From Publishers Weekly
Newman and Joachim explain the science behind a low-carb success and why low-carb does not mean no-carb, but rather the right sort of carbohydrates those with a low glycemic index. Unlike many other low-carb diets, this one promotes not high-fat and refined sugars but unsaturated fat instead of saturated fat, moderate amounts of lean protein, adequate fiber and the key elements of calorie control. The authors provide a low-carb pyramid of suggested eating proportions and begin with a seven-step weight loss program that promotes eating whole grains, controlling portion size and getting exercise. Each recipe (supported by a seven-day eating plan) includes a chart indicating the number of calories, diet values and diet exchanges. These are easy, basic dishes from the Hearty Country Vegetable Soup to the Lamb Chops with Olives. While many recipes are nicely spiced (such as the Turkey Drumstick Curry and Curried Chicken with Coconut), some, such as the Baked Cod with Lemon and Olive Oil, can be bland. These simple recipes are interspersed with time-saving and flavor tip sidebars and include more than 90 full-color photographs.
Copyright 2002 Cahners Business Information, Inc.
"This healthy low-carb cookbook/health book is for everyone who loves great-tasting food and wants to look and feel good for life. It's a unique offering that delivers inspiration, motivation, solid science, and sinfully delicious food."--Ann Louise Gittleman, N.D., C.N.S., M.S., author of The Fat Flush Plan and Eat Fat, Lose Weight
"Finally a cookbook that combines all of the good principles of lowering carbohydrates in your diet (and none of the bad ones), without sacrificing a drop of flavor. The recipes are mouthwatering, delicious, and best of all, they take advantage of the best, freshest foods without reliance on prepackaged 'diet' foods or fake foods! Good information about keeping yourself trim and healthy for life!"--Robyn Webb, author of Express Lane Diabetic Cooking and The Diabetes Food and Nutrition Bible