Low-Carb Dieting For Dummies

Low-Carb Dieting For Dummies

by Katherine B. Chauncey

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Overview

Reduce your weight, your cholesterol, and your blood pressure

Get the facts about carbs and get serious about improving your health

Curious about going low-carb? This plain-English guide explains the latest research behind reduced-carbohydrate diets, dispelling the myths and revealing how to navigate your way through the good and bad carbs to create a diet plan that works! You get delicious recipes and lots of tips to make your low-carb diet a success.

Discover ho to:

  • Stock a low-carb kitchen
  • Prepare 75 tasty low-carb recipes
  • Eat right while dining out
  • Create both meat and vegetarian dishes
  • Incorporate exercise into your day
  • Maintain a low-carb lifestyle

Product Details

ISBN-13: 9780764525667
Publisher: Wiley
Publication date: 11/28/2003
Series: For Dummies Books
Pages: 368
Sales rank: 165,612
Product dimensions: 7.30(w) x 9.00(h) x 0.70(d)

About the Author

Katherine B. Chauncey, PhD, a registered dietician, is an Associate Professor and Director of Nutrition at the Texas Tech Medical Center's Center for Integrative and Nutritional Medicine.

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Table of Contents

Introduction.

Part I: Understanding the Carbohydrate Controversy.

Chapter 1: Mapping Out Low-Carb Dieting.

Chapter 2: The Great Debate: Carbs versus Fat.

Chapter 3: All Carbs Are Not Created Equal: Looking at the Differences.

Chapter 4: Determining Whether Low-Carb Eating Is Right for You.

Part II: Steering Yourself Back to Whole Foods.

Chapter 5: Taking a Joyride: Falling in Love with Whole Foods.

Chapter 6: Navigating Your Way through the Starchy Carbs.

Chapter 7: Shifting into Dairy Foods.

Chapter 8: Fueling Up with Fats: Good Fats, Bad Fats.

Part III: Shopping, Cooking, and Dining Out.

Chapter 9: Navigating the Supermarket.

Chapter 10: Planning Menus and Meals.

Chapter 11: Savory Beginnings and Sweet Endings: Choosing the Best Recipes.

Chapter 12: Entrees and Side Dishes.

Chapter 13: Eating Out without Apologies.

Part IV: Recognizing Factors Other Than Food.

Chapter 14: Taking Supplements When Food May Not Be Enough.

Chapter 15: Setting a Fitness Goal.

Part V: Sticking to the Plan.

Chapter 16: Psyching Yourself Up.

Chapter 17: Setting Yourself Up to Succeed.

Chapter 18: Falling Off the Wagon and Getting On Again.

Part VI: The Part of Tens.

Chapter 19: Ten Benefits of Low-Carb Dieting.

Chapter 20: Ten Frequently Asked Questions about Low-Carb Dieting.

Chapter 21: Ten Sources of Help on the Web.

Part VII: Appendixes.

Appendix A: The Body Mass Index.

Appendix B: The Glycemic Index and Glycemic Load of Foods.

Appendix C: Sample Grocery List.

Appendix D: Dietary Reference Intakes.

Appendix E: Metric Conversion Guide.

Index.

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