Synopsis
These recipes transform the typical diabetic diet from bland and blah to 'Mmmmmm!' and 'Ahhhhh!' "Diabetes Cookbook For Dummies, 2nd Edition" is extensively updated with more than 100 new recipes from great restaurants and great chefs. You'll discover taste-tempting dishes like Blueberry Almond Pancakes, BBQ Chicken Potato Hash, Beer Braised Pork, Sweet Potato Biscuits, and Chocolate Almond Biscotti. There's loads of new information about diabetes and the role of diet in managing it, plus: tips on how to fare well with restaurant or fast food fare; coverage of ethnic foods, including African-American, Chinese, Italian, French, Indian, Thai, and Mexican; info on popular diets, including South Beach, Atkins, Ornish, and others; nutrition information and diabetic exchanges for each recipe; a 'visual' guide to portion sizes with comparisons you'll remember, such as a medium potato is the size of a computer mouse; the scoop on new artificial sweeteners, including Splenda; tips for food shopping, including how to decipher confusing food labels and calculate exchanges; and, a "Restaurant Travel Guide for 14 cities", including New York, Boston, Chocago, Dallas, Denver, and Nashville. Alan Rubin, M.D. is one of the nation's leading authorities on diabetes. He wrote the bestselling "Diabetes For Dummies", 1st and 2nd editions, and the 1st edition of "Diabetes Cookbook For Dummies". While the cooking tips and great recipes will make you think he's a food guru, the doctor in him comes through. The book includes: updated recommendations for elderly diabetics; info especially for pregnant or postmenopausal diabetics; ways to promote healthy eating in children; and, exercise advice - just 30 minutes a day protects against the complications of diabetes. With all this information and these recipes, you'll manage to eat very well while you manage your diabetes!
À propos de l?auteur
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.
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