Diabetic-Diet Books

Dr. Bernstein has performed an amazing public service in the compilation of this book. His odyssey dates back many decades when he realized the advice given by his doctors to control his Type I diabetes was wrong and causing his health to deteriorate. (Type I is the more serious one, where the body produces no insulin at all.) This was a time when home insulin testing became available, and he launched an incredible personal voyage of discovery to determine just which foods were raising his blood sugar levels and which were safer to consume. It involved testing these levels every half hour at times. Applying this knowledge to his own diet, his health began improving as he got his diabetes under control. In reading this account, one begins to wonder just what this poor man can consume, as it seemed most foods were problematical. Another amazing aspect of this investigation is that, despite the fact nothing like this had ever been done, he could not get his findings published as a layman. Incredibly, he then entered medical school, and with an MD after his name was able to interest a publisher. Subsequently, he opened a private practice as a diabetes specialist. I feel Dr. Bernstein's findings would benefit everyone, diabetic or not, as you learn which foods need to be decreased or eliminated in our diets and which should be emphasized.

A very good (and brief) revision of the Bernstein's theory about diabetes and carb. Puntual diet. For all who follow his career. Very useful

I am sure that if a person could actually live with this diet plan, not only would he/she lose weight, but blood sugars would be in complete control. There are too few choices in acceptable foods and too many no-nos. It is similar to Phase One of South Beach Diet, which is doable for two weeks but too strict for the long haul.

I bought this book before I learned how off-base Dr. Berstein is in the area of disbetes treatment. His suggestions are ultra low-carb and I believe dangerously low. If you are looking for a good reference on type-2 diabetes and how to treat I would NOT recommend this book. Try a publication from Joslin Diabetes Center.

I commend the author for faithfully following the diet he prescribes in this book- but for the vast majority of people this diet is impossible to follow. He suggests an extremely low-carbohydrate diet, even more so than the south beach diet or the atkins diet. He says to follow a 12-6-6 diet, 12 grams of carbs for breakfast, and 6 grams for both lunch and dinner. I was hopeful that this book would give me a diet to follow, but his diet was just too strict, he doesn't even allow for milk- instead he has you use a little cream mixed into water! ick! I'm sure his diet of protein and vegetables would make anyone lose weight and be very healthy, but for the average person it is just not realistic to think that you can go through the rest of your life cutting out all carbs.

The recipes look good, and I enjoy the comments the author makes to each recipe.
However some improvements could be added to the next version:
1.It will help if some pictures of the dishes are added to the book to enhance the cook's appetite.
2.It will be useful to include an index at the end of the book and page numbers to each recipe in the Table of Contents.
3.It will be useful if each groups, and subgroups are organized in alphabetical order.
4.It will help a lot if the author adds at the end of each recipe some ideas of what else to serve with each dish, especially for the spouse that NEEDS the extra carbs, or just to complement the specific dish.

But for a gourmet like myself, this book was a waste of money. For any gourmet LCers out there, I would recommend Deborah Chud's "The Gourmet Prescription".

I happen to object to the use of ingredients like flour or phyllo leaves. I am aware that in very small quantities, these items are "low carb", but I am also aware that refined grains are a very big problem for a lot of people who follow an LC way of life, causing insulin surges and/or cravings out of proportion to the actual quantity consumed. I am also aware that there are LC alternatives that could be used, and the exploration of those alternatives would have made this book less of a waste of money.

Additionally, the extensive use of cheese makes it difficult for anyone who is sensitive to dairy to make these dishes without major alterations. I know that most low carbers rely a lot on dairy products, but they don't need to be in every dish of every meal.

I have kept the book in the event I have a friend who may benefit from it. However, I do not use it myself... it sits and gathers dust.

After reading all the reviews I picked this book hoping to get some ideas for low carb. meals/side dishes for my Mom. I was extremely disappointed.

Many of the recipes are very simple and obvious to anyone who does basic cooking. For example, cheese tortillas= cheese + buy (brand name) low carb tortillas. There is only one recipe per page and in at least 2 cases the recipe was repeated + one other ingredient and took up another page as a seperate recipe. Every other recipe book I have just tacks that kind of thing on at the end as extra serving ideas.

Many of the recipes also use Splenda (which was my reason for NOT buying one of the other books I read the reviews of).

There are some interesting dip and dessert recipes but little in the way of actual meals or side dishes for those on low-carb diets and looking for alternatives.

Basically this book is terribly overpriced for what it gives you. It's a $5/$7 value at best and if I'd looked at it in a book store I'd have only bought it from the $2 bargain bin. I ended up using 2 or 3 recipes and then giving mine away to my fast-food, non-cooking friend.

Overpriced, beginner book.

The recipes look good, and I enjoy the comments the author makes to each recipe.
However some improvements could be added to the next version:
1.It will help if some pictures of the dishes are added to the book to enhance the cook's appetite.
2.It will be useful to include an index at the end of the book and page numbers to each recipe in the Table of Contents.
3.It will be useful if each groups, and subgroups are organized in alphabetical order.
4.It will help a lot if the author adds at the end of each recipe some ideas of what else to serve with each dish, especially for the spouse that NEEDS the extra carbs, or just to complement the specific dish.

I own a bunch of low-carb cookbooks, most of which are bigger than this one, but the recipes in here are ones that I keep using over and over. Some readers have complained that there isn't enough variety, but when I look at the bigger and more expensive cookbooks I own, I realize I may only use one or two recipes from them, while this one has a bunch of yummy, realistic recipes that don't taste fake. (By realistic I mean recipes that don't call for odd specialty ingredients or for tiny amounts of some perishable item you'll end up throwing out.) Actually, if the only two recipes in it were the cauliflower with cheese and the kung pao chicken, it would be worth the price. For anyone past the Induction stage of the Atkins diet, this cookbook could well become the mainstay of your cooking repertoire.

Great cookbook, especially if you are on a restrictive diet due to medical or health related circumstances. We have tried many of the dishes and have found them to be (well, almost to be) very excellent and both flavor, texture and taste. For the health benefits derived it is totally worth the effort.

Recently purchased to cook some meals for a neighbor who's wife passed away on Jan. 10, 2008. Was a huge help as he is diabetic and has heart disease.

This book was fine, but I highly recommend the 30-Day Diabetes Miracle series for managing your diabetes and creating a whole new healthy lifestyle! It's more in tune with "good carbs."

The 30-Day Diabetes Miracle: Lifestyle Center of America's Complete Program to Stop Diabetes, Restore Health,and Build Natural Vitality
The 30-Day Diabetes Miracle Cookbook: Stop Diabetes with an Easy-to-Follow Plant-Based, Carb-Counting Diet

I bought this cookbook for my Mom who is a brittle type 2 diabetic who recently had a heart attack. I wanted to give her meal ideas so she doesn't despair over having to limit her diet further b/c of her recent heart problems. I've only looked through it, I'm giving it to her today. But I'm really surprised at the sugar content in the recipes. I would expect 1-5 grams here & there but some of these recipes are really high. And if you are looking for a cook book that has some ideas for diabetic friendly desserts, this is not the book. Out of the 13 dessert recipes the sugar grams range from 4-26 grams; for an average grams of 12.5. I'm surprised & a bit disappointed.

I found it to be totally useless and not worth what I paid for it! I expected to find more concerning diabetes and not so many unusual foods or recipes.

This book is written in simple and clear terms and dispelled many things I though I knew about what my husband could or could not eat. Really helped with the good info and easy recipes to try out.

This is a great companion book for "Diabetes for Dummies". It reinforces the information and gives more recipes that are "doable" for the average busy family.

This is a great resouce for diabetics whether just diagnosed or managing the disease. The recipes are good too.

Read the part where they discribe what happens to you as you get diabetic, and you will want to eat better, and loose weight.

Some very serious complications, so it is worth buying if you want to know everything about diabetes." This is the first "Dummies" book I have purchased. Who wants to buy a book that call's you a dum head?

i bought this book a couple of years ago, because my partner is diabetic and i wanted to know how to cook for her. the recipes in here are all good, and sound delicious, but most are too involved to be practical for everyday cooking. more helpful would have been how to make regular foods diabetic-friendly. there are some good chapters explaining diabetes and carbs and all that, but the actual cookbook part could use some work.

I like the cookbook and though others come with more, this one is a nice basic to add to your low carb collection.

The recipes are excellent! I am eating something different everyday! I never knew you could do so much with cauliflower (used to hate the stuff). The recipes are simple and easy to follow. The other wonderful thing about the cookbook are the resources that are provided: where to buy, what to buy, what is it. They are invaluable to a newbie like me.

Following Tony Perrone's 50-30-20 plan, and wanted some low-carb recipes. Seems like there's a very unhealthy amount of fat in most of these recipes. Most of the entrees have fat from the 30's all the way up to 69 grams of fat! We're eating 50% protein, 30% carb, and 20% fat, which is a much more normal way of eating. We feel wonderful and are losing body fat in a healthy way. Although Tony Perrone has 10 plans based on questionnaires, including a short-term insulin buster diet that involves all fat and protein, we prefer a plan we can live with the rest of our life. We don't have to worry about ketones. We live normally. There is no way I would make meals like these, loaded with all this fat. I'm returning this book.

"Low Carb Recipes...Fast and Easy" by Belinda Schweinhart

It is my PLEASURE to review Belinda Schweinhart's "Low Carb
Recipes..Fast and Easy"!

Belinda is a low carb success story herself, losing 40 pounds in
six months and maintaining that weight loss since 1998! In addition to being a recipe developer, Belinda ran a restaurant for six years and served her delectable culinary creations to packed houses every day. She knows the importance of FAST, EASY and GREAT tasting meals.

Belinda was a pioneer in developing low carb cookbooks back in
1999. She was "low carb, when low carb wasn't cool".

In February of 2003, Belinda released her third edition of "Low
Carb Recipes...Fast and Easy" adding much, MUCH more than just
mouthwatering, fast and easy low carb recipes.

"Low Carb Recipes...Fast and Easy" is a delightful addition to my
low carb cookbook collection. Although, I must admit, in the two
weeks I've been testing recipes for this review, I've been marking up my copy. Yes marking, big RED smiley faces, each time my non low carb family would tell me "That's a KEEPER!".

It's very important to me as a busy career mom, to not only have
just FAST, SIMPLE, scrumptious meals. But to NOT be a short order
cook. What I eat in my low carb lifestyle, I need my family to eat and love also. Belinda's recipes MORE than fill the bill for my family and me!

"Low Carb Recipes..Fast and Easy" is packed with over 120 recipes
in categories like appetizers, snacks, breads, breakfast dishes,
desserts, entrees, salads, sauces, soups, and vegetables. The front and back covers are laminated for an easy wipe off.

That's not ALL! Belinda's new revision also includes 16 pages of
RESOURCES! Resource questions, answered in her cookbook, include
things like what brand names are low carb friendly and carb counts on these products, carb counts for assorted flours, spices and MORE!

She doesn't stop there! She added five pages of frequently asked
QUESTIONS. Loads of "what is" and "how do I do this" questions and answers at your fingertips.

I access this cookbook when I'm NOT cooking!

Whether you're a busy career person, single, cooking challenged,
not into cooking long complicated recipes, or wanting scrumptious low carb options for your non low carb family, this cookbook will be an ASSET to YOU! There is no reason to substitute less than gratifying food for time or ease in preparation any more!

Julie Westly
Editor
Low Carb RESOURCE Newsletter

So far I've liked all the recipes that I've tried from this book. They are very simple and easy to make using widely available food. However, I do not like the binding either, not for the price. Also, I prefer to avoid all artificial sweetners. Too many of the recipes call for it in my opinion, and I'm not just talking about the dessert recipes. Finally, I'm not sure how serving sizes were determined. Using children?? Some of the recipes I've had to double up on the serving sizes just to make a decent portion. This isn't really a big problem as long as you remember to double your carb count too, but it irritates me.

This book was nothing like I expected. I wanted to know what a Kidney dialysis patient shoulld and should not eat and what foods are good for dialysis patients and what foods are harmfu. This book "Creative Cooking For Renal Diets" was strictly a routine Cook Book and not a very good one at that! Quite frankly, I would like to return it in exchage for a book that informs Kidney dialysis patients about which foods are medically good to eat and why and which foods to medically avoid and why? I do not need to know how to cook as I have been a gourmet chef for 50 years , but have been struck with kidney failure!PLease help me find the right book: Thank you,

Kind regards,
Albert Serianni

The recipes in this book seem a bit "dated" such as using margarine instead of olive oil or butter, but they certainly help patients and caregivers facing kidney failure and/or dialysis.

The recipes are wonderful and easy to follow. However, it wasn't until I had used the book for some time that I discovered that it was published in 1987. So now I am questioning whether or not it contains the latest research on diet for the renal patient. Quite a few of the recipes call for the use of coffee rich (a liquid). When I went to the store to find some the manager said that he had not seen coffee rich for about 15 years. So I wasn't sure what to substitute. I know that things are constantly changing in the medical world and what used to be okay may not be today. So I do question it. I'd like to hear from someone that is in that field that is familiar with this book.

the book is very poor for a person with kidney damage. the vega diet is very good. however. the protien intake, based on the meals in this book, is extremely to high. as a result it may good for some one that wants to eat healthy, but can only make a damaged kidny worse, and has no value for a kidny patient. i placed the book in the trash and and know i spent the money for nothing.

When my mother was placed on a renal diet, we had no idea how to cook for her. This book is an excellent cookbook with easy, delicious recipes. The back of the book contains all the nutritional information you need to meet the criteria of your renal restrictions. I recommend this cookbook even if you don't have renal restrictions!

used book in excellent shape was able to save in purchase,will buy used again

The previous edition of this book is one of my favorite cookbooks. Before I got it, I was in a real snack rut. But Ruth certainly widened my appreciation of snacking. One thing I like is the way she gives you options. You can buy a crust for her Barbecued Chicken Pizza or make your own, if you're in the mood. It was fun to find out I could make things at home that I thought I could only get in a restaurant, like Egg Rolls and Pesto. There are even a couple of healthy versions of "Egg 'N Muffins." Some recipes are for things you eat right away. Others make bigger quantities, so you can eat some now and then have something yummy to pull out of the refrigerator-or enjoy snacking with friends.

One chapter is devoted to food for kids. And there are all sorts of neat recipes designed to make it fun for them to eat healthy snacks. Two of the recipes are named "Celery Man" and "Aladdin's Pizza." And there are directions for turning canned pear halves into cute little mice.

I also like the chapter on appetizers for grownups, like cocktail meatballs and chili con queso. When I bring them to parties, everybody loves them, and I don't have to worry about what I can nosh on, because these dishes are not only delicious but healthy.

The new version adds some great recipes to the book. There's a cranberry orange tart that's going to be a standard at our family Thanksgiving dinners. Another new favorite is the sweet potato pie with a really easy low-fat crust. And I love the New York style cheesecake and the teriyaki chicken bites.

Most of the recipes are redundant. Mistakes occur: Guacamole nutrition states 42 mg Cholesterol. How can 42 mg of Cholesterol exist in a recipe where the only possible animal fat results from 1 tablespoon of reduced-fat mayonnaise? Very disappointing!

This book offers a decent collection of recipes that are pretty simple to prepare, which is convenient if you have some guests over for something casual and feel like "noshing." But after going through it, only about 30% of the recipes ended up appealing to me (out of 175). Everyone has different tastes though, so you can't necessarily go by that.

Some of the recipes are just a little bit too simple (like the "nachos" recipe that pretty much just melts cheese on fat-free chips and serves it with salsa and sour cream). I really didn't need a cookbook for that one. She does use a lot of pre-packaged, canned, and frozen food mixes (like frozen veggie stir-fry mixes) so you really can toss some of the recipes together in a hurry for an impromptu get-together.

Some of the recipes were a bit high in sugars for me, upwards of 22 and 23 grams of sugars per serving, but there are some desserts that use sweeteners like Splenda that were appropriate.

If you're looking for recipes you can get on the table quick, then this might be what you're looking for. If you're looking for something extravagant, then you may not find a whole lot in here.

Now in an expanded second edition, Ruth Glick's The Diabetes Snack Munch Nibble Nosh Book enables people with diabetes to have nutritious, delicious, "diabetes friendly" snacks between mealtimes and at celebratory occasions. With twenty-five new and flavorful recipes added to those of the ground breaking first edition, The Diabetes Snack Munch Nible Nosh Book features recipes for one or two people (as well as for parties and crowds); snack ideas for hard to please kids and adults; nutritional analyses, prep times, and exchanges for each showcased recipes. As is appropriate for a diabetes diet, all of the recipes are low in both fat and sodium and are kitchen-tested, portion sized to aid blood sugar control and weight loss, and approved by diabetes and dietitians experts. If you or a family member is having to deal with diabetes or seeking to prevent the onset of diabetes, then The Diabetes Snack Munch Nible Nosh Book will prove a welcome addition to your personal and/or family cookbook collection!

I was very excited to get a book with sugar-substitutes however I was incredibly disappointed when they almost exclusively used "equal" or granulated frutose. I only found a handful of recipes that used natural sweetners (like juice concentrates).

I understand that fructose does not raise blood sugar as quickly however it is just as bad as sucrose which I am trying to avoid in my diet.

I would recommend this for diabetics only; for those that are thinking about buying this book for a life-style change and desiring to eat healthier, try "Feeding Your Family" by Cynthia Lair. She actually gives natural sugar-subsitutes and offers a great about of recipes for a healthy life-style.

I was expecting a book that contained more natural, fruit juice-sweetened recipes. Many, if not most, of the recipes in this book call for granulated fructose, which is still a processed sugar.

I found this book at the library,and made lemon bars for friends who's child is hypoglycemic. They loved them so much I had to get the book...Now we all eat these really great desserts.Thank god for good sugar free recipes like these..Susan Young

I was disappointed that most of these recipes still use refined white flour or cake flour. These refined carbohydrates can spike blood sugar too, just like sugar does. Probably the only recipes I'll be able to use are the ones for custards, etc.

I just wanted to lend another perspective to the reviews written here for this book because I bought this book based on those reviews and was very disappointed. The majority of the recipes call for sugar substitutes such as Sugar Twin or Equal, which is okay, but I was expecting more recipes involving natural sweeteners, like juices. A lot of the recipes are not really recipes - for example, fruit jam roll-ups are simply refrigerated crescent rolls with no-sugar jam and nuts - wow, I needed a recipe book for that? Also, the recipe instructions are annoyingly vague - I can make up my own recipe and estimate and correct for, but when I purchase a cookbook, I expect exact and detailed measurements and instructions. Overall, it certainly isn't a 5-star book, and I just wanted to write this review so other people thinking of buying this book would not be disappointed when they got it and tried the recipes. I wish I would have looked for a Splenda cookbook instead.

I am very happy with this cookbook! My family didn't know the difference
between pie made with white sugar and pie made with apple juice concentrate! Author does a great job of explaining how to measure ingredients to get the desired results.
I would highly recommend this book to anyone!

I bought this item as a Christmas gift for my boyfriends mom and she absolutely loved it.

I was very interested in this book due to my recent diagnosis of pre-diabetes. I've been advised to steer clear of simple sugars, esp. white sugar, white flour, rice and potatoes. I thought this book would be a great addition to my cookbook library, but alas it was not. Unfortunately the authors simply omit white sugar from the recipes, but still include huge amounts of simple sugars through white flour and fruit juice concentrates. If you are specifically allergic to white sugar, then this book might be for you. If, however, you're a diabetic trying to cut out simple sugars I'd pass on this book.

After reading the positive reviews, I bought this book. The introduction said "a few" recipes contain date sugar. When I went to the section on cookies, I found that all but three of the cookies recipes contain date sugar...usually 1 to 1.5 cups!
There are many other books that focus on fruit-sweetened baking...if cookies are your interest, I'd recommend looking at others first.

Sugar-free baking books are a great idea, but- these recipes are not actually sugar-free, they use "natural" sugar substitutes in the form of fructose, date sugar, rice syrup, etc. Which are better than white sugar/sucrose or artificial sweeteners, but they are still SUGAR. Sorry, but the book title is very misleading.

I checked this book from the library and knew I had to have my own copy. The information is clearly and intelligently written. It explained to me many questions I had but had no one to ask. If anyone is looking for a health book, this one is most excellent.

The book, greatest purchase that you can have. It has helped out in the balance of food that can be eaten, it's simple to follow and it even stastes good. I have always had a problem with what to cook for myself, that is the toughest part about a diabetic. With this book you are watching the sugar intake, the acid intake and more. I do wish there were more recipes to choose from that are just as good as these. I want to thank Dr. Young and his wife for doing all the research and providing everyone with facts. I have been a diabetic for 22 years and the change in my food without the acid is unreal to believe. This was a blessing for me. Thank you so much.

Justina Perez

With six books on the market, Dr. Robert O. Young and His wife, Shelley Redford Young, have established themselves as the preeminent scientific researchers on how to balance your body chemistry and achieve your ideal healthy weight. Every African-American and African-Caribbean or persons suffering from Type 1 and Type 2 diabetes, obesity, overweight, underweight, hypertension, cancer, AIDS, and heart disease or who may have been reared on "soul food" need to discover The pH Mriacle, The pH Miracle for Diabetes and their latest book The pH Miracle for Weight Loss and the rejuenating recipes to alkalize and energize an over acidified diet. I have made this revolutionary dietary paradigm shift an official part of my professional ministry. With the Young's New Biology and nutrition program, pastors, and congregations will rediscover the miraculous link between health and spirituality.

The Reverend Dean Lawrence Edward Carter Sr., Ph.D.
Martin Luther King Jr. International Chapel
Morehouse College

I LOVE this plan. Its an excellent idea and I felt 1000% better after the first three days and then tried to eat something that was not on the plan and was flooded with a headache, and body pains like crazy.
I gave the book 4 stars because I would like a "Menu" plan . . . suggestions to eat this for breakfast, this for a snack and this for lunch etc. He gives really great information, just not how to combine foods so you don't feel hungry. The recipes in the back are excellent, but I wish they were better "catagorized", such as this is what you eat for balancing PH, this is what you eat when you are done balancing your PH etc. I would see a recipe that I would like to try and only read from their "reward" that it was a transitional recipe.
I have recommened this book to several of my diabetic friends. I have had EXCELLENT sugar levels using the diet and my asthma has improved dramatically!

The pH Miracle for Diabetes
By Robert O. Young, PhD, and Shelley Redford Young
Warner Books
© 2004

All persons who are diabetic, whether Type 1 or Type 2, or pre-diabetics ("impaired fasting glucose", meaning, BG readings from 110 - 126) like me, want to lead normal lives, eat "normal" things, be lethargic, and go about their business without regard to their BG readings. To place ourselves in such an arena, we all want a magic pill which will make us fit in with the lifestyles of 5/6th of the U.S. population. Unfortunately, no one has found such a pill, even though more and more books are written about the virtues of more and more pills, and new and improved dietary supplements.

Before I review this book, I must first give you a mini-review of The Acid Alkaline Food Guide, by Dr. Susan E. Brown and Larry Trivieri, Jr., Squareone Publishers, © 2006. This book gives a much more concise and better description of what pH balance is, how it affects your health, and the possible consequences of not keeping ones system "in balance". pH means "potential for hydrogen", a term used in chemistry, which indicates whether a solution, fluid or compound is acidic, alkaline, or neutral. pH can be measured in our bodies by testing saliva and urine or blood (pH strips are available for the first 2 tests), and if we have a heavy concentration of hydrogen in our systems, we are "acid based". The scale goes from 0 to 14; to be healthy, we should have slightly alkaline, oxygen-rich arterial blood (7.365 to 7.45 is ideal) - a reading of 7.0 is neutral.

Oxygen rich systems (alkaline based) neutralize formation of acids which might prove to be harmful. To help us stay in the neutral zone, our bodies use calcium and protein from bones, and possibly other places, to pump more alkaline to our systems in order to neutralize formation of acids, so as to keep us in balance. After the passage of time, if we fail to keep our systems in balance, and we become acid based, our bone formation will be reduced, calcium will be lost in our urine (leading to kidney stone formation), proteins will breakdown causing our muscles to waste away, our systems will be unable to repair cells, tissues and organs fully, our systems will age at an accelerated pace, more free radicals will be produced, we will be subject to increased fluid retention, and so forth.

The American diet is centered around foods that create acid-base systems. Dr. Brown lists about 70 pages of foods we eat, and rates them according to whether the food is alkaline-forming or acid-forming. The first time I read through the list, I determined that I could not eat any food without running the risk of forming more acids in my system. To remedy this, Dr. Young would have me become a vegetarian, but Dr. Brown has an easier solution: eat more dark green vegetables than any other food group. She doesn't require me to give up meat or eggs or nuts, so long as 2/3rd of my plate contains foods that are alkaline-forming (such as kale, collard greens, asparagus, snap green beans, etc.).

Dr. Brown explains the basis for her conclusions. Our bodies have 3 methods of getting rid of unwanted "poisons", or acid forming chemicals, all of which are filtered through our bodies:

First, our lungs supply our bodies with much needed oxygen (as we breathe in), and dispel (exhale) carbon dioxide (the "burned" waste from our system - an inference might be made that aerobic exercise helps cleanse our system, because it requires lots of heavy breathing, which gives us a double dose of oxygen; in turn the CO2 expels the oxidized stuff we don't need);

Second, our kidneys filter unwanted sugars, and other waste products which we don't need (we rid our systems through urine - a preventative measure we can take is to drink lots of pure, and hopefully ionized or ozone rich water, which will keep our kidneys healthy, as well as supply needed oxygen to our systems); and

Third, our skin filters out other things, through our perspiration (which is also produced through exercise).

With this background in mind, we can have a better understanding of what Dr. Young advocates in his book. He noticed the correlation between acid based systems and diabetes, and concluded that if our systems are neutral, or slightly alkaline, our blood sugars would be "normal". As I have been checking my pH balance every morning, which I do before checking my BG reading, I can generally predict what my BG readings will be. If my system measures 7.0, which is neutral, my BG readings are pretty good (98 to 107). If my pH balance is 6.5, my BG readings will be higher (113, 114).

Although Dr. Young's book does not explain the chemistry involved in the process, he nonetheless makes a very persuasive argument that by eating lots of green vegetables, and drinking pure water mixed with green powder (the "green drink"), diabetics can improve their BG readings. Throughout the book, there are very interesting testimonials, given by both Type 1 and Type 2 diabetics; all of them reported a marked improvement in their BG readings - once they began drinking green drinks, stopped drinking carbonated beverages, and changing their eating habits.

The "green drink" is simply a mixture of oxygenated water (which can be produced with an ozone machine, or by adding sodium chlorite drops to pure water) and a teaspoon of green drink powder (which is nothing more than powdered, ground vegetables). I usually have two drinks a day, instead of an extra cup of coffee in the morning and a Diet Coke in the afternoon (which I have now given up).

Dr. Young also requires us to exercise. He prefers aerobic exercise to anaerobic exercise. I have no quarrel with his observations, especially since I have a better understanding of the benefits of having more oxygen pumped through my lungs. Oxidation is a good thing as far as I am concerned, because it neutralizes unwanted hydrogen ions and other viruses. As a side note, I have switched from the treadmill to an elliptical trainer, which gives me a better, complete body workout in less time.

Half of Dr. Young's book consists of recipes, which are all vegetarian in nature. We have not tried any of them, for a number of reasons. First, Dr. Young assumes that food budgets are unlimited, even for those of us who do not live in California. Thus, we cannot eat avocados three or four times a day. Second, the ingredients used in the recipes (even by California standards) are very expensive.

As I am writing this review, I can report that my pH readings do bear some correlation with my BG readings. When my pH is 6.5, my BG readings are a bit higher than when my pH is 7.0 or higher. Because of the changed variables (new exercise regimen, taking 2 green drinks a day, watching my intake of fatty foods, eating more green vegetables), I cannot isolate one component as causing the improvement in my BG readings.

It would be wonderful to learn that an adjustment to our diets could rid us of the need for insulin, metformin, Avandia, and other such drugs. None of the books I have reviewed suggest that we remain idle - all of the authors want us to exercise regularly (which may turn out to be the most important component of all - a recent report indicated that the best preventative for Alzheimer's Disease was to do 3 hours of aerobic exercise a week - oxygen is needed in your brain, you know).

Dr. Young's book is worth owning. Before you purchase this recommended book, I suggest that you consider reading other resources on ph balances.