We all know low-carb (low carbohydrate) diet is good for us -- at least
if we wish to avoid (or correct) obesity, diabetes,
high blood pressure
(combined with sodium restriction and adequate calcium and potassium),
heart conditions, and even depression and anxiety (along with exercise,
vitamins, and possibly, therapy and medication). While a low-carb diet
is not a cure-all, it reduces physiological stress, and starts you on
the road to recovery. The low-carb diet is what our ancestors evolved
eating, and what most people's bodies are best fitted for.
This book is both an explanation of the benefits of low-carb eating
(with cautions to prevent overdoing it), and an incentive to follow it.
It gives recipes for breakfast (on the go, and at home), lunches,
dinners, snacks, and even chocolate desserts (it turns out that dark
chocolate is good for you, in moderation). The glycemic index of
various foods is given, both for foods generally, and for the recipes
given herein. (The glycemic index measures how fast
carbohydrates raise
one's
blood sugar -- the lower, the better, as too fast absorption of
carbohydrates can cause an over-reaction and the deposition of fat,
along with quickly returning hunger.)
There is a glossary in this book, a detailed index, a meal planning
worksheet template, and a chart for all the recipes in the book with
the type of meal it is designed for, and its nutritional content.
This is an excellent and delicious introduction to the whys,
wherefores, and (most importantly) the hows of healthy eating.