Caribbean Chicken, Chile Spiced Broccoli, and Lemon Torte with Raspberries. Low-Carb Cookbook For Dummies includes: A complete nutritional analysis for each recipe so you can’ t go wrong Lots of recipes for dishes with 5 carbs or less Recipes that de-carb no-nos like Southern fried chicken and Philly cheese steak sandwiches Recipes for soups, seafood, and meat dishes, including pork chops, lamb and steaks (with a steak chart so you can chart a low-carb course) Recipes for great desserts, including chocolate specialties and cheesecake Vegetarian recipes and crock pot specialties Terrific wrap recipes using lettuce, tortillas, or crepes Guidelines for eating low-carb when you’ re dining out or brown-bagging it
Author Jan McCracken, a health advocate and low-carber for more than ten years, has written two low-carb cookbooks and is a contributor to numerous low-carb publications. Having fallen off the low-carb wagon several times herself, she alerts you to things that can sabotage your success and clues you in on carb counting and techniques that have worked for her. You’ ll get started right with: Mini-courses on low-carb math and on low-carbnutritition and the glycemic index A shopping list for stocking a low-carb kitchen The scoop on different kinds of carbs and artificial sweeteners Tips on using spices creatively for variety and flavor Advice on incorporating exercise, including taking the first step (and lots more steps) with a pedometer Tips for reducing stress (a common cause of bingeing)
With this information, you won’ t be mystified. With the fantastic recipes, you won’ t feel deprived. You will be inspired to stick to a low-carb lifestyle— one that can help you lose weight and feel healthier!
Any of the 100 million overweight Americans who are intrigued by recent media coverage of low-carb dieting, but who don't want to commit to one of thebrand name low-carb diet programs.
An easy way for people to explore low-carb dieting and start shedding excess pounds
Popularized by Dr. Atkins New Diet Revolution and The Zone, among other books, low-carb diet plans are today s hottest dieting trend. For any of the 100 million overweight Americans who have heard of low-carb dieting but aren t quite ready to join Dr. Atkins revolution or enter the Zone, this book provides a sound, sensible, non-gimmicky low-carb plan that helps dieters start shedding poun in no time. It offers straightforward explanations of the science behind low-carb dieting and features 75 delicious low-carb recipes, plus menu plans with both meat and vegetarian options, tips on stocking a low-carb kitchen, and other practical dieting help.
Katherine Chauncey (Lubbock, TX) is an Associate Professor and Director of Nutrition at Texas Tech University.
Provides a sensible, non-gimmicky plan that helps dieters start shedding pounds quickly. It offers straightforward explanations of the science behind low-carb dieting and features 75 low-carb recipes, plus menu plans with both meat and vegetarian options, and other practical dieting help.
Reduce your weight, your cholesterol, and your blood pressure
Get the facts about carbs and get serious about improving your health
Curious about going low-carb? This plain-English guide explains the latest research behind reduced-carbohydrate diets, dispelling the myths and revealing how to navigate your way through the good and bad carbs to create a diet plan that works! You get delicious recipes and lots of tips to make your low-carb diet a success.
Discover how to:
- Stock a low-carb kitchen
- Prepare 75 tasty low-carb recipes
- Eat right while dining out
- Create both meat and vegetarian dishes
- Incorporate exercise into your day
- Maintain a low-carb lifestyle
The Dummies Way
- Explanations in plain English
- "Get in, get out" information
- Icons and other navigational aids
- Tear-out cheat sheet
- Top ten lists
- A dash of humor and fun
About the Author
“…a plain English guide explaining the latest research…tasty tips and recipes for ensuring success..” (Northern Echo
“…help is at hand …has plenty of information….” (Colchester Evening Gazette, 3rd May 2004)
Table of Contents
Part I: Understanding the Carbohydrate Controversy.
Chapter 1: Mapping Out Low-Carb Dieting.
Chapter 2: The Great Debate: Carbs versus Fat.
Chapter 3: All Carbs Are Not Created Equal: Looking at the Differences.
Chapter 4: Determining Whether Low-Carb Eating Is Right for You.
Part II: Steering Yourself Back to Whole Foods.
Chapter 5: Taking a Joyride: Falling in Love with Whole Foods.
Chapter 6: Navigating Your Way through the Starchy Carbs.
Chapter 7: Shifting into Dairy Foods.
Chapter 8: Fueling Up with Fats: Good Fats, Bad Fats.
Part III: Shopping, Cooking, and Dining Out.
Chapter 9: Navigating the Supermarket.
Chapter 10: Planning Menus and Meals.
Chapter 11: Savory Beginnings and Sweet Endings: Choosing the Best Recipes.
Chapter 12: Entrees and Side Dishes.
Chapter 13: Eating Out without Apologies.
Part IV: Recognizing Factors Other Than Food.
Chapter 14: Taking Supplements When Food May Not Be Enough.
Chapter 15: Setting a Fitness Goal.
Part V: Sticking to the Plan.
Chapter 16: Psyching Yourself Up.
Chapter 17: Setting Yourself Up to Succeed.
Chapter 18: Falling Off the Wagon and Getting On Again.
Part VI: The Part of Tens.
Chapter 19: Ten Benefits of Low-Carb Dieting.
Chapter 20: Ten Frequently Asked Questions about Low-Carb Dieting.
Chapter 21: Ten Sources of Help on the Web.
Part VII: Appendixes.
Appendix A: The Body Mass Index.
Appendix B: The Glycemic Index and Glycemic Load of Foods.
Appendix C: Sample Grocery List.
Appendix D: Dietary Reference Intakes.
Appendix E: Metric Conversion Guide.