Two Cookbooks, Two Different Dietary Philosophies

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I recently had the good fortune to come across two very good cookbooks forpeople with diabetes. The first is The All-Natural Diabetes Cookbook: The WholeFood Approach to Great Taste and Healthy Eating, by Jackie Newgent, RD,published by the American Diabetes Association.

This cookbook offers 150 all-natural recipes that use fresh, flavorfulingredients low in saturated fat and high in fiber and nutritional value.Because Ms. Newgent distrusts anything artificial, she sweetens her dessertswith unrefined sugar, fruit, and honey instead of sugar-free products. Everyrecipe provides carbohydrate, calorie, fiber, protein, cholesterol, sugar andfat totals.

The recipes' carbohydrate totals range from 1 gram to 56 grams, so it's usefulto keep in mind that not every recipe will be suitable for people who must avoidtaking in too many carbs at one sitting.

In addition, the cookbook includes informative sections for the reader, such as"Achieving High-flavor Dishes Naturally," "33 Natural, No-Fuss Cooking andBaking Tips," and an extensive resources section.

It is available in bookstores nationwide and at http://store.diabetes.org for$18.95.

The second book is You CAN Eat That! Awesome Food for Kids with Diabetes, byRobyn Webb, MS. Ms. Webb has designed her cookbook to help parents preparerelatively healthy food that their children will eat. Her preface andintroduction provide a basic understanding of diabetes management andnutritional guidelines.

You CAN Eat That!

Each simple recipe is accompanied by bright, inviting photographs andnutrition-per-serving information. With recipes such as "Cosmic Chili" and "FatBlueberry Blast," even picky eaters are sure to be drawn to the kitchen.

There are creative ideas for home, lunch boxes, after-school snacks, picnics,and parties. Ms. Webb uses white flour, non-nutritive sweeteners, and processedfoods such as Pillsbury pizza dough (1/6 of a package—65 grams—contains 31 gramsof carbohydrates and 180 calories) to create flavors that kids will love.(Carbohydrate totals in all the recipes range from 1 gram to 45 grams.)

Her book can be ordered from www.Amazon.com for $19.95.

The philosophical differences between these cookbooks highlight the dilemmaparents face when feeding their children. When my son Danny was diagnosed sixyears ago, he wouldn't eat anything with vegetables or whole grains, so I wouldhave been better served by You Can Eat That. His blood sugars would have beenhigh from the simple carbohydrates, but at least he would have eaten the meals.

In the intervening years, our whole family has adjusted to an all-natural wholefoods way of eating, trusting that these are the best foods for a child with anautoimmune disorder. Now we would use The All-Natural Diabetes Cookbook becauseits emphasis on whole-grains and fruit as carbohydrate sources is likely toyield better blood sugar control and higher nutritional value.

Each parent will know which cookbook better suits the family's needs, and bothbooks have wonderful recipes to offer.

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