Diabetic & Sugar-Free Books - Page 5

The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets

Foundation Clevelan Clinic

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Provides both depth and breadth to meal preparation for the renal diabetic diet 4 out of 5 stars.
6 of 6 people found this review helpful.

Although published in 1985, the recipes in this book present a wide range of main dishes, snacks, side dishes and desserts for a renal diabetic diet in which protein, potassium sodium, phosphorous and sugar intake are restricted. While the recipes address renal diet restrictions, diabetics are forewarned as sugar itself, not substitutes, is employed. However, the authors note that recipes with sugar content should not be consumed outside of an entire meal. Nutritional content is presented for each recipe, and the authors suggest that no ingredients substitutions be made (except for exchanging butter or margarine for their salt-free versions) as changes would alter the calculated nutritional values.

The recipes are relatively simple to prepare, serve from 2 - 10 (though generally provide 6-8 servings), and require ingredients easily procurable at any supermarket. The number of ingredients ranges considerably from 4 for "Spiced Tea" to 19 for "Coquilles St. Jacques". Spices are used extensively to provide flavor variety in lieu of salt, and include, for example, chili powder, pepper, onion powder and garlic powder. Herbs (sage, marjoram, thyme, parsley, basil, oregano, etc.) are presented in measures for dried herbs, but of course, fresh herbs could be substituted without altering nutritional content. The most exotic equipment used is the skewers required for "Shish Kabobs".

While many of the recipes contain items that are considered disallowed for renal or diabetic conditions, the authors generally stipulate in a recipe where a restricted item is present that the ingredient "has been calculated into the recipe." Small amounts of restricted foods on an occasional basis are tolerable, and the authors account for key nutritional aspects (number of servings, calories per serving, protein, fat, and carbohydrate content and sodium and potassium content) of each recipe in Section I of the book. In terms of dairy products (phosphorous and potassium sources), sour cream is used ("Veal Goulash", for example) as is yogurt ("Lamb Curry"). Milk and cream are employed in some main dishes, and cheese (sodium source), including cream cheese and cottage cheese, functions as a key ingredient in recipes. The name brand dairy product substitute Coffee Rich is used, occasionally, in place of a dairy product. Several potato (potassium source) recipes are given, and included in the directions is the soaking process required for use of potatoes in renal diets. Canned, low sodium tomatoes (potassium and sodium source) make an appearance in the recipe for "Spaghetti Sauce", among others, and tomato sauce and paste are used (separately and together) in various recipes as well. Nuts (potassium source) are found in both breads ("Zucchini Bread") and desserts (Cranberry Nut Pudding"). Sodium is present wherever margarine is used and, of course, where low-sodium ingredients are required. Dessert recipes include sugar, not the sugar substitutes most diabetics use, and the authors state that items containing sugar should be eaten as "part of a whole meal, not by themselves".

Both light and heavy fare are represented in main dishes that range from heavy casserole-style meals such as "Turkey Broccoli au Gratin" and "Lasagna" to lighter entrees such as "Chicken Breasts and Mushrooms in Wine" and "Breaded Veal Cutlets". Salad dressings, such as "Creamy Roquefort Dressing" and "Parisian Dressing" would likely be regarded as good by anyone, as would the recipe for "Hot Spiced Wine". Vegetables, salads, cookies, quick breads and desserts round out the remaining offerings.

Notably absent from this book are recipes with Asian or Southwestern flavorings and ingredients. As another reviewer notes, this is likely due to the period in which the book was compiled. This deficiency can be addressed through the use of recipes for renal diets available from other sources. Overall, while lacking recipes for recent trends toward Asian and Southwestern cooking, and using sugar instead of sugar substitutes, this cookbook provides both depth and breadth to meal preparation for the renal diabetic diet and it functions as a welcome addition to the repertoire of recipes that non- diet- restricted members of the family can enjoy as well.

The book is an 8.5" x 11" paperback which can be made to lay flat when opened. There are no pictures, but the easy-to-read, extra-large text makes following a new recipe a comfortable experience.

Table of Contents:
A. Beverages
B. B. Cookies
C. C. Quick Breads
D. D. Desserts
E. Main Dishes
a. Beef
b. Poultry
c. Lamb
d. Fish (Note: this section includes shellfish recipes)
e. Eggs and Cheese
F. Vegetables
G. Salads
H. Salad Dressings, Sauces, Relishes and Shakers
I. Nutritive Values of Recipes
J. Index

Editorial Review:

Special diets are often difficult to follow because they soon become boring and monotonous. This cookbook was written to add variety and imagination to readers' diets. Favorite everyday and special occasion recipes are given to make meals more pleasurable and the diets easier to follow. This cookbook has been compiled through the efforts of many individuals at the Cleveland Clinic Foundation. Renal patients submitted many recipes, and all recipes have been tested in the Cleveland Clinic Foundation Department of Nutrition Therapy test kitchen. Dialysis and pre-dialysis patients use this book. It contains 288 recipes for holidays and entertaining as well as for everyday use. Directions are easy to follow and printed in extra-large type. Recipes are modified for sodium, potassium, protein and fluid control. Most recipes use ingredients already at hand; only a few dietetic foods are required. Index and nutrient analyses are included for individual servings and total recipes.

The SPLENDA World of Sweetness: Recipes for Homemade Desserts and Delicious Drinks

The Maker Of Splenda Sweeteners

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Customer Reviews:
Total reviews: 8 Average rating: 3.5 of 5

Yes it contains Splenda recipes 3 out of 5 stars.
10 of 10 people found this review helpful.

Buy this book if you want recipes that use Splenda products. Don't buy it if you want recipes that are low-calorie, low-fat, or even low-sugar (some contain a Splenda product but are also loaded with corn syrup or molasses). The occasional nod is made to calorie reduction where no particular work is required to adjust the recipe, for example replacing the regular milk in a recipe with low-fat milk. But by and large, nothing else has been done to standard baking recipes except to swap some Splenda product or other for sugar.

Editorial Review:

From the maker of SPLENDA Sweeteners comes The SPLENDA World of Sweetness Cookbook filled with 97 sweet-tooth recipes created with SPLENDA Sweeteners. Each recipe has been carefully developed for taste, texture, volume, and tenderness for fabulous results. This delightful cookbook has reduced-sugar sweets and drinks for every occasion, including Peach-Berry Muffins in the morning, Pecan Pie to welcome a new neighbor, Dulce de Leche Swirl Cheesecake for special occasions, and Chocolate Chip Cookies for a midnight snack. For a thirst-quenching treat, there is the refreshing Ruby Red Chiller, or warm-up with a hot mug of Mulled Cider. A special chapter includes original masterpieces by celebrity chefs, such as Food Network's Sweet Dreams host Gale Gand and Park Avenue Caf 's Richard Leach. The SPLENDA World of Sweetness Cookbook is the perfect way for your family to enjoy all of the sweetness of sugar without all its calories.

The Complete Quick & Hearty Diabetic Cookbook

American Diabetes Association

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Most Recipes in This Book Are Too High in Carbohydrates 2 out of 5 stars.
14 of 14 people found this review helpful.

I received this book for Christmas and it a major disappointment. I am a diabetic and very concerned about carbohydrates and associated glucose. This book strives to make every recipe as low-fat as possible, which is good as far as trying to reduce calories and aid weight loss; however, if you are diabetic and concerned with carbohydrates and glucose, it can do more harm than good. The majority of the recipes are laden with high carbohydrates such as bread crumbs, rice, potatoes, high-sugar fruits, and other items. Of the over 250 recipes, there are only 51 that I would even consider for my own use. The others are so outrageously high in carbohydrates that they could possible harm someone. The sad part is that since this book is by the American Diabetes Association, some people will think they can use any recipe in this book and be OK. In this day and age it is unconscionable not to take the total carbohydrate grams of a serving into account when compiling such a book. In my opinion, only one-fifth of the book is of value in that respect, and the other recipes could result in hyperglycemic conditions and should not be used.

Editorial Review:

Homestyle favorites brought back in healthful and tasty versions for you to enjoy

Every meal of the day is covered, including recipes for appetizers, soups, salads, side dishes, main courses, and desserts. You can choose from more than 250 fast and simple-tomake, low-fat recipes with old-fashioned good taste.

What to Eat When You Get Diabetes: Easy and Appetizing Ways to Make Healthful Changes in Your Diet

Carolyn Leontos

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

"Practical and on-target advice."-Marion J. Franz, M.S., R.D., C.D.E."Practical nutrition information with powerful health implications. . . . Carolyn Leontos takes readers by the hand and leads them step by step toward the goal of good blood glucose control."-Patti Geil, M.S., R.D., F.A.D.A., C.D.E. From the moment you or a loved one is diagnosed with diabetes, immediate changes must be incorporated into your diet because what you eat-and how you prepare what you eat-has a great impact on the progression of the disease. What to Eat When You Get Diabetes begins from that very first moment of diagnosis, acquainting you with the types of foods and meal plans ideal for people with diabetes. But as Carolyn Leontos explains, you don't have to give up your favorite foods to control-or prevent-diabetes. In this practical and reassuring resource, Leontos shows you that a diet for people with diabetes can be filled with satisfying, delicious dishes. Drawing on her extensive experience as a registered dietitian and certified diabetes educator, she combines satisfying menu suggestions, sample meal plans and recipes, and ideas on how to modify your favorite recipes with the personal stories of people living healthily with diabetes. She also addresses such confusing issues as weight loss, meal plans, calories, portion sizes, eating in restaurants, vitamins, and effectively balancing food and medication. You will discover:
* Why you don't have to give up your favorite foods
* The truth about saturated, polyunsaturated, and monounsaturated fats-and trans fatty acids
* What constitutes a balanced meal
* What to order in restaurants
* Why fat is important-and why you shouldn't eliminate it from your diet


What to Eat When You Get Diabetes takes the mystery out of good nutrition-and shows you how healthy eating can help you achieve lifelong wellness.

The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener

Ray Sahelian, Donna Gates

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Customer Reviews:
Total reviews: 21 Average rating: 3.5 of 5

Reply to Raingirl - Today's Stevia is More Concentrated - Less is Better! 4 out of 5 stars.
25 of 26 people found this review helpful.

I shuddered when I read you kept adding more stevia to get the right consistency. No wonder it was inedible! Instead of sweetening, too much stevia leaves a strong bitter taste. Three suggestions: 1) What the books don't tell you because it happens after they're published is that THE CONCENTRATION OF STEVIA KEEPS IMPROVING OVER TIME, so the sweetening power of 1 tsp of stevia when the book was published in 1999 is much less than what 1 tsp of stevia will sweeten today. Stevia is my primary sweetener and I always start out with 1/3 - 1/2 of what a recipe calls for. You can always increase it if it's not sweet enough, but if you use too much, it truly is inedible. 2) Use a stevia blend. It's not as concentrated so is not as exacting in measurment and easier to work with. 3)As much as possible, mix the stevia thoroughly with either just the liquid or just the dry ingredients. If you just throw all ingredients in together, the stevia tends to not be mixed in evenly. I don't own this particular book--yet. I do own three others (Low-Carb Cooking with Stevia by James Kirkland; Sugar-Free Cooking with Stevia by James and Tanya Kirkland; and Stevia Sweet Recipes by Jeffrey Goettemoeller--the Kirkland books being my favorites.) What I've found is that every cookbook has some recipes that turn out well and others that are just not for me. As I look at the contents of this book there are unique recipes not in the others I own that look interesting. As to the person who said the chocolate muffins were more like chocolate biscuits. That happens sometimes. Some people won't mind that the consistency is like biscuits. If you do, that one's not for you. Keep trying things. Lack of sugar does greatly affect consistency of baked goods and few recipes will be exactly like their sugar counterparts.

Editorial Review:

Enjoy sugar-free versions of your favorite dishes without the guilt, the calories, or the health risks.

Derived from a South American plant and widely available in the United States, stevia is an all-natural, calorie-free sweetener that is three hundred times sweeter than sugar, suitable for diabetics, safe for children, and does not cause cavities. The Stevia Cookbook includes documented studies and testimonials, as well as more than one hundred recipes for satisfying entrées, hearty side dishes, and sinfully sweet desserts.

Carb Wars: Sugar is the New Fat

Judy Barnes Baker

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

This is a Wonderful Cookbook 5 out of 5 stars.
4 of 4 people found this review helpful.

This is a wonderful cookbook! It is the best my wife and I have found for people who are trying to reduce carbs. We have tried a lot of the recipes, and found that they work and that the food tastes great (especially the desserts). Nearly every page has sidebars with interesting tips or other information that are fun to read. We have used other low-carb cookbooks (Atkins, Protein Power, and South Beach oriented) but we like this one best by a lot. There is also an interesting introduction describing the scientific basis for low-carb diets and comparing the popular ones.

A Wealth of Information 5 out of 5 stars.
3 of 3 people found this review helpful.

Carb Wars contains a wealth of information and research on the subject of low carb cooking. It is beautifully photographed and obviously the creation of an artist who is passionate and well-informed about her subject matter. I look forward to trying every recipe in this book.

Editorial Review:

You don't have to compromise on taste in order to cut carbs. "Carb Wars" is filled with over 370 low carb recipes that let you indulge your cravings while still maintaining a healthful lifestyle. Who would have thought that pecan pie, chocolate cake, homefries, cornbread, and peanut butter fudge could be part of a weight loss diet? This is food too good to resist and now you don't have to!

Month of Meals, Quick & Easy Menus for People with Diabetes: Classic Cooking

American Diabetes Association

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Not Just Good For Diabetics! 5 out of 5 stars.
19 of 19 people found this review helpful.

I bought this cookbook recently to give to someone just diagnosed with diabetes and spent a good deal of time reading the recipes, myself. It is a good cookbook for anyone who is interested in eating healthy. I copied some of the recipes for my own use. I particularly liked some of the chicken recipes as well as the recipe for black bean soup. Each page of the book is divided into thirds so that you can mix and match different foods as you plan your meals. When you get past that initial barrier of figuring out what is going on with the book, you will like this cookbook tremendously. There is a wealth of information here to make us all healthier eaters.

Editorial Review:

Millions of ways to mix and match! Here's how it works:

Each menu planner has 28 days worth of new menu choices; pages are split into thirds and are interchangeable. There are 20,000 menu combinations in each book. No matter which combination the reader chooses, carb counts and nutrients are correct for the entire day­­automatically. Readers can mix and match among all of the menu planners if they want; millions of combinations are possible!

Updated third editions of the Month of Meals series feature:

• Complete nutrient analysis and carbohydrate count for every meal
• Every meal includes the same number of carbs, no matter which choice is picked­­45­60 grams for every breakfast, 60­75 grams for every lunch, and 70­85 grams for every dinner­­this helps keep blood sugar levels stable
• Covered spiral binding increases bookshelf visibility

Lickety-Split Diabetic Meals: Save Time, Eat Smart, Lose Weight

Zonya Foco

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

America's Nutrition Leader wants to help people win the war on diabetes

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Zonya has reworked the recipes and tips from her Lickety-Split Meals cookbook to create Lickety-Split Diabetic Meals (published by American Diabetes Association) to help those with diabetes in their quest for a healthier, happier life. All the recipes meet ADA's guidelines for nutrition and taste, and include the ADA's Choose Your Foods Exchange/Choices list. Inspiring readers with the �Power of One Good Habit,� Zonya Foco teaches a commonsense approach to healthy eating that serves up smart nutrition and leaves time for family, fitness, and fun.. With over 179 recipes, Lickety-Split Diabetic Meals shows you how to cook 15-30 minute meals, 5 minute meals, and-yes!-even meals in less than one minute. Each recipe page faces a healthy tip to help readers save time, exercise better, eat right, or better manage their diabetes. This is a unique book for people with diabetes-part cookbook, part meal planner, and part self-management guide. .

The Low Blood Sugar Cookbook: Sugarless Cooking for Everyone

Patricia Krimmel, Edward Krimmel

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Editorial Review:

FOR THOSE IN NEED This cookbook by Pat & Ed Krimmel is an extension of the information presented in their book, THE LOW BLOOD SUGAR HANDBOOK. They have done their best in THE LOW BLOOD SUGAR COOKBOOK to help you prepare the best for your best. It is a very special collection of recipes for the whole world to enjoy. The authors are happy and thankful for all the help these recipes have given them and now want to share the benefits with you.

These recipes are tasty to the palate without being dangerous to the body's chemistry. They are presented in a format that allows for easy reading and preparation. Special effort was taken to design a format pleasant to the eye and easy on the spirit. Ordinary snacks to delightful gourmet dishes are presented along with everything you need to know to prepare foods to help stabilize your blood sugar. No refined carbohydrates (white flour and sugar) or artificial sweeteners are used. Rather, only whole grain flours are used and small amounts of fruits and fruit juices when sweeteners are needed.

Eliminating refined carbohydrates from your diet helps eliminate many of the symptoms of functional hypoglycemia such as headaches, sensitivity to bright lights and loud noises, constant feeling of tiredness, sleeping problems, mood swings, overweight, etc. Even though THE LOW BLOOD SUGAR COOKBOOK was written primarily for low blood sugar sufferers (hypoglycemics), it is equally beneficial to diabetics and weight watchers. In fact, this cookbook is for everyone interested in eating correctly so as to have a healthy, productive and creative life and spirit.

A book for those who are learning to enjoy riding in the wagon for a change, rather than always having to push or pull it. Don't feel exstressive! Balance your body chemistry.

Diabetic Dream Desserts

Sandra Woodruff

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Great book! 4 out of 5 stars.
3 of 3 people found this review helpful.

Even if you are not diabetic, this is a great book to have if you want to eat healthy but still satisfy your sweet tooth. The only reason I'm not giving it 5 stars is because of the lack of pictures. The author apparently forgot that "we eat with our eyes first." Pictures would also help with preparation. It's always nice to see what your doing at critical points, not just when you're finished.

Who Knew??? 5 out of 5 stars.
2 of 2 people found this review helpful.

Long a believer of the "I'll just take more insulin, I will NOT eat inferior foods--especially sweets" philosophy. I am amazed that one book has transformed my thinking about diabetic baking. Now that I have been an insulin dependent diabetic for 35 years I have learned that I must acquiesce a bit if I am going to go on living. Yet this wonderful book is NOT an acquiescence. The desserts here are wonderful! Co-workers are amazed to discover the delectable treats I bring to covered dish luncheons are low fat and low sugar.

You must try the Peach Coffee Cake! It, and the Almond Ricotta Cake Roll, are to die for...but you don't have to die to have them! Yee haaa!!!

Editorial Review:

You can still have your cake and eat it, too, with this new edition of a bestselling dessert book for diabetics.

For most diabetics, the hardest part of adjusting to a new way of eating is probably not being able to indulge in the desserts they once enjoyed. Now, diabetics need worry no more! Bestselling author Sandra Woodruff has completely revised and updated her popular Diabetic Dream Desserts, including new and improved recipes for cakes, cookies, brownies, pies, strudels, frozen desserts, and other sweet treats that taste better than ever.