Complete Canadian Diabetes Cookbook

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

A common misconception is that diabetics have limited choices of foods
and menus. In reality, they have a wide selection, but their selections,
portions, and timing of eating must be properly balanced, along with
their activities. With practice, it does becomes easier to cope with
diabetes, but people are usually open to new recipes, provided that they
are tasty and relatively easy to prepare.

Katherine Younker, a registered dietitian, has assembled almost 300
recipes from more than a dozen notable cookbook authors, and has
presented them in the usual chapters of appetizers, soups, salads, main
courses, and so forth. Her book includes sections for vegetarians and
children as well.

At first glance, the recipes may appear complicated, as many have more
than a dozen ingredients. However, Younker has selected recipes that
make extensive use of a wide variety of vegetables, herbs, and spices,
and the methods rarely have more than four steps.

All ingredients are provided in metric and imperial measures in bold
font, with the method in easy numbered steps. All recipes have a brief
sidebar tip, and most have suggestions for advance preparation and
variations. Nutrient analysis is provided for calories, carbohydrate,
protein, fibre, fat (both total and saturated), sodium, and cholesterol.
Also given are the diabetic choices for carbohydrate, meat and
alternatives, fat and extras.

The book opens with a discussion of the three types of diabetes. Also
extensively discussed are the role of nutrients, controlling fats and
sugars, and two methods of counting carbohydrates. A basic guide to
healthy eating, an extensive cross-index, and many luscious-looking
colour photographs are also included.

Although readers are cautioned that this book does not replace the
guidance of a dietitian, it would be a valuable resource for diabetics
and indeed for anyone concerned with preparing healthy meals.