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
About the Author
Table of ContentsIntroduction.
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.