American Diabetes Association Diabetes Cookbook

Rating:
Summary: Good
Review: I bought this book a few weeks ago. And I've been trying most of the recipies and I Loved most of them. Some of them don't turn out like the pictures though. Overall, It's a good book

Rating:
Summary: No Exchange information in this book
Review: I bought this book thinking that this was the updated cookbook classic published by the American Diabetes Association (ADA), in conjunction with the American Dietetic Association. It is not. This cookbook does not contain ANY Exchange information about the recipes. As a newly diagnosed diabetic, I was very disappointed in this book. It does have 92 pages of recipes with beautiful photographs of food. In the beginning of the book, there are tips for reducing fat and sugar in general food preparation. However, these tips would not help me to overcome the problem with many of the recipes in this book. That is, many of the receipes in this book contain way too much fat. Given the information in this book, I could not modify the recipes to fit into my ADA exchange diet.

Rating:
Summary: Thank you
Review: I have been so busy reading. Sorry I didn't rate sooner.

Rating:
Summary: Beautiful but useless
Review: I was disappointed to find that many of the recipes use an ingredient I cannot access ( low fat creme fraiche). There are no substitutions suggested. Also, the calorie content is too high for most of the entrees. When you are on a low calorie diet, 500 calories is 1/2 your daily allowance. The hints and guidelines are slightly helpful but can be misleading. I would not buy this book had I reviewed it first. Lovely pictures though!

Rating:
Summary: Useful with adjustments.....
Review: The American Diabetes Association DIABETES COOKBOOK is a thin volume with a few tasty recipes and many more that don't particularly appeal to me as I seldom eat pasta, rice, or polenta. Unlike some other "recipe" books I've encountered recently, every page of the ADA cookbook is printed in bright colors and on glossy paper. You can salivate to your heart's content over the photographs of the prepared dishes on every other page. Whether you can duplicate the look of these prepared dishes depends on your cooking skills. Whether you will like them depends on your taste. The recipes include an assortment of ways to combine spices and vegetables, so if your vegetable menu is growing stale you might find a goodie or two here.

I found a few good recipes including one for "Spicy Lentil Soup' that includes grated fresh ginger and canned coconut milk. However, a serving contains 6 grams of protein and 22 grams of carbohydrates, and 3 grams of fat, so I use powdered milk to reduce the carbohydrate count and up the protein count. Of course it tastes a bit different, but since I never put milk of any sort in my lentils before I still found an interesting way to make a change. I love eggplant and the recipe for "Eggplant Parmigiana" using eggplant, tomatoes and fresh herbs is quite good--and a good Italian dish without pasta and thus low in carbohydrates.

Why scale back the carbohydrates? Well, I am using THE INSULIN-RESISTANCE DIET by Hart and Grossman, and these authors recommend consuming fewer carbohydrates (not eliminating them, just reducing them). Since I am feeling better and actually beginning to drop a few pounds, it seems the lower carbohydrate approach works for me. Books on diabetes and insulin resistance differ, so in the end you will probably have to experiment to see what works for you.