500 Low-carb Recipes

500 Low-carb Recipes

Book - 2002
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Low-fat or low-carb? A recent New York Times Magazine (July 7, 2002) cover story answered this question and said that Dr. Atkins was right all along, "its not fat that makes us fat but carbohydrates." Though the government has spent hundreds of millions of dollars in research trying to prove that fat is the cause of obesity, there has been a subtle shift in the scientific consensus over the past five years supporting what the low-carb diet doctors have been saying all along: if we eat less carbohydrates, we will lose weight and live longer.

One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.

With recipes for everything including hors d#65533;?oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.

Also included:

Many one-dish meals for single people--main dish salads, skillet suppers that include meat and vegetables, and hearty soups that are a full meal in a bowl. Ideas for breaking out of old ways of looking at food with suggestions that save time and money and change what is considered a normal meal for breakfast, lunch and dinner. Information about where to find low-carbohydrate specialty products and descriptions of low-carb specialty foods found in grocery stores everywhere. An entire chapter that lists and describes low-carb substitute ingredients such as fats and oils, flour substitutes, liquids, seasonings and sweeteners.

Dieters will be pleased to know that they can eat foods like guacamole, omelets, pizza, steak, ham and dessert without giving up great taste and still lose weight. There are enough recipes to create the perfect menu for any holiday of the year--including Thanksgiving. Each of the 500 recipes includes a carbohydrate count to help calculate the total carb intake of each menu.

There are more recipes for main dishes and side dishes than most low-carb dieters will ever be able to eat--everything from down-home cooking to ethnic fare; from quick-and-easy weeknight meals to knock-their-socks off party food. 500 LOW CARB RECIPES is the last cookbook any dieter will ever need to buy and certain to be used until the binding is worn out!

Publisher: Gloucester, Mass. : Fair Winds Press, [2002], ©2002
ISBN: 9781931412063
1931412065
Branch Call Number: 641.5638 Ca
Description: 496 pages ; 24 cm
Alternative Title: Five hundred low-carb recipes

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skelly77
Jun 27, 2017

I don't see where the author claims this is a paleo cookbook, just low carbs.

LRS1969 May 11, 2015

REAL Paleolithic diets are MUCH better than the standard diet in America today (with the fact of its complete restriction of grains, legumes, and soy), however this author (as so many others pumping out so-called Paleolithic Diet books), they have two major problems in her approach.

Number one, it is simply impossible to have an ACTUAL Paleolithic diet that is vegetarian or vegan or that has a PRIMARY source of foods from plants nor non animal source fats... in fact, wild animals back then - like today - have significant levels of saturated fats and primitive peoples (as research has shown time and time again) prioritise on the most fatty cuts.

Paleolithic is NOT low animal fat, nor is it primarily - much less totally - plant oriented.

Sorry, but it has no archeological , anthropological, or scientific basis.

It is JUNK SCIENCE!!!

You personally may like it, but it is NOT Paleolithic!

Number two is the over emphasis on fruits and vegetables that so many writers have on "supposed" Paleolithic Diets.

Once the primate that became Man left the jungle, he no longer had routine access to RIPE fruits and vegetables.

People with no farming or wilderness experience fail to grasp that fruits and vegetables are NOT ripe year around, and have very short time windows of when they are ripe. And Paleolithic Man had no means of preservation.

What was available year round was animal foods. Fatty, high protein, no carb animal foods.

Also, the Comment as to the life span of Paleolithic Man (as shown in one of Cordain's book reviews), it appears to have been pulled out of thin air. And while the AVERAGE life span of Paleolithic Man was lower than that of today, that is because infant mortality (which was horrific back then - for both the mother and baby), infectious diseases (no vaccines or antibiotics), and accident rates of just daily life were high. That caused the AVERAGE to show abnormally low. Paleolithic populations that reached adulthood tended to live much longer, easily into 60s and longer.

Specifically, archeological and anthropology experts and research consistently show that when Neolithic Agriculture (full scale farming, with heavy emphasis on starches - grains, legumes, and starchy vegetables - took hold, those Neolithic Peoples had MUCH lower life spans, significant chronic illness problems, dental problems, and were significantly shorter than their Paleolithic (and even animal husbandry Nomadic) predecessors.

This author had a VG first book (which while LC, was - by her own admission - just barely so), has no research background, and has her to grasp VLC or VLCHF concepts.... and has now jumped on the Paleolithic bandwagon, without fully grasping what it is. Again, she has a book that is moderately LC, but NOT Paleolithic! (Or VLC or VLCHF).

r
riccinmicste
Jul 30, 2012

I find lots and lots of good recipes in this book. Easy to read.

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