Art of Cooking for Diabetics

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McGraw-Hill/Contemporary, 1979 - Cooking - 384 pages
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This book offers 300 recipes based on the American Diabetes Association's Food Exchange System, which is explained in detail in the text. All recipes are low in cholesterol & saturated fat, & simple instructions are given for altering recipes for low-sodium diets. None of the recipes contain commercially prepared dietetic foods. Complete exchange information is given with each recipe.

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Contents

Word Power
1
The Diabetic Diet
2
Milk Exchanges
13
Vegetable Exchanges
16
Fruit Exchanges
19
Bread Exchanges
24
Meat Exchanges
32
Fat Exchanges
41
Sugar Substitutes
80
Sugar in Our Recipes
83
To Weigh or Not to Weigh
85
Recipes 23 About Our Recipes
87
Appetizers and Dips
89
Soups
99
Salads and Dressings
113
Breads and Sandwiches
134

Free Foods
46
The Dangerous Dozen
49
Living with Diabetes 9 The Adult with Diabetes
51
The Child with Diabetes
52
Exercise and Sports
55
Eating Out
57
Alcohol for Diabetics?
60
Food Exchanges for Fast Foods
63
Traveling
65
Shopping for Food
67
How to Read a Label
69
Brown Bag Foods
73
The Great Sugar Masquerade
76
Meats
155
Poultry
195
Fish
215
Eggs Cheese and Yogurt
228
Potatoes Pasta and Rice
240
Vegetables
254
Desserts
276
Beverages
323
Little Extras
330
Sources of Information
354
Index
357
Copyright

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