The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
One bad carbohydrate can't spoil the whole batch, but studies show that too many of the "wrong kinds" can lead to a slew of nasty health conditions, including obesity, insulin resistance, diabetes, and cardiovascular disease. Sandra Woodruff, author of several bestsellers (includingSecrets of Fat-Free CookingandSecrets of Cooking for a Long Life) goes far beyond the realm of breads and pastas to offer a comprehensive look at nutrition, followed by a trove of carbo-smart recipes. Healthy eating, Woodruff asserts, requires keen attention to the glycemic index (GI), "a ranking of foods based on their potential to raise blood sugar levels." By choosing foods that rank low on the GI, and balancing higher GI foods with protein, she says, individuals will achieve better overall health. While the first section reads a bit like a college text (heavy with charts, grams, and serving sizes, plus all the numbers associated with the glycemic index), Woodruff gracefully applies this knowledge to real-life scenarios. Her meal-planning and dining-out tips accommodate a wide variety of eating habits and cuisines, with ample hints for hearty eaters, snackers, sweet-tooth sufferers, and those who enjoy international fare. More than 200 recipes include options for vegetarians, meat-and-potato types, adventurous chefs, and keep-it-simple cooks, without calling attention to any such stereotype. Two minor beefs:teaspoonandtablespoonappear in their unabbreviated forms, potentially making for easy errors; also, a fancy typeface makes reading the ingredients somewhat tricky.--Liane Thomas