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Nourished: A Cookbook for Health, Weight Loss, and Metabolic Balance Paperback – January 1, 2012
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Nourished flows from the science, science that it explains well. Like Judy Barnes Baker's first book, Carb Wars: Sugar is the New Fat, it provides a good introduction to the metabolic theory that makes dietary carbohydrate restriction the best diet for weight loss, diabetes, metabolic syndrome, and, for most people, general health. Carbohydrate restricted diets are really insulin-control diets, and the science is clear on the need to control insulin fluctuations. --Richard D. Feinman, Ph.D., R.D., Professor of cell biology at SUNY and founder of The Nutrition and Metabolism Society
...When I recommend this book to my patients, I do it with confidence. Using this excellent tool, they are well on their way to changing their life and health with all the benefits I see every day for this lifestyle: fewer drugs, fewer health problems, more energy, less pain. If they have questions about the science, well, the answer is often here. Judy addresses some of the most common issues and discusses the science. So if I can t be there to explain, this book can help....I will be using this in my clinic, but I ll enjoy cooking from it as well. When I bring in these delicious recipes, the hospital staff will gather around pronto. I m already considering what to prepare for the next holiday when I work. Thanks, Judy. My patients needed this book, and so did I. --Mary C. Vernon, M.D., Specialist in metabolic disorders and co-founder of Innovative Metabolic Solutions with Gary Taubes and Eric Westman, M.D.
The 'meat' of this book is the extensive culinary information, recipes, and meal plans that will make losing weight and establishing your lifestyle not only nourishing but fun and tasty. Recipes for a variety of very low levels of carbohydrate intake are included. --Jacqueline Eberstein, R.N., Controlled Carbohydrate Consultant
About the Author
Judy Barnes Baker is an artist, writer, and an enthusiastic home cook who lives in Snohomish, WA, with her husband Dean. She is the author of Carb Wars; Sugar is the New Fat.
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I felt nourished by the book itself, treated as a cherished friend sitting down in the author's kitchen and having her share her recipes and thoughts. There is a personal quality to the book which reaches out to one, as a reader and a cook.
Even the layout of the pages is beautifully clear -- each recipe starting on its own page headed with maroon typeface, nutritional info in a green box in the sidebar (with some white space if you want to write notes), photographs on the same page as the recipe or on a facing page, an informative note or quote sometimes appearing at the bottom of a recipe as appropriate.
If you like cooking at all, get this book for yourself. Get this book as a gift for anyone. It is that good!
Amazing book, well worth the price.