How to have your cake and eat it, too : diet cooking for the whole family, diabetic, hypoglycemic, low-cholesterol, low fat, low salt, low calories. Rev. ed.
1982
MacRae N.M.
Recognizing that many patients have the combined dietary limits of sugar, cholesterol, fat, and salt, this cookbook contains a variety of appealing recipes to be used by diabetics, hypoglycemics, and fat/cholesterol/sodium-restricted persons. General information on blood fats, diabetes, hypoglycemia, salt/sodium, and label reading are accompanied by information on substitutions and equivalents for restricted foods. Recipes all contain appropriate dietary information and are generally of a low-fat, low calorie nature. Directions for natural sweetening and low-sodium adaptation are also found. To round out the information, tips on eating out, restuarant food replacements with food exchange, nutrient content of common foods, and food replacements for diabetics follow the numerous recipes. A bibliography in included.
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