Diabetic-Diet Books

The Diabetic Dessert Cookbook -- Bad directions and serving size directions. Impossible results and conflicting information. Very disappointing.

I was disappointed in this book. The recipes are not easy to follow and they have ingredients that are not easy to fine. I would not recommend it.

When I was first diagnosed with diabetes type 2, I thought I would have to give up all sweets. I had to lose weight and dreaded a diet of no sweets. This book has changed all that. It has everything - cakes, cookies, pies, candies, etc. All with low calories per serving. I have only tried a few receipes so far but they are great. This is a must have book.

Over a hundred sweet treats for diabetics use no sugar or fructose, relying on recommended sugar substitutes instead. An introduction on the pros and cons of various 'sugar substitutes' would have been nice; many of the recipes call for this generic substitute without mentioning brand names - or the fact that sucrose turns bitter under heat. Still, the recipes provide a range of options and with a little extra research, diabetics will find them easy to work with.

This is an excellent diabetic dessert cookbook. The recipes use easy to find ingredients, and are easy to follow. It also gives exhcanges.

Being a diabetic, I found Graham's suggestions helpful. I wasn't always crazy about the resulting product's taste but I use it to help me adjust my carbs and sugar in other recipes and I have worked on some of his to make it more palatable for me personally. I think it is a great resource and many of the recipes are quite good. It was a matter of experimentation for me.

I was disappointed in the small number of recipes in this book. The recipes were very plain.

I bought this cookbook with the expectation that I would make desserts sweetened only with Splenda. To my surprise, the recipes use Splenda to reduce sugar, but include other ingredients such as corn syrup, brown sugar, honey, fruit juice, raisins, sweetened yogurt, candied ginger and canned fruit. On the plus side, it does give you exchanges and a nutritional breakdown for every recipe; but I will have to keep looking for a Splenda-only cookbook.

Or should I say not sweet! Kerr's book, though small in size, is a great mini-lesson to the virtues of cooking with splenda. What I appreciated was his education on diabetes and practical approach to the sugar/splenda debate. While some would just cut all sugar out and use splenda only, for most generally this isn't necessary. He gives a great example of monitoring his wife's blood sugar and adjusting the size of the portion rather than cutting out all the sugar. He includes relevant updated information on diabetes as well as how to incorporate splenda into one's diet. What I liked most is his unique approach to the introduction of anything new and "healthy." Americans seem to have an aversion to eating healthy. Kerr, slowly introduces us to a healthy change little by little. Teaching us how to bring health to ourselves as well as the ones we love. The book only has 70 recipes but for me it was a perfect size. I was looking for a book with recipes I could serve my diabetic friends. It's nice to be able to serve them something they can eat without compromise or guilt.

I have watched Graham Kerr on television since I was a preteen, so I am well aware of his cooking talents, as well as the fact that he changed his lifestyle a complete 180 degrees since his wife had a heart attack; but I was not overly impressed with the cookbook. His recipes are not exciting, just plain simple fare, and absolutely not low carb.

This book has a brief introduction about the benefits of using
flax seeds and flax oil. The bulk of the book consists of vegan
recipes that use either flax seeds or flax oil as ingredients.

The introduction has a useful explanation (short, not worth buying
the book for) of why you can bake with flax seeds and not lose the
health benefits of the omega 3 oils found in the flax seeds.

The introduction is very short, does not do justice to the health
benefits of flax, and seems to have a huckersterish tone to it which
turned me off.

The recipes actually use very small amounts of flax seed and flaxoil.
They look like regular recipes recycled for the book by adding a dash
of flax to the ingredients list.

People interested in making very flax rich recipes would be better
served by reading the recipes on barleans.org.

People who are interested in reading a well documented account of the
health benefits of flax seeds would be better off reading
FLAX YOUR WAY TO HEALTH by Jane Reinhardt-Martin RD, LD.

Flax - the Super Food - Book Review The Introduction, provides a helpful background on flax that's easy to understand. The author speaks from his experience, having developed, marketed, and distributed flax products for the health food market as well as studied flax farming and pressing techniques. Covered is the history of flax, from before Christ, to the present, including where flax is raised today. The author gives illustrations of how flax has helped both animals and humans. Flax can be a food and a medicine, both on the inside (in food and as a laxative) as well as on the outside (as poultices for healing wounds and healthy skin). There is a good explanation of the fiber, mucilage, lignans, and oil in flax and their health benefits. There are helpful consumer tips on how to purchase, use, and store flax oil and flax (both the brown and the newer gold varieties of flax.) The author stresses how to buy flax oil in small quantities, in dark containers, and "cold-expeller-pressed" as heating and refining changes the flax oil into unhealthy trans fats. The recipe section, written by two cookbook authors, features a variety of healthy, vegetarian recipes that include not only flax but also soy foods such as tofu and soy milk. Each recipe has a helpful nutritional analysis. To eliminate confusion ,it might help to explain whether a recipe calling for "ground flaxseeds" means to measure the flax before or after grinding. Some other helpful additions to the book might be: o A mini conversion chart of how much whole flax seed equals how much ground flax o A nutritional analysis of flax and flax oil, such as found on a food label, that would include the calories, fat, fiber, protein content, etc o A few more documented human research studies from places such as NCI (National Cancer Institute) to further substantiate the many health benefits of flax. o A bit more discussion by a nutritionist discussing omega 3 and omega 6 fats, including possibly a chart showing the fat composition of flax and flax oil by the percentage of each type of fat. o A list of flax resources (books, web sites) and places to get flax in the US and Canada - such as the Flax Council of Canada.

This book is a quick and easy read since only about 16 pages, the introduction, are text. The rest of the book contains recipes for using ground flaxseed and flaxseed oil. That is not to say that it's not worth the money-it will tell you everything you need to know about this essential part of the vegetarian diet. Many of us have missed the boat on flax. We have heard about omega-3 and omega-6 fatty acids, but it's often unclear exactly why we need them, why they are so important. This book goes into detail on that subject without being boring or difficult to understand. And it gives you over 80 ways to incorporate flax in your diet, recipes for breakfast, breads, spreads and dips, salads and dressings, soups, entrees, side dishes, and desserts. Two of the authors, Barb Bloomfield and Judy Brown, are well-known vegetarian authors. Siegfried Gursche, has a long history as a researcher and developer of flax. He is also the publisher of alive magazine and alive books and the author of Healing with Herbal Juices.

Nice, short introduction about flax, but not enough historical information. I thought I was purchasing a book with in-depth coverage of flax seeds and oil, but instead I got a brief overview of flax and a number of recipes. I would call this book a flax seed and oil cookbook with some good, basic information about therapeutic uses, nutritional value and (brief) history of flax. I would like to see a book with more historical data and medicinal uses of flax. Also authors mention a good nutritious German flax-rye bread in intro, but fail to give a recipe. Bread recipes are for yeasted breads or quick breads. Recipes seem good- some very basic- all are vegan and vegetarian.

Where has this information been hiding for so long. Bloomfield has done a good job of explaining the vital importance this "super food" plays in our health. Whether it is in the form of the oil or the powder, or the lingen rich fiber. One additional thing I have learned from a site called PapaNature is the blending of flax oil and omega 3. PapaNature reinforces Bloomfield's explanations on the importance of flax in our health. It also offers a choice of products and versions of flax.

The 30-Day Diabetes Miracle is more effective at controlling diabetes, and will help you develop a much healthier lifestyle. Look:

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

Very good book with lots of wonderful recipes that anyone would enjoy. Healthy food prepared simply and delicious.

I regret buying this book and I have no one to blame but myself. I have yet to find any reference to the sugar-substitute Splenda and it is just one of the reasons that I found this book quite out of date. Also I found many of the recipes far higher in sodium than my personal tastes would dictate when recipes called for canned ingredients. There are other options in our grocery stores today that give us healthier choices. It's by no means a bad cookbook - just sorely out of date.
I've only had this cookbook one day and I have to say it has inspired me - to write my own.

This book contained many simple and quick recipes for this special diet needs of a diebetic. Substitutes were listed, however, some sugar is used in a few recipes.

This is a wonderful book. It has useful information about diabetes, including the effects of stress. It contains many useful charts. One of the best features of this book are popular recipies that have been adapted for a diabetic diet. You don't have to sacrifice enjoyment in order to eat well.

It does contain ingredients that myth declares taboo. This book will show you how to use foods in a healthy way. If you are using books that were written 10 years ago, I would replace them with this and similar books. This book is up-to-date with medical findings.

well, first of all, the title said "no fat" and well, almost all of the recipes here have fat in them, and the desserts have almost the same amount of fat as regular desserts! also, the recipes have no pictures, so it's a bit hard to follow. for some reason, and this may be the fault of my own, i expected more vegetarian recipes, and there really weren't that many (there was also a TON of dairy involved) but i guess other people ought to know that before they consider buying this. all in all i have to admit, i wouldn't recommend this book to my friends.

I liked the book. The book is small and written in a larger than normal print. There are quite a few recipes that are easy to make and actually taste good. I have tried many of them myself. My copy is dated 1981. But the recipes are easy to read and following the directions is not a problem.

Silverman and Williams deliver again with this excellent cookbook that is devoid of recipes containing sugar, salt and fat. I don't much like the food I make from it, admittedly, but the recipes really are sound - especially the cheeseburger.

The size of this book should have clued me in. It's only about 9.25 x 6.25" and 171 pages of large type. Recipes are often quite separated from the norm, in my opinion, such as Athenian Market Stew. There are lots of recipes that require mint, of all things! There are no photos aside from the one one the cover. The index is its top feature, in that one can find a recipe a number of ways: by main ingredient, by type(like "Sauces"), etc.

To their credit, the authors do provide recommendations on how to stock a healthy pantry, read food labels, and even three ways to make a vegetable stock. However, these pages take space away from recipes, which is what folks buy cookbooks for. This book is a tiny one that can ill-afford the loss of recipe room!

Also, many of the recipes are quick and easy to prepare. The Braised Chicken with Sun-Dried Tomatoes is extremely good, and it's simple to fix.

For the money, I recommend you choose a more extensive cookbook. This is a handy little tome if you have ample room for storage, but if like me your space is limited, try to stretch it further with a larger, more worthwhile volume.

This is a great cookbook for anyone who needs to cut back on fat and calories...I follow Richard Simmons food plan and this book fits perfectly with his Move, Groove and Lose program. The recipes are quick and use things you will most likely find already in your kitchen.

For those of us who need to limit our intake of fat to 2 grams or less per meal, this book is a huge disappointment. Now if it hadn't advertised itself as 'low fat' I wouldn't have had any gripes, but if you look in the forward, the book itself states that by low fat the authors mean '3 grams or less' yet there are recipes in this book containing a whopping 21 grams per serving. Furthermore, only about 1 in five that I could see flicking through it were within my range. Very disappointing! Had I flicked through it in a bookstore I would have passed it by. Be warned.

This is a great cookbook. The recipes are easy to follow, use items normally kept on hand, and are delicious. I recommend this book to anyone who likes fast, easy cooking.

..I was looking forward to having this book since I am a diabetic and the book was recomended to me for planning my meals..The book was mailed to me but I never received it..Probably the mail carrier placed the slip at a different mailbox and the person went to the post office and got the book.(since no ID is required)I do not blame the sender..The sad story is that no one seems to be accountable, not the carrier, not the post office..Unfortunately there are still people that care very little for the next guy..

I have just noticed that this book won a Special RecognitionAward award from the American Medical Writers Association (aprofessional group that I belong to). I found this book very realistic, very different from the fad diet books that are so popular. The only problem I had with it is that it's written at a low reading level. That's with good reason, but some highly educated people might tire of its style. My husband is using it to lose weight and so far, so good.

This book contains excellent worksheets, sample menus, and some recipes. It is informative with scientific specifics presented and explained. The content increased my knowledge of weight management and provided helpful strategies. I couldn't implement all of the suggestions but some have really stuck with me. There are helpful hints throughout the book. I recommend it to those looking to control their weight.

When the tattered, flithy diry book arrived I contacted the seller. They didn't respond.

Order a new one at Borders Books and save yourself some greif !

When her husband developed significant health problems and was placed on a restrictive diet, Marcia Sabate' Williams had to give up her traditional way of cooking. In Cooking the Fat-Free, Salt-Free, Sugar-Free, Flavor-Full Way, she shares her new, healthy recipes--the ones that brought her husband's cholesterol, triglycerides, blood pressure, and weight down to normal levels. Williams says that modifying her cooking habits was hard at first, but it got easier with practice. "It really isn't that difficult, and it's good, regular food--not weird food. I still cook the dishes I made when I was first married, except I just prepare them differently." The Pritikin no-salt, no-sugar, no-fat diet is the foundation of most of her recipes. A native of New Orleans, Williams "cajunized" many of the recipes. She begins her book with a general discussion of how healthy foods can still be flavorful. Then she gives an overview of sodium, fat, and sugar, and how to use herbs and spices in cooking. She provides a list of suggested basics to keep on hand, with explanations of why some ingredients are preferable to others. An extensive list of food exchanges, helpful to diabetics and others following the ADA Exchange System, is also included. The recipes start with the basics, like stocks and gravies, then move to breakfast specialities. Entrees' are divided by meat, poultry, and fish. Vegetables have a chapter to themselves, as do grains and beans. There is also a chapter for salads and salad dressings and one for snacks and dips. As does most cookbooks, this one ends with desserts. All recipes have a complete listing of nutrition information. Each starts with Williams's comments about how she developed it. The ingredients list is printed in bold type, followed by the preparation instructions in regular type. There is one recipe per page. Readers already cooking restrictive diets, as well as those interested in following a healthy diet as a preventative measure, will find lots of useful recipes in Cooking the Fat-Free, Salt-Free, Sugar-Free, Flavor-Full Way.

I first saw this book in the new-book section of the local library. I took it home and tried several of the recipes. I found the book to be easy to read and the recipes, in general, good and easy to prepare. There is an emphasis on red-pepper and hot sauce in many of the recipes (the author is from Louisiana)and I would suggest going lightly on those ingredients if, you have children, like I do - they refused to eat the dishes they found too hot and spicy. I was unable to find the cheese often listed as an ingredient, but the author did list a source for ordering it if it was unavailable in your local grocery stores. Many of the recipes used baked bananas or un-cooked, mashed bananas as sweeteners. This is fine if you can eat the dish in one or two sittings, but bananas do not keep well and turn dark upon refrigeration, making the dishes unappealing to look at. The author also recommends using apple juice concentrate as a sweetener in many of the dishes and this worked well. The author included a wide variety of dishes and many that were vegetarian for those interested in meat-free recipes. I particularily enjoyed the chicken salad and some of the pasta salads. Over all I found the book interesting and informative enough to purchase and add to my collection of favorite low-cal cookbooks.

This book will show you how to control diabetes using the most up-to-date nutritional guidelines. For people with Type 1 or Type 2 Diabetes, your diet, your life, and your health will improve if you follow the presented advice. Also, there are nearly 100 easy-to-make, delicious recipes.

I agree with the other 3 star review. This book is very highly vegetarian, no milk, no eggs.... The author is very, very anti-dairy, and emphasizes it over and over and over and over, you get the idea. There were some helpful general ideas in the book though, so I am giving it a 3 star.

For many people the diet they suggest would be a major change. Here's the basics: Zero meats/dairy/eggs. Zero sugar. Three vegetables a day. Five whole grains a day. Three fruits a day. Two legumes (beans/peas/lentils) a day. I havn't read the whole book as this is not a diet I am willing to live on. For those of you who are, more power (and health) to you!

I got this book from the library and like it so much, I'm ordering one for myself. [A couple of weeks ago, I accidently ordered the first one, and it has its merits too, so I'm not disappointed. The first book (same title except for the word "More") has a section on tips at the beginning of the book and 5 meal menus at the end of the book.]

I love the recipes in this book, particularly the grilling recipes--I use a family size Foreman grill. Most of the recipes call for ingredients that I usually keep on hand, and the ones I have tried are very tasty.

One caveat: Check the carbohydrate count before you decide to use a recipe. Many of the desserts in particular are too high in carbohydrates for diabetics. (Most recipes are pretty good in the fat and sodium levels.)

I wish these books had more complete menus like the 5 in the first book. (This book has no menus.)

Shortly after being diagnosed as a diabetic, I ordered several cookbooks including both this book and its predecessor. The recipes in both books seem to be wonderful and quick. However, we have not used either book very much because almost all recipes are for 6 or more servings. We are two people; they just don't work for us. More menus also would be helpful, especially to the newly diagnosed. Only one book (the first one) has menus, and they are mainly for entertaining.

The wide variety of recipes for the Diabetic, and the health conscious takes the meal preparer from dips, through main course and dessert. All the exchanges are readable on the recipe page as well as preparation time. With this one book, I use all the different recipes, they can be presented so well, no one at my dinner table knows I am a Diabetic cooking for a Diabetic,rather that I cook tasty meals we all enjoy. Thank you