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Customer Review

188 of 202 people found the following review helpful
1.0 out of 5 stars It's a cookbook., June 15, 2012
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This review is from: The DASH Diet Cookbook: Quick and Delicious Recipes for Losing Weight, Preventing Diabetes, and Lowering Blood Pressure (Paperback)
I am not sure where to start this review, so I will start with the cover. The pictures on the cover are not of recipes contained in this book. Not a good start.

Next look at the overview of the dash diet, pretty much the dash diet, but with extra restrictions. I am suspicious of the extra restrictions like,"Nuts must be eaten raw."

Now on to the recipes, the introduction tells you to eat 6 servings of vegetables, but the recipes don't tell you how many servings they contain. This is a big hole in the usefulness of the book.

The recipes don't follow the dash diet--the recipe on page 141 has 2788mg of sodium per serving!! Way above 1500 mg/day that the dash recommends.

I will end this review where the book ends, with the index. The index is useless--want to look up black beans? you have to know that the book uses "Anna's black beans" as the index entry not "black beans".

Avoid this book.
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Showing 1-9 of 9 posts in this discussion
Initial post: Dec 21, 2012 11:07:35 AM PST
Latindgs says:
A. Merrill,

If you are looking to lower your blood pressure focus on the Green Smoothie section and make at least one green smoothie a day. Also, eat whole foods, mostly fruits and vegetables. Following a 95% plant-based diet is the best way to heal yourself of chronic disease. Please eat raw nuts! Roasted nuts have little to no nutritional value. Lastly, all of the recipes found in this book are designed to encourage a whole food diet which reduces inflammatory diseases like; hypertension, diabetes and cancer. Good luck on your wellness journey.

Posted on Jan 1, 2013 1:29:32 PM PST
I'm looking through this book and see many recipes I'd like to try. I think the servings issue could be solved by simply measuring the vegetables or whatnot after you've sliced or chopped them. I do agree that the process could be easier. I'm far more concerned about the sodium listings in the nutrition area. I was flabbergasted when I saw some of them until I realized that whoever put the nutrition index together failed to divide total sodium by number of servings -- but even then, the sodium is very high. What were they measuring? One recipe I just saw had over 2,000 mg of sodium per serving, but it was a turkey breast recipe with veggies and no added salt except what would have been in the reduced-sodium broth. In my pre-purchase review window, just looking at a few recipes, I've found two recipes with the same problem. I'd have to figure my own sodium. I don't know if I'll purchase the book just because of the careless way nutrition was figured.

In reply to an earlier post on Jan 2, 2013 10:24:16 AM PST
Hi Book Woman,

The sodium in the recipes are extremely low, as they should be. With any recipe I always control the sodium intake anyway. I calculated many of the recipes myself and found the actual intake to be very low. The book was designed to get whole foods into the average person's diet and it is amazing at doing that. The recipes are very healthy and delicious. I have made many of them myself and love them!

In reply to an earlier post on Jan 10, 2013 9:34:12 PM PST
sellersmom says:
I gotta think that the 2000mg is a typo. That is a very healthy recipe - no way it has that much sodium:)

Posted on Jan 25, 2013 1:32:53 PM PST
Latindgs says:
I disagree entirely with Merrill's review. There are recipes that match every picture on the cover and after looking at the ingredients on all of the recipes I would have to say that the sodium content is significantly low. Most, if not all, of the ingredients are whole foods with no added salt. It looks like there may have been some typos, but over all the recipes and content align with lowering/preventing blood pressure and other chronic diseases. After reading it, it's clear to me that the book is showing people how to eat a REAL FOOD diet filled with a majority of plant-based foods. I would recommend this book to anyone looking to make healthy changes to their diet!

In reply to an earlier post on Sep 10, 2013 4:56:08 AM PDT
Ananda Gupta says:
"No research has specifically addressed how roasting nuts may change their nutritional value"

http://www.nytimes.com/2013/04/09/science/is-there-a-nutritional-difference-between-raw-and-roasted-nuts.html?_r=0

In reply to an earlier post on Sep 21, 2013 4:59:36 PM PDT
Alex says:
Amanda,

Any time you cook, or roast food, you kill enzymes. Enzymes are very necessary for cellular function and are found in raw foods. I actually go a step further and sprout my nuts and grains:

Sprouts are said to be more nutritious than their unsprouted counterparts.

When a seed germinates, a chemical reaction takes place. This process is thought to make it easier for a body to absorb vitamins including iron, zinc, and vitamin C, says Reem Jabr, MA, RD, LDN, a dietitian and clinical nutrition manager at Cambridge Health Alliance near Boston.

Sprouts may have some other nutritional perks. Steve Schwartz, PhD, an Ohio State University professor of food science, has studied broccoli sprouts and their possible link to cancer prevention.

Broccoli sprouts, Schwartz says, contain compounds called glucosinolates. When eaten, those compounds convert to isothysiasinates, which curbed the growth of bladder cancer cells in lab tests on animals.

"Sprouts have a higher concentration of these compounds [glucosinolates] than broccoli itself," Schwartz says. "There are a number of animal studies that show they have reduced the number and size of tumors, and there is a lot of interest in how that could translate into the human diet."

Posted on Oct 3, 2013 12:16:01 PM PDT
[Deleted by Amazon on Oct 16, 2013 2:12:25 AM PDT]

In reply to an earlier post on Mar 6, 2014 2:09:24 PM PST
Tommy L. says:
crazy! are you reading the same book as the other posters? or do you work for the publisher?
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