The Insulin Resistance Diet or South Beach Diet Taste of Summer Cookbook

The Insulin-Resistance Diet: How to Turn off Your Body's Fat-Making Machine

Author: Cheryle R Hart

If you are struggling with weight loss, you are not alone. Two out of three Americans are now considered overweight eventhough so many of us are forever counting calories and fat grams. But as Cheryle R. Hart and Mary Kay Grossman explain, a medical condition called insulin resistance may be the cause of your weight-loss woes. A complex relationship exists between food, blood sugar, insulin, and fat. Insulin helps the body transform food into energy and regulate blood sugar levels. When we eat carbohydrates, the body breaks them down into sugar (glucose) to be used as energy. If you have more glucose than your body needs, your body will respond by producing more insulin: the insulin will stabilize your blood sugar level by storing the excess glucose as fat, and this means weight gain. This process is accelerated in people with insulin resistance because they have higher baseline levels of insulin.

So, is the solution to insulin resistance omitting carbohydrates from our diet? Such a diet is neither healthy nor satisfying. Carbohydrates are our bodies' main source of energy and are an excellent source of both antioxidants, which help prevent disease, and fiber, which is essential for proper digestion. Our natural desire for carbohydrates would be difficult to deny. The Insulin-Resistance Diet offers an alternative.

The Insulin-Resistance Diet is really not a diet book at all-it's an eating guide. It allows you to eat all the foods you like in the proper amounts and still control insulin resistance and lose weight. Inside you will find the following features:

Link-and-Balance Eating Method-links and balances carbohydrates with the right amount of protein at the right time for maximum weight loss
Self-tests-to determine if you have insulin resistance and to check your progress with linking and balancing
Food lists-include most foods and serving sizes
Real-world strategies-provide complete meal plans and snack ideas, lists of name-brand convenience foods, and linked-and-balanced restaurant items
Recipes-more than forty-five delicious, healthful, and easy-to-make recipes

These features together with in-depth sections on fitness and on understanding our relationship with food comprise a total weight-loss and weight-management program-one that is simple to follow and guarantees success.

Publishers Weekly

The Insulin-Resistance Diet: How to Turn Off Your Body's Fat-Making Machine recommends a well-researched health program based on the relationship between insulin and fat. While low-fat foods are a part of the plan, Cheryle R. Hart and Mary Kay Grossman (doctors at the Women's Workshop, a medical weight clinic) arm readers with comprehensible information about smart combinations of foods that allow for genuinely tasty treats. The book will be helpful for people who want a regimen as well as for those who just want to make informed eating choices. ( Mar.) Copyright 2001 Cahners Business Information.

Table of Contents:

Acknowledgments     vii
Introduction     ix
How Insulin Resistance Makes Us Fat
How Insulin Affects Fat     3
Insulin Resistance and Syndrome X     7
The Solution to Insulin Resistance: The Link-and-Balance Eating Method
Step 1: Link Protein     31
Step 2: Balance Protein and Carbohydrates     39
Why Link and Balance Works     71
Mastering the Link-and-Balance Eating Method     81
Test Your Link-and-Balance Basics     109
Making the Method Work for You
Link-and-Balance Menus and Recipes     117
Real-World Strategies     169
Fitness Matters     189
Appetite vs. Hunger: Understanding Our Relationship with Food     199
Commitment and Relapse     213
References     225
Index     231

South Beach Diet Taste of Summer Cookbook

Author: Arthur Agatston

What better way to enjoy the relaxed, healthy South Beach Diet lifestyle than with a cookbook that celebrates the best foods of summer from garden and market? The 150 all-new quick and healthy recipes in The South Beach Diet Taste of Summer Cookbook capture the casual, sunny essence of Florida’s popular South Beach--and other warm climates around the world.

Whatever phase of the diet you’re on, you’ll find ideas for breezy breakfasts; crisp salads and light summer sandwiches; innovative grilling ideas for meats, poultry, fish, and shellfish; tempting vegetarian entrées; refreshing desserts; and cooling summer drinks. Imagine sitting at an outdoor table with family and friends enjoying Heirloom Tomato Gazpacho, Grilled Shrimp Caesar, South Beach Diet Tiramisu, and Iced Pom-Mojito Spritzers—just a few of the refreshing recipes to be found in this book.But this is more than just a summer cookbook. Tips throughout remind readers that grilling is a year-round pastime and that many of the recipes can be easily adapted to what’s freshest in the season. You’ll also get Sample Meal Plans for Phases 1 and 2, a glossary of key ingredients used in the book, and dozens of ideas for maximizing the bounty of the garden. The 60 beautiful full-page color photographs show just how appealing summertime recipes can be.

Rachael Rays 30 Minute Get Real Meals or Mature Mind

Rachael Ray's 30-Minute Get Real Meals: Eat Healthy without Going to Extremes

Author: Rachael Ray

No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.

In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.

With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's “you can do it” attitude, 30-Minute Get Real Meals proves you don’t have to go to extremes to eat healthy.

Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, shealso confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:

•Snacks and Super-Supper Snacks

•Burgers Gone Wild

•Take a Dip: Fondues

•Salads that Stack Up

•That’s Souper

•Well-Rounded Square Meals

•Pasta: Come Home Again

•Desserts? Yes, Desserts!

Publishers Weekly

Part of Ray's appeal to legions of Food TV fans is her loose, nonnitpicky approach to cooking at home. Every meal she presents can be prepared in 30 minutes or less, and she consistently emphasizes simplicity and nonfussiness. So it's no surprise that Ray's contribution to the supposedly waning low-carb cookbook genre does not strictly adhere to the diet. Ray adores carbohydrates I cannot and will not eat without them and she believes consuming them in moderation is a healthy option. This selection of recipes, then, does include pasta dishes, but Ray wisely makes them heavy on the meat and vegetables and low on pasta (a half pound for every four entrEes). Her devoted viewers will delight at the prospect of Bucatini with Sausage, Peppers, and Onions; Creamy Polenta and Bolognese Sauce; and Eggplant and Wild Mushroom Pasta with Ricotta Salata. Other chapters are just as appealing, offering ideas for main course salads, as well as meat and fish dishes, burgers, soups, snacks and desserts. In keeping with her low-maintenance style, Ray is lax with her instructions, calling for a couple slices of smoked salmon in one recipe, and 2 tablespoons vegetable oil (eyeball it) in another. Ray's standard chatty demeanor, which comes through loud and clear, coupled with interesting, varied recipes, make this book a winner. (Apr.) Copyright 2005 Reed Business Information.

Mature Mind: The Positive Power of the Aging Brain

Author: Gene D Cohen

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