The Diabetics' Diet Book: A New High-Fiber Eating Program

Margaret Buttignol was a graduate student in sociology at the University of Toronto.

Since the days before insulin was discovered in Toronto 60 years ago, diabetics have been prescribed diets low in carbohydrates and high in fat. Changes are in the wind, however, in the dietary management of diabetes; these include the use of a legume-rich, raw vegetable, high-fiber diet used for the treatment of diabetes 2,000 years ago.

The Diabetics’ Diet Book, by Jim Mann and the Oxford Dietetic Group, is one of the first books written for diabetics and their dieticians that show how to change to this new high-carbohydrate-and-fiber diet now being recommended by the leading diabetic organizations around the world.

Part I, “The Diet,” explains the disease and shows diabetics — whether they are dependent on insulin or not — how to convert their present diet to a healthier, more wholesome pattern of eating. Part II, “The Recipes,” features 145 tested recipes ranging from snacks, soups, and salads to main courses and desserts. Each recipe is accompanied by a nutritional analysis that will enable the reader to put the diet plan into practice. The back of the book contains three appendices (Recommended Food List, Free Food List, and Forbidden Food List) plus an index to recipes. Dr. Mann’s book shows that there is no need for diabetics to exist on the brink of starvation on skimpy and unimaginative meals. On the contrary, his recipes offer a great variety of taste, colour and texture in nutritious foods, not only for diabetics and their families but also for anyone with a general interest in maintaining optimum health through sound nutritional practice. This would be a welcome addition to any cookbook collection — whether there are diabetics in the house or not!