Product Description

"The way we all should be eating."—Marion J. Franz, Certified Diabetes Educator

Rather than a cause for despair, a diabetes diagnosis can be the start of a new life for the person who embraces a better diet and healthier lifestyle. Medical experts are encouraging people with type 2 (adult-onset) diabetes to take charge of managing their condition, starting with eating well—choosing the right foods that naturally help stabilize glucose levels, thus providing long-lasting energy and vitality and, over time, a trimmer figure and a healthier outlook for the future.

Here is a cookbook destined to become a bible for the millions of households where diabetes is an everyday concern. From the award-winning kitchens of EatingWell magazine come hundreds of full-flavored, satisfying recipes the whole family can enjoy.

New Ideas: Take the best, newest scientific advice and forget the old advice of banning all sugar, eliminating all fat, and restricting eating to bland and boring food. With the right ingredients and recipes, a person with diabetes can eat better than ever.

The Right Carbs: Discover real eating satisfaction with a smart choice of carbohydrates, minimizing the problematic ingredients and emphasizing those that leading nutrition authorities are recommending.

The Right Proteins and Fats: Learn why the new approaches to eating well with diabetes mean using good fats and good protein sources to provide great flavors, positive health benefits, and freedom from hunger between meals. 10 black & white photographs, 16-page color insert, index.

Product Details

• Amazon Sales Rank: #88208 in Books
• Published on: 2005-11-01
• Number of items: 1
• Binding: Hardcover
• 336 pages

About the Author
The Editors of EatingWell Magazine are an award-winning team of science journalists, dietitians, writers, and nationally renowned recipe developers. Among those collaborating on this cookbook are Patsy Jamieson, the former director of EatingWell's test kitchen; Sylvia Geiger, R.D., a University of Vermont lecturer; Jim Romanoff, EatingWell Food Editor; and Allison Cleary, Senior Editor and James Beard Award Winner for Food Journalism. The company is headquartered in Charlotte, Vermont. Joyce Hendley, M.S., is a contributing editor at EatingWell magazine, and, since 1994, contributing food editor at Weight Watchers magazine. A frequent contributor to Weight Watchers cookbooks, she was also the writer for Sarah, the Duchess of York's best-selling Win the Weight Game (2000). Joyce also co-wrote Forbidden Foods Diabetic Cooking (2000, with Maggie Powers, R.D.), which won the National Health Information Award (Silver). Her work has appeared in such magazines as Woman's Day, Glamour, Vegetarian Times, and Diabetes Forecast. She lives in Minneapolis, Minnesota.

Customer Reviews

The Perfect Prescription for a Wonderful Diabetic Life
Every diabetic should keep Eating Well's Diabetic Cookbook in their kitchen, right next to the Splenda. It has all the recipes anyone---diabetic or not---could want to live well and healthfully. The recipes are low in sugar and low in fat but no one would suspect them of being "special" in the dietary sense, more like special in the culinary realm. It's so nice to have a good guide to cooking delicious, healthful meals that can be enjoyed by the whole family, not just people who are watching blood sugar levels (or weight, or blood pressure, or cholesterol.) This is not just a guide for diabetics; it's a cookbook for anyone who enjoys eating and staying healthy.

Great Addition to your Cookbook Library
Great introduction to diabetes and proper nutrition in the forward. I have thoroughly enjoyed most of the recipes in this book. One of my favorites is the Black Bean Burritos and then turn it into the Southwest Omelet for breakfast. The desserts are a little weak but that is often the case with diabetic recipes. Could use more photos. Wonder why most cookbooks lack that presentation factor? Regardless, highly recommend this cookbook if you want to eat healthy.

Simplifies Diabetic cooking an eating
This book has a lot of helpful recipes an diabetic information, it could have had more pictures of the dishes that the recipes represent