Diet Cookbooks

It is adviseable to seek a health care providers advice before starting any weight loss plan or exercise program.

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The Complete Visual Guide to Everyday Cooking,by the editors of Cooking Light magazine (Oxmoor House, 2009)This weight loss cookbook is for the person who wants to cook healthfully but isn’t sure where to start.


Some people embrace the healthy-eating concept (and know that cooking at home helps), but they’re novices in the kitchen. The recipes in this weight loss cookbook lean toward basic and are divided by technique – from a no-cook “assemble” section to stir-frying, steaming and even caramelizing and grilling. Chapters on how to select healthful oils, the right salt and the proper herbs for each dish will help beginners stock a pantry. Tips on how to use vermouth, boil eggs and frost a cake are just … well, the icing.

Healthy Bread in Five Minutes a Day, by Jeff Herzberg, M.D., and Zoe Francois (Thomas Dunne Books, 2009


The words “healthy” and “bread” in the same sentence? Isn’t bread the nemesis of a nutritious diet? This weight loss cookbook is for the person who enjoys the scent and idea of warm, fast-baking bread, but wants to eat healthfully. Even gluten-free eaters will find something to love here.

This weight loss cookbook adds healthy ingredients to the dough, including whole grains, healthier oils, nuts and seeds and even “hidden” fruits and vegetables.

The book is peppered with fact boxes with healthy-baking tips, such as how turmeric is the modern-day fountain of youth, why frozen peas can be better than fresh, and how high heat improves the antioxidant properties of whole-wheat pizza crust.

There’s a section on gluten-free breads and pastries and a list of sources with Web sites and phone numbers for bread-baking products.

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat, by Tal Ronnen (William Morrow, 2009)

For the vegan who still wants hearty, rich-flavored fare

Why I like it

Sure, vegetarian food comes with a stereotype – alfalfa between 12-grain bread or tofu floating in a weak veggie broth.

These rich recipes include artichoke “ricotta” tortellini (stuffed with cashew cream) covered with saffron cream sauce; peppercorn-encrusted portobello fillets with yellow tomato béarnaise sauce; even sandwiches made with Gardein protein products that have the taste and texture of meat but are made with a blend of vegetables and grains.

This weight loss cookbook in itself is beautiful – fun fonts, colorful fact boxes, full-color photos and easy-to-read recipes.

Chew the Right Thing (Hungry Girl recipe cards), by Lisa Lillien (St. Martin’s Griffin; Cards edition, 2009)


These boxed recipe cards get high marks for their fun factor: The 5 x 4 cards pop right out of a box – and can withstand a messy sauce-splattered kitchen counter.

But the recipes will be familiar to Hungry Girl fans: They’re taken from Lillien’s first cookbooks, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World and Hungry Girl 200 Under 200. If you don’t know the Hungry Girl brand, these cards are a fun introduction.

The 50 cards are color-coded into such categories as “Morning Makeover Madness,” “Chocolate Fixes and Sweet Treats” and more. I like the quick-fix recipes for every night of the week (Red Velvet Insanity Cupcakes for 140 calories each, Amazing Ate-Layer Dip at 105 calories a serving, Woohoo Waffle Stack at 226 calories per stack). I also love the suggested "swaps" by brand name, so I can rush into the supermarket and grab what I need quickly. Nutritional information is on each card.

Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, by Jaden Hair

Why I like it

This weight loss cookbooks recipes range from the easy-going Vietnamese summer rolls (stuffed with healthy leafy greens, matchstick carrots and cucumbers and lemongrass pork) to more difficult (but beautiful) crispy fish cakes (wrapped in rice paper and a long stem of chive).

The detailed instructions prove you can cook this way every evening. Beautiful color photos adorn almost every page.

So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger (Wiley, John & Sons, 2009)

Why I like it

I like Krieger's eating motto because it makes sense for real people: When you cook, use the real stuff (like yummy butter and cream). The trick is to do this only “rarely.” Other foods – vegetables, fruits and whole grains – are in her “usually” category; and pasta, some red meat and sugar are in her “sometimes” category.

This weight loss cookbook helps us weave through the often-confusing world of labels and ingredients to make delicious, healthy everyday meals – from grab-and-go breakfasts for hectic days to a month’s worth of “rush-hour” dinners (30 minutes or less of cooking time).

Diabetic Cookbooks Diabetic Cookbooks DiabeticDiabetic Cookbooks Cookbooks Diabetic Cookbooks Diabetic Cookbooks Diabetic Cookbooks Diabetic Cookbooks


Diabetics don't really adhere to a certain diet but they follow certain guidelines when it comes to eating. The diet for diabetes is aimed to control the individual's blood sugar. Before, a diabetic diet is very difficult because of the dirth of quality diabetic cookbooks. Diabetic cookbooks give details as to what dishes are allowed to be consumed by a diabetic and even what snacks can are permitted in between meals.

Diabetic diet cookbooks provide a lot of nutritional information that is important for diabetics. There is even an exchange of values and nutritional content in every recipe. This is important because diabetics should not consume food that contains high sugar content and high in cholesterol.

When planning to purchase diabetic diet cookbooks, it is important to that it is applicable to one's needs. The first step is to check if the book is highly recommended by diabetic specialists to make sure that the measurements of ingredients and the use of recipes are accurate. Get an updated version of a diabetic diet cookbook because every year there are new elements and breakthroughs that require revision in certain ingredients and recipes. Diabetic diet cookbooks should contain the mandatory nutrition information because it is essential for diabetics to know the sugar count of the dishes.

Updated diabetic diet cookbooks can be found in the local library, bookstores and department stores. The library is the first place to check some cookbooks because one can just borrow the book and test the recipes if the diet is suitable for the palette. Both the Diabetic and Dietetic societies share books about diabetic diets and some of them include diabetic diet cookbooks. You may also find copies of popular diabetic diet cookbooks over the Internet.

A diabetic should stay away from high carbohydrates and high cholesterol and concentrate on a high protein high fiber diet. These diabetic diet cookbooks will help diabetics to consume healthy foods and would give them a better quality of life. This is also important for planning meals on special occasions.

The market potential for diabetic diet cookbooks is limitless due to the sheer number of people who are afflicted with this illness.

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Reasons to Go Gluten-Free

A gluten-free diet isn’t just for those with celiac disease or a wheat allergy. Although eating wheat products, especially whole wheat, does offer some health benefits, the gluten can actually be harmful. Here are some reasons you may want to go gluten-free.

Humans don’t fully digest wheat. The undigested portions of wheat begin to ferment, producing gas. Icky, belchable, fart-forming gas.

Wheat is a pro-inflammatory agent. A pro-inflammatory agent is rapidly converted to sugar, causing a rise in the body’s insulin levels, causing a burst of inflammation at the cellular level, among other problems.

Wheat can cause leaky gut syndrome. Leaky gut syndrome is a condition whereby stuff is leaking from your gut into your bloodstream — stuff that shouldn’t be there, such as toxins.

Refined wheat has little nutritional value. Did you know that manufacturers actually have to enrich refined wheat because they’ve taken out all the nutrients? And even then, the wheat’s not that valuable, nutritionally speaking.

Wheat is one of the top-eight allergens. Millions of people are allergic to wheat — so many, in fact, that it has made it onto the top-eight allergen list.

Many people have gluten sensitivity or celiac disease, and don’t know it. So, how many people fall into this category? No one knows for sure. But 1 in 100 people has celiac disease — but most don’t know it. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, or even 70 percent, of the population.

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Sugar Free Diet Cookbooks Sugar Free Diet Cookbooks Sugar Free Diet Cookbooks Sugar Free Diet Cookbooks


When you choose to consume a sugar-free diet, you eliminate sugar and all of its relatives, such as high-fructose corn syrup. Sugar-free diets also frequently advocate consuming foods that are low on the glycemic index, such as whole wheat, instead of foods that can quickly spike blood sugar, like white bread, to keep blood-sugar levels steady. Going sugar-free has many purported benefits, from weight control to better physical and mental health.

Weight Control

Eating a sugar-free diet may allow you to more easily lose weight. Sugar is quickly metabolized into blood sugar, which prompts your body to release insulin. Insulin surges promote fat storage, say Barry L. Zaret and Genell J. Subak-Sharpe in the book “Heart Care for Life.” In contrast, foods that are low on the glycemic index such as oats, vegetables and whole grains produce only small blood-sugar and insulin fluctuations and keep your energy levels balanced, helping you feel fuller for longer periods of time, notes the Glycemic Index Foundation. People who prefer foods with added sugars also have a harder time controlling overall calorie consumption. This is especially true for folks who like sugar-sweetened beverages, especially those that contain high-fructose corn syrup, say Frances Sizer and Ellie Whitney, authors of “Nutrition: Concepts and Controversies.” Cut Diabetes Risk

Eliminating sugar can reduce your risk for diabetes. That’s because added sugars raise your risk for being overweight, which in turn raises your risk for diabetes, say Sizer and Whitney. In populations around the world, the authors note, diabetes prevalence goes up when sugar consumption increases. If you are in the habit of drinking one or more sugar-sweetened drinks daily, in fact, you double your diabetes risk compared with a person who drinks less than one sugary drink per month. Mood Booster

Cutting sugar from your diet may actually improve your mood—or at least help you reduce mood swings, notes Ann Louise Gittleman in her book “Get The Sugar Out.” Some people say they have a “sugar high” followed by a “sugar low” after consuming sugary foods, says Janette Brand Miller, lead author for “What Makes My Blood Glucose Go Up--And Down?” Sugar may lead to irritability, anxiety, poor concentration and emotional outbursts, says Linda Page in her book “Linda Page’s Healthy Healing.” Emotional mood swings before menstruation or during menopause also may be linked to sugar, Page advises.

If your goal is to keep cholesterol levels down or lose weight, "fat-free" isn't a magic bullet.

There are "fat-free," "low-fat," "light," and "reduced-fat" products available. Here's what those terms mean:

"Fat-free" foods must have less than 0.5 gram of fat per serving. "Low-fat" foods must have 3 grams of fat or less per serving. "Reduced-fat" foods must have at least 25% less fat than regular versions of those foods. "Light" foods must have either 1/3 fewer calories or 50% less fat.

The Trouble With Fat-Free

Sometimes "fat-free" is also, well, taste-free. And to make up for that, food makers tend to pour other ingredients -- especially sugar, flour, thickeners, and salt -- into the products. That can add calories.

Plus, if the foods aren't that appealing, they may be less satisfying, so you may eat too much of them.

Think Good Fat, Not Fat-Free

When it comes to health, the type of fat you eat can be more important than the amount of fat you eat.

The American Heart Association recommends keeping the amount of fat in your diet down to about 30%. But what's also important is that you're eating the healthier fats, sometimes called "good” fats.

"Good" fats include both monounsaturated and polyunsaturated fats.

Monounsaturated fats (like canola and olive oils) are those that have been found to lower the LDL "bad cholesterol" in the bloodstream and raise the amount of HDL "good cholesterol." HDL appears to actually clear the "bad" types of cholesterol from the blood. Polyunsaturated fats found in fatty fish such as tuna and salmon help lower LDL cholesterol.

Those don't include saturated fats, which are found in animal products (beef, pork, butter, and other full-fat dairy products), or artificial trans fats, found in partially hydrogenated oils.

Choose lean cuts of meat and fish, and low-fat dairy products, and eliminate trans fats from your diet as much as possible.

Tips for Buying Fat-Free Foods

All this isn't to say that fat-free products have no role in a heart-healthy diet. But to use them wisely, experts suggest that you:

Read the food labels. Before eating a fat-free food, make sure the product isn't loaded with sugar or additives, and that it's actually lower in calories than the regular version. Also check the serving size.