Diabetes Cookbook For Dummies^?, 2nd Edition

by Alan L. Rubin; With: Alison G. Acerra; Chef Denise Sharf

• ISBN13: 9780764584503
• ISBN10: 0764584502
• Edition: 2nd
• Format: Paperback
• Copyright: 2005-08-01
• Publisher: For Dummies

Summary

These recipes transform the typical diabetic diet from bland and blah to "Mmmmmm!" and "Ahhhhh!" Diabetes Cookbook For Dummies, 2 nd Edition is extensively updated with more than 100 new recipes from great restaurants and great chefs. You'll discover taste-tempting dishes like Blueberry Almond Pancakes, BBQ Chicken Potato Hash, Beer Braised Pork, Sweet Potato Biscuits, and Chocolate Almond Biscotti. There's loads of new information about diabetes and the role of diet in managing it, plus: Tips on how to fare well with restaurant or fast food fare Coverage of ethnic foods, including African-American, Chinese, Italian, French, Indian, Thai, and Mexican Info on popular diets, including South Beach, Atkins, Ornish, and others Nutrition information and diabetic exchanges for each recipe A "visual" guide to portion sizes with comparisons you'll remember, such as a medium potato is the size of a computer mouse The scoop on new artificial sweeteners, including Splenda Tips for food shopping, including how to decipher confusing food labels and calculate exchanges A Restaurant Travel Guide for 14 cities, including New York, Boston, Chocago, Dallas, Denver, and Nashville Alan Rubin, M.D. is one of the nation's leading authorities on diabetes. He wrote the bestselling Diabetes For Dummies, 1 st and 2 nd editions, and the 1 st edition of Diabetes Cookbook For Dummies. While the cooking tips and great recipes will make you think he's a food guru, the doctor in him comes through. The book includes: Updated recommendations for elderly diabetics Info especially for pregnant or postmenopausal diabetics Ways to promote healthy eating in children Exercise advice-just 30 minutes a day protects against the complications of diabetes With all this information and these recipes, you'll manage to eat very well while you manage your diabetes!

Author Biography

Alan L. Rubin, MD, is one of the nation’s foremost experts on diabetes. He is a professional member of the American Diabetes Association and the Endocrine Society and has been in private practice specializing in diabetes and thyroid disease for over 25 years. Dr. Rubin was assistant clinical professor of medicine at University of California Medical Center in San Francisco for 20 years. He has spoken about diabetes to professional medical audiences and nonmedical audiences around the world. He has been a consultant to many pharmaceutical companies and companies that make diabetes products.
Dr. Rubin was one of the first specialists in his field to recognize the significance of patient self-testing of blood glucose, the major advance in diabetes care since the advent of insulin. As a result, he has been on numerous radio and television programs, talking about the cause, prevention, and treatment of diabetes and its complications. His first book, Diabetes For Dummies, is a basic reference for any nonprofessional who wants to understand diabetes. It has sold more than 250,000 copies and has been translated into French, Chinese, Vietnamese, and Russian. It is out in a second edition. He is also the author of Thyroid For Dummies and High Blood Pressure For Dummies.

Alison G. Acerra, RD, is a registered dietitian/nutrition consultant. She received her undergraduate degree in applied nutrition at Pennsylvania State University and continued her graduate studies at New York University, where she earned her Master of Science degree in clinical nutrition. Alison is currently working as an outpatient dietitian in San Francisco, where she conducts individual and group nutrition counseling sessions. She also consults privately with clients, specializing in weight management, diabetes prevention and management, cardiovascular health, sports nutrition, and gastric bypass surgery. A lover of good food and wine, Alison cooks often but enjoys dining out more! She stays active exploring San Francisco and is currently considering the location of her second marathon.

Chef Denise Sharf, who created many of the breakfast, lunch, and appetizer recipes in this book, as well as in the first edition, has received accreditation by the American Culinary Federation as a Certified Chef de Cuisine. She is a retired personal chef and has held positions as an executive chef and chef de garde manger for several major hotel chains and restaurants. Chef Sharf has achieved recognition as a culinary competitor, judge, and presenter of seminars and can be reached by e-mail at [e-mail].

Table of Contents

Introduction	1	(1)
About This Book	1	(1)
Conventions Used in This Book	2	(1)
What You're Not to Read	3	(1)
Foolish Assumptions	4	(1)
How This Book Is Organized	4	(1)
Part I: Thriving with Diabetes	4	(1)
Part II: Healthy Recipes That Taste Great	4	(1)
Part III: Eating Away from Home	4	(1)
Part IV: The Part of Tens	5	(1)
Part V: Appendixes	5	(1)
Icons Used in This Book	5	(1)
Where to Go from Here	6	(1)
Part I: Thriving with diabetes	7	(72)
What It Means to Thrive with Diabetes	9	(14)
Recognizing Diabetes	9	(5)
Diabetes by the numbers	10	(1)
Types of diabetes	10	(1)
Consequences of diabetes	11	(2)
Treating diabetes	13	(1)
Controlling Calories	14	(2)
Including Exercise (And Rest)	16	(2)
Controlling Your Blood Pressure	18	(1)
Considering the Rest of Your Lifestyle	19	(4)
Drinking alcohol safely	19	(1)
Avoiding tobacco	20	(1)
Staying away from illicit drugs	21	(1)
Driving safely	21	(1)
Benefiting from relationships	22	(1)
Maintaining your sense of humor	22	(1)
How What You Eat Affects Your Diabetes	23	(18)
Calculating Carbohydrates --- Precursors of Glucose	24	(4)
Determining the amount of carbohydrate	24	(1)
Considering the glycemic index	25	(2)
Choosing sugar substitutes	27	(1)
Getting Enough Protein (Not Just from Meat)	28	(1)
Focusing on Fat	29	(3)
Zeroing in on cholesterol	29	(1)
Taking a look at other types of fat	30	(1)
Curbing your fat intake	31	(1)
Figuring Out Your Diet	32	(6)
Using the food guide pyramid	32	(2)
Working with diabetic exchanges	34	(2)
Counting carbohydrates	36	(2)
Monitoring Your Micronutrients	38	(1)
Recognizing the Importance of Timing of Food and Medication	38	(3)
Planning Meals for Your Weight Goal	41	(12)
Figuring Out How Many Calories You Need	42	(2)
Finding your ideal weight range	42	(1)
Determining your caloric needs	43	(1)
Losing Weight Rapidly at 1,200 Kilocalories	44	(3)
Losing Weight More Slowly at 1,500 Kilocalories	47	(2)
Maintaining Your Weight at 1,800 Kilocalories	49	(1)
Checking Out Other Diets	50	(3)
The low carbohydrate group	50	(1)
The portion control group	51	(1)
A diet that emphasizes weight training	52	(1)
More extreme diets	52	(1)
Eating What You Like	53	(16)
Following Your Eating Plan	53	(2)
Eating the Best of Ethnic Cuisines	55	(8)
Valuing African American food	55	(1)
Appreciating Chinese food	56	(1)
Welcoming French food	57	(1)
Tasting Indian food	57	(1)
Enjoying Italian food	58	(2)
Feasting on Mexican food	60	(1)
Sharing Russian food	60	(1)
Savoring Thai food	61	(2)
Eating the rest of the world's cuisine	63	(1)
Stocking Up with the Right Ingredients	63	(2)
Using the Right Tools	65	(1)
Making Simple Modifications	66	(1)
Taking Holiday Measures	66	(3)
How the Supermarket Can Help	69	(10)
Going to the Market with a Plan	69	(6)
The bakery	71	(1)
Produce	71	(1)
The dairy case	72	(1)
The deli counter	72	(1)
The fresh meat and fish counter	72	(1)
Frozen foods and diet meals	73	(1)
Canned and bottled foods	74	(1)
The best choices for snacks	75	(1)
Deciphering the Mysterious Food Label	75	(2)
Calculating Exchanges from the Food Label	77	(2)
Part II: Healthy Recipes That Taste Great	79	(186)
The Benefits of Breakfast	81	(14)
Understanding Diabetic Breakfasts	81	(2)
Figuring out which fruit is right for you	81	(1)
Putting together protein-packed punches	82	(1)
Starting with Familiar Favorites	83	(3)
Stocking Up on Baked Goods	86	(4)
Enjoying Egg-ceptional Dishes	90	(5)
Hors d'Oeuvres and First Courses: Off to a Good Start	95	(16)
Enjoying Simple Seafood Starters	95	(5)
Sizing up shellfish	96	(2)
Putting a new twist on seafood favorites	98	(2)
Savoring Salsas	100	(4)
Stocking essentials for scrumptious salsas	100	(2)
Adding citrus and other fruits to salsas	102	(2)
Discovering Delicious Dips	104	(7)
Whipping up dips with pantry staples	105	(2)
Choosing healthy dippers	107	(4)
Soup, Beautiful Soup	111	(18)
Understanding Soup-Making Basics	111	(2)
Serving Up Soups with Stocks and Other Essentials	113	(7)
Watching out for salt in stock-based soups	113	(4)
Keeping soup supplies in your pantry	117	(3)
Creating Creamy Concoctions	120	(5)
Choosing Chilled Soups	125	(4)
Cooling off with veggies	125	(1)
Focusing on fruit	126	(3)
Taking Salads Seriously	129	(22)
Feasting on Great Salad Greens	129	(9)
Picking fresh greens at the store	131	(4)
Boning up on bagged salad blends	135	(1)
Growing your own greens	136	(1)
Creating sensational homemade dressings	136	(2)
Going Beyond Greens with Tomatoes and Nuts	138	(3)
Adding Fresh Fruit to Your Salad	141	(2)
Enjoying Entree Salads	143	(8)
Surveying simple seafood salads	143	(3)
Punching up your salad with protein	146	(5)
Stocking Up on Grains and Legumes	151	(18)
Relishing Rice and Other Grains	151	(7)
Eating rice the right way	152	(3)
Kicking it up with quinoa	155	(2)
Trying out barley	157	(1)
Preparing Perfect Pasta	158	(5)
Letting Legumes into Your Diet	163	(6)
Adding Veggies to Your Meals	169	(20)
Translating Vegetable Servings into Exchanges	169	(1)
Adding a New Twist to Old Favorites (and Not-So-Favorites)	170	(8)
Including delicious extras	171	(3)
Enhancing natural flavors with dry steaming	174	(1)
Blanching vegetables for optimum taste and nutrition	175	(3)
Serving Up Starchy Vegetables	178	(1)
Using Vegetables in Place of Pasta	179	(4)
Giving Veggies the Gourmet Treatment	183	(6)
Boning Up on Fish Cookery	189	(20)
Identifying Good Reasons to Serve Seafood	189	(1)
Preparing Fish in Healthy Ways	190	(13)
Baking your way to fish bliss	190	(2)
Poaching to perfection	192	(2)
Pan roasting seafood sensations	194	(3)
Broiling your seafood bounty	197	(2)
Getting your grill on	199	(4)
Surveying Superior Shellfish	203	(6)
Flocking to Poultry	209	(16)
Including Poultry in Your Diet	209	(1)
Making the Best of Chicken Breasts	210	(7)
Sampling Different Bits of the Bird	217	(3)
Loving chicken legs	217	(2)
Tasting flavorful thighs	219	(1)
Talking Turkey to Liven Up Your Meals	220	(5)
Creating Balanced Meals with Meats	225	(14)
Searing Meats for Culinary Success	226	(4)
Understanding the Basics of Braising	230	(2)
Recommending Roasting	232	(7)
Putting roasted pork on your table	232	(4)
Looking at roasted lamb dishes	236	(3)
Having a Little Bite with Snacks	239	(14)
Keeping Healthy Snacks at the Ready	240	(3)
Mixing it up with whole grains	240	(1)
Filling your freezer with treats	241	(2)
Adding Dips and Sauces to Snacks	243	(2)
Preparing Mini-Meals	245	(8)
Choosing chicken	246	(2)
Selecting seafood	248	(1)
Picking pasta	249	(4)
Smart Ways to Include Dessert in a Diabetic Diet	253	(12)
Finding a New Take on Fruit	254	(5)
Baking with berries	254	(1)
Creating luscious fruit desserts with different flavorings	255	(4)
Juicing Your Way to Tasty and Healthy Treats	259	(2)
Choosing Chocolate for Dessert	261	(4)
Mixing up some meringues	262	(1)
Enjoying a coffee break	263	(2)
Part III: Eating Away from Home	265	(32)
Making Eating Out a Nourishing Experience	267	(12)
Preparing for Restaurant Dining	268	(1)
Beginning the Dining Experience	269	(1)
Ordering from the Menu	270	(2)
Planning at Each Meal and in Specific Kinds of Restaurants	272	(4)
Breakfast	272	(1)
Appetizers, salads, and soups	273	(1)
Seafood	273	(1)
Chinese food	273	(1)
French food	274	(1)
Indian food	274	(1)
Italian food	274	(1)
Japanese food	275	(1)
Mexican food	275	(1)
Russian food	275	(1)
Soul food	275	(1)
Thai food	276	(1)
Enjoying Your Food	276	(1)
Finishing with Dessert	276	(3)
Fast Food on Your Itinerary	279	(18)
Touring the Fast-Food Landscape	279	(2)
Driving to the Ashland Shakespeare Festival	281	(2)
Stopping on the Way to Yosemite	283	(4)
Sitting down to lunch	283	(2)
Deciding on dinner	285	(2)
Following the Santa Fe Trail in Kansas	287	(2)
Enjoying Civil War Sights with a Stop for Breakfast	289	(2)
Cruising Down the South Jersey Shore	291	(6)
Selecting sandwiches	291	(2)
Surveying supper choices	293	(4)
Part IV: The Part of Tens	297	(34)
Ten (or So) Simple Steps to Change Your Eating Habits	299	(8)
Maintaining a Food Diary	299	(1)
Figuring Out Why You Eat the Way You Do	300	(1)
Eating Every Meal	301	(1)
Sitting Down for Meals	302	(1)
Drinking Water throughout the Day	302	(1)
Consuming Vegetables throughout the Day	303	(1)
Reducing Added Fat	304	(1)
Removing the Attached Fat	304	(1)
Leaving Out the Salt	305	(1)
Adding Taste with Condiments, Herbs, and Spices	305	(1)
Cooking by the B's	306	(1)
Ten Easy Substitutions in Your Eating Plan	307	(8)
Catching Fresh Fish	308	(1)
Spilling the Beans	308	(1)
Choosing the Least Fatty Meats	309	(1)
Choosing Fruits to Replace Sweets	309	(1)
Adding Fiber to Your Diet	310	(1)
Making the Right Fat Selections	311	(1)
Finding a Cow That Makes Lowfat Milk	311	(1)
Snacking on Lowfat Foods	312	(1)
Finding Free Foods	312	(1)
Playing with Portions	313	(2)
Ten Strategies to Normalize Your Blood Glucose	315	(8)
Knowing Your Blood Glucose	316	(1)
Using Exercise to Control Your Glucose	316	(1)
Taking Your Medications	317	(1)
Seeking Immediate Help for Foot Problems	318	(1)
Brushing Off Dental Problems	318	(1)
Maintaining a Positive Attitude	319	(1)
Planning for the Unexpected	319	(1)
Becoming Aware of New Developments	320	(1)
Utilizing the Experts	321	(1)
Avoiding What Doesn't Work	321	(2)
Ten Tactics for Teaching Children with Diabetes Healthy Eating Habits	323	(8)
Setting an Example	324	(1)
Engaging Children in Shopping	324	(1)
Involving Children in Food Preparation	325	(1)
Keeping Problem Foods Out of Sight and Good Foods in Easy View	326	(1)
Teaching the Meaning of Portions	326	(1)
Missing No Meals	326	(1)
Ensuring Good Restaurant Eating	327	(1)
Monitoring TV Food Ads with Your Child	328	(1)
Involving the Child with the Dietitian	329	(1)
Utilizing the Experts	329	(2)
Part V: Appendixes	331	(2)
Appendix A: Restaurant Descriptions	333	(10)
Restaurant Descriptions	334	(7)
Barbetta	334	(1)
Baricelli	334	(1)
Cetrella	335	(1)
Clementine	335	(1)
DavidBurke and Donatella	336	(1)
Derek's Bistro	336	(1)
Eccolo	337	(1)
The Lark	337	(1)
Metro Bis	338	(1)
Paley's Place	339	(1)
Peristyle	339	(1)
Poggio	340	(1)
Rathbun's	340	(1)
A City-by-City Restaurant Travel Guide	341	(2)
Atlanta	341	(1)
Berkeley, California	341	(1)
Cleveland	341	(1)
Half Moon Bay, California	341	(1)
New Orleans	342	(1)
New York City	342	(1)
Pasadena, California	342	(1)
Portland, Oregon	342	(1)
San Francisco	342	(1)
Sausalito, California	342	(1)
Simsbury, Connecticut	342	(1)
West Bloomfield, Michigan	342	(1)
Appendix B: Exchange Lists	343	(12)
Listing the Foods	343	(9)
Starch list	343	(2)
Meat and meat substitutes list	345	(2)
Fruit list	347	(2)
Milk list	349	(1)
Vegetable list	349	(1)
Fats list	350	(1)
Other carbohydrates	351	(1)
Free foods	351	(1)
Using Exchanges to Create a Diet	352	(3)
Appendix C: A Glossary of Key Cooking Terms	355	(4)
Appendix D: Conversions of Weights, Measures, and Sugar Substitutes	359	(4)
Conversions	359	(2)
Sugar Substitutes	361	(2)
Appendix E: Other Recipe Sources for People with Diabetes	363	(2)
Cookbooks for People with Diabetes	363	(1)
Food and Recipe Web Sites for People with Diabetes	364	(1)
Index	365