Review: Delicious Desserts that don't balloon your waistline...
Rating: 4 out of 5
Date: 04 25, 2013
After doing lots of research for what would become my best-selling book "Get Down to 150" I found out how bad today's wheat is. Whole grains are quite unhealthy. So I was skeptical of this book because desserts almost always use wheat or white flour as a main ingredient. Combined with lots of sugar, cream and sometimes the worst HFCS (in Karo syrup and the like) it's a disaster waiting to happen.The author pleasantly surprised me. Many of the recipes use cornstarch (I may test out flaxmeal instead since 88% of corn is genetically modified and a study published April 13, 2013 showed gmo corn is highly toxic so I reduce my exposure to corn).The chocolate cake with pistachio cream sounds delicious and doesn't destroy your blood sugar. I could even see substituting dark chocolate for traditional melted cocoa.The Maple Quinoa Pudding is also something I'm going to taste test though I'll omit the soy ingredient because of how damaging soy is.I applaud the author for bringing low cal desserts to the public. Americans are unlikely to eat less dessert so eating less sugary, less floury desserts is an improvement from what most people do. And the recipes sounds tasty which is an added bonus.