The Diabetes Diet by DR R Bernstein PDF

A l s o by R
D
Richard K. Berns
F.A.C.E., F.A.C
Recipes by
LITTLE, B R O W
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First Edition: January 2005
AUTHOR'SNOTE
This book is not intended as a substitute for profess
reader should regularly consult a physician for all he
and routine care.
Library of Congress Cataloging-in-Publication Data

Bernstein, Richard K.
The diabetes diet : Dr. Bernstein's low-carbohydrate
Bernstein.
p. cm.
Includes index.
ISBN 0-316-73784-4
1. Diabetes -Diet therapy - Recipes. 2. Low-ca
Recipes. I. Title.
Q-FF
Printed in the United States of America

Author's Note
Acknowledgments
Introduction: How I Discovered the L

Carbohydrate Diet and Saved My Ow
PARTONE
About the Diabetes Diet
1. Why a Low-Carb Diet Is the Only An
for Diabetics and a Very Good Answe
for Everyone Else
2. Some Basic Science Underlying the9ia
3. Essential Guidelines for the Diabetes D
4. So What's Low Carb?
5. Customizing the Diet
6 . Weight Loss - If You're Overweight
PARTTwo
Low-Carbohydrate Recipes
7. 112 Recipes for Low-Carb Meals
t is no exaggeration to say that the Di
saver. Indeed, I believe I can make a c
diet author can -that my own diet
not the only one. Patients have raved ab
and vigor they've found by using my die
why diabetics, the overweight, and the o
got control of their lives with this plan: i
Six months ago I went to my fiftie
union. I was one of two people present
ognizable from half a century before. T
tennis a couple hours every day. I was.lahe
original class with type 1 diabetes. Unl
there, I was considerably healthier fifty
than during it.
Many of my former classmates spo
pass scars - I'd guess that out of 150 pe
third had undergone bypass surgery. O
Most appeared much older than I. Why
In college I would never have thought
case. By the time I graduated, I'd been a
vii
I would not necessarily wish my particular va
anyone, but it has given me insights that I nev
had otherwise. The key insight was that w
young man nearly killed me.
I would surmise that my classmates h
aged well because they had stuck to the con
dom on diet. Who could blame them? If you c
doctor, whom can you trust?
Yet I can safely say that I am healthier t
did not trust my doctor, who had told me th
accomplished would not be possible. I can als
healthier today not in spite of having a poten
ness, but because of it.
Although I'm now in my seventies,
would mistake my health profile for that of a
man. When I was on a very low fat, high-car
more than thirty years ago, I had high f a ~ i
(usually over 250 mgldl) and high serum ch
ally over 300 mgldl), and I developed a numb
and other complications. When I went onto a
bohydrate diet and did not restrict my fat, m
meted (lipids are fatty substances in the bloo
exaggeration to say that through this low-car
plan, I achieved the lipid profile of an Ol
merely as the result of trying to normalize my
That I exercised regularly certainly didn't hur
LDL - the "bad" cholesterol - 63
considered normal)
HDL - the "good" cholesterol - 1
considered normal)
Triglycerides - 45 (below 150 is con
Lipoprotein(a) - undetectable (belo
ered normal)
Contrary to popular myth, fat is no

body's way of storing energy and maint
gans such as the brain. Without essenti
body would cease to function.
It's an odd twist of fate that I am lik
now than I would have been had I not b
diet is why.
The diet presented in these pages
signed as a diabetes diet - and as effetiv
countless diabetics, it is much more than
as more information has become availab
decades on the toxic nature of a high-ca
has never been clearer that the benefits of
as profound for those who do not have d
who do.
We see the consequences of the stand
or SAD, all around us: the dramatic pu
of a society two-thirds of whose membe
SAD: from the social stigma of obesit
issues of heart disease and stroke to s
the list goes on.
Regardless of whether you are slim
old or young, this diet will promote he
recommend following it your whole lif
der to enjoy the kinds of benefits I have
short term it can benefit your life and
shown that normalizing blood sugars f
two weeks can have lasting benefits. So
to believe that even if you don't feel th
forever -which is, of course, what I re
to it for as long as possible can have sig
belief, however, is that you will be so
sults you won't want to go back to SA
I invite you to be well. I invite you
and enjoy a healthy, vigorous life.
would like to express my sincere appre
Stark, novelist, editor, and friend, for h
couragement. Steve's many suggestion
the narrative of this book but also abou
knows his way around a kitchen much be
invaluable.
I am grateful to my editor, Elizabeth N
a professional touch to the narrative with
significant deletions and especially for h
grade the cover art. Patricia A. Gian and A
M.D., reviewed the manuscript and sug
provements. Channa Taub, literary agen
tially conceived the idea for this book and
undertaking this endeavor despite my tim
the clinical treatment of diabetes.
Executive copyeditor Peggy Leith A
last person to cope with the manuscript, a
two books, she did a superb job, facilitatin
and saving me the embarrassment of many
even mistakes.
'henever I see a celebrity battling
dieting or having dangerous
surgery -I think, It doesn't hav
In my experience nearly every obese pe
whether clinically diagnosed with diabetes
vated blood sugars and will face the comp
betes.
Whenever I hear the news that a celeb
else for that matter - has died as the resu
cations of diabetes, my first thought is: I
happen. *-.
Johnny Cash, Jackie Robinson, Nik
and Ella Fitzgerald died from complicat
Aretha Franklin and Mary Tyler Moore a
Kroc, the man you could safely call the g
food - and who may have indirectly cont
abetes of millions of Americans w a s hi
Tragically, his daughter also had diabetes
younger than he did. Chances are good t
have known back then, in the late 1960s
betes per se. I am pretty certain that I
ney failure, a direct result of the low-
American Diabetes Association (AD
twenty-four years after my diagnosis
In the late 1960s I discovered c
my urine. At that time there was n
there were no kidney transplants. I re
protein in my urine meant one thing
ease. Kidneys filter the blood of toxi
tein in my urine meant that soon en
drown itself in poison. Back in engin
mate had told me how his nondiab
kidney disease. Before her death she
tained water, and I began to have nig
like a balloon.
I had been twelve years old in 1
nosed with diabetes. By the late 196
married and had small children. Alth
for most people the prime of life, my
man's. I'd had excruciatingly painful
in a salivary duct, stones in my gal
shoulders. Not only had my feet be
formed, they had begun to lose sen
neuropathy, the kind of nerve damag
lead to amputation. After a routine ex
told that my heart had been damage
You're doing fine." I wasn't doing fine,
one sense my doctor was right. My diabe
lead to such complications. The right die
trolled my blood sugars, but he didn't k
time I didn't know it either. At that time t
of a person with advanced kidney diseas
years. I was deeply frustrated that I co
problem of my own disease. There is a s
neers that there is no such thing as a prob
lution. Engineers also know that you n
problems, and if you don't have them yo
vent them - or find new uses for tools th
As an engineer I was accustomed t
with difficult problems, which, if attack
could be solved. I was the one, however,
tacked piece by piece.
I WILL GLADLY ADMIT that back in 1969

by the conventional thinking as anyone
that the result I was looking for was
sugars.
I was lucky. Right around the time I w
was near its end, I got a second chance a
enough to make the most of it.
That year I happened across an ad i
nal for the first blood sugar meter. Althou
sight into the mechanics and mathemati
What I learned in my frequent testing w
blood sugars swung from very low to very
daily. The blood sugar meter quickly beca
able tool.
The hormone insulin has two main ef
cuss in more detail further on: first, it's the
our body's cells to allow glucose in; seco
fat-building hormone. I (like other type
skinny because of chronically high blood s
not adequately control with injected insul
glucose into my cells in order to use it.
Three years of blood sugar testing
though I was aware of my blood sugars
still the proverbial "98-pound weakling
complications. I was eating the same foo
same medication for my symptoms - sti
the dots between the foods that I ate and
roller coaster.
I was more than frustrated. First and
life and death issue - by the measure of
had only a few years left - but there wa
tual issue. I knew there was something m
that the answer to reversing diabetic com
be exercise.
I ordered a search of the medical liter
complications and exercise. In the early 1
exercise helping with diabetic complication
engineer - I had left my hypothesis in serio
discovered what the answer was. The result
which took weeks to arrive, were several st
sugar normalization in animals, and how i
helped reverse diabetic complications. If I ha
ment, this was it.
When I showed these results to my doc
impressed. If he was even intrigued, he di
"Animals are different," was his response.
sugar normalization, he told me, was imposs
So I took up my quest alone. I spent the n
ing my blood sugars 5-8 times each day. Eve
make a small, experimental change in my
regimen to see what the effect would be on m
If a change brought an improvement, I'd reta
blood sugars worse, I'd discard it. Invariab
the foods I had been told to emphasize - ca
were those that caused rapid and substantia
sugar. Those I had been told to avoid -prot
were the ones that had a much less profo
effect.
On a graph my blood sugar swings
carbohydrate diet would look like sharp pea
I discovered that with a low-carbohydrate
much closer to a somewhat wavy line. I also
Within a year I had refined my insulin
to the point that I had essentially norm
around the clock. After years of chronic fa
tating complications, almost overnight I
weight, and at last I was able to build mu
nondiabetics. People commented that my
was gone. Although I had been condition
fats and protein - the medical profession
was guaranteed to send my cholesterol l
roof - it turned out that my cholesterol
only dropped but was at the low end of th
My insulin requirements dropped to
of what they had been a year earlier. Wit
development of human insulin, my dosage
than one-sixth of the original.
In a TV movie, my doctor would try
the same diet, they'd have the same results,
hundred frames of film the whole of th~A
Association (ADA) would have its own epi
about-face. Diabetic complications would
within a few years every diabetic would be
done. Someone would win a Nobel Prize f
Of course, that's not the way the worl
myself in a quandary: everything I had
wrong, and I could prove it - but nobod
My doctor wasn't interested, so I wrote a p
ings and even distributed it to many medi
Within a year I had refined my insulin
to the point that I had essentially norm
around the clock. After years of chronic fa
tating complications, almost overnight I
weight, and at last I was able to build mu
nondiabetics. People commented that my
was gone. Although I had been condition
fats and protein - the medical profession
was guaranteed to send my cholesterol l
roof - it turned out that my cholesterol
only dropped but was at the low end of th
My insulin requirements dropped to
of what they had been a year earlier. Wit
development of human insulin, my dosage
than one-sixth of the original.
In a TV movie, my doctor would try
the same diet, they'd have the same results,
hundred frames of film the whole of th? A
Association (ADA) would have its own epi
about-face. Diabetic complications would
within a few years every diabetic would be
done. Someone would win a Nobel Prize f
Of course, that's not the way the worl
myself in a quandary: everything I had
wrong, and I could prove it - but nobod
My doctor wasn't interested, so I wrote a p
ings and even distributed it to many medi
I assumed that I would be treating type 1 di
self. Again I did not quite have a crystal ba
jority of my patients were type 2 diabetics
problem was not that they couldn't gain w
they couldn't lose it. I found, however, th
that I had been continuously developing fo
worked equally well for them.
Now, nearly forty years since I became
were numbered, I am doing fine. I did not cu
but I have what a cure will provide: normal
ars. It's ironic to think that if and when th
diabetes, I and those who have used my pro
prove to be healthier than many of those w
cured.
If I had never had to study my disease
tors that contribute to it or alleviate it, I wo
discovered how damaging high blood sugar
levels can be. I might have remained one
wolfing down a muffin or bagel for breakfa
the bread basket on the restaurant table.
betes, I've found much better health than m
ics with carb-heavy diets, and you can too.
When I hear diabetics longing to "be
they're most often not talking about being
can have that, even with diabetes - but ab
to worry about what they eat. I don't worr
As a general rule, I'm not a big fan of d
are based on a promise of weight loss that is
Some low-carbohydrate diet books cause
to lose weight too quickly then gain it bac
frequent result that they end up fatter and l
There is also the issue that nearly all th
ful diet books on the market are part of a l
strategy: get people on your WOW diet an
ance easiest if they buy WOW bars and W
other WOW tie-in products. Some of these
than cheap junk food in high-priced pac
rarely seen any that are truly low in carboh
even a story that a bestselling low-carbohy
pert" changed the "ideal" percent of carbohy
because otherwise the company could not
stick together properly. I am not selling ba
have seen very few that would fit in a trul
drate diet. As you will discover, my defin~i
considerably different from the popular per
Although you may not notice it, much
that underlies various diet programs is shod
who should know better - toss around term
hypoglycemia" without apparently any real
It is all too easy to accept popular ideas at f
out ever really examining them in depth.
This is where I differ. For many years
medical orthodoxy, and it almost killed me
tients can choose what to eat. Most diet bo
by the nose - one size fits all - unless the
mick to it, like metabolic or blood type
Even then you are likely to be led by the n
With the Diabetes Diet you make the d
you are going to eat and, within guidelines
With this book you will create your m
ple, and I think you'll agree with me that
healthy, and slim are certainly preferable to
pain, and a slow death - regardless of w
diabetes.
n its March 30,2001, edition, the respe
ence published "The Soft Science of D
Gary Taubes. The article was not in th
groundbreaking. It was almost more abou
diet than the science. For doctors like me
writing for decades about the dangers of
carbohydrate diet and the benefits of a lo
diet, Taubes's article was not so much news
dication.. What Taubes did was show in clea
detail that there was precious little evidenc
prevailing hypothesis: that high cholesterol
indicators of cardiac and other disease ris
quence of dietary fat, and that dramatica
and substituting large amounts of carbohy
verse those risk factors. It's a hypothesis th
still cling to fervently, despite mounting evid
trary. There never were, and still have neve
ies supporting the notion that dietary fat is
for decades claimed to be. Taubes writes:
more than a few weeks, if that, by eating l
There are, however, many special-interest

vested in the high-carbohydrate, low-fat hy
Because "The Soft Science" was publis
zine that is well known and respected for
carefully researched reporting on science, a
article was well researched, well reasoned, a
it was the catalyst for a tectonic cultural shif
diet - on what is good for you and what is
Taubes won the National Association
ers 2001 Science in Society Journalism Awa
but the real earthquake that set off the cultu
other article, also by him, that covered sim
reached a vastly larger audience.
On Sunday, July 7,2002, millions of N
other readers around the world woke up
posed on the cover of the New York T
"What If It's All Been a Big Fat Lie?" The
photograph of a succulent, nicely marbled s
of butter melting on top. The article inside c
plained that what most people have been to
hydrate, protein, and dietary fat is wrong.
"Links to Taubes's articles can be found on the In

book, wwwdiabetes-book.com.
diabetes, and so on. Quite a number of
tained that so-called complex carbohydrate
grain breads, oats, and pasta, were the a
every dietary need.
What was happening then - America
the incidence of diabetes increasing dram
happening, and it is still happening today.
Over the last several years, with the
low-carb weight-loss plans such as the Atk
Busters, the South Beach Diet, and Protein P
heretical concept of a low-carbohydrate
from the fringe to the mainstream - despit
protestation of many diet "experts." Alfred
Philadelphia Inquirer, wrote on December 7
Avoiding bread, pasta and potatoes at wh

perts say is an astonishing rate, many Am
evangelically fixated on the low-carbohy
espoused by diets such as Atkins and Sout
pending on the estimate, between nine mi
million people are following all or some of
a high-protein, low-carb eating regimen.'"
readers and dieters if not with many old-s
because they help people lose weight and lo
diac (and other disease) risk factors. We ha
a flashpoint, and today low carb is a fad. A
Candy Sagon in the Washington Post, "Lo
Food Producers Scramble to Please a Nation
cluded the following:
The supermarket is rapidly filling with ne

products. . . . I tried low-carb Sara Lee
spread with Skippy "Carb Options" pea
grilled a burger and squirted on Heinz's
Ketchup (regular ketchup has more suga
down a low-carb LMichelob Ultra and w
could try the new low-carb Tostitos Edge
Edge that Frito-Lay is test-marketing in P
promising to introduce nationally in May
big no-no on the Atkins plan . . . but trust
dustry to develop low-carb pasta (five kind
ious brand names including Mueller's), and
like Ragu to introduce a new low-carb
Since steak is big on a high-protein diet, L
low-carb version of its steak sauce. And a
Girl Scouts haven't come out with a low
Mints cookie, candymaker Russell Stove
duced low-carb mint patties. Snapple and T
It is a blessing that low-carbohydrate
widespread acceptance, and that a lot of pe
least some idea (but likely not a very goo
role of insulin in building body fat.
It's a bit of a curse, however, that the
hold so suddenly, because fads tend to p
misleading information. I suspect that th
age - if not 100 percent - of the produ
the Washington Post article are not in fac
standards. Among the "experts" there is li
what low carb means, and when you
mavens into the mix (the same people who
claims on candy), things become even mo
as the ka-ching of supermarket cash regist
out theland.
A decade or two ago, people clamb
low-fat bullet train like the station wasQn
low fat was good. No fat was even better: W
been calorie counters in the past, they th
window as the train was pulling out, an
out on low-fat foods. If the label said low
apparently went, it was okay to eat as muc
long as you avoided the "heart-attack food
*January 28,2004, page F01.

low-carbohydrate campaign in its stores, pr
to the low-carbohydrate foods. They even ha
stock of "no-carbohydrate" candies, which
with sugar alcohols rather than table suga
cause these contain alternate forms of suga
sugar free, despite the labeling laws.)
There is simply no question that a trul
drate diet - namely the one presented in
is the solution for diabetics. Indeed, it's
the obesity that plagues increasingly sedent
around the world.
H O W A LOW*CARB DIET W O R
A low-carb diet is superior for one simple

according to the guidelines (in this case I .dm
guidelines in this book), people don't get fa
fat, even as they reach the years of the suppo
"middle-age spread." In addition, all of the
disease that are supposedly controlled by a lo
as triglycerides and LDL (or "bad") choleste
normal or low-normal ranges in most people.
over and over again that slim (not underwei
longer than fat people, or even people who
The reason that a low-carb diet can he
to stabilize blood sugar. With less insulin
bloodstream, fats you eat will not be stored
(you will literally pee them away as water
away as carbon dioxide). En addition, as
crease, the efficiency of insulin increases, fu
insulin levels in your body, with the res
body fat will start to metabolize as well -
say, just melt away.
Besides playing a role in diseases that
weight and obesity, excessively high serum
toxic to the body and carry a number of ef
longevity. These include increased blood pr
age to the lining of the blood vessels, or end
effects increase the likelihood of heart att
atherosclerosis, in addition to other vascul
In general, a low-carbohydrate diet pr
ents that people need without the excea sa
causes high blood sugars and requires hig
lin. In addition, protein, fat, and slow-acti
such as leafy and whole-plant vegetables an
root vegetables, tend to be broken down m
continuously, so people who follow this die
isfied much longer after eating. It has also
people on low-carbohydrate diets can con
ries while losing the same amount of we
simple restricted-calorie diets.
people continues to increase, and as the po
carbohydrate diets increases, many dieters,
the failure of the dietary recommendations o
Diabetes Association and the American He
(AHA), are looking for an alternative. S
related Web sites, discussion boards, and ch
see low carb everywhere - but you'll also
conception as to what low carb means. As di
an alternative to the ADA and AHA recom
important that the advice be sound. Dr. B
betes Solution is a comprehensive program
blood sugar and covers all the bases -med
cise, diet, blood sugar self-monitoring - b
and over again about the diet portion: "No
me that before." People who despaired of eve
ever having energy, ever being able to carr
sexual relationship, have said again andraga
was the main thing that helped them regain
lives. I've seen people shed 50 or more p
months and say they had never before felt in
appetites or their lives.
The second reason for this book is th
betes, obesity, and overweight are so closel
have treated many nondiabetics - some wh
ger of becoming diabetic, others who just
and that he already had about fifteen di
tions. Most doctors would say to this ma
and let's keep an eye on those blood sugar
tively shifting the burden to the patient an
medical care.
I treated him as though he already wa
definition of diabetic is anyone with elevat
relative to the mean of normal (or the averag
young, adult nondiabetic population). In
however, even the mean of normal is quest
standard because of the way the general po
recent study published in Diabetes Care sh
United States the mean of normal was a
sugar level of 95 mg/dl (milligrams of gluc
of blood). For what I see in slim, young a
about 83 mg/dl is really normal.
What this demonstrates is that t h e r ~a
icans walking around with elevated blood
over time, even if they haven't been clinica
diabetic, they are at serious risk for develo
cations associated with diabetes. The diet in
just a diabetes diet, it's a longevity diet, a di
diet, and a fitness diet. It is the reason that
a "fatal illness," I am healthier than ma
younger people.
WHY T H E D I A B E T E S D I E T
IS SUPERIOR
It's arguable whether any of the low-carboh

the bookstores today is ideal for nondiabetic
that none of them is ideal for diabetics. Mo
pend heavily on the glycemic index, which
rather than objective evaluation of the speed
carbohydrate on blood sugar. What does tha
and starches are all carbohydrate. The bod
down at different rates; for example, 10 gram
going to affect your blood sugar considerab
than 10 grams of carbohydrate in spinach. T
dex (which we will discuss in greater detail in
tempts to rank most common foods by this sp
the rapidity of the subsequent requirement fo
made by the body or injected). The glycemic
sons we'll get into later, is at best flaweda
Many foods that I advise you to avoid are p
able on mainstream low-carb diets that use i
The Diabetes Diet works better than ty
regimens for other reasons as well. The first
the guidelines, you eat what you want and
there are no "treat days." Many low-carbohy
ignore the reality that much of overweight an
rectly related to carbohydrate addiction and c
of overeating "treats," it's much simpler ju
treats than to have the self-discipline to ea
portion of sweets or starches on a treat
found that when most people give up fast
drate, their desire to snack, indeed, their ne
away too. And, of course, treat days and t
blood sugars make no sense for diabetics.
The second notable difference between
this diet and others is that there are no "p
amounts of carbohydrate that you ought t
essentially constant for life. For purposes o
if you significantly increase or decrease you
ity, protein amounts can be adjusted, but t
that respect, this diet is much simpler to fo
In most of the low-carb diets I know o
highly restricted regimen and then, just as
weight nicely, you change your diet. Ysu
duce into your meal plan foods that tend t
acting or concentrated carbohydrate. Thes
the caveat that after phase one you will st
or slow your weight loss but you can stay
a longer period of time if you want to lose
There are a number of problems with t
ing. A significant one is that if your weight
for instance, if you starve yourself - you'r
the yo-yo diet roller coaster. Why? Your b
gain back will be mostly fat. You'll end up
when you started.
Another result is that you will have decr
sitivity to insulin, because our ratio of fat to
one of the main factors affecting insulin
creased sensitivity to insulin, also called ins
means there will be more of this fat-buildi
your bloodstream.
From the perspective of a diabetic,
achieving normalized blood sugars consider
cult, in part because you will likely need to m
justments to your medications. Medications
particular injectable insulin, must be caref
We'll talk about this a little more in the nex
Just ?as important is the issue of carbo
tion. Most low-carb diets might as well add
after phase one, you're going to quit the di
denly you're back to the same old stuff th
trouble in the first place.
My college classmate became obese
poor diet, which included carbohydrate add
of snacking. Then, several years ago, he w
carbohydrate diet and lost about 45 pounds
of a relatively short period. He looked great
a whole new outlook and a whole new ward
evening he was at a party and "just had on
wardrobe, his newfound health and energ
outlook - all of that is out the window.
The restricted phase of these diets al
not very healthy view of diet as a contin
and virtue. The fast-food chain Subway ra
that exemplified this, with an actor doing
ful" but excusing it by saying, "It's okay,
lunch." (Subway sandwiches, by the wa
in this diet, not even their new "low-car
unless you throw away the bread.)
Gluttony is one of the seven deadly si
frame of reference, the tendency is to look
virtue and at indulgence as vice. The phas
the treats) creates an unfortunate dynam
and reward. Get through boot camp, so to
you cad relax. Just lose that 20 pounds s
your wedding dress or tuxedo and look goo
then gorge yourself on the honeymoo@ be
a mate and don't have to look your very be
is not healthy thinking and not healthy die
My aim is not to deprive you or star
ward" for the "virtue" of this diet is a he
overall health and longevity. In the end,
more satisfying than the so-called yo-yo e
diets regularly cause.
Finally, many people seem to equate l
with high protein. That may be true of so
if you're going to overeat or binge, a 42-ou
as likely to lead to incessant snacking as a 4
corn chips.)
The idea here is to put yourself on a sin
then just stay with it. I provide guidelines, and
change much except in what you select to
pending on how rapidly you lose weight (o
any lifestyle changes (pregnancy, training f
or an injury that interrupts your regular exe
ple), the amount of protein you consume m
In that respect, there could hardly be a mo
pler diet.
The wonderful recipes in this book ha
by a chef and restaurateur whose son is a
You could live off these innovative and crea
ever, but*I encourage you to eat what you
your eating within the guidelines. We have
that will have your friends or your mothe-in
the recipe. We also have fast breakfasts for
the go. So use the guidelines and the tools
healthy, feel great, and live long.
variety of physiological factors ot
you eat can and will affect blood
,these, such as exercise and insul
obvious and well known. Others are rarely
in diabetes diets, but they're crucial if you
ful in normalizing your blood sugars. Mo
some ways applicable to nondiabetics as
that follow contain simplified discussions
ena, in order to get you jump-started. For
to know more, I've provided the page num
stein's Diabetes Solution where furtherdet
(all page number references are to the 200
T H E LAWS O F S M A L L N U M B
(Diabetes Solution, page 99)
"Big inputs make big mistakes; small in

mistakes" is an indispensable piece of w
well as for diet.
room for error. Double the number of ca
don't just double, they increase geometr
quadruple the number of cars and the unp
safe trip increases exponentially.
The name of the game for the diabe
blood sugar normalization is predictability.
to use medications safely unless you can p
they'll have. Nor can you normalize blood
can predict the effects of what you're eatin
sugars.
If you can't accurately predict your bl
then you can't accurately predict your nee
oral blood sugar-lowering agents.':' If the
you're eating give you consistently unpredict
levels, then it will be impossible to normali
For people who use insulin, the Laws
bers are absolutely crucial because whes y
not all of it reaches your bloodstream. The
use, the greater the level of uncertainty. A
portion of injected insulin is destroyed by
immune system. How and where you inje
*I only recommend two kinds of oral agents for

those that increase the body's sensitivity to insulin, o
insulin without potential adverse effects. See page 22
Diabetes Solution, 2003 edition.
These are enormous variations. These
ages, remember, so on any given day, you
same amount could be twice or half as ef
on the day before. The larger your doses o
ger the discrepancy. So if you eat large am
drate that you need to cover with large dos
ability to predict your insulin needs is alm
ject 20 units of insulin at one time, a 29 p
will, on average, create a 6-unit discrep
sorption (could be 8 units, could be 4). Si
a typical 150-pound adult's blood sugar by
sult is, on average, a 240 mg/dl blood suga
mg/dl x 6 units). The good news is that
than 7 insulin units for adults, the absor
becomes negligible. This diet enables us to
of insulin, keeping unpredictability in chec
Another Law of Small Numbers relat
in the United States, food manufacturw
error of plus or minus 20 percent when est
drate content on product labels. For a cus
carbohydrate portion of pasta, this boils d
blood sugar uncertainty of 150 mg/dl(5 m
x 20 percent). For 2 cups of salad containi
12 grams carbohydrate, the blood sugar u
be only plus or minus 1 2 mgtdl. The unc
value books may sometimes be double or
on labels, making high carb values even m
R E SP 0 N SE (Diabetes Solution, page
The normal blood insulin response to a mea

phases. During the time between meals, your
insulin in order to respond to the next meal.
phase I is the instant release of stored insulin
the "glucose challenge" of the meal you've
and it prevents a sharp rise in blood sugars. P
and longer in duration, and consists of the re
as your body is making it.
In type 1 diabetics both phases of bl
sponse are nonexistent. In type 2 diabetics t
diminished or absent. This is one of the hallm
and the reason blood sugars can rise sharp
beginning a meal. Intramuscular insulin inje
mate the phase I1 response, but there is no
to mimic the phase I response. Thus asdo
diet, which requires less insulin, is absolute
normalizing blood sugars.
G L U C 0 N E 0 G E N E S I S (Diabetes Solu
Gluconeogenesis is essentially Latin for "n

glucose." If you were a healthy nondiabetic
stream. This constant exchange makes am
available for conversion to glucose. So (to
nondiabetic, if you haven't eaten, your bod
in blood sugars and converts stored pr
meanwhile, the normal insulin response k
from going too high.
For the diabetic with a major insulin de
lem is that insulin response may not be enou
sugars back into line. So even though you
you test your blood sugars you'll find th
old days, before insulin became available
1 diabetics were said to melt away into su
In all likelihood, you won't be able to
nomenon by diet alone, particularly if yo
betic or a type 2 making too little insulin to
resistance (see below). For type 2s, appro
and vigorous exercise may be essential to
body's sensitivity to insulin. $e I
THE DAWN P H E N O M E N O N
(Diabetes Solution, page 9 1 )
As you know, I'm a type 1 diabetic and no

insulin at all. If I decide to eat absolutel
hours, I'll still need to inject a small amou
genesis.
It would stand to reason that I should b
the same amount to cover the next 18 hours
necessarily the case. If I did inject the sam
arose more than 8% hours after my bedtim
I checked my morning blood sugar, I'd fi
not remained constant - despite the same a
acting insulin - but had risen significantly
was at bedtime.
If I did the same thing a week later, I'd g
sults - an overnight rise in blood sugars. W
Although the mechanics of the Dawn
aren't yet entirely clear, research suggests tha
tivates more circulating insulin - self-made
during the early morning hours than at oth
day. With inadequate circulating insulin to
neogenesis, your blood sugars may be higher
than they were at bedtime.'$ This isn't a @ob
diabetic, because a nondiabetic would ju
insulin.
Investigators have actually measured blo
hour throughout the night under similar circ
have found that the entire blood sugar i
about 8-10 hours after bedtime for most a
"Having an alcoholic drink at bedtime can inhibi

overnight, but not predictably.
half that of lunch and dinner. The reason
nomenon.
DELAYED S T O M A C H M E M P T
This condition has a chapter all its own

tion, and if you suspect you have it - or
diagnosed with it - I urge you to read
learn as much as you can. I know three pe
enced daily episodes of unconsciousness
time to time after meals for several years
and diagnosed this condition.
The medical name for delayed stom
gastroparesis diabeticorum (Latin for.,the
lyzed stomach of diabetics"). Nerve damag
sugars over a long period of time can resu
the stomach to empty predictably. This me
with gastroparesis, the same meal can hav
on blood sugars from one day to the next, d
rapidly or slowly it empties from the stom
predicting insulin requirements less than
are treatments that are effective for many d
condition.
is. Insulin resistance, at least for type 1 diabe
blood sugar increases, and so elevated blood
be corrected as soon as it's feasible. Delay w
it to rise higher. Because type 2s still produce
their bodies are more likely to correct the blo
THE CHINESE RESTAURANT E

Years back, a patient asked me why her blood

significantly every afternoon after she wen
asked what she ate before the swim. "Nothin
bie," she replied. As it turned out, the "freebie
When I asked her how much lettuce she was
her swims, she replied, "A head." *-
The small amount of digestible carbohyd

should not by itself have caused her blood su
considering the quantity she ate. The explanat
I call the Chinese Restaurant Effect. Some C
rant meals contain large amounts of protein o
low-carbohydrate foods, such as bean spro
mushrooms, bamboo shoots, and water ches
make you feel full.
During and after meals, the stomach emp
and releasing insulin in the body.) Large m
stretching of the intestinal cells, which in
proportionately larger amounts of these h
A very small amount of insulin release
can cause a large drop in blood sugar, and
produces the less potent hormone glucago
potential excess effect of the insulin. Glu
crease blood sugar.
The problem arises when the insulin-p
your pancreas - the pancreatic beta cells
no insulin. Glucagon is still produced, but
is not available to offset its effect.
The first lesson here is: Don't stuff you
lesson is: There's no such thing as a freebi
that you eat (even pebbles) can raise you
you're diabetic. Trivial amounts, however
stick of celery, will have negligible effeas.
s X
THE HONEYMOON P E R I O D
At the time they are diagnosed, type 1 diab

experienced very high blood sugars that ca
pleasant symptoms, such as weight loss, fr
honeymoon period eventually ends and the r
blood sugar swings ensues.
There are several hypotheses as to wh
treatment won't let the honeymoon go on
experience with patients indicates that wit
ment it can. Essential to this is a low-car
and normal blood sugars. This will help pre
insulin-producing pancreatic beta cells you
same is true for type 2 diabetics. Beta cell
destruction of beta cells caused by excessive
pancreas and by the toxic effect of high blo
beta cells - can be avoided, halted, and in
versed if you get on the Diabetes Solution p
your blood sugars normalized.)
The bottom line here is that if you have
agnosed and are experiencing a blood sug
get with the Diabetes Solution program a% so
n the days before low-carb diets began
upswing in popularity, it was difficult fo
come resistance to the idea of restricting
their diet. That job has become easier in t
but at the same time there is still a treme
confusion about what carbohydrate foods
phasized and what ought to be restricted.
You'll hear people talk incessantly ab
simple tarbohydrates, but those are very
and change depending on who is doing the
purposes, "good" carbohydrate is s l ~ w ~ a
centrated. In keeping with the Laws of Sma
carbohydrate has a small impact on your
amples are whole-plant vegetables, leafy gre
and many others. These are foods that are
cult or impossible for the body to break do
Cellulose is a major component of vegetab
dition, it's also a major component of woo
is technically a carbohydrate, humans lac
break it down. Cellulose is beneficial in a
the digestible carbohydrate.)
"Bad" carbohydrate is fast-acting or co
bohydrate. This includes everything from
sugar to so-called complex carbohydrates lik
rots, whole grain bread, and peas (and man
S O M E W O R D S A B O U T CALOR
A N D WHY YOU O U G H T T O I G
T H E GLYCEMIC I N D E X
One of the most popular concepts with resp

diets is the glycemic index. The idea that un
cemic index is that foods can be evaluated fo
blood sugars, in much the same way that the
ated for their caloric content. The
glycemic index (or GI) is the corner-
stone of some of the bestselling low-
carb diets. Even if you have no idea
what it is, it's still likely that you've
heard of it.
In Australia there is even a non-
profit organization that offers its im-
primatur (a bit like the Underwriters The
Laboratory seal or the Good House- If it
keeping seal) to foods that "meet State
ingly elegant ideas, however, the reality is fa
just as the measure of calories is more
appears.
What a Calorie Really Is

You probably can't even remember the firs
of a calorie. But you know what it is, ri
Well, let's look at calories for a moment.
A calorie is an objective measure of
cally, it's the energy given off as oxygen
foodstuffs (that is, when they are burned).
amount of energy it takes to raise the tempe
liter of water 1 degree Celsius. Our bodies
in a much slower and different way than d
you read a food label and it says 100 calo
direct measure of anything the food actua
body, or of how much it will affect your
measure of how much the burning food in
tory raised the temperature of a specific a
There is a margin for error allowed in f
course, so the stated measure is not absolu
By this measure, 1 gram of dietary fa
ories, 1 gram of dietary protein contains
1 gram of dietary carbohydrate also conta
gram of alcohol contains 7 calories.
This all sounds very simple and straigh
tent of, for example, most vegetables.
Fat, while it will keep your lamp b
straightforward than carbohydrate. Fat pla
significant roles all over the body - in the b
makeup of hormones and cell membranes
and the body expends more energy extrac
from dietary fat than it does extracting the e
bohydrate. Recent evidence has shown that
gross 9 calories per gram, the net available
is closer to something like 5 calories a gram
Protein is similarly complicated. Meat
contain not just protein but also indigestibl
and fat; beans or other vegetable sources
"trap" some of the protein in indigestible
course protein can be used by the body in the
acids or may be slowly converted to glucose
ally speaking, there are only about 6 g r m s
in an ounce of a protein food, even though
are 28.47 grams in a U.S. ounce. The D i a b e
6 grams per ounce figure in converting gram
you might find them listed in food value tab
tion labels) to ounces of a protein food. Ch
tomizing the Diet," shows you how this wor
So the bottom line is that despite our ab
the caloric content of foods objectively, wha
is a rough estimate at best.
by Dr. David Jenkins around 1980 in at
foods that were appropriate for diabetics.
bers you may have seen are derived fro
averages that particular foods have on bo
nondiabetics. Since glucose is the blood su
cose is the standard against which other
sured, and rates a GI of 100. Whole wheat
on one scale, while it comes in at 99 on
grain pasta rates a 45 or a 53, depending -
group who did the testing.
The baseline 100 number represents th
curve of a graph depicting a rise in blood su
from eating a particular number of grams
take another carbohydrate food - whole
pasta, f ~ example
r -containing an equal
bohydrate, then plot the 2-hour curve of th
sugar rise after eating it. The glycemic iqde
from dividing the area under the test foo
area under the glucose curve and then mult
get percent.
Dr. Jenkins defined the glycemic inde
drate food in terms of how its curve related
cose curve. If a food has a glycemic index
area beneath its curve is 50 percent of the
glucose curve.
So what's wrong with that?
human body.
When you eat, the digestive process beg
as soon as food hits your saliva. How digest
be depends not just on your body and its ab
enzymes and hormones, but also on how
processed (cooked, chopped, ground, pure
you react to foods depends on a host of fac
own physiology to the combinations of foo
ing. Fats, for example, tend to slow down d
The only way to measure the real eff
blood sugar is to feed people the foods,
measure blood sugar for a given period of t
age the results.
For a type 1 diabetic like me, it's easy
that, say+ bagel has on my blood sugar. Sin
sulin, I have no built-in mechanism to auto
down the ensuing blood sugar surge. The*s
diabetic man of similar height, weight, and a
much less. My experience with my patients
food that can raise my blood sugar significa
a similar but not exact effect on the blood s
type 1 diabetic. It will not have the same ef
diabetic - nor will the effect be the same fro
another. Many things besides the foods we
blood sugar - everything from insulin resist
sence of gastroparesis). This discrepancy h
by the claim that "while digestion and abso
5 hours or more, most of the blood glucose
place in the first 2 hours. That's where bi
tween foods become apparent and where d
done to the body. Small differences seen aft
not of major clinical significance." '-'
On the surface this position doesn't s
unreasonable - but it reflects a basic igno
pact that issues "not of major clinical signif
on diabetics. Having lived with this disease
years, I know intimately how things that se
nificance to the nondiabetic clinician can in r
defeat efforts to normalize blood sugars.
that makes my blood sugar rise dramaticall
or no effect on that of one of my patients
considerable insulin.
Because the GI is an average, true-hu
siderably from one person to another, from
other, and from one study to another. But e
it as a given that the glycemic index is an ac
of the effect that carbohydrate foods have o
*Jennie Brand-Miller, author of The New Glucose R

ing to a question from medical writer Rick Mendosa
com/bernstein.htm.
injected or made by your body - to the m
I seem to be in the minority here - no
sition for me. A lot of well-meaning dietiti
educators now use the glycemic index to re
that are "low" but in reality are completely
a sensible blood sugar normalization regim
www.glycemicindex.com, low, medium, an
indices are as follows:
Low = 55 or lower
Medium = 56-69
High = 70 or above
My own experience is that a vast numb

are rated low by this definition will cause co
sugar el6vations in diabetics. In addition,
impede blood sugar normalization in diabe
ute to weight gain or prevent weight los.?in
The carbohydrate foods that I recom
suing pages - salads and selected vegeta
have glycemic indices less than one-qua
"low" threshold above.
I recommend that you ignore the glyc
cause in the final analysis it is no more help
calorie system of weight loss. Calorie count
idea of the energy available from a particul
old idea was that you could lose weight if
diabetics. Again, however, there is the ques
tation. The apparent conclusion of the p
low-carbohydrate diets is that you can eat
GI foods and still lose weight. As long as w
a GI of 55 or lower, the thinking goes, the
melt away, diabetes will fall into line, and
with the health of the population. I wish it
And now, added to the concept of the g
the "glycemic load," which was develope
Willett. The idea behind the glycemic load
glycemic index of a food doesn't tell you e
would support.) The glycemic index tells y
carbohydrate in a particular food turns
doesn't tell you how much carbohydrate
'The beta oxidation (or "burning") of fat by thg bo

tion of an enzyme called insulin-sensitive lipase.'Th
off by insulin. Eating carbohydrate obliges the body
make insulin in proportion to the amount consume
diabetics to inject insulin to prevent blood sugar e
sulin levels go up, fat oxidation therefore goes dow
is also the fat-storage hormone, dietary fat is store
sulin signals the liver to convert the carbon backbon
(glucose) to saturated fat, which then appears in th
erides, which are subsequently stored. So calories
much differently on a low-carbohydrate diet than on
diet. Recent studies on humans eating equivalent am
that those eating more carbs store more fat.
your body.
Unless you're very clever and keep a
book of indices with you at all times, this
necessarily complex and labor intensive. A
sit down at a restaurant with your book of
dex and have the waiter go over the gram co
on the menu? Will you do the calculations
up a recipe book?
I think it's a great idea to know what yo
think that all this calculation is too much lik
of "exchanges" - "Well, since a slice of brea
load of X and this other food has a glycem
a half, if I just eat two-thirds of the slice
wait a minute. . . ."
In addition, the glycemic load theory a
ferent numbers than the glycemic index, so
the potential for confusing them.
S
' .
Keeping It Simple
There are no complicated formulas or cal
Diabetes Diet. In the following pages I wi
foods that you ought to emphasize in your d
you ought to eliminate.
There are two kinds of carbohydrate,
centrated) and slow-acting (dilute).Eat a lim
the slow (for which I provide guidelines
in your diet and what's not. Before long,
very easy.
NO*NO FOODS: SAY GOODMB

THE REAL HEART*ATTACK F
If you have tried weighing glycemic load a

index, or other similarly murky concepts, i
out what and how to eat - forget it. It do
that arcane or difficult, and you don't need
In the pages that follow are several lis
tant is the list of common foods that contain
bohydrate and should be eliminated from
includes virtually all grain products. Pure
find) is the exception. So-called compleq ca
brown rice, whole wheat flour in "sugar-free
(whether a1 dente or cooked to mush), brea
cluding noble oatmeal), corn, and other gra
transformed into glucose so rapidly that in t
fect on blood sugar and insulin requiremen
like table sugar.
Other foods - ones that contain very
of simple sugars - fall into a middle area.
chewing gum or tablespoon of salad dressin
be served has fast-acting, concentrate
drate in it. Your waiter probably has li
will tell you what he thinks you want
don't even ask. I've found that the eas
make certain is to use Clinistix or D
strips. These are made for testing for t
of glucose in urine and are available at
macies. I find them handy for testing f
starch in foods.
Say you want to find out if a s
dressing, or sauce has sugar or flour
small amount in your mouth, mix it
saliva (saliva is essential to the test
breaks down table sugar and starches
then spit a tiny bit onto the test strip. Y
by the color it turns approximately ho
any, fast-acting carbohydrate it has in
sence of color change on the test stripin
glucose. A very slight color change may
able for foods you'll eat in small am
can also use this method with solid
you'll have to chew the food first.
This is a method that can be very
finding and eliminating fast-acting
trated carbohydrate from your diet. C
of the sticks with you and when in dou
stomach-emptying; see Diabetes Solution,
you eat salad only because you love the dres
have to use your judgment and your blood
and possibly switch to a vinaigrette or dre
out sugars entirely (such as the Blue Cheese
Parmesan Dip in the recipe section of this b
Powdered Artificial Sweeteners

If you're wary that artificial sweeteners mig
icals that could cause ill effects (cyclam
were banned in the United States because
cer after eating the human equivalent of truc
ommend first that you weigh the theoret
rats and cancer against the very real,
searched ill effects caused by sugar. So far th
from the use of sugar is of considerablyfno
ticularly for diabetics, than risks associate
sweeteners.
If you want to research artificial swe
which you like best and which seem of lo
courage you to do so. If you feel that you d
sweeteners, then by all means avoid them.
"See Diabetes Solution, especially Chapters 4 and 5

(Avery, 2001). $14.95 (paperback).My f
~Bowes& Chu.rLn",L', En,
"dd Values o f Porti
monly Used, 18th ed., Jean A. 'T. Pennin
Judith S. Doug;lass (Lig,pincott Williams
(plastic comb bc
Book oj'Food C th
- .. ".I..,,",'
Personally, I have seen no ill effects fr

find them quite pleasant as additions to des
pie pumpkin pie, which is just unsweeten
filling mixed with some cinnamon and st
sweeten&. Without the cinnamon and sw
opinion, the pumpkin is about as tasty as K
it's a pleasant treat. '-
=?
If you've rarely used artificial sweetene

won't care for them, let me assure you thati
take long to get used to them.
At this writing, there are several artif
available from different manufacturers under
and some, such as Equal and Sweet'n Lo
sweeteners sold under the same brand name
aging. Here, to simplify your shopping, are a
eners currently or soon to be available:
-ose ending indicates sugar), but one
does not recognize and does not brea
not yet available in the United States in
uid form, except in things like Da Vin
mand is such, however, that a liquid
soon be available in the United States.
Neotame - Newly approved by the U
Drug Administration (FDA) but so f
marketed to manufacturers.
Cyclamate tablets and liquid - Not y
the United States, but sold in Canada un
Sugar Twin.
These sweeteners vary in their availab

can be eiifectively used t o satisfy a sweet to
the most part, affecting blood sugars.
Note that the only acceptable pow*!
is stevia. Other powders contain an add
bulk. That additive happens to be sugar, m
form of glucose or maltodextrin o r both,
packet label will claim it's 0 carb, o r 0 cal
because the serving size comes in under t
that is, 0.9 gram of dextrose doesn't con
cant amount." But I have learned from e
will rapidly raise blood sugar a significan
consume a few packets.
About
Bottom line: Don't use powdered sw

stevia. If you are the kind of person who lik
tea sweet, then carry a container of the
choice - or stevia powder - with you in
pocket.
A new "natural artificial" sweetener,
will soon be available under the brand
from Spherix, Inc., in the United States. De
it's claimed to be 92 percent as sweet as s
have similar bulk, with no aftertaste and no
sugars. Whether it really does have no effec
remains to be seen. It is being marketed
added glucose or maltodextrin to bulk it up
sold in powdered form without added sug
valuable addition to the arsenal.
In many cases, what manufacturers a
and doctors call "no effect on blood sugars
effect" has significant enough effect to m
control more difficult.
Another new artificial sweetener, ne
sold as an additive by the makers of Nutra
posedly 8,000 times as sweet as table sugar.
additive should pose no problems, but if i
able as a powder over the counter, it will.,pr
with a sugar as in the instances cited above
So-Called Diet Foods and Suga~Fre

In the recent past, food labeling laws in th
have permitted products to be called suga
not contain common table sugar (sucrose).
quirements have the effect of allowing m
perpetuate a myth that sugars that are no
About
Bottom line: Don't use powdered sw

stevia. If you are the kind of person who lik
tea sweet, then carry a container of the
choice - or stevia powder - with you i
pocket.
A new "natural artificial" sweetener,
will soon be available under the brand
from Spherix, Inc., in the United States. De
it's claimed to be 92 percent as sweet as s
have similar bulk, with no aftertaste and no
sugars. Whether it really does have no effec
remains to be seen. It is being marketed
added glucose or maltodextrin to bulk it up
sold in powdered form without added sug
valuable addition to the arsenal.
In many cases, what manufacturers a
and doctors call "no effect on blood sugar
effect" has significant enough effect to m
control more difficult.
Another new artificial sweetener, ne
sold as an additive by the makers of Nutra
posedly 8,000 times as sweet as table sugar.
additive should pose no problems, but if i
able as a powder over the counter, it willqx
with a sugar as in the instances cited above
So-Called Diet Foods and SugardFree

In the recent past, food labeling laws in t
have permitted products to be called suga
not contain common table sugar (sucrose).
quirements have the effect of allowing m
perpetuate a myth that sugars that are no
Essential Guidelines for the Diabetes Diet
sugar) are not sugars, which is nonsense.

of people. I've been in doctors' offices
dishes full of "sugar-free" hard candies es
diabetic patients. If you read labels, you c
what kind of stealth sugar is in the product
wrapped candies may not have labels.
Here is a partial list of stealth sugars
raise your blood sugar. Keep in mind that
bohydrate) tend to end in -ose (as in lact
alcohols end in -01 (as in sorbitol).
Stealth Sugars
carob lactose sa
corn syrup levulose so
dextrin maltitol so
dextrose maltodextrin tre
dulcitol maltose tu
fructose mannitol xy
glucose mannose xy
honey molasses
Some, such as sorbitol and fructose,

more slowly than glucose but still too
blood sugar rises after eating in people diri
Other "diet" foods contain stealth
amounts of rapid-acting carbohydrate, or ev
free cookie, for example, is virtually 10
acting carbohydrate (flour), so that even if
of the stealth sugars, a small quantity w
rapid blood sugar elevation.
There are exceptions:
About
Most diet sodas are fine, although ther

exceptions. Sugar-free Slice contains 40 p
ural fruit juice." Bottom line: check t
facts label and look for a goose egg -
carbohydrate. (A great thing about di
you spill them, they're not sticky.)
Sugar-free Jell-0 brand gelatin desserts
but again you have to check the label. T
eat variety is currently sugar-free, but th
mix contains maltodextrin.
Da Vinci brand sugar-free syrups (see
Splenda and are good for all sorts of us
voring and sweetening coffee to makin
soft drinks (mix with sparkling water)
vinegar and oil to customize a salad dre
All of these "exceptions" are made w

any kind.
Candy, Including "Sugar-Free" Brands

Even a t i ~ candy
y like a SweeTart can raise b
deed, I have used them to counteract low
sodes). A stealth sweetener like sorbitol t&s
as sweet as sugar, so candy makers use three
As a consequence, it can eventually bring
times the blood sugar rise of table sugar. H
of the recent low-carb fad, new candies and
come on the market that are said to be ca
With these, the bottom line is that you must
when in doubt, use Clinistix and check b
worth mentioning again, however, that the C
method will not detect sorbitol and other s
log1 cam.
Fiber
4 Sewingsperbar
sugars
Msnol
Calorlen I70
This is the nutrition facts label of a CarbSafe can

made on the label that sugar alcohol requires littl
will not cause an appreciable rise in blood sugars
impact carbs" claim is deceptive.
Honey and Fructose

Honey and fructose (fruit sugar) have bee
to diabetics because they are "natural" a
than table sugar. Glucose is the most nat
since it is present in all plants and all but
of animal. Both honey and fructose will
far more rapidly than medication or phase
can effectively counter. Both are concentra
so avoid them.
P
' *
Desserts and Pastries

With the exception of products marked
0" on the nutrition label, virtually ever
used for desserts will raise blood sugar t
fast. This is not just because of sugar but
milk, and other components of desserts
rapid-acting carbohydrate. You will find
this book that provide truly slow-acting,
ways of satisfying your sweet tooth. Av
About t
lo-No's in a Nutshell
[ere is a concise list of fvvus ro avvlu LI
cussed in this ch: ~pter.You may want t o
keep it w ith you 1until you have the conce
weets a]nd Swec

*
T
~'n~x7~erea
\
sweeteners (otner tnan stevil
1
ies, especially so-called sugar-frec2

Honey and fructose
Most "diet" a~ n d"sug ,ar-free" foods (e
sugar.-free Jell-0 gelatin when the label
mentlon maltudextrln, and diet sodas t
conta in fruit j uices or list othe:r carbol
the label)
Desserts (exce 1 gelatin withouit
trin - re than j/2 cup pc:r serving
..
tries: cakes, cc3okies, I:)ies, tart S, etc.
Food:; contairling, as 21 significant ingrle
~ r o d,u"a- .-.LA,
I
. --A :- - 1 UI-- -us
W l l U 3 C l l a l l l C 3 C l l u 111 -UL
?.A -,
gluco:;e, lactos;e, mann itol, mannose, so

crose, xylitol, xylose, c:tc.), except cellul
---- olasses, I
weet or Starchy Vegetalbles

Beans:chili beans, chickpeas, lima bea!
-C W..P--- 1
P t peas, etc. (string Deans, snow pea
green or red b)ell and (:hili peppers, whi

mostl.y cellulose, are o~kay,as are limit,e
ny soybc:an proctucts)
Beets
- --
Carrnts
Corr 1
OnicIns and tomatoes, except in sm
Packaged creamed spinach contain
* Parsnips
---toes
-Pnta
Coo ked tomatoes, tomato paste, an
sauce
Winter squash
Yellow bell peppers
Fruit an(3 Juices

. .. . . .
All truits (except ~ V ~ L ~ U U J ,
All j;uices (in1cluding 1tomato :tnd ve
juice ,S - exclept, for !some pecqde, i
- -
Zertain bairy rroaucrs

* Milk
Sweerenea, low-rar, ana s ~ l m - r n
Cottage cheese (excespt in very srfia
Powdered milk substitutes antd coff
Canrled milk concentrarp
Grains and Grain Producrn

Whe at, rye, I iole gr
and :lesser-kn e" gra
kash a, quino a, and sc
59
About
i Grain Products (continrued)

' L
,
,,
-
., **.:lA ..:- .- A.. ...-
W IIILC. U L U W I I . W I I U LILC. U l LILC L d K C S
,"1,,
Pasta
Break1:aSt cereial -including oatmeal
varietj
Pancalkes and waffles 1
. n.---2 --A -I--- - --A -.
carbohydrate you'll find in most pies, ca

desserts. Low-fat products are often the wo
Bread and Crackers

One average slice of white, rye, or whole w
tains 12 or more grams carbohydrate. "Thin"
are usually cut at half the thickness of stand
and therefore contain half the fast-acting, c
bohydratej but they are still unacceptable.
protein breads contain only a small perc
calories as protein and are not significan*
bohydrate unless they are thinly cut. Virt
contain unacceptable levels of fast-acting c
it's best to avoid bread and crackers in ge
some bran crackers that are acceptable beca
of their carbohydrate is indigestible fiber (s
Some diabetics with delayed stomach-e
clude a slice of thin bread or one to two s
part of their diet, but the rest of us experienc
PreparcE d Food
& A n commercially preparea soups
,.,..,st
M o st packaged "health footjs ,,
Sna ck foods (virtually anythling that
wrapped in cellophane, including nu
Balsamic vinegar (compared t o wine
txrkite
**111 vinegar, or cider vinegar, balsa
con e sugar)
creases of blood sugar after eating any gr

includes health food store grains, such
oats, sorghum, and quinoa.
Rice and Pasta

Both pasta (when cooked a1 dente) and w
rice but actually another grain) are claim
tion authorities to raise blood sugar quite
true, as you can confirm by checking yo
trying the ClinistixJDiastix test. Like wi
white and brown rice also raise blood su
for diabetics and should be avoided. The s
cakes. A1 dente pasta is often touted as b
"Even though some nuts are relatively low in carb

ficult, for instance, to have a snack of just four m
said, there are recipes in this book that use nut
toasted nuts in the Cream of Artichoke Soup are
larger recipe and add a little crunch and texture.
About
glycemic index scale because some of the g

oughly cooked and therefore (the reasoning
slowly o n blood sugars. But it doesn't act
which is further proof that the glycemic inde
by diabetics. Avoid rice and pasta - whet
boiled to mush.
Breakfast Cereals
Most cold cereals, like snack foods, are virtu
carbohydrate, even those claiming to be
Many have so much sugar, you might as wel
Even bran flakes are mostly flour. If you've b
t o improve bowel function, you can sub
husks powder, which is entirely indigestible
the sugar-free variety of Metamucil or other
(You can get the husks powder at a health
mix with water. If you don't care for the t
you can drink it mixed in diet soda. Some he
also have it in capsules, but you have to mak
plenty of water.) You can also make your o
pure bran i f you can find it in a health-food
Oatmeal, according to some low-carb
little effect o n blood sugars. This could n&,
the truth. Breakfast cereals, cooked or cold
servings, make blood sugar control impossib
Snack Foods
One of the reasons many of my new patients
or obese is that they snack incessantly. A fe
a bag of chips or popcorn there, a candy ba
handfuls of little crackers - pretty soon you
to overweight and obesity. These foods are

hydrate and frequently have added sugar
another. Some nuts (macadamia, for exam
low in carbohydrate, but who can sit do
four? If you can, fine. Otherwise, it's best
entirely. Indeed, if you're an overweight sn
"recreation," you will likely find that shor
the Diabetes Diet, your need to snack w
"Comfort Foods and Carbohydrate Addic
Protein and Diet Bars

Although drugstore and grocery shelves a
claim to be "protein bars," frequently as
most are really nothing more than candy b
packaging. The FDA recently analyzed
brands and found that all but two conta
carbohydrate than stated on the labels. Th
from the marketplace, but many more re
other case showing that when it sounds to
it probably isn't true. Most protein bar
well-krrown diets have unacceptable level
There are plenty of so-called diet product
gredient is sugar. e $ .
Avoid protein or diet bars as meal

you are absolutely certain they have virtu
drate and no stealth sugar.
Milk
Milk contains a considerable amount of
lactose and will rapidly raise blood suga
tains the most lactose per ounce; heavy cr
About th
Although 1 or 2 teaspoons of milk in

will not significantly affect blood sugar, a fe
will make a considerable difference to most
which you have probably been instructed to
One tablespoon has only 0.5 gram of carbo
tastes much better than substitutes and prov
ter "lightening power. "
Nondairy creamers, liquid or powder
tively rapid acting sugars and should be avo
more than a teaspoonful at a time or drink m
of coffee at a meal. A coffee lightener worth
WestSoy brand soymilk, which is sold in hea
and many supermarkets throughout the Un
though several WestSoy flavors are markete
marked 100% Organic Unsweetened is uns
plain, unflavored variety claims only 5 gram
drate per 8-ounce serving. Other unsweete
vored brands, such as Vitasoy and Yu Natura
in various parts of the country. One catch -
dles in very hot coffee or tea.
Here's a tip. If you drink coffee or tea at
it lightened, and if you share a common re
your coworkers, you probably find that whe
a pint of milk or half and half, it magi~alb~
your coworkers are probably conditioned to
you bring in a container of heavy cream, it w
lested in the refrigerator - and it contains m
hydrate per serving.
Fruits and Fruit Juices

Most fruit juices have as much or nearly as m
other fast-acting carbohydrate as regular s
will act dramatically on blood sugar lev

this, you can prove it with a few experim
sugar measurements. Some fruits and jui
bitterness (for example, grapefruit and lem
siderable amounts of simple sugars.
Learning to avoid juices used to be a
many of my patients, but it's increasingly
to the popularity of low-carb diets. Elim
well, however, is a different matter. Most
tomed to the idea that fruits and vegeta
thing, period. Most of what we commonly
has a less rapid effect than juice on blood
still cause an unacceptably large blood
people fear that they will lose important n
nating fruit, but that shouldn't be a worry
fruit in more than thirty years, and I haven
respect. Nutrients found in fruits are also p
etables you can safely eat.
Most of us think of sweet fruits when w
apples, oranges, and bananas - all of w
avoid. There are, however, a number of tru
(the part of certain plants that contains pul
are just fine for the diabetic and the ove
person trying to lose weight. These inclnde
cucumbers (including many types of pickl
peppers (green and red only), chili peppe
These tend to have large amounts of ce
gestible fiber, rather than fast-acting carboh
do contain vitamins and other essential nu
In addition to being tasty and versati
promote digestive health for some people.
that cellulose, found in vegetables and fru
the same fiber that makes up much of the
A bout
corner. It has indigestible calories your bod

olize. People don't have the enzymes nec
down cellulose, so it passes right through t
tem without affecting blood sugars - so l
eat excessive amounts that provoke the Chi
Effect (page 36).
Vegetables
Just as some fruits are acceptable - some
mentioned above - some vegetables are be
Beets. Like most other sweet-tasting vege

loaded with sugar. Sugar beets are a source
Carrots. After cooking, carrots taste swe

to raise blood sugar much more rapidly
This probably relates to the breakdown of
hydrates into simpler sugars by heat. Even
be slowly converted to glucose and should
however, you are served a salad with a few
on top fsr decoration, don't bother to rem
amount is insignificant, just like a teaspoon
Q
) r
Corn. Not a vegetable at all but a grain. N

corn grown in the United States is used fo
poses. One is the production of sweetene
sugar in Pepsi-Cola, for example, comes
other major purpose is animal feed, e.g., fa
cattle, and chickens. Corn for consumption
"vegetable" or in snack foods, comes in
should avoid eating corn, whether popped
chips - even 1 gram of corn (a couple of

corn) will rapidly raise my blood sugar by
Potatoes. In a steak-and-potato meal,

that's the heart-attack food. For diabetics,
raise blood sugar almost as fast as pure gluc
they may not taste sweet. Giving up potato
riety can seem a big sacrifice for many peop
make a big difference in your blood sugars
to lose weight and keep it off.
This book has a fabulous recipe for
flower that makes a very good substitute f
toes. The Parmesan-Crusted Zucchini slices
nicely for home fries.
Tomatoes, tomato paste, and tomato sau

as you probably know, are actually a fruit,
and as with citrus fruits, their tang can c
sweet they are. The prolonged cooking n
preparation of tomato sauces releases a lo
you would do well to avoid them. If you
home for dinner and are served meat or f
tomato sauce, just scrape it off. The sm
might remain should not significantly: af
sugar. If you are having them uncooked in s
self to one slice or a single cherry tomato p
(See page 258 for a low-carbohydrate, tom
Style Red Sauce that can be good over,
sautied, or grilled chicken breast or v
Onions fall into this same category - des
flavor, they're quite sweet, some varieties s
ers. There are other vegetables in the allium
About
be substituted, although in smaller quantiti

lots and elephant garlic. A small amount o
(1 tablespoon) contains only 1 gram of ca
can readily be added to an omelet withou
quences.
Commercially Prepared Soups

Believe it or not, most commercial soups
country can be as loaded with added sugar
The taste of the sugar is frequently mask
vors - spices, herbs, and particularly sal
were no added sugar, the prolonged cooki
can break the special glucose bonds in the c
acting carbohydrates, turning them into
know from above, the amount of carbohyd
a nutrition facts label can vary considerably
tually in the product. Add to that the comm
potatoes, barley, corn, rice, and other unacc
soups, and you have a product that you wi
to avoid. There are still some commercial s
that fit into our scheme (see page 79).
Health Foods
Of the hundreds of packaged food products
the shelves of the average health food store
cent are low in carbohydrate. Many are sw
with honey or other so-called natural sugar
natural foods can be very high in carbohy
health food industry shuns artificial (nons
like saccharin or aspartame, if a food tastes
bly contains a sugar. If it isn't honey or fruc
be another stealth sugar, such as sorbitol

"health foods" are unsweetened and low
Some of these are listed in the next chapte
FAST FACTS O N WHAT TO E

WHAT TO AVOID
Here is a summary of the kinds of foods

avoid in order to maintain control over
Some of them are no-brainers, but others
Many foods recommended by well-known
diets as "low glycemic index" are too hig
to make blood sugar control feasible. The
egories, so some foods in the categories
you will need to read labels carefully. Whe
your blood sugar and use the ClinistixID
page 50) for checking the "sugar integr
This method will not detect sorbitol and
ars. If you need a "cheat sheet" to he
what's okay, make a copy of pages 75-94
you. You might also want to copy the No
58-61.
=:
' -
Candy, Including "Sugar-Free" Brands
Even so-called sugar-free candies have lots of
will raise blood sugar. Some newer candies -
bars claim 0 carbohydrate - and others that
the market as the low-carbohydrate fad heats
acceptable. Unfortunately, most no- or low-c
carbohydrate content, even though this is ille
BOTTOM LINE: Avoid candies.
About t
Honey and Fructose

Touted as "natural" sugars, both are high in fas
carbohydrate.
BOTTOMLINE: Avoid honey and fructose and an
contain them.
Desserts and Pastries

Most are completely out, especially those that c
On restaurant menus, dessert fruit cups may see
comparison to Death by Chocolate, or creme brG
them (see Fruits and Fruit Juices, below). There
in the recipe section of this book that are in step
guidelines, plus other ways to satisfy a sweet too
significantly affect blood sugar.
BOTTOM LINE: Avoid desserts that contain fruit,
anything that ends in -01 or -ose.
Bread and Crackem

Among my patients only some of those with del
emptying can eat a slice of bread without signifi
impact on blood sugar. The only brands of crack
found ac~;~tableare those that are almost entir
"Bran Crackers," page 83).
BOTTOMLINE: Avoid both, even so-called hig61
Rice and Pasta

Bestselling low-carb diets claim that a1 dente pas
close to low in the glycemic index, and tout brow
At this writing, nothing in this category will help
weight, avoid gaining it, or maintain normal blo
BOTTOM LINE: Avoid everything in this category
cakes.
Breakfast Cereals
Some high-profile low-carb diets recommend
cereals, such as oatmeal. I know of no comme
breakfast cereal, hot or cold, that will further
normalize your blood sugars, even those that
BOTTOM LINE: Avoid all cereals.
SnackFoods
This is an extraordinarily broad category, but
mostly foods that are high in fast-acting carb
my obese patients have problems here becaus
incessant snackers, which fuels carbohydrate
BOTTOM LINE: There are really no acceptable
diabetics other than sugar-free Jell-0 without
Protein and Diet Bars

Even a protein bar or diet bar that is manufac
to complement a low-carbohydrate diet is lik
fast-acting carbohydrate. These products are
are just candy bars with a high price tag and
BOTTOM LINE: Avoid protein and diet bars ev
zero carbohydrate on the label, as virtually al
deceptive.
*- =
I
Milk
Milk's main purpose in the great scheme of th
healthy nutrients packed with fat and sugar t
whether humans or other mammals. Skim mi
lactose, or milk sugar; heavy cream is lowest.
milk in coffee (2 teaspoons) is acceptable; large
BOTTOM LINE: Heavy cream or a very low ca
alternative is best in your coffee or tea.
About
Fruits a n d Fruit Juices

Most of the foods we commonly think of as fru
peaches, bananas, grapes - are too high in fas
carbohydrate to make blood sugar control feas
of these are little more than sugar water.
BOTTOM LINE: Avoid all fruits and fruit juices.
Vegetables
Vegetables = Virtue. Actually, this is mostly true
"vegetable" is a category more than a definitio
vegetables, mostly root variety - potatoes, bee
that are too high in fast-acting carbohydrate to
Others that we think of as vegetables, such as t
actually fruits.
BOTTOM LINE: Avoid most root or tuber varieti
beets, and carrots) and seed varieties (peas, mo
whole-plant or leaf vegetables.
Commercially Prepared Soups

Unless the 'soup is a broth or consommt, it's alm
to know - even from the label - how high in c
BOTTOM LINE: Make your own soups (the 1tai
Soup and Cream of Artichoke Soup recipes in t
wonderful) or use bouillons or consommes labe
less than 2 grams of carbohydrate per serving.
Health Foods
Very few so-called health foods are low in fast
carbohydrate. That may be changing, but to be
check labels, check blood sugars, and use the C
method.
BOTTOM LINE: As with protein and diet- bars, a
called health foods.
So what's Low Carb?
ood question. In the days when I firs

.diet, virtually all of the carbohydra
been told were fine to eat made bloo
impossible, so I had to figure it out on my ow
thing like the glycemic index rates carbohyd
levels, I have just two - carbohydrate that w
sugar control difficult or impossible, and th
it easy. This is a lot simpler than indexing o
changing- and unlike all those other met
ing carb contents, it works.
The following pages contain an over7Se
eat and recommend to my patients. Please
with the exception of the no-calorie bever
the many different kinds of bottled water
added carbohydrate) and moderate portions
sugar-free Jell-0 without maltodextrin, the
bies." Virtually everything you eat will affec
you eat enough of it - remember the Chin
Effect. So if you get that "once I start eatin
So What's Low Carb?
stop" feeling with a particular food, you sh

avoid it altogether.
You may discover foods I've never heard
amounts have a negligible effect on blood s
may be things that in small amounts do
blood sugar that do affect mine. You shoul
clude them in your meal plan, but check yo
every half hour for a few hours before ass
are benign.
F O O D S F O R TRULY LOW C A R
Vegetables
Name ten vegetables you've eaten in the las
most people can't. No wonder the FDA no
grain products have folic acid added. The sa
people are more likely to eat grain products t
ucts. Folic acid, which derives its common
word foliage (its real name is pteroylglutam
tiful enongh in whole-plant and leafy green
we really shouldn't need to depend on su
treated foods. In addition, greens are a grea
available calcium, or calcium that the body
sorb. Most vegetables, other than those liste
list with a high level of fast-acting carbohy
Other vegetables to avoid would include th
Clinistix/Diastix test.
As a rule of thumb, 34 CUP of cooked v
mashed cooked vegetable (depending on th
vegetable), or a cup of mixed salad acts up
About
as if it contains about 6 grams of carboh

vegetables tend to raise blood sugar mo
raw vegetables because cooking makes
gestible and converts some of the cellulose
general rule, more cooked vegetables will fi
ing cup than raw vegetables, particularly lea
you've ever sauteed spinach, you know tha
ing with raw leaves will give you less than
cooked spinach.
If you have diabetes, it's wise to keep
your blood sugar and to note on your sel
how your favorite vegetables (or, for that m
affect your blood sugar. (See page 111for an
GLUCOGRAF I1 data sheets I and my patie
track of blood sugars.)
Raw vegetables can present digestive pro
who experience delayed stomach-emptying
fore, if you have delayed stomach-emptying
troparesis, or if you think you might, the co
dealing with it is in Chapter 22 of Dr. Bern
Solution.
Of the vegetables listed on the facing pa
no means exhaustive), 1 cup of raw and %
vegetable (% cup if mashed) acts on bloo';d.s
tains about 6 grams of carbohydrate.
In addition to the foods on The List, ke
in mind:
Onions are high in carbohydrate and sh

used in small amounts for flavoring. Y
that most of the recipes in this book use
stead (shallots are from the same family
So What's Low Carb?
Really uvvu - Good tor YOU

Low-Carbohyc regeta1bles
Remember, as of thumb, 1 c
. ..
vegetab- - 8 cup cooked vegetable
mashed pproximately the same
blood sugar a5 6 grams of carbohydrate
kohlrat
... - . I . .-
asparagus musnro )o
bamboo shoots mustarcd
beet greens okra
1bell pep1>ers(gre Patty Par
and rc:d only, I pumpkin
11
yellov radicch'10
bok cho:y (chines rhubarl3
cabba gel
- sauerkr a
1 scallion.S
1 sprouts snow PIea
cabbage spaghett
cauliflower spinach
celery string: b
( ot (celer rs
( turnip g;r
< adish turnips
n greens water che
V V L
watercr'e.
:ndive zucchin1
zucchini
1 hearts of palm
About
and garlic - the allium family - with

of halfway between the two). They - a
pack a lot of flavor in small amounts.
One-half medium avocado contains ab
of carbohydrate.
One cup mixed green salad without carr
a single slice of tomato or onion has ab
impact on blood sugars as 6 grams of c
One-quarter cup mashed, cooked veget
it contains about 6 grams of carbohydr
Meat, Fish, Fowl, Seafood, and Eggs

These foods are usually the major sources o
meal plans of my patients, and they are whe
most of the adjustments to your own plan
satisfied. While meat and eggs have until r
etary pariahs, my personal observations and
implicate carbohydrates rather than dietary
disease and abnormal blood lipid profiles
even of nondiabetics. If you are frightened
you canarestrict them, but depriving your
likely to provide you any health benefit. E
way, are a major source of the nutrient late
eficial to the retina of the eye. Organic eg
amounts of omega-3 fatty acids, which ar
arteries.
In some of the post-Atkins low-carbohy
has been an emphasis on "good" fats. Barry
The Zone, is a big proponent of the good-fa
him, and I've tried out his theory with a few
but I didn't see it change any part of their l
So What3 Low Curb?
Tofu, and Soybean Substitutes for Bac

Hamburger, Fish, Chicken, and Steak
About half the calories in these products
posedly benevolent vegetable fats, and th
varying amounts of protein and slow-actin
They are easy to cook in a skillet or microw
carbohydrate content should be read from
counted in your meal plan (see Chapter 6
principal value of these foods is for people w
ian or want to avoid red meat. Health food s
of these products, and so do a growing n
markets.
Certain Commercially Prepared

and Homemade Soups
Although most commercial and homemad
large amounts of simple sugars, you can eas
buy or prepare low- or zero-carbohydrate s
not all packaged bouillon preparations have
and only small amounts of carbohydrate. C
or use the ClinistixIDiastix test. Plain cons
in some restaurants may (rarely) be prepare
Again, check with ClinistixIDiastix. -:
Homemade soups, cooked without ve
made very tasty if they are concentrated. If
carbohydrate broth recipe you find appealin
with half the water, or try reducing it consi
it richer. Herbs and spices, which have neg
of carbohydrate, are great for adding fla
also have been shown to contain many di
beneficial phytochemicals, or nutrients foun
About
(See also "Mustard, Pepper, Salt, Spices, H

Clam broth (not chowder) is usually very
drate. In the United States you can also buy
Clamato), which contain only about 2 gra
drate in 3 fluid ounces. The clam chowde
book is delicious.
Campbell's canned beef bouillon and
tain only 1 gram carbohydrate per servin
canned chicken broth contains no carbohydr
lon cubes are also low in carbohydrate. Rea
Cheese, Butter, Margarine, and Cream

Most cheeses (other than cottage cheese; see
approximately equal amounts of protein an
amounts of carbohydrate, and you'll have t
bohydrate and protein into your meal plan.
want (unwisely, from a health standpoint)
fats, there are some special soybean cheese
very tasty, and there's hemp cheese. Cheese
source of calcium. Generally speaking, every
milk cheese contains approximately 1 gra
and 6 grams of protein (which is equivalen
other protein foods). There are except+~
Swiss cheese, for example, contains slightly
drate, and Gruyere contains virtually none. G
ing, where dairy products are concerned, th
the higher the sugar lactose, with skim-m
taining the most lactose and the least fat,
taining no lactose and the most fat.
Cheese is made from fermented milk
which most or all of the sugar is converted
So What's Low Carb?
ide and water. Cottage cheese is only partly fermented and

so still has a fair amount of lactose, so it should be avoided
except in very small amounts, say about 2 tablespoons. Dry-
curd cottage cheese is sugar-free but may be hard to find. It
is also known as farmer's cheese and baker's cheese. It has
very little flavor.
Neither butter nor margarine will, in my experience,
affect blood sugar significantly, and they shouldn't be a prob-
lem as far as weight is concerned if you're not consuming a
lot of carbohydrate along with them. One tablespoon of
cream has only 0.5 gram carbohydrate - it would take
8 tablespoons to raise my blood sugar 20 mgldl.
The cheese puffs I like to make are low in carbohydrate
and can be used instead of bread to make sandwiches (see
the Cheese Puff Sandwich recipe on page 172).
Yogurt
Although personally I don't enjoy yogurt, many of my pa-
tients feel they cannot survive without it. For our purposes
%
plain whole-milk yogurt, unflavored, unsweetened, and with-
out fruit,is a reasonable food. A full 8-ounce container of
plain, Erivan brand, unflavored whole-milk yogurt contains
only 11 grams of carbohydrate and 2 Qunces of protein.
You can even throw in some chopped vegetables and not
exceed your 12-gram lunch carbohydrate linGt (see the fol-
lowing chapter); some Middle Eastern and Indian dishes
combine unsweetened yogurt with cucumbers, for example.
Do not use nonfat yogurt. The carbohydrate goes up
to 1 7 grams in an 8-ounce container of unflavored nonfat
yogurt.
Yogurt can be flavored with cinnamon, with Da Vinci
brand syrups (see page 88), or with baking flavor extracts

such as vanilla liquid. It can be sweetened with stevia liquid
or powder, dissolved Equal or Splenda tablets, or liquid sac-
charin. Erivan brand yogurt is available at health food stores
throughout the United States. If you read labels, you may
find brands similarly low in carbohydrate in your super-
market; two such brands are Stonyfield Farm and Brown
Cow Farm. Be sure to use only the whole-milk versions and
not the low-fat.
Soymilk
There are many soy products that can be used in our diet
plan, and soymilk is no exception. It's a satisfactory light-
ener for coffee and tea, and one of my patients adds a small
amount to diet sodas. Others drink it as a beverage, either
straight or with added flavoring such as those mentioned
for yogurt. Personally, I find the taste too bland to drink
without flavoring, and I would probably prefer cream di-
luted with water. When used in small amounts (up to 2
tablespoons), soymilk need not be figured into the meal
plan.
As noted in the No-No foods section, of the many
brands of soymilk on the market, WestSpy offers the only
unsweetened one I've been able to find, although other
unsweetened brands are available in various parts of the
country.
Soybean Flour
If you want to try baking with soybean flour, you'll find a
neat solution to the pastry restriction in this diet. One ounce
So What's Low Curb?
of full-fat soybean flour (about ?4 cup) contains about 7.5

grams of slow-acting carbohydrate and about 1 ounce of
protein. You could make chicken pies, tuna pies, and even
sugar-free Jell-0 pies or pumpkin pies. Just remember to in-
clude the carbohydrate and protein contents in your meal
plan.
Soybean flour usually must be blended with egg to
form a batter suitable for breads, cakes, and the like. Creat-
ing a blend that works requires either experience or experi-
mentation.
Bran Crackers
Of the dozens of different crackers that I have seen in health
food stores and supermarkets, I have found only three
brands that are truly low in carbohydrate.
GG Scandinavian Bran Crispbread, produced by

G. Gundersen Larvik NS, Larvik, Norway (distrib-
uted in the United States by Cel-Ent, Inc., Box 1173,
Beaufort, SC 29901, fax only, 843-524-9444). Each
9-gram slice contains about 3 grams of digestible
carbohydrate. If this product is not gvailable locally,
you can order it directly from the importer or via the
Web at www.ggbrancrispbread.com. 0n-e case con-
tains thirty 4-ounce packages. They are also avail-
able from Trotta's Pharmacy, 877-987-6882.
Bran-a-Crisp, produced by Saetre NS, N 1411, Kol-
botn, Norway (distributed in the United States by
Interbrands, Inc., 3300 N.E. 164th Street, FF3,
Ridgefield, WA 98642). Each 8.3-gram cracker con-
tains about 4 grams of digestible carbohydrate. Bran-

a-Crisp may be ordered directly from Interbrands,
Inc., by phone or fax if you cannot find it locally.
Phone 877-679-3552 or fax 360-574-3574. The
Web site www.branacrisp.com will take you to on-
line wholesalers and retailers, or you can order from
Trotta's Pharmacy. This product is also available in
some food markets as Fiber Rich bran crackers.
Wasa Fiber Rye. These crackers are available in most
supermarkets in the United States and in some other
countries. One cracker contains about 5 grams of di-
gestible carbohydrate. Many of my patients feel that
this is the tastiest of these three products. Other
Wasa brand crackers contain more carbohydrate.
Although some people eat these plain, to me they taste

like cardboard without a spread or some other kind of fla-
voring. My preference is to enjoy them with chive-flavored
cream cheese or butter. Crumbling two GG crispbreads
(6 grams carbohydrate) into a bowl and covering them with
water plus a tablespoon or two of cream can create bran
cracker cereal. Add some Equal or Splenda tablets (dis-
solved in a bit of hot water) or some liquid stevia or sac-
charin and perhaps a baking flavor extract (fruit flavor,
butter flavor, etc.), or one of the Da Vinci briind sugar-free
syrups.
If eaten in excessive amounts, bran crackers can cause
diarrhea. They should be eaten with liquid. They are not rec-
ommended for people with gastroparesis (delayed stomach-
emptying), since the bran fibers can form a plug that blocks
the outlet of the stomach. The small amount of digestible
So What's Low Carb?
carbohydrate in these crackers is very slow to raise blood

sugar. They are great for people who want a substitute for
toast at breakfast.
NOTE:In the United States, labeling regulations require
that fiber be listed as carbohydrate. There are different kinds
of fiber, and they all behave differently. My rule of thumb is
to deduct half of the stated grams of fiber from the stated
grams of carbohydrate to get a general idea of how the listed
carbohydrate will affect your blood sugars. Remember the
Chinese Restaurant Effect. Even a product that is 100 per-
cent fiber can raise blood sugar.
Toasted Nori
When my friend and fellow diabetic Kanji Ishikawa sent me
a beautifully decorated canister from Japan, I was most im-
pressed and intrigued. You can imagine my dismay when I
removed the cover and found seaweed. My dismay was only
temporary, however. I reluctantly opened one of the cello-
phane envelopes and pulled out a tissue-thin slice. My first
nibble was quite a surprise - it was delicious. When con-
sumed in small amounts, I found, it had virtually no effect
upon blood sugar. Once addicted, I combed the health food
stores searching for more. Most of the sqweed I tried tasted
like salty tissue paper. Eventually, a patient explained to me
that Kanji's seaweed is a special kind called-toasted nori. It
contains small amounts of additional ingredients that in-
clude soybeans, rice, barley, and red pepper. It is available at
most health food stores, and is a very tasty snack. Five or
six slices at a time have had no effect upon my blood sugar.
The Clinistix/Diastix test showed no glucose after chewing.
A standard slice usually measures 1 x 3 inches and weighs
about 0.3 gram. Since the product contains about 40 per-

cent carbohydrate, each strip will have only 0.12 gram car-
bohydrate. You can weigh larger sheets of toasted nori in
order to estimate their carbohydrate content.
Artificial Sweeteners
Using artificial sweeteners other than "to taste" can be a lit-
tle tricky. Such products can range from 30 times as sweet
as sugar (cyclamate) to 8,000 times (neotame). Some break
down in cooking, such as aspartame, which should be added
after cooking or used only with cold food or drink. And some
break down partially - Splenda retains 90 percent of its
sweetness. Since none have the bulk of table sugar, in their
powdered form they often are bulked up, frequently with
dextrose (glucose) or maltodextrin, which are other sugars.
Some have an aftertaste, but sensitivity to it seems to
vary from person to person. I like stevia, but you may find
saccharin more appealing. Many people who cook with ar-
tificial sweeteners recommend blending them with saccha-
rin to keep costs down.
Some desserts or treats are easy to make to taste, but
others, particularly anything you're investing time in or that
requires elegant presentation, really req+-es a level of pre-
dictability. When I make my pumpkin pie filling dessert
with cinnamon and stevia, I do it to taste - Tput the ingre-
dients together and add stevia until its sweetness suits my
palate.
The best advice I can give is that if you have a sweet
tooth, use the rules of thumb presented below, and experi-
ment. Until you are certain you have repeatable results, have
some of the sweetener handy when you serve your treat in
case it doesn't quite live up to your mouthwatering ex-
So What's Low Curb?
pectations. (The wavy equal sign = means "approximately

equal to.")
Aspartame. Equal tablets are said to be about 300 times

as sweet as table sugar, and they have no added bulking
agent, such as maltodextrin or dextrose (although the pow-
dered form in packets does). Tablets are equivalent to half
the sweetening power of the packets and come in a 100-
tablet dispenser that can fit in purse or briefcase.
1 Equal tablet = 1 teaspoon sugar in sweetening power
Acesulfame-K. Sunette or The Sweet One is said to be

about 200 times sweeter than sugar, but it is not available in
a liquid or tablet form. The powder contains the usual dex-
trose or maltodextrin additives for bulk. Its lack of avail-
ability without added sugar and its somewhat controversial
status as a potential carcinogen make it less desirable than
others. (Saccharin has been around for more than a century
and has never been associated with cancer.)
Stevia. a Stevia is the extract of an herb known by a variety

of names, such as sweet herb. It comes in powder or liquid
forms and is the only noncarbohydrate powdered sweetener
that does not have added dextrose or maiiodextrin. Extracts
may vary in their sweetening power, depending on the maker.
Green stevia is less expensive than white, but to me the
green has an unpleasant taste. If you can grow sweet herb,
drying the leaves and using them in your tea, for example,
can be a low-cost option.
Cyclamate. Cyclamate is said to be 30 times sweeter than

sucrose. Available in other countries under brands such as
Sucaryl, cyclamate contains no calories. Sucaryl tablets and

liquid, from Abbott Laboratories, contain cyclamate and
saccharin.
1 Sucaryl tablet = 1 teaspoon of sugar in sweetening power
Saccharin. Saccharin is currently the least expensive of

the artificial sweeteners. Saccharin is more than one hun-
dred years old and so is available under a number of brands,
in %-grain and %-grain tablets and in inexpensive bottles of
up to 1,000 tablets. You can also get bottles of saccharin
liquid. Both %-grain tablets and the liquid form are avail-
able under the Sweet'n Low brand name.
-
1 Sweet'n Low tablet 1 teaspoon sugar in sweetening power
10 drops Sweet'n Low liquid = 1 teaspoon sugar in sweetening
power
2 tablespoons Sweet'n Low liquid = 1 tablespoon sugar in
sweetening power
Sucralose (Splenda). Like other tabletop sweeteners ex-

cept stevia, Splenda granular and packet products contain
bulking ingredients - dextrose and/or maltodextrin, which
are sugars. Splenda concentrate is avail&!e in the United
States only to bulk manufacturers; the Splenda that sweet-
ens Da Vinci syrups has no added dextrose or maltodextrin.
Da Vinci Gourmet Syrups

Da Vinci Gourmet makes a wide variety of sugared and
sugar-free syrups. You can use the sugar-free variety (sweet-
ened with Splenda) for everything from flavoring and sweet-
ening yogurt to adding some pizzazz to your coffee, to adding
So What's Low Curb?
flavor to your salad dressing or recipes. In my opinion this is

the best product of its kind on the market. It's available
from several Web distributors, including www.netrition.
com and www.davincigourmet.com, and from Trotta's
Pharmacy. Internet prices range from $7.49 to $8.95 for a
750 ml bottle. Da Vinci currently produces a wide variety of
flavors, including banana, blueberry, caramel, cherry, choco-
late, coconut, cookie dough, pancake, cola, vanilla, peanut
butter, watermelon, and many more. I like to sometimes
mix the toasted marshmallow syrup into my morning
omelet. For a list of distributors, phone Da Vinci Gourmet,
Ltd., at 800-640-6779. The product is certified kosher.
Flavor Extracts
There are numerous flavor extracts (vanilla, rum, orange,
etc.) used in baking that you can use to make your food
more interesting. They usually can be found in small brown
bottles in the baking supply aisles of supermarkets. Read
carbohydrate content from the label. Usually it's zero and
therefore won't affect your blood sugar.
C
Mustard, Pepper, Salt, Spices, Herbs

Most commercial mustards are made without sugar and
contain essentially no carbohydrate. This cad readily be de-
termined for a given brand by reading the label or by using
the Clinistix/Diastix test. Pepper and salt have no effect
upon blood sugar. Hypertensive individuals with proven
salt sensitivity should, of course, avoid salt and highly salted
foods (see page 439 in Dr. Bernstein's Diabetes Solution,
2003 edition).
Most herbs and spices have very low carbohydrate con-
tent and are used in such small amounts that the amount
of ingested carbohydrate will be insignificant. Watch out,
however, for certain combinations such as powdered cinna-
mon with sugar. Just read the labels.
Low-Carbohydrate Salad Dressings

Most salad dressings are loaded with sugars and other car-
bohydrates. The ideal dressing for someone who desires
normal blood sugars would therefore be oil and vinegar,
perhaps with added spices, mustard, and followed by grated
cheese or even real or soy bacon bits. I like to add Da Vinci
sugar-free raspberry syrup to mine.
There are now available some commercial salad dress-
ings with only 1 gram carbohydrate per 2-tablespoon serv-
ing. This is low enough that such a product can be worked
into our meal plans. Be careful with mayonnaise. Most
brands are labeled "carbohydrate - 0 grams," but they
may contain up to 0.4 grams per tablespoon. This is not a
lot, but it adds up if you eat large amounts. Some imitation
mayonnaise products have 5 grams of carbohydrate per
2-tablespson serving.
Nuts
Although all nuts contain carbohydrate (as well as protein
and fat), they usually raise blood sugar slowly and can in
small amounts be worked into meal plans. As with most
other foods, you will want to look up your favorite nuts in
one of the books listed on page 52 in order to obtain their
carbohydrate content. By way of example, 10 pistachio nuts
(small, not jumbo) contain only 1 gram carbohydrate, while
10 cashew nuts contain 5 grams of carbohydrate. Although
So What's Low Curb?
a few nuts may contain little carbohydrate, the catch is in

the word "few." Very few of us can eat only a few nuts. In
fact, I only have two patients who can count out a pre-
planned number of nuts, eat them, and then stop. So unless
you have unusual will power, beware. Also beware of peanut
butter, another deceptive addiction. One tablespoon of nat-
ural, unsweetened peanut butter contains 3 grams of carbo-
hydrate, which would raise my blood sugar modestly. Ten
tablespoons would have a whopping effect.
Sugar-.Free JelbO Brand Gelatin

This is one of the few foods that in reasonable amounts will
have almost no effect upon blood sugar - if you get the
kind that is indeed sugar-free. Unfortunately, nowadays
"sugar-free" powder actually contains some maltodextrin,
which is a mixture of sugars and will raise your blood sugar.
The ready-to-eat variety in plastic cups does not thus far
contain maltodextrin - at least those I've found on my
grocery's shelves. Check the labels. Truly sugar-free Jell-0
or other truly sugar-free brands of gelatin are fine for snacks
and desserts. A %-cup serving contains no carbohydrate, no
fat, and only 2 grams of protein. Limit yourself to no more
than % CUP twice daily and none at b d ~ i m e My . patients
who eat sugar-free Jell-0 at bedtime tend to experience an
overnight blood sugar rise.
If the only "sugar-free" Jell-0 you can find contains
maltodextrin, try making your own by adding some liquid
stevia and Da Vinci syrup to Knox unflavored gelatin as a
tasty substitute.
Sugar-Free Jell-0 Puddings

Available in chocolate, vanilla, pistachio, and butterscotch
flavors, these make a nice dessert treat. These all contain a
small amount of carbohydrate (about 6 grams per serving),
which should be counted in your meal plan. Instead of mix-
ing the powder with milk, which will raise the carbohydrate
content, use water or water plus cream. Every 2 tablespoons
of cream will add 1 gram of carbohydrate.
Chewing Gum
Gum chewing can be a good substitute for snacking and can
be of value to people with gastroparesis because it stimu-
lates salivation, releasing substances that facilitate stomach-
emptying. The carbohydrate content of one stick of chewing
gum varies from about 1 gram in a stick of sugar-free Tri-
dent or Orbit to about 7 grams per piece for some liquid-
filled chewing gums. The 7-gram gum will rapidly raise my
blood sugar. The carbohydrate content of a stick of chewing
gum can usually be found on the package label. "Sugar-
free" gums all contain small amounts of sugar. The primary
ingredientmf Trident "sugarless" gum is sorbitol, one of the
stealth sugars from page 55 - actually, it's a corn-based
sugar alcohol. Trident also includes mafiait01 and aspar-
tame.
I frequently use a chewing gum called XlearDent. It
contains about % gram of the sugar xylitol per piece. Xyli-
to1 is an antimetabolite (metabolic poison) for bacteria and
prevents tooth decay when chewed regularly. The gum may
be obtained by phoning 877-599-5327, or on the Internet
at www.xlear.com. Orbit also contains a small amount of
xylitol and has more flavor that lasts longer than that of Tri-
dent or Xlear.
So What's Low Curb?
Truly Low Carbohydrate Desserts

This book includes 112 new low-carbohydrate recipes, cre-
ated by chef and restaurateur Marcia Miele, who has learned
the hard way how to "cook diabetic." Her son Dante, a
type 1 diabetic, is a patient of mine. Her easy recipes for
some low-carbohydrate desserts are truly delicious - for a
kid who "can't have sweets," Marcia has had to be very cre-
ative.
Coffee, Tea, Seltzer, Mineral Water, Club Soda,

Diet Sodas
None of these products should have significant effect upon
blood sugar, Some of the popular low-carb diets say to elim-
inate coffee as much as possible. In theory, it should in-
crease glucagon production and therefore raise blood sugar,
but I have not seen it have an adverse effect on blood sugar
when used in moderation. The coffee and tea may be sweet-
ened with liquid or powdered stevia, or with tablet sweet-
eners such as saccharin, cyclamate, sucralose (Splenda tablets,
if and when they arrive on the market), and aspartame
(Equal tablets). Remember to avoid the use of more than
2 teaspoons of milk as a lightener. Try to use cream, which
has much less carbohydrate, tastes better, and goes much
further.
Read the labels of "diet" sodas, as a few brands con-
tain sugar in the form of fruit juices. Many flavored mineral
waters, bottled "diet" teas, and seltzers also contain added
carbohydrate or sugar, as do many powdered beverages.
Again, read the labels.
Frozen Diet Soda Pops

Many supermarkets and toy stores in the United States sell
plastic molds for making your own ice pops. If these are
filled with sugar-free sodas, you can create a tasty snack
that has no effect upon blood sugar. Do not use the com-
mercially made "sugar-free" or "diet" ice pops that are dis-
played in supermarket freezers. They contain fruit juices and
other sources of carbohydrate.
Alcohol, in Limited Amounts

Ethyl alcohol (distilled spirits) has no direct effect upon
blood sugar. Moderate amounts, however, can have a rapid
effect upon the liver, preventing the conversion of dietary
protein to glucose. If you are following a regimen that in-
cludes insulin or a pancreas-stimulating oral hypoglycemic
agent, you're dependent upon conversion of protein to glu-
cose in order to maintain blood sugar at safe levels. The ef-
fects of small amounts of alcohol (1%ounces of spirits or
3 ounces of dry wine for a typical adult) are usually neg-
ligible.
Mostebeers (not stout or porter), in spite of their car-
bohydrate content, don't seem to affect blood sugar when
only one can or bottle is consumed. If yofi-like beer, try one,
then check blood sugar hourly for the next 3 hours to see if
the beer has caused an increase.
So What's Low Curb?
NUTRITION FACTS 1 0 1
Or, What's in What You Eat?

The single most widely recognizable graphic in the United
States isn't a corporate logo like the Nike "swoosh" or a
brand symbol like the cursive Coca-Cola name, it's a plain
and unremarkable little box: the nutrition facts label. On
virtually all packaged food and drink products, the graphic
is ubiquitous in the United States.
The label can be a valuable source of information, but
it can also be misleading or just dead wrong, depending on
how the numbers were derived.
I rely heavily on food labels, and I encourage my pa-
tients - and you - to become an educated nutrition facts
reader. Even though you can't always rely solely on nutri-
tion labels, they are really the only source of information we
have about many products. They can be inaccurate in a
number of ways, starting with the numbers not adding up (a
clue that the label may be unreliable), although sometimes
the reason the numbers don't add up is due not to inaccu-
racy but to the way regulations require carbohydrate to be
listed. It's mandatory that total carbohydrate be listed, as
well as dietary fiber and sugar, but listing of sugar alcohols
is optional. And since these numbers are all averages, there
may be a margin of error; so if you add up all the smaller
numbers under the total number, you may get a slightly dif-
ferent figure.
In addition, there are exceptions to the rules for the la-
bels: small packages get an exemption and can use an ab-
breviated label; so can foods intended for children younger
than four years and "medical foods, such as those used to
address the nutritional needs of patients with certain dis-
eases." Manufacturers can also "customize" their labels by

using footnotes.
Of course there are also just plain mistakes and even
outright misrepresentations. I've seen strawberry preserves
that are labeled as zero carbohydrate when it is obvious,
from the berries in the jar, that there is plenty of carbohy-
drate. Mistakes can also happen with respect to foods that
originate in the European Union and have had labels (with
differing regulatory requirements) "translated" into Amer-
ican nutrition facts labels. And then there are good old
typos - numbers that are incorrect or have misplaced deci-
mal points.
The good news is that FDA spot checks have suppos-
edly shown that overall, better than 90 percent of the time,
the labels are accurate.
THE NUTRITION LABELING and Education Act of 1990 es-

tablished standards for the information included on these
labels.* Interestingly, the labels were in part a government
response to the low-fat craze. The two most prominent
numbers are for carbohydrate and fat, which have overall
totals, but also have a breakdown - fiber and sugars, and
saturated and unsaturated fats. w. .
Manufacturers are required to measure several cate-

gories: protein, fat, carbohydrate, particular "nutrients (se-
lect vitamins, as well as iron and calcium), and calories. The
tricky thing about these labels is that there are different
ways the information can be assembled. The maker can
*A very comprehensive explanation of nutrition facts labeling can be

found on the FDA's Web site. Look on www.fda.gov and search for in-
formation on nutrition facts labeling.
So What's Low Curb?
send the product off to the lab for an actual (averaged)mea-

surement of protein, fat, and carbohydrate (see below), or it
can estimate based on the ingredients in the recipe (as we do
in creating meal plans).
Neither method is absolutely precise, but since every
person can react to foods differently, and exact measure-
ments would likely be quite expensive, absolutely precise
measurements aren't necessary.
There are standards for lab analyses of the different
categories of nutrients in foods. There may be more than
one approved method, and one method may be more pre-
cise than another. Each, however, has its limitations. One
manufacturer of chicken soup, for example, may analyze
the product in a lab. Another may use the recipe. The latter
could, for example, use a proprietary database of nutrition
information, or it could use a public resource like the U.S.
Department of Agriculture's National Nutrient Database.
Since there is no single bible of nutritional information from
which the data are derived, there will be variations depend-
ing on the source.
Say you're shopping for breakfast sausage. You look at
three different products. All have exactly the same ingredi-
ents except for salt and their special blend of spices. Two
use their own labs to test their produce-and the other uses
the recipe method. The likelihood of discrepancy is high.
That doesn't necessarily mean, however, that the dif-
ferences will be enormous, or even noticeable. Chances are
good that the nutrition analyses are going to be very similar.
If they aren't - if the labels list significantly different amounts
of protein, carbohydrate, or fat - a simple mistake, rather
than the methodology, is likely to be the cause.
A bout the Diabetes Diet
How Do They Do It?

In the lab, protein is estimated based on a test of nitrogen.
As you may know, protein is made up of amino acids. Each
amino acid contains a nitrogen atom, so a lab can accu-
rately estimate protein content by the amount of nitrogen in
the food. Fat content is estimated based on the weight of the
fatty acids (lipids) present in the product. For every three
fatty acids, the lab adds the weight of a glycerol molecule.
This provides a pretty accurate picture of triglyceride (fat)
content, since three fatty acid molecules plus one glycerol
molecule equals one triglyceride molecule.
Fat must be further broken down into saturated and
unsaturated, and new requirements require listing trans fat
(as in hydrogenated vegetable oil, for example). Carbohy-
drate is measured last, and it's done by elimination - overall
weight of the food minus protein, fat, water, and ash equals
carbohydrate. Carbohydrate must also be broken down
into fiber and sugar. Measuring the amount and type of car-
bohydrate in food is a complicated business and requires so-
phisticated chemistry for some carbohydrate, while for others,
such as pure starch or sugar, reasonably simple enzymatic
treatmentacan be used.
In addition, some nutrition information is just not pro-
vided on the labels. The list below show%-the "facts" that
food manufacturers are allowed to include on the nutrition
label. The items in boldface are mandatory, the others are
optional.
total calories
calories from fat
calories from saturated fat
total fat
saturated fat
So What's Low Carb?
trans fat
polyunsaturated fat
monounsaturated fat
cholesterol
sodium
potassium
total carbohydrate
dietary fiber
soluble fiber
insoluble fiber
sugars
sugar alcohol (for example, the sugar substitutes xyli-
tol, mannitol, and sorbitol)
other carbohydrate (the difference between total
carbohydrate and the sum of dietary fiber, sugars,
and sugar alcohol if declared)
protein
vitamin A
percent of vitamin A present as beta-carotene
vitamin C
calcium
iron
other essential vitamins and minerals
or
According to the FDA explanation of the regulations:
If a claim is made about any of the optional compo-

nents, or if a food is fortified or enriched with any of
them, nutrition information for these components be-
comes mandatory.
These mandatory and voluntary components are
the only ones allowed [emphasis added] on the Nutri-
tion Facts panel." The listing of single amino acids,

maltodextrin, calories from polyunsaturated fat, and
calories from carbohydrates, for example, may not ap-
pear as part of the Nutrition Facts on the label.
The required nutrients were selected because they
address today's health concerns. The order in which
they must appear reflects the priority of current dietary
recommendations.+
It's interesting to note that rnaltodextrin (a mixture of

sugars derived from corn) "may not appear" on the nutrition
facts label (it can and does appear on the ingredients list).
It's also worth noting the reference to "current dietary rec-
ommendations." This has permitted occasional regulatory
amendments (trans fats were added in 2003, for example),
and it would not be surprising to see labeling requirements
amended again as "current dietary recommendations" and
"today's health concerns" continue to evolve.
Read Labels
As you now know, virtually all packaged foods bear labels
that reveal something about the contents; you also know
that the FDA requires the labels of packaged foods to list
the amount of carbohydrate, protein, fat, and fiber in a
serving. Be sure, however, to note the size of tke "serving."
For some foods, the serving size is so small that you wouldn't
want to be bothered eating it. The FDA explains that the
"But that doesn't mean they can't use footnotes.

+"The Food Label." FDA Backgrounder, May 1999. See the full text at
www.cfsan.fda.gov/-dms/fdnewlab.html.
So What's Low Carb?
nutrition labeling law "defines serving size as the amount of

food customarily eaten at one time. The serving sizes that
appear on food labels are based on FDA-established lists of
'Reference Amounts Customarily Consumed Per Eating Oc-
casion."' You might think, for example, that a single bottle
of soda would be considered one serving. Look again. If it's
an 8- or even 12-ounce bottle, you'd be right. But the regu-
lations allow manufacturers some wiggle room, and some
20-ounce bottles list the contents as three servings. In my
opinion, this latitude can be used to mislead without being
legally dishonest.
Beware of labels that say "lite," "light," "sugar-free,"
"dietetic," "diet," "reduced-calorie," "low calorie," "low
fat," "fat-free," and even "low carbohydrate." Although
the Nutrition Labeling and Education Act establishes stan-
dards for some of these categories, and likely will soon
adopt a standard for "low carbohydrate," that standard,
like the rest, will likely be essentially meaningless for those
who are diabetic, overweight, or obese and in need of par-
ticularly clear information about what's in what they eat.
These tags can be used as smoke and mirrors to distract you
from the hard facts.
There are several things to keep in mind:
Counts of calories are only going to tell you so

"
much, as discussed on page 41.
"Low fat" tells you nothing about carbohydrate
content.
"Fat-free" products - desserts and similar prod-
ucts - frequently contain considerable fast-acting
carbohydrate to make up for the loss of flavor from
the absent fat.
Even if you're losing weight, carbohydrate intake will

impede your efforts much more than fat will. Two
recent studies showed that when dietary carbohydrate
is very low, dietary fat is metabolized, not stored. (On
occasion I see slim patients whose desire is to gain
weight. I've found that it's impossible to put weight
on those who are following a low-carbohydrate diet
even by giving them 900 extra calories a day in the
form of 4 ounces of olive oil.)
Use common sense about nutrition facts claims. The
common way to estimate the carbohydrate content
of a particular food is to read the amount stated on
the label. "Sugar-free," remember, does not mean
carbohydrate-free. As mentioned above, I know of a
brand of strawberry preserves whose label claims,
"Carbohydrate - 0," and yet anyone can see the
strawberries in the jar. Strawberries are mostly carbo-
hydrate, so unless those are artificially flavored hunks
of tenderloin made to look like strawberries (unlikely),
common sense would tell you that the label is flat-out
wrong. Deceptive labeling does occur and in my expe-
rience is fairly prevalent in the "diet" food industry.
U s e Food Value Manuals

On page 52, I listed a few books that show the approximate
carbohydrate and protein contents of various foods. These
manuals are recommended but not essential tools for treat-
ing your meal plan. The meal plan guidelines in the next
chapter, the recipes that follow, and the advice in the pre-
ceding pages are all you really need to get started. Those
manuals are great when you're creating your own recipes
and want to get the carbohydrate and protein numbers.
So What's Low Curb?
My favorite is The NutriBase Complete Book of Food

Counts, because it contains information on the most brands
and is easy to use.
Food Values of Portions Commonly Used has been the
dietitian's bible for more than fifty years and is updated
every few years. Be sure to use the index at the back to lo-
cate the foods of interest. Note that on every page in the
main section, carbohydrate and fat content are listed in the
same column. The carbohydrate content of a food always
appears below the fat content. Do not get the two confused.
Be sure to note the portion size in any books you use.
If you watch cooking shows, you've probably seen chefs
who keep a computer handy while they're cooking. If you're
electronically inclined, you can use the USDA's nutrient
database, which you can find on the Web by searching on
the key words "USDA nutrient database." The USDA now
offers free software for the National Nutrient Database for
Windows OS computers and for Palm OS personal digital
assistants (PDAs) on both the Windows and Macintosh
platforms. You can download the software at www.na1.
usda.gov/fnic/foodcomp/srch/search.htm. This has the poten-
tial to be a great tool for those who travel and carry PDAs.
VITAMIN A N D MINERAL
SUPPLEMENTS
It is common practice to prescribe supplementary vitamins

and minerals for diabetics. This is primarily because most
diabetics have chronically high blood sugars and therefore
urinate a lot. Excessive urination causes a loss of water-
soluble vitamins and minerals. If you can keep your blood

sugars low enough to avoid spilling glucose into the urine
(you can test it with Clinistix or Diastix), and if you eat a
variety of vegetables, and red meat at least once or twice a
week, you should not require supplements. Note, however,
that major dietary sources of B-complex vitamins (folic acid
is one of these) include "fortified" or supplemented breads
and grains in the United States. If you're following a low-
carbohydrate diet and therefore exclude these from your
meal plan, you should eat some bean sprouts, spinach, broc-
coli, brussels sprouts, or cauliflower each day. If you do not
like vegetables, you might take a B-complex capsule or a
multivitamin/mineral capsule each day.
Supplemental vitamins and minerals should not ordi-
narily be used in excess of the FDA's recommended daily re-
quirements. Large doses can inhibit the body's synthesis of
some vitamins and intestinal absorption of certain minerals.
Large doses are also potentially toxic. Doses of vitamin C in
excess of 500 mg daily may interfere with blood sugar read-
ings (causing them to appear erroneously low). Large doses
of vitamin C can actually raise blood sugar, cause kidney
stones, and even impair nerve function (as can doses of vita-
min B-6 in excess of 200 mg daily, so beware of B-complex
capsules). Vitamin E has been shown toreduce one of the
destructive effects of high blood sugars (glycosylation of the
body's proteins)," with increased amounts providing in-
creased benefit up to 1,200 IU (international units) per day.
"Glycosylation of protein - the bonding of glucose to protein - is es-

sentially what you see in bread crust. Inside the bread loaf the proteins
are supple, but the proteins in the crust have bonded with sugars and
lost any resilience. Bad news when it happens inside your body.
So What's Low Carb?
It has recently been shown to lower insulin resistance. I

therefore recommend 400-1,200 IU per day to a number of
my patients. Be sure to use the forms of vitamin E known as
gamma tocopherol or mixed tocopherols, not the common
alpha tocopherol, which can inhibit the absorption of essen-
tial gamma tocopherol from foods. Vitamin E can reduce
the ability of blood to clot and must therefore be restricted
in some people. Consult your physician before using it.
The insulin-sensitizing agent metformin can cause sys-
temic reduction of vitamin B-12. This can be corrected with
calcium supplements or more calcium in your diet (cream or
cheese, for example).
CHANGES IN BOWEL MOVEMENTS
A new diet often brings about changes in frequency and con-

sistency of bowel movements. This is perfectly natural and
should not cause concern unless you experience discomfort.
Increasing the fiber content of meals, as with salads, bran
cracker~,and soybean products, can cause softer and more
frequent stools. More dietary protein can cause less frequent
and harder stools. Calcium supplements can cause hard
stools and constipation, but this is usually offset if they con-
tain magnesium. Normal frequency of bo'wel movements
can range from 3 times per day to 3 times per week. If you
notice any changes in your bowel habits more or less than
these frequencies, discuss them with your physician.
HOW D O P E O P L E REACT
T O THE NEW DIET?
Most of my patients initially feel somewhat deprived, but

they are also grateful to feel more alert and healthier -
sometimes more so than they have in years. I fall into this
category myself. My mouth waters whenever I pass a bak-
ery shop and sniff the aroma of fresh bread, but I am also
grateful simply t o be alive and sniffing.
Customizing the Diet
f you found yourself thinking as you went through the

No-No foods section in Chapter 3 that all of this in-
formation goes against conventional thinking - you're
right. For years, "heart-attack food" was synonymous with
red meat, eggs, and butter. The evidence is in. That is utterly
and completely wrong.
Fast-acting, concentrated carbohydrate is the ultimate
heart-attack food, particularly for those with a sedentary
lifestyle:
It used to be that my patients faced an uphill battle
with their friends and family, who were;convinced that my
advice was wrong, or wanted them to try more "fun" foods.
The low-carbohydrate craze has changed that somewhat,
but you may still face well-meaning but uninformed friends
and family who want you to eat less "bad fat" and more
"complex" carbohydrates.
You can patiently express appreciation for their affec-
tion and care but ignore their advice. When they see
you looking healthier, slimmer, fitter, and more energetic than
you have in years, they might just ask to borrow this book.
It's a good idea, before you start, to get a baseline mea-

sure of your cardiac risk and renal (kidney) profile. When
you get a follow-up measure six months later, you'll demon-
strate conclusively that our diet has lowered both classes of
risk factors. It doesn't matter whether you're diabetic, over-
weight, or obese. There is, however, one caveat. Autoim-
mune disorders such as diabetes are usually found in clusters.
So, for example, it is not unusual for diabetics to develop
a low thyroid state (hypothyroidism) either before or after
they develop diabetes. This can occur at any age and will
absolutely increase several cardiac risk factors, such as LDL,
homocysteine, and lipoprotein(a). Fortunately, thyroid sup-
plementation can reverse this condition. (Most physicians,
however, perform the wrong thyroid function test. See page
435 of Diabetes Solution, 2003 edition.)
GENERAL PRINCIPLES FOR

TAILORING YOUR MEAL P L A N
If you useblood sugar-lowering medications such as insulin

or oral agents, the first rule of meal planning is: Don't change
your diet unless your physician first revkws the new meal
plan and reduces your medications accordingly. Most dia-
betics who begin our low-carbohydrate diet show an imme-
diate and dramatic drop in blood sugar levels after meals, as
compared to blood sugars on their prior, high-carbohydrate
diets. If at the same time your medications are not appro-
priately reduced, your blood sugars can drop to dangerously
low levels.
Your meal plan should be geared toward blood sugar
control - and weight loss if you're overweight - and also
toward keeping you content with what you eat. So with

those things in mind, one of the first things I do when I
"train" my patients is "negotiate" a meal plan with them.
I say "negotiate" because I have never seen a one-size-
fits-all diet work. One person may find the idea of sardines
for breakfast delightful, another may find it disgusting. To
work up an individualized plan, we start by making a list of
what you eat and when, including snacks, on a typical day."
If you're a diabetic, I would also ask you to provide me
with data sheets showing your blood sugar profiles, meals,
and any blood sugar-lowering medications you'd taken
during the previous week or two. These sheets should in-
clude any physical exercise you may have performed. My
patients and I use GLUCOGRAF I1 data sheets (see page 111)
for this purpose. (You'll find their use detailed in Chapter 5
of Diabetes Solution.)+We would also take into account
your height, weight, and age.
This information would give me an idea of what you
like to eat and what effect particular doses of blood sugar-
lowering medications have on your blood sugars.
Other important factors I take into account:
#
If you have delayed stomach-emptying

If you're taking medications for o t k r ailments that
might affect your blood sugar
In negotiating the meal plan, I'd try wherever possible

to incorporate foods you like. There are no prescribed
'1 don't recommend snacks for diabetics who use insulin to correct ele-
vated blood sugars before meals.
+Pads of blank data sheets covering an entire year are available through
Trotta's Pharmacy, www.trottaspharmacy.com, phone 877-987-6882.
meals. There is only one absolutely hard and fast rule:

Avoid fast-acting, concentrated carbohydrate.
If you've tried dieting to lose weight or to get your dia-
betes under control, you may have found that simply cut-
ting back on calories according to preprinted tables or fixed
calculations can be frustrating and can even have the oppo-
site effect.
If your "diet" calls for a supper that doesn't satisfy
you, it's almost a given that later on you'll find yourself
compelled to have a snack. If you're like most people, your
snack will be snack food, a bowl of cereal, a banana, a bowl
of ice cream - in other words, something loaded with fast-
acting carbohydrate. The result? You end up with high blood
sugars and more calories than you would have consumed if
you'd started with a sensible meal.
My aim is to help you avoid this. It's best to start with
a plan that allows you to get up from the table feeling com-
fortable but not stuffed. Studies have shown that fat and
protein both leave you considerably more satisfied than
fast-acting carbohydrate.
Since all of my diabetic patients bring me glucose pro-
files, ovef the years it has not been very difficult to develop
guidelines for carbohydrate consumption that make blood
sugar control relatively easy without chsing too great a
feeling of deprivation, even for those trying to lose weight.
My basic approach in helping someone put together a meal

plan is that I first set carbohydrate amounts for each meal.
The general parameters work like this. I recommend
OZOOO Richard K M e i n . M.D.. Mamaroneck. NY 10543

GlucograF 11 DATA SHEET
hi
E
z
restricting their carbohydrate to about 6 grams of slow-acting

carbohydrate at breakfast, 1 2 grams at lunch, and 1 2 grams
at supper. Very few people would be willing to eat less.
(These guidelines also apply to children.) The limitation of
only 6 at breakfast is because of the Dawn Phenomenon
(page 33), but it really isn't hard to stick to.
A recent study of overweight children found that when
three groups were fed three different breakfasts - a high-
carbohydrate breakfast; a so-called complex-carbohydrate
breakfast; and a high-fat, low-carb breakfast - those in the
last group had the highest sense of satisfaction for the
longest period of time after their meal. Those in the first two
groups were more prone to feeling the "need" to snack.
When we've established parameters for carbohydrate,
then we talk about how many ounces of protein, in addition
to the carbohydrate, we should add to make you feel satis-
fied. (If you came into my office, I'd show you plastic Sam-
ples of protein foods of various sizes, to give you an idea of
what various amounts actually look like.)
There is no such thing as an essential carbohydrate for
normal development, despite what the popular press might
have youhelieve about the health benefits of "complex" car-
bohydrate. There most certainly are proteins we must have
(essential amino acids) and fats (essentialfatty acids). We in-
clude carbohydrates in the meal plan not just because you
might not enjoy the meals without them, but b'kcause in addi-
tion to the vitamins and minerals present in vegetables there
are many other nonvitamin chemicals - phytochemicals -
that have only recently become understood. These are crucial
to good nutrition and cannot be obtained through conven-
tional vitamin supplements. Some phytochemicals, such as
beta carotene, are highly beneficial when consumed in plant
form but may actually be harmful if taken in supplements.

There are still many things that remain unclear about phy-
tochemicals. In terms of beneficial phytochemicals, whole-
plant and leaf varieties of vegetables are particularly good
sources. Folic acid - as noted previously, so named be-
cause it is derived from foliage - is essential to all manner
of development, but strictly speaking it is considered neither
vitamin nor mineral.
Ideally, your blood sugar should be the same after eat-
ing as it was before. If blood sugar increases after a meal,
even if it eventually drops to your target value, either the
meal content should be changed or blood sugar-lowering
medications should be used before you eat.
Slow-Acting Carbohydrate
As I have mentioned before, the distinction often made be-
tween "complex" and "simple" carbohydrates is essentially
meaningless, if not foolish. There are fast-acting carbohy-
drates - starches and sugars that break down rapidly and
have a consequent rapid effect on blood sugars - and there
are slow-acting carbohydrates. Generally, slow-acting carbo-
hydrate comes from whole-plant vegetables (and others listed
on page 77). They are predominantly idjgestible fiber ac-
companied by some small amount of digestible carbohy-
drate and vitamins, minerals, and other compounds, but have
relatively little effect on blood sugars.
The foods in the following list are slow-acting carbo-
hydrate foods. These can constitute the building blocks of
the carbohydrate portion of each meal. Of course you needn't
limit your foods to these - many other such building blocks
can be selected, depending on your personal preferences.
Read labels o n packaged foods, consult nutrition tables for

carbohydrate values of foods you like, check your blood
sugars, and find o u t which foods work for you.
Equivalent to approximately 6 grams

of carbohydrate per serving
6 Worthington Stripples or Morningstar Farms Break-
fast Strips (meatless soy bacon) (also contains 1ounce
protein)
3 Morningstar Farms Breakfast Links (meatless soy
sausage) (also contains 2 ounces protein)
1% Bran-a-Crisp crackers
2 GG crispbreads
1Wasa Fiber Rye cracker
4% ounces Erivan, Brown Cow Farm, or Stonyfield
Farm whole-milk unflavored yogurt (8 ounces con-
tains 11 grams carbohydrate and 2 ounces protein)
1 cup mixed salad with oil-and-vinegar (not bal-
samic) dressing
% CUP cooked slow-acting carbohydrate vegetable -
zucchini, mushrooms, eggplant, etc. (see The List on
p&e 77)
1 serving Jell-0 sugar-free pudding made with water
a-
or water and 1 tablespoon cream ' *

% small avocado (3 ounces)
Equivalent to approximately 12 grams

of carbohydrate per serving
1 cup mixed salad with oil-and-vinegar (not bal-
samic) dressing, plus % CUP cooked green vegetable
(from page 77)
Customizing-the Diet
1cup mixed salad prepared with 4 tablespoons pack-

aged dressing (if each tablespoon contains 1.5 grams
of carbohydrate)
8 ounces Erivan, Brown Cow Farm, or Stonyfield
Farm whole-milk unflavored yogurt (contains 11
grams of carbohydrate plus 2 ounces protein)
These lists slightly exaggerate the carbohydrate content

of salad and cooked vegetables, but because of their bulk
and the Chinese Restaurant Effect, the net effect upon blood
sugar is approximately equivalent to the amounts of carbo-
hydrate shown. To this slow-acting carbohydrate, we'd
add an amount of protein that, in your initial opinion,
would allow you to leave the table feeling comfortable but
not stuffed.
Protein
As with carbohydrate, it is necessary to keep the size of the
protein portion at a particular meal constant from one day
to the next, so if you eat 6 ounces at lunch one day, you
should b v e 6 ounces at lunch the next. This is especially
important if you're taking blood sugar-lowering medica-
tions. As noted earlier, there are about &grams
*.
of real pro-
tein in an ounce of a protein food. So when you are using
tables of food values in creating your own-Diabetes Diet
meal plans, remember to divide grams of protein by 6 to get
the equivalent ounces of protein food. To estimate by eye, a
cooked portion the size of a deck of playing cards or a small
can of tuna fish weighs about 3 ounces (red meats weigh
about 3.7 ounces because of their greater density).
Protein foods with virtually no carbohydrate

Beef, lamb, veal
Chicken, turkey, duck
Most cold cuts (bologna, salami, etc.)
Fish and shellfish (fresh or canned)
Most frankfurters
Pork (ham, chops, bacon, etc.)
Most sausages
Protein foods with a small amount of carbohydrate

(0.6-1 gram carbohydrate per ounce of protein)
Eggs (one egg is equivalent to 1 ounce protein plus
0.6 gram carbohydrate); include the carbohydrate
content when calculating the carbohydrate portion
of a meal
Cheeses (other than cottage cheese); the 1 gram of
carbohydrate per ounce found in most cheeses
should be included when computing the carbohy-
drate portion of a meal
Soy products (up to 6 grams carbohydrate per

ounce of protein - check nutrition.=- label on package)
Veggie burgers
Tofu
Meatless bacon
Meatless sausage
Other soy substitutes (for fish, chicken, and so on)
If you have a rare disorder called familial dyslipidemia,

where dietary fat actually can increase LDL, restrictions o n
certain types of dietary fats may be appropriate.
T H E TIMING O F MEALS A N D S N A C K S
Meals need not follow a rigidly fixed time schedule, pro-

vided that, in most cases, you d o not begin eating within
4 hours of the end of the prior meal. It takes 4-5 hours for
the effect of a meal on blood sugar to run its course. When
you have overlapping blood sugar effects, it is more difficult
to control blood sugar. If you eat your breakfast meal at
seven in the morning but then an hour later eat a high-carbo-
hydrate snack, the bottom line is that you will prolong the
need for high levels of insulin to "cover" the carbohydrate.
If your breakfast is a low-carbohydrate meal but then you
snack on a bagel or bun an hour or two later, you will
negate whatever virtue the low-carbohydrate meal had. The
added insulin needed to cover the blood sugar spike from
the snack will help pack away the fat you ate, when other-
wise it would have been metabolized. (When a patient is a
snacker, he's obese and his blood sugars are uncontrollable.)
If you do not take insulin, you need not be restricted to
only three daily meals if you prefer four or more similar
meals on a regular basis. The timing, again, should ideally
be at least 4 hours after the end of the prior meal or snack.
For most type 2 diabetics, it may be easier to control blood
sugar, with or without medication, after eating several smaller
meals than after eating only one or two large meals. Those
diabetics who use rapid-acting injected insulin to lower
blood sugar before meals must wait at least 5 hours be-
tween insulin injections and therefore between meals.
Remember that there are no diabetes-related restrictions
on coffee and tea, either plain or with cream (not milk) and/
or liquid or tablet (not powdered, except for stevia) sweet-
eners.
Now, let's put the guidelines to work in some practical

examples.
C R E A T I N G YOUR O W N M E A L P L A N S
Most people are creatures of habit and tend to eat the same
thing every day for breakfast or lunch. I've had patients
who have eaten the same toasted bialy for twenty years for
breakfast, the same ham and cheese sandwich for lunch. In
my experience, most of the variation people have in their
diet comes at dinner. But let's start with breakfast. In my ex-
perience, bacon-and-egg people tend to eat bacon and eggs
almost every day, maybe varying somewhat on weekends.
Cereal people tend to eat cereal every day, even if they hap-
pen to change brands or flavors. Same with bagel people.
One of the problems with most of the popular low-
carb diets on the market these days is that they introduce
"habits" you would never take up on your own and then,
just as you get used to them, move on to a new phase with
different foods. So during phase one you might have veg-
etable juice, a protein food like liquid egg substitute or
Canadian bacon, and coffee or tea. But m s t of the popular
diets change to phase two after weight loss has been at-
tained. This usually involves reverting to an approximation
of old habits, such as those in the first paragraph. This is
certainly not a way to keep blood sugars normal or to pre-
vent recurrence of carbohydrate craving.
Right off the top, you know that I wouldn't recom-
mend skim milk or vegetable juice, and I would recommend
liquid egg substitute only if that was something you liked.
So, what do you like to eat?
There was a time in the American consciousness when

fixing a meal was as simple as putting together a serving of
protein, one of starch, and one of vegetables, with perhaps
a side of salad and a small dessert. That standard menu -
a piece of meat next to mashed potatoes, green beans, and
tossed salad - made meal planning a simple proposition.
What I'm advocating is really as easy to conceive as the
old meat, potatoes, vegetable, salad picture - just leave out
the potato.
While the columns of numbers in the typical meal plans
that follow may seem a little intimidating at first, in truth,
once you become accustomed to the guidelines, putting to-
gether a meal - without having to consult a cookbook for
every meal - becomes a simple process.
Breakfast
I recommend eating breakfast every day, especially if you're
overweight. In my experience, most obese people have a his-
tory of either skipping or eating very little breakfast. They
get hungry later in the day and overeat. That's a habit you
should try to change right away. For most of us, any meal
can be skipped, but if you're using blood sugar-lowering
medication, you have to take that into *count.
A typical breakfast on our meal plan would include up
to 6 grams carbohydrate and an amount of p~oteinto be de-
termined by you. The amount of protein you "negotiate"
per meal will remain constant from day to day. The best
place to start is with what you currently eat, as long as it's
not on the No-No list (see pages 58-61).
Suppose that, like many of my new patients, you've
been eating a bagel loaded with cream cheese and 2 cups of
coffee with skim milk and Sweet'n Low powdered sweet-
ener for breakfast (totaling about 40 grams of rapid-acting

carbohydrates). As we negotiate, I might propose that you
substitute other sweeteners for the Sweet'n Low and 1ounce
WestSoy soymilk (0.5 gram carbohydrate) or cream (1gram
carbohydrate) for the skim milk in each cup of coffee.
Instead of a bagel I'd suggest you try one Bran-a-Crisp
cracker (4 grams carbohydrate) with 1 ounce of cream
cheese (1 gram carbohydrate plus 1 ounce protein). This
adds up to about 6 grams of carbohydrate. Finally, I'd sug-
gest that you add a protein food to your meal to make up
for the calories and "filling power" that disappeared with
the bagel. This could take almost any form, from lox to
ham to a hotdog - or two. (See the lists on page 116.)
If you're a bacon-and-egg person but have been eating
a side order of two slices of toast with jelly, I'd ask what it
would take to make you feel satisfied after giving up the
toast and jelly. You might add one Bran-a-Crisp cracker or
a cheese puff (page 172) instead.
Or you might want to make the Quick Breakfast
Omelet (page 164) with three eggs instead of two, which
would give you about 4 grams of carbohydrate (to which
you could add some scallions or chives or herbs), instead of
eating one of the carbohydrate foods mentioned above.
If you're unnecessarily afraid of the~holesterolin egg
yolks, you might use organic eggs or egg whites. If you find
egg whites bland, you could add spices, or soy or Tabasco
sauce, or some mushrooms or a small amount of onion or
cheese, or chili powder, or even cinnamon with stevia, to en-
hance the taste. One of my current personal favorites for fla-
voring is a "chili sauce" made from Better Than Bouillon chili
base, which is in the Low-Carb Chili recipe on page 218,
and which you can get in most supermarkets. This packs a
nice chili punch with very little carbohydrate (according to
Ctistornizitzg the Diet
the label, 1 gram of carbohydrate per 2 teaspoons) and

works quite well on eggs or other foods, depending on your
tastes. (I like t o make chili burgers with it - which you
could certainly have for breakfast or any other meal.)
Lunch
Follow the same guidelines for lunch as for breakfast, with
the exception that the carbohydrate content may be dou-
bled, up t o 1 2 grams.
Say, for example, that you and your friends go t o lunch
every day at the "greasy spoon" around the corner from
work and are served only sandwiches. You might try dis-
carding the slices of bread and eating the filling - meat,
turkey, cheese, or other protein food - with a knife and
fork. (If you choose cheese, remember to count 1 gram car-
bohydrate per ounce.) You could also order a hamburger
without the bun. And instead of ketchup, you could use
mustard, soy sauce, or other carbohydrate-free condiments.
You then might add 1 % cups cooked vegetable from The
List, page 77 (12 grams carbohydrate), or 2 cups of salad
with vinegar-and-oil dressing (12 grams of carbohydrate) to
round out your meal.
If you want to create a lunch menu from scratch, use
your food value books to look up foods that interest you. If
you like sandwiches, try the Cheese Puff Sandwich recipe on
page 172.
The following building blocks may be helpful in giving
you a start.
the label, 1 gram of carbohydrate per 2 teaspoons) and

works quite well on eggs or other foods, depending on your
tastes. (I like to make chili burgers with it - which you
could certainly have for breakfast or any other meal.)
Lunch
Follow the same pidelines for lunch as for breakfast, with
the exception that the carbohydrate content may be dou-
bled, up to 12 grams.
Say, for example, that you and your friends go to lunch
every day at the "greasy spoon" around the corner from
work and are served only sandwiches. You might try dis-
carding the slices of bread and eating the filling - meat,
turkey, cheese, or other protein food - with a knife and
fork. (If you choose cheese, remember to count 1 gram car-
bohydrate per ounce.) You could also order a hamburger
without the bun. And instead of ketchup, you could use
mustard, soy sauce, or other carbohydrate-free condiments.
You then might add 1%cups cooked vegetable from The
List, page 77 (12 grams carbohydrate), or 2 cups of salad
with vinegar-and-oil dressing (12 grams of carbohydrate) to
round out your meal.
If you want to create a lunch menu from scratch, use
your food value books to look up foods that interest you. If
you like sandwiches, try the Cheese Puff Sandwich recipe on
page 172.
The following building blocks may be helpful in giving
you a start.
For the protein portion, one of the following

A small can of tuna fish contains 3% ounces by
weight in the United States. If you're packing your
lunch, this can be quite convenient if you like tuna.
The next larger size can contains 6 ounces. The tasti-
est canned tuna I've tried is made by Progresso,
packed in olive oil.
4 standard slices of packaged pasteurized process
American cheese (process cheddar in the U.K.) weigh
about 3 ounces. This will contain 3 ounces of pro-
tein and 3 grams of carbohydrate.
For about 12 grams carbohydrate,

one of the following
1%CUPS cooked vegetables (from page 77).
2 cups mixed green salad, with 1 slice of tomato and
vinegar-and-oil dressing. Sprinkling bacon bits or
grated cheese will have negligible additional blood
sugar effect.
1%cups salad, as above, but with 3 tablespoons of
commercial salad dressing (other than simple vinegar-
and-oil) containing 1 gram of carbohydrate per table-
spoon. Check the label. .
:a.
You might decide that 2 cups of salad k i t h vinegar-

and-oil dressing is fine for the carbohydrate portion of your
lunch. You then should decide how much protein must be
added to keep you satisfied. One person might be happy
with a 3%-ounce can of tuna fish, but another might require
2 large chicken drumsticks or a packet of lunch meat weigh-
ing 6 ounces. For dessert, you might want some cheese (in
the European tradition) or perhaps some sugar-free Jell-0

gelatin (if it contains no maltodextrin) covered with 2 table-
spoons of heavy cream. You might consider some of the
desserts described in Part Two. The possible combinations
are endless; just use your food value books or read labels
for estimating protein and carbohydrate. Some people, after
having routinely eaten the same thing for years, discover
that their new meal plan opens up culinary possibilities they
never knew existed.
Supper
Supper should follow essentially the same approach as
lunch. There is, however, one significant difference that will
only apply to those who are affected by delayed stomach-
emptying (gastroparesis) and take insulin. As we've dis-
cussed briefly, this condition can cause unpredictable shifts
in blood sugar levels because food doesn't always pass into
the intestines at the same rate from meal to meal, which
means that you can end up with unpredictably high or low
blood sugars while you are sleeping and unable to monitor
and corRct them. A more complete analysis of this problem
appears in Chapter 22 of Dr. Bernstein's Diabetes Solution.
If you like cooked vegetables (from The List) for sup-
per, remember that most can be interchanged with salads as
near equivalents - % CUP of cooked vegetable and 1 cup of
salad each have the blood sugar effect of about 6 grams car-
bohydrate.
If you like wine with dinner, choose a very dry variety
and limit yourself to one 3-ounce glass. One beer may actu-
ally turn out to have no effect upon your blood sugar. Still,
don't drink more than one.
Snacks
For many people with diabetes, snacks should be neither
mandatory nor forbidden. They do, however, pose a prob-
lem for people who take fast-acting insulin before meals.
Snacks should be a convenience, to relieve hunger if meals
are delayed or spaced too far apart for comfort. If your di-
abetes is severe enough to warrant the use of rapid-acting
blood sugar-lowering medication before meals, such med-
ication may also be necessary before snacks.
The carbohydrate limit of 6 grams during the first few
hours after arising and 1 2 grams of carbohydrate thereafter
that applies to meals also applies to snacks. Be sure that
your prior meal has been fully digested before your snack
starts (this usually means waiting 4-5 hours). This is so that
the effects upon blood sugar will not add to one another.
You needn't worry, however, if the snack is so sparse
(say, a bit of toasted nori) as to have negligible effects on
blood sugar. Sugar-free Jell-0 gelatin (without maltodex-
trin) can be consumed pretty much whenever you like, pro-
vided you don't stuff yourself and provoke the Chinese
Restaurant Effect. As a rule, snacks limited to small amounts
of proteinewill have less effect upon blood sugar than those
containing carbohydrate. Thus 2-3 ounces of cheese or cold
cuts might be reasonable snacks for som~.people.
S O M E TYPICAL MEAL P L A N S
The following are typical meal plans covering 3 days. Note

that the protein portions that this hypothetical person ne-
gotiated are 5 ounces for breakfast, 8 ounces for lunch, and
8 ounces for dinner. She is also following the 6-12-12 guide-
lines for carbohydrate.
Day One
Carbohydrate Protein
Breakfast (grams) (ounces)
Scrambled Eggs with Zucchini
and Cheddar (page 167) 6.3 3.3
2 ounces ham -
- 2.0
-
TOTAL 6.3 5.3
Lunch
Lobster Salad (page 178) 10.9 6.3
1 Peanut Butter Cookie (page 274) -
2.5 0.6
-
TOTAL 13.4 6.9
Supper
Salad with Artichokes, Hearts of Palm,

Bacon, and Blue Cheese (page 181) 8.7 3.85
Filet au Poivre (page 221) 3.6 4.32
TOTAL 12.3 8.17
Day Two
Breakfast (grams) (ounces)
Bran cradter "cereal" made by crumbling
2 GG crispbreads 6.0 0.4
2 tablespoons cream plus water 1.0
,-
) .
0.8
3 sausage patties, 1 ounce each -
- 3.0
-
TOTAL 7.0 - 4.2
Lunch
Mushroom Soup with Parmesan Cheese
(page 194) 6.7 1.6
5 ounces sliced turkey breast - 5.0
Bran-a-Crisp with butter 4.0 1.O
Diet soda -
- -
-
TOTAL 10.7 7.6
Supper
Rack of Larrtb with Cabernet (page 225) 2.4 6.15
Green Beans with Parmesan (page 243) 10.25 2.3
TOTAL 12.65 8.45
Day Three
Breakfast (gvams) (ounces)
Ham and Broccoli Quiche (page 171) 3.1 3.35
1 Bran-a-Crisp with butter -
4.0 1.O
-
TOTAL 7.1 4.35
Lunch
Clam Chowder (page 195) 5.2 2.15
Pan-fried Salmon (page 232) - 4.0
2 Bran-a-Crisps -8.0 2.0
TOTAL 13.2 8.15
Supper
Crab Salad on Belgian Endive (page 186) 10.0 4.0
Roasted Red Pepper Frittata (page 170) 3.84 2.96
TOTAL 13.84 6.96
To nearly any one of these meals you could add as a

dessert a %-cup serving of sugar-free JelkO brand gelatin
(without maltodextrin) or a diet soda popsicle, neither of
which would appreciably affect your carbohydrate and pro-
tein targets. Again, you're limited only by your imagination,
and there are countless different meals you can create that
add up to 6 or 12 grams of carbohydrate and the portion of
protein you negotiate for yourself.
Remember, however, that the amount of protein for a
given meal should be the same from one day to another and
likewise, of course, for carbohydrate.
KEEPING A FOOD DIARY
The diary on the following page is an adaptation of a tem-

plate available in Microsoft Excel. If you're handy with Ex-
cel, you can create a daily or weekly plan that automatically
adds up the amounts of carbohydrate and protein in the
foods you eat at each meal.
You don't need to get that fancy. You can use a piece of
paper or just your memory. It's as easy as 6 + 1 2 + 12. Keep-
ing a record is a good idea, however you do it, because
when you find the amount of protein that satisfies you and
that also allows you to lose weight if you need to (see next
chapter) and to maintain normal blood sugars, you'll want
to keep the numbers as steady as possible.
glrm
Guidelines
;s carb. bfst-
ounces pro: bfst-

; LI: dm; 1
1
i
Carb Protein
Food Eaten Comments
I Grams Ounces
1 t- 1
Breakfast
Dinner
1 i
Total:
6
Weight Loss - If You're
Overweight
W
eight loss can significantly reduce your insulin re-
sistance. Obesity, especially visceral obesity (also
known as truncal or abdominal obesity), causes
insulin resistance and as such can playa major role in the
development of both impaired fasting glucose and type 2 di-
abetes. * Visceral obesity is a type of obesity in which fat is
concentrated around the middle of the body, particularly
surrounding the intestines (the viscera). A man who is vis-
cerally (i)besehas a waist of greater circumference than his
hips. A woman who is viscerally obese will have a waist at
least 80 percent as big around as her ~ips. All obese indi-
viduals and especially those with visceral obesity are insulin-
resistant. The ones who eventually become diabetic are those
*Impaired fasting glucose (or IFG) is treated by most doctors as a sort

of "pre-diabetic" condition. They will "watch" it to see if you actually
become a diabetic. According to the World Health Organization, IFG is
defined as fasting blood sugars over 99 mg/dl. I treat patients with IFG
the same way I treat diabetics. For most, it's not a question of if but
when they will develop diabetes.
129
who cannot make enough extra insulin to keep their blood

sugars normal.
If you have type 2 diabetes and are overweight, it is im-
portant that weight loss become a goal of your treatment
plan. Weight reduction can slow down the process of beta
cell burnout by making your tissues more sensitive to the in-
sulin you still produce, allowing you to require (and there-
fore to produce or inject) less insulin.
It may even be possible, under certain circumstances,
to completely reverse your glucose intolerance. Long before
I studied medicine, I had a friend, Howie, who gained about
100 pounds over the course of a few years. He developed
type 2 diabetes and had to take a large amount of insulin
(100 units daily) to keep it under control. His physician
pointed out to him the likely connection between his dia-
betes and his obesity. To my amazement, during the follow-
ing year he was able to lose 100 pounds. At the end of the
year he had normal glucose tolerance, no need for insulin,
and a new wardrobe. This kind of success may only be pos-
sible if the diabetes is of short duration - not much damage
done - but it is certainly worth keeping in mind. Weight
loss can sometimes work miracles.
Before we discuss weight
, loss, it makes sense to con-
sider obesity, because if you don't understand why and how
you are overweight or obese, you will find it somewhat more
difficult to reverse the condition.
THE THRIFTY GENOTYPE
When I see a very overweight person, I don't think, "He ought

to control his eating." I think, "He has the thrifty genotype."
130
Weight Loss - If You're Overweight
What is the thrifty genotype?

The hypothesis for the thrifty genotype was first pro-
posed by the anthropologist James V. Nee! in 1962 to explain
the high incidence of obesity and type 2 diabetes among the
Pima Indians of the southwestern United States. Evidence for
a genetic determinant of obesity has increased over the years.
Photographs of the Pimas from a century ago show a lean,
muscular, and wiry people. They did not know what obesity
was and in fact had no word for it in their vocabulary.
Their food supply diminished in the early part of the
twentieth century, something that had occurred repeatedly
throughout their history. Now, however, they weren't faced
with famine, because the Bureau of Indian Affairs provided
them with flour and corn. An astonishing thing happened.
These lean people developed an astronomical incidence
of obesity - 100 percent of adult Pima Indians today are
grossly obese, with a staggering incidence of diabetes. Fully
65 percent of adults are type 2 diabetics. Over the last sev-
eral years, even many Pima children have become obese,
type 2 diabetic teenagers. A similar scenario is now playing
out across the United States in the general population. The
pace may be slower, but the result is similar.
What happened to the Pimas? How did such appar-
ently hardy and fit people become so gl1psslyobese? Though
their society was at least in part agrarian, they lived in the
desert, where drought was frequent and hatvests could eas-
ily fail. During periods of famine, those of their forebears
whose bodies were not thrifty, or capable of storing enough
energy to survive without food, died out. Those who survived
were those who could survive long periods without food.
How did they do it? Although it may be simplifying some-
what, the mechanism essentially works like this: Those who
came to crave carbohydrate after having just the slightest
131
bit, and consumed it whenever it was available, even if they

weren't hungry, would have made more insulin and thereby
stored more fat. Add to this the additional mechanism of
the high insulin levels caused by inherited insulin resistance,
and serum insulin levels would have become great enough
to induce fat storage sufficient to enable them to live through
famines. Truly survival of the fittest - provided famines
would continue. A British scientist, Andrew Prentice, a pro-
fessor at the London School of Hygiene and Tropical Med-
icine, has a theory that Americans in general have a higher
incidence of the thrifty genotype. His theory is that people
who came to this country through most of its history en-
dured astonishing hardship - a difficult Atlantic crossing
that killed off many, then incredible hardship once they
were here. Those who survived to have children had to be
able to resist that hardship.
A genetic strain of chronically obese mice created in
the early 1950s demonstrates quite vividly how valuable
thrifty genes can be in famine. When these mice are allowed
an unlimited food supply, they balloon, adding as much as
half again the body weight of normal mice. Yet deprived of
food, the~ mice can survive 40 days, versus 7-10 days for
normal mice.
Recent research on these mice provid~s some tantaliz-
ingly direct evidence of the effect a thrifty genotype can have
upon physiology. In normal mice, a hormone called leptin is
produced in the fat cells (also a hormone human fat cells
produce, with apparently similar effect). The hormone tends
to inhibit overeating, speed metabolism, and act as a modu-
lator of body fat. A genetic "flaw" causes the obese mice to
make a less effective form of leptin. In recent experiments,
when injected with the real thing they almost instantly
slimmed down. Not only did they eat less but they lost as
132
much as 40 percent of their body weight, their metabolism

sped up, and they became much more active. Many were
diabetic, but their loss of weight (and the change in the ratio
of fat to lean body mass) reversed or even "cured" their dia-
betes. Normal mice injected with leptin also ate less, became
more active, and lost weight, though not nearly as much.
Research on humans has not advanced sufficiently to pro-
vide conclusive evidence that the mechanism is the same in
obese humans, but researchers believe it is at least equiva-
lent and probably related to more than one gene, and to dif-
ferent gene clusters in different populations.
In a full-blown famine, the Pima Indians' ability to sur-
vive long enough to find food is nothing short of a blessing.
But when life is almost entirely sedentary and satisfying car-
bohydrate craving is as simple as nibbling on snack food,
what was once an asset becomes a very serious liability. And
these people are dedicated snackers. When I visited them
and spoke with researchers, I was surprised that they did
not keep track of the Pimas' snack food consumption. The
response I got was that it was simply impossible because
snacking was virtually nonstop. When I saw them off the
reserva~ion, they were rarely without a bag of some kind of
snack.
Current statistics estimate that slig.htly more than 60
percent of the overall population of the United States is
chronically overweight - and there is even greater reason
to be concerned, because the number has been increasing by
1 percent each year since the publication of the USDA's low-
fat food pyramid.
The thrifty genotype has its most dramatic appearance
in isolated populations like the Pimas, who have recently
been exposed to an unlimited food supply after millennia of
intermittent famine. The Fiji Islanders, for example, were
133
another lean, wiry people, accustomed to the rigors of pad-

dling out against the Pacific to fish. Their diet, high in pro-
tein and low in carbohydrate, suited them perfectly. After the
onset of the tourist economy that followed World War II,
their diet changed to our high-carbohydrate western diet,
and they too began (and continue) to suffer from a high in-
cidence of obesity and type 2 diabetes. The same is true of
the Australian Aborigines since the Aboriginal Service be-
gan to provide them with grain. Ditto for South African
blacks who migrated from the bush into the big cities. In-
terestingly, a study that paid obese, diabetic South African
blacks to go back to the countryside and return to their tra-
ditional high-protein, low-carbohydrate diet found that they
experienced dramatic weight loss and regression of their
diabetes.
It would appear that the mechanism of the thrifty geno-
type works something like this: Certain areas of the brain
associated with satiety - that sensation of being physically
and emotionally satisfied by the last meal- may have lower
levels of certain brain chemicals known as neurotransmitters.
A number of years ago, Drs. Richard and Judith Wurtman
at the Massachusetts Institute of Technology (MIT) discov-
ered that the level of the neurotransmitter serotonin is raised
in certain parts of the hypothalamus ohthe animal brain
when the animal eats carbohydrate, especially fast-acting
concentrated carbohydrate like bread. The next study the
Wurtmans performed involved giving students a medication
to lower serotonin levels. This resulted in carbohydrate
cravmg.
Serotonin is a neurotransmitter that seems to reduce
anxiety as it produces satiety. Other neurotransmitters such
as dopamine, norepinephrine, and endorphins can also af-
134
fect our feelings of satiety and anxiety. There are now more
than one hundred known neurotransmitters, and many
more of them may affect mood in response to food in ways
that are just beginning to be researched and understood.
In people with the thrifty genotype, it may be that defi-
ciencies of these neurotransmitters (or diminished sensitiv-
ity to them in the brain) causes both a feeling of hunger and
a mild dysphoria - often a sensation of anxiety, the oppo-
site of euphoria. Eating carbohydrates temporarily causes
the individual to feel not only less hungry but also more at
ease.
COMFORT FOODS AND

CARBOHYDRATE ADDICTION
A certain level of this may be true not only of those with the
thrifty genotype, but people in general. There's a reason that
some foods are referred to as comfort foods. They tend to be
high in starch or sugar, and such foods are comforting be-
cause they bring about high serum (blood) levels of insulin
and high brain levels of an amino acid called L-tryptophan.
Tryptophan is the dietary precurso~ to the brain chemi-
cal serotonin, which is deeply involved in sensations of plea-
sure and satisfaction. It is the brain chemical affected by the
largest number of antidepressants, including Prozac, Zoloft,
and Paxil. When insulin levels in the blood are normal, tryp-
tophan has to compete with other amino acids to be admitted
into the brain. As such, only small amounts get in. When
blood insulin levels are elevated, the competing amino acids
get deposited into muscle and other tissues, and tryptophan
135
gets a free ride into the brain. What results is a very power-
ful- if short-lived - sensation of bliss, reduced stress, de-
creased depression, and diminished anxiety. Comfort food
becomes a very easy way to self-medicate, to offset depression
or anxiety or stress. When people talk about recreational eat-
ing (not in the gourmet sense, but in the quart-of-ice-cream-
while-watching-TV sense), they're really talking about giving
themselves pleasure by loading the brain with serotonin.
A frequent television sitcom scenario is the depressed
woman who plops down on the couch with a pie or carton
of ice cream, a spoon, and the intention of eating the whole
thing. She's not really hungry. She's trying to make herself
feel better. She's indulging herself, we think, rewarding her-
self in a way for enduring one of life's traumas, and we
laugh because we understand the feeling. But there is a very
real biochemical mechanism at work here. She craves the
sugar in the pie or the ice cream not because she's hungry
but because she knows, consciously or not, that it really will
make her feel better. Contrary to popular belief, the fat in
the ice cream or in the crust of the pie doesn't make much
of a difference. It's the carbohydrate that will increase the
level of se.rotonin in her brain and make her feel better-
if only temporarily. The other effect of the carbohydrate
is that it causes her blood sugar to rise-:a.nd her body to
make more insulin; and as she sits on the couch, the ele-
vated level of insulin in her bloodstream will take that enor-
mous amount of food she's just eaten and help her body
pack it away as fat.
When I help patients lose weight, I am usually treating
an addiction to the brain chemical surges that result from
comfort food. As I've mentioned before in discussing the
"phasing" common in many low-carb diets, it's completely
136
counterproductive to help someone through carbohydrate

withdrawal in phase one, then hit them again in phase two
with the carbohydrate you just helped them get over.
On television the actress may never get fat. But for the
real-life woman, high serum insulin levels from eating high-
carbohydrate foods will cause her to crave carbohydrate
again. If she is a type 1 diabetic making no insulin, she'll
have to inject a lot of insulin to get her blood sugar down,
with the same effect - more carbohydrate craving and
building up of fat reserves. This is the central reason that
the Diabetes Diet has no phasing and no treat days.
GETTING IT OFF AND KEEPING IT OFF
There may be many mechanisms by which the thrifty geno-

type can cause obesity. The most common overt cause of
obesity is overeating carbohydrate, usually over a period of
years. If you're overweight, you're probably unhappy with
your appearance - unhappy knowing that being over-
weight often works against us socially, and unhappy with
the dangers that accompany overweight and high blood
sugars. Perhaps in the past you've tr~~ to follow a re-
stricted diet, without success. Generally, overeating follows
two patterns, and frequently they overlap. First is overeat-
ing at meals. Second is normal eating at mealtime but with
episodic "grazing." Grazing can be anything from nibbling
and snacking between meals to eating everything that does
not walk away. Many of the people who follow this low-
carbohydrate diet find that their carbohydrate craving
ceases almost immediately, possibly because of a reduction
137
in serum insulin levels. The addition of strenuous exercise

sometimes enhances this effect. Unfortunately, these inter-
ventions don't work for everyone.
Reducing Serum Insulin Levels

Another group of type 2 diabetics has a common story: "I
was never fat until after my doctor started me on insulin."
Usually these people have been following high-carbohydrate
diets and so must inject large doses of insulin to effect a modi-
cum of blood sugar control.
Insulin, remember, is the principal fat-building hor-
mone of the body. Although a type 2 diabetic may be resis-
tant to insulin-facilitated glucose transport (the movement
of glucose from blood into cells), that resistance doesn't di-
minish insulin's capacity for fat-building. In other words,
insulin can be great at making you fat even though it may
be, for those with insulin resistance, inefficient at lowering
your blood sugar. Since excess insulin causes insulin resis-
tance, the more you take, the more you'll need, and the fat-
ter you'll get.
This ..is not an argument against the use of insulin;
rather it supports the conclusion that high levels of dietary
carbohydrate - which, in turn, require~large amounts of
insulin - usually make blood sugar control (and weight re-
duction) impossible. I have witnessed, over and over, dra-
matic weight loss and blood sugar improvement in people
who have merely been shown how to reduce their carbohy-
drate intake and therefore their insulin doses.
Several oral insulin-sensitizing agents, such as metfor-
min, rosiglitazone, and pioglitazone, can also be valuable
tools for facilitating weight loss. They work by making the
body's tissues more sensitive to the blood sugar-lowering
138
effect of injected or self-made insulin. As it then takes less

insulin to accomplish our goal of blood sugar normaliza-
tion, you'll have less of this fat-building hormone circulat-
ing in your body. I have patients using these medications
who are not diabetic, and they work in a similar way: the
body is more sensitive to insulin, so it needs to produce
less, and there is, again, less of it present to build fat.
One may also have less of a sense of hunger, and less loss of
self-control.
Increasing Muscle Mass

The above suggests what I have been advocating all along-
a low-carbohydrate diet. But what do you do if this plus
one of the insulin-sensitizing medications does not result in
significant weight loss? Another step is muscle-building ex-
ercise. The higher your ratio of lean body mass (muscle) to
fat, the greater your insulin sensitivity. The better your in-
sulin sensitivity, the less of this major fat-building hormone
you have circulating in your bloodstream. Low levels of in-
sulin in your bloodstream mean that more of the food you
eat will. be metabolized, and that stored fat will "melt
away." Chemicals produced during exercise (endorphins)
tend to reduce appetite, as do lower ~~um insulin levels.
People who have seen results from exercise tend to invest
more effort in looking even better (e.g., by hot overeating,
and perhaps by exercising more). They know it can be done.
NEGOTIATING YOUR TARGET WEIGHT

Standard formulas and tables are commonly used by nutri-
tionists to determine caloric needs of theoretical individu-
139
als - a 120-pound woman who is 5 feet 2 inches tall and

exercises moderately needs X number of calories per day. If
she's overweight (say 140 pounds), all she has to do is cut
her caloric intake so that the number of calories eaten is
lower than the number of calories burned. Sounds sensible,
like spend less, save more, but it's not. As mentioned previ-
ously, if our hypothetical woman cuts her caloric intake too
much, she could lose protein (muscle) as well as fat. So she
could lose her 20 pounds, but if half of it were muscle, then
she'd be worse off than when she started.
Everyone has some level of caloric intake below which
they will lose weight. The only way to find out how much
food you need in order to maintain, gain, or lose weight is
by experiment. Here is an experimental plan you may find
useful. This method usually works, and without counting
calories.
Begin by setting an initial target weight and a reason-
able time frame in which to achieve it. Using standard tables
of "ideal body weight" is of little value, simply because they
give a very wide target range. This is because some people
have more muscle and bone mass for a given height than
others. Tlalehigh end of the ideal weight for a given height
on the Metropolitan Life Insurance Company's table is 30
percent greater than the low end for the ~e height.
Instead, estimate your target weight by looking at your
body in the mirror after weighing yourself. [It pays to do
this in the presence of your health care provider, because he/
she probably has more experience in estimating the weight
of your body fat.) If you can grab handfuls of fat at the un-
derside of your upper arms, around your thighs, around your
waist, or over your belly, it is pretty clear that your body is
set for the next famine.
Your estimate at this point need not be precise, because
140
as you lose weight your target weight can be reestimated.

Say, for example, that you weigh 200 pounds. You and your
physician may agree that a reasonable target would be 150
pounds. By the time you reach 160 pounds, however, you
may have lost your visible excess fat - so settle for 160
pounds. Alternatively, if you still have fat around your belly
when you get down to 150 pounds, it won't hurt to shoot
for 145 or 140 as your next target, before making another
visual evaluation. Gradually you close in on your eventual
target, using smaller and smaller steps.
ESTABLISHING A TIME FRAME
Once your initial target weight has been agreed upon, a time
frame for losing the weight should be established. Again,
this need not be precise. It's important, however, not to
"crash diet." This may cause a yo-yo effect by slowing your
metabolism and making it difficult to keep off the lost bulk.
I've mentioned it before, but it bears repeating that if you
starve y<mrself, you may lose as much muscle as fat. You
will also be more susceptible to going right back to overeat-
ing once you've reached your target we~ht, which may re-
sult eventually in your gaining back more fat than you
originally lost. This will, of course, increase your insulin re-
sistance and help you get even fatter.
If you look at your diet not just as a short-term means
to losing weight (which it will be) but as a long-term means
for optimal health, then you'll see that gradual weight loss
fits into the Laws of Small Numbers perfectly and makes
perfect sense. What you eat when you're losing weight will
be essentially what you eat as you're maintaining your weight
141
over the long term. You'll avoid the big inputs (or in this
case, big changes) that result in big mistakes.
Thus, I like to have my patients follow a gradual
weight-reduction diet that matches as closely as possible
what they'll likely eat after the target has been reached.
You'll start the diet, lose weight, and once your weight
has leveled off at your target, you'll stay on the same essen-
tial regimen you followed while losing weight. "Regimen"
is actually an unfortunate word, because it sounds inflexi-
ble, but people tend to have the idea that diets are some-
thing you do, then stop doing and go back to what you
were doing before. This should not be the case. You will get
into the habit of eating a certain way, into the habit of eat-
ing a certain amount, and over time it will all become sec-
ond nature.
For this to happen, though, weight loss must be grad-
ual. If your target is to lose 25 pounds or less, I suggest
planning on a reduction of 1 pound per week. If you're
heavier, you may try for 2 pounds per week. You may find
that you lose more than that just by cutting carbohydrate to
our guidelines. Don't worry - this has happened to a num-
ber of my patients.
Did the paragraph above stop you? You're 25 pounds
overweight and if you lose 1 pound per ~eek - Hey! That's
six months! And you've probably heard about crash diets
on which you can lose that much in one or two or three
weeks. You've seen those ads in magazines and newspapers.
You're going to a wedding in a couple of months, and no
way are you going to fit into that little black dress or that
sleek Italian suit. No way do you want to look like a beached
whale in the wedding photos. Or bathing suit season's com-
ing up, or your class reunion: 1 pound or even 2 pounds a
week is never going to cut it.
142
If this is the kind of thing you're thinking, then you

need to slow down for a moment. Consider first that unless
you gained your excess body weight on a crash basis, in prep-
aration for an Oscar-caliber movie role, you're probably like
most people and gained your weight the old-fashioned way,
slowly - 1 pound here and 2 pounds there. At fifteen or
maybe twenty years old, you were perhaps just a little over-
weight, a little plump - or maybe you were at the ab-
solutely perfect body weight, a svelte, active, fit athlete. But
now you're thirty-five or forty. You gained those odd pounds
over the years and now it's serious. What do you do?
The best way to lose body fat - and we should really
talk about losing fat rather than losing weight - is the
same way you gained it: gradually, avoiding the big mis-
takes.
But what about that reunion or wedding? Maybe all is
not lost. The reality is that if you set your target at 1 or 2
pounds a week, it's very likely that you wi11lose more ini-
tially. This has to do with the fundamentals of the truly low
carbohydrate diet.
I've seen 350-pound. patients whose weight has been
trending..upward for decades suddenly start to lose more
than 5 pounds a week once they follow our low-carb guide-
lines. Why? Generally these are people: )¥ho have gained
weight because of high intake of fast-acting carbohydrate,
which results in chronically high levels of-insulin in the
bloodstream. They've snacked often, just like the Pima In-
dians, because they're addicted to carbohydrate and just
have to have a little something again and again between
meals. They eat just because food is available.
When you get off that kind of food, it's usually not
long before you're just not interested. You can walk past the
platter of danish or bagels someone has brought into the of-
143
fice. You don't need to keep a drawer full of snacks in your

desk at work. You don't snack. You don't overeat at meals.
Your meals leave you feeling satisfied, and you're not con-
stantly grazing.
And if you have a rapid goal you want to meet, such as
a wedding or a reunion, you can "crash diet" on a truly low
carbohydrate diet, although I don't really recommend it. If
you understand what you're doing, if you have an idea of
the physiology behind why you gained weight and how you
can lose it, you can avoid starving yourself and losing lean
body mass. In this case, you could considerably trim your
protein intake. But keep in mind that a theoretical 150-
pound adult needs about 9.5 ounces of protein a day to
avoid protein malnutrition.
TRACKING YOUR PROGRESS
So you've negotiated a meal plan with your doctor, follow-

ing the guidelines laid out in Chapter 5. To offset the low
carbohydrate levels in your meals, you are starting out with
a protein profile that you think will keep you satisfied. Be-
cause weight loss is one of your goals, )'bu have also nego-
tiated a target weight and established a reasonable time frame
in which to achieve it. Now it's time to put your plans to the
test, to see if they need fine-tuning.
Weigh yourself once weekly before breakfast, and when
you do, weigh yourself naked if possible, consistently using
the same scale. Pick a convenient day, and weigh yourself on
the same day each week at the same time of day. It's counter-
productive and not very informative to weigh yourself more
often. Small, normal variations in body weight occur from
144
day to day and can be frustrating if you misinterpret them.

Generally speaking, most people won't lose or gain a pound
of body fat in a day. Continue on your low-carbohydrate
diet, with enough protein foods to keep you comfortable.
Weigh yourself after one week, and if you've lost the
pound (or whatever your weekly goal is), don't change any-
thing. If you haven't lost the pound, reduce the protein at
breakfast, lunch, or dinner by one-third. You can pick which
meal to cut. For example, if you've been eating 6 ounces of
fish or meat at dinner every day, cut it to 4 ounces. Check
your weight one week later. If you have lost a pound, don't
change anything. If you haven't, cut the protein at another
meal by one-third. If you haven't lost the pound in the sub-
sequent week, cut the protein by one-third in the one re-
maining meal. Keep doing this, week by week, until you are
losing at the target rate. Never add back any protein that
you have cut out, even if you subsequently lose 2 or 3 pounds
in a week.
If you've managed to lose at least 1 pound weekly for
many weeks but then your weight levels off and you want to
lose more, you might talk to your physician about special
insulin rl!sistance-lowering medications. If it levels off and
you've hit your target weight - and a visual inspection con-
firms you're where you want to be - tlrep you've got your
lifetime diet.
If you still need to lose weight, you can just start cut-
ting protein again. Continue this until you reach your initial
target or until your visual evaluation of excess body fat tells
you that further weight loss isn't necessary. As mentioned
above, the average nonpregnant, sedentary adult with an
ideal body weight of 150 pounds requires about 9.5 ounces
of high-quality protein food (i.e., 57 grams of pure protein)
daily to prevent protein malnutrition. It is therefore unwise
145
to cut your protein intake much below this level (adjusted

for your own ideal body weight). If you exercise strenuously
and regularly, you may need much more protein than this.
Once you've reached your target weight, do not add back
any food. If your weight falls below your final target, add
back some protein.
FINAL NOTES
If You Have Diabetes

While you're losing weight, keep checking blood sugars at
least 4 times daily, at least 2 days a week. If they consistently
drop below your target value for even a few days, advise
your physician immediately. It will probably be necessary to
reduce the doses of any blood sugar-lowering medications
you may be taking. Keeping track of your blood sugar levels
as you eat less and lose weight is essential for the prevention
of excessively low blood sugars.
The Potential for Blood Clots During Weight Loss

During weight loss, many people unknf)yvingly experience
increased clumping of the small particles in the blood (plate-
lets) that form clots. This can increase the risk of heart at-
tack or stroke. Your physician may therefore want you to
take an 80 mg chewable aspirin once daily to reduce this
tendency. The aspirin should be chewed midway through a
meal to reduce the possibility of irritation to the stomach or
intestines.
Alternatively, you can use vitamin E in the form of
gamma tocopherol or mixed tocopherols. The dosing would
146
be 400 mg 1-3 times daily depending upon your size. It

need not be taken during meals like aspirin, as it won't irri-
tate your gastrointestinal tract.
Elevated Triglycerides During Weight Loss

When you're losing weight, fat is "mobilized" for oxida-
tion - i.e., to be burned - and it will appear in the blood-
stream as triglycerides. If you see elevated serum triglyceride
levels as you're losing weight, it's not something to worry
about. Your triglyceride levels will drop as soon as weight
loss levels off.
Supplemental Calcium May Help

There is recent evidence that calcium supplements (1,000-
3,000 mg daily) may facilitate weight loss by inhibiting the
accompanying slowdown in metabolism that may occur
when you lose weight. I recommend calcium supplements
that also contain vitamin D, magnesium, and manganese.
This supplement has also been used to successfully treat the
dysphor~ mood and carbohydrate craving in women who
suffer from premenstrual syndrome.
... .
147
PART TWO
Lowv-Carbohydrate
Recipes
.
....
7
112 Recipes for Low-Carb Meals
T he recipes that follow are wonderful examples of how

you can eat well with no fast-acting and very little
total carbohydrate. While developing a meal plan is
a science, it is also an art. The science offers you the meta-
bolic and nutritional underpinnings of what should and
should not be in your meal plan. The art portion is the ne-
gotiation that has to take place between you and your phy-
sician, and between your nutritional needs and your lifestyle,
especially your tastes and the time you have to spend in cook-
ing. You can do well with these recipes, but you can also do
well by adjusting these recipes to your own tastes. The
recipes were developed by Marcia Mieie: the mother of a
type 1 diabetic, as noted before. Marcia comes from a cook-
ing family. She is an award-winning chef with a fine figure
who owns and runs, with her sister Gloria and mother,
Daisy, the Peter Herdic House, an elegant gourmet restau-
rant in a beautiful restored Victorian mansion, situated on
Williamsport, Pennsylvania's historic Millionaire's Row.
When it comes to food, she knows her stuff. You'll find the
low-carb recipes here invitingly delicious and inventive. Her
151
son is fortunate - we should all be so lucky as to have some-

one around the house who can whip up dazzling feasts that
happen to be good for you.
USING THE RECIPES
All the recipes are, in one sense, a guide to how you can in-
corporate foods you may not have considered eating into
your diet, and how you can use low-carbohydrate foods
and protein to arrive at tasty alternatives to foods from the
high-carbohydrate world. (The Parmesan-Crusted Lamb
Chops and Parmesan-Crusted Zucchini, for instance, will
satisfy your desire for fried food without slapping you with
a lot of unwanted carbohydrate.)
You can use the recipes exactly as written and trust that
they will playa significant role in assisting you with blood
sugar normalization, or you can play with them and cus-
tomize them, to suit your own tastes and dietary guidelines.
It is best, however, unless you are a seasoned cook yourself,
to try the. recipes first as they are written and then adjust
them to taste. Changes in herbs and spices are generally not
likely to alter blood sugars significantly.,,:Ip.cludingslightly
more or less protein is fine - this should be part of your
negotiation with yourself - but if you're diabetic and tak-
ing blood sugar-lowering medication, you will need to ac-
count for it. You also need to be consistent from day to day
and meal to meal (if you eat 5 ounces of protein for break-
fast, then you should eat 5 ounces for breakfast every day).
In general, however, you should follow carbohydrate
and protein content guidelines and check your blood sugar
to make sure that it remains stable. If a recipe calls for less
152
112 Recipes far Law-Carb Meals
carbohydrate than required by your meal plan, add some

vegetables, salad, bran crackers, or other acceptable food,
to the meal to make up the difference.
If you flipped straight to these recipes without learning
how a meal plan works, take a look at "Creating Your Own
Meal Plans" (page 118) to get a good idea of what makes
up a Diabetes Diet meal. Also look closely at "No-No's in a
Nutshell," on pages 58-61. It's likely that any vegetable not
listed there is suitably low in fast-acting carbohydrate. Re-
member that 2h cup of cooked low-carbohydrate vegetable
(or 14 cup mashed) is approximately equivalent in blood
sugar effect to 6 grams carbohydrate, as is 1 cup of mixed
salad.
NOTES ON THE RECIPES
CHO and PRO

Throughout these recipes the abbreviation CHO is used for
carbohydrate (CHO stands for carbon, hydrogen, and oxy-
gen, the.elements that make up carbohydrates) and PRO for
protein. Each recipe shows the number of servings provided
and the approximate grams of carbohydrate and ounces of
protein in each serving. (If you are adapting these recipes or
creating your own and consulting food value books, remem-
ber our rule of thumb, that to convert grams of protein to
ounces of a protein food, you divide by 6.)
Substitutions
Each of these recipes is part of a great meal. You can feel
free as you go to substitute one food for another (if you like,
153
say, cheddar cheese better than mozzarella, or olives better

than bell peppers). Just remember to adjust the carbohydrate
and protein content of the counts in the meal if necessary.
You can use the food guide books on page 52, or you can
use the USDA's handy calculator if you have a personal dig-
ital assistant or a Windows computer (download at www.nal.
usda.govlfnic/foodcomp/srchlsearch.htm). Don't forget to
read the nutrition labels on the packaged foods you buy; see
"Nutrition Facts 101," page 95, to brush up on how to read
and interpret them.
No Reduced-Fat Products
The recipes use only full-fat ingredients, especially dairy prod-
ucts. Whole-milk versions of yogurt, ricotta cheese, sour
cream, and so on are lower in carbohydrate than skim-milk,
low-fat, or no-fat versions. Compare the nutrition facts la-
bels at the grocery store and you will see that the differences
can be dramatic. This applies to mayonnaise used in the
recipes as well.
Measurements
. .
All of the measurements in the recipes are standard Ameri-
can weights and measures. In addition, all oven tempera-
tures are in degrees Fahrenheit.
Chef's Tip
You will note that many of these recipes call for the zest of
citrus fruits and grated Parmesan cheese. Some of the best
tools you can find for making zest are the Microplane brand
of graters. Unlike conventional graters, which use a rasp like
154
burr, the Microplane series uses a grid of sharp planing teeth.

In addition to being excellent for zesting, they also give you
very fluffy (and fast) grated cheese.
Da Vinci Syrups
The recipes also use Da Vinci brand sugar-free syrups quite
liberally. Da Vinci syrups can be purchased at some health
food stores, online at www.davincigourmet.com. or by phone
at 800-640-6779.
". .
155
Using Sugar..Free Sweeteners in Recipes

As you know, the paper packets containing granu-
lated, so-called sugar-free sweeteners usually con-
tain about 96 percent glucose or another sugar,
making them inappropriate for diabetics. You can
prepare your own granulated sweetener for use in
recipes by crushing or grinding aspartame or sac-
charin tablets (not packets) in one of the following
ways:
. in a mortar and pestle

. between two spoons
. in a pepper mill
. in a small electriccoffee grinder
You can also dissolve the crushed tablets in a small

amount of hot water (unless the recipe calls for
powdered sweetener).
Aspartame (but not saccharin or cyclamate)
will lose its taste if added to food before cooking,
so it must be used only after cooking. You may
prefer to use stevia, since it is sold as powder or
liquid and is not degraded by heat. .
fIo
.
Nonsugar sweeteners are not as pre.dictable
as sugar and vary considerably from product to
product, so it is important to read the package in-
formation to verify their sweetening power. When
using such sweeteners, sweeten, mix, and sample
until you feel you have the flavor you desire. Use
only white stevia powder, not green or brown.
156
Breakfast Dishes
SALMON AND SPINACH OMELET

1 serving Per serving:4.5 gm CHO, 3.8 OZ PRO
CHO (gm) PRO (gm)

2 Tbsp butter or olive oil
1 tsp chopped shallot 0.3 0.1
112cup chopped fresh spinach 2.0 1.0
1112oz salmon, fresh or smoked 9.0
Salt and black pepper to taste
2 eggs 1.2 12.0
2 Tbsp sour cream 1.0 0.8
1 tsp chopped chives
Melt 1 tablespoon butter or olive oil in small skillet. Saute

shallot$ briefly. Add spinach and salmon. Saute until spinach
is wilted and salmon is cooked. Season with salt and pepper.
Remove from heat. ~.
Break eggs into a bowl. Whisk with about 1 teaspoon
water. Season eggs with salt and pepper. 'YMeltremaining
butter or olive oil in larger, nonstick skillet. Pour eggs into
skillet. Turn heat to medium low and cook without stirring.
When eggs start to bubble up, place spinach and salmon on
one half of omelet. Add sour cream and chives. When most
of the liquid egg has set, fold other half of omelet over fill-
ing and serve.
157
SHRIMP AND SOUR CREAM OMELET

1 serving Per serving:4 gm CHO, 4 oz PRO
CHO (gm) PRO (gm)

5 medium shrimp (41-50 per pound),
peeled and deveined 0.5 10.8
2 Tbsp butter
1 tsp finely chopped shallot 0.3 0.1
2 Tbsp sour cream 1.0 0.8
1 Tbsp scallion, sliced or chopped 0.5 0.12
1 tsp fresh dill
1 tsp grated lemon zest 0.2
~ tsp paprika 0.3 0.1
Dash of cayenne pepper
2 eggs 1.2 12.0
1 Tbsp olive oil
To make filling, cut shrimp into large pieces. Melt 1 table-

spoon butter in small skillet. Add shrimp and shallot. Saute
until shrimp is done, about 5 minutes. Turn off heat. Add next
6 ingredients (sour cream through cayenne)-and stir to blend.
Taste. Season with salt and pepper.
Break 2 eggs into a bowl. Whisk with 1 teaspoon wa-
ter and salt and pepper to taste. Melt remaining butter with
the oil in nonstick skillet. Add egg mixture, turn heat to
low, and cook without stirring. When eggs begin to bubble
up, put filling on one half. When most of the liquid egg has
set, fold other half of omelet over filling and serve.
158
WESTERN OMELET
CHO (gm) PRO (gm)

2 tsp butter
2 tsp olive oil
1 tsp chopped shallot 0.3 0.1
1Agreen or red bell pepper, chopped 1.9 0.25
~ oz baked ham, chipped or
chopped finely 3.0
1 tsp parsley
Black pepper to taste
2 eggs 1.2 12.0
~ oz cheddar cheese, grated (about
2 Tbsp) 0.5 3.0
In small skillet, melt 1 teaspoon butter and 1 teaspoon oil.

Saute shallots and peppers until they are soft. Add ham and
parsley~Saute briefly to warm ham. Season with pepper. Re-
move from heat.
In larger nonstick skillet, melt remcrining 1 teaspoon but-
ter and 1 teaspoon oil over low heat. Break eggs into a bowl.
Whisk eggs with 1 teaspoon water and salt and pepper. Pour
mixture into skillet. Keep heat low. Cook eggs without stir-
ring until they begin to bubble up, 4-5 minutes. Place ham
mixture and grated cheese on one half of omelet. When
most of the liquid egg has set, fold other half over filling to
close omelet. Cook briefly to melt cheese. Serve.
159
POACHED EGGS WITH ARTICHOKE BOTTOMS

AND HOLLANDAISE
4 servings Per serving:6.3 gm CHO, 2.35 OZ PRO
2 servings Per serving: 12.6 gm CHO,4.7 gm PRO
CHO (gm) PRO (gm)

1 Tbsp olive oil
4 oz Canadian bacon, in 4 slices 24.0
4 artichoke bottoms 18.0 6.0
Handful of baby spinach leaves, about
1 cup 4.0 2.0
112cup Hollandaise Sauce (page 250) 0.8 0.6
4 eggs 2.4 24.0
1 tsp vinegar
Heat olive oil in skillet. Saute Canadian bacon, browning

on both sides. Remove from pan and keep warm. Add arti-
choke bottoms to pan and saute, stirring artichokes to ab-
sorb meat .flavor. Add spinach leaves and stir until wilted.
Season with salt and pepper. Remove from pan and keep
warm with Canadian bacon. "; .
Make Hollandaise Sauce according to recipe on page

250. Keep warm over water bath. .
Poach eggs: Put 2 inches of water into a skillet. Add 1
teaspoon vinegar. Bring to a rolling boil. Turn down heat
slightly to a lively simmer. Crack 1 egg into a bowl. Holding
bowl as close to water level as possible, slide egg into water.
Repeat with other eggs. Cook about 3 minutes, or until pink
on top. Remove with slotted spoon and season with salt and
pepper.
160
To serve, divide spinach and artichoke bottoms be-

tween two plates. Top each artichoke bottom with a slice of
Canadian bacon and a poached egg. Spoon 2 tablespoons
Hollandaise Sauce over each egg.
.,.
161
RICOTTA PIE
This recipe is a variation of the Italian Easter Pie that my
aunt used to make. We eat it for breakfast, or for lunch with
a salad. If serving for lunch, you could add 1 ounce each of
ham and pepperoni to the pie or add protein to the salad.
6 servings Per serving: 3 gm CHO, 3.8 OZ PRO
CHO (gm) PRO(gm)

3 eggs 1.8 18.0
¥2cup grated Parmesan cheese 2.0 21.8
15 oz whole-milk ricotta cheese 14.0 49.0
1,4lb diced ham 24.0
1,4lb pepperoni, sliced, with casing
removed 24.0
Butter to grease pan
Preheat oven to 350°F.

Break eggs into a bowl and beat. Add cheeses, ham, and
pepperoni. Mix well. Pour into a 9-inch buttered pie pan.
Bake for about 55 minutes.
... .
162
BROCCOLI"CHEDDAR BRUNCH
6 servings Perserving:4.58gm CHO, 3.49 OZ PRO
CHO (gm) PRO(gm)

4 strips bacon 10.0
1 cup broccoli crowns, cut into very
small florets 4.0 2.6
% lb cheddar cheese, grated (about 3 cups) 12 72
% cup heavy cream 6.0 4.8
2 tsp white Worcestershire sauce 1.4
6 eggs, beaten 3.6 36
1 Tbsp chopped basil 0.23 0.13
1 Tbsp chopped parsley 0.24 0.11
Preheat oven to 37 S°F.

Cook bacon in microwave or on stove until almost crisp.
Crumble into pieces. Cook broccoli in microwave about 30
seconds or blanch on stove in a shallow pot of boiling wa-
ter for 2-3 minutes, or until bright green. Sprinkle cheese in
the bottom of an 8-inch baking dish. Spread out broccoli
and bacon over cheese. Add half of. heavy cream. Stir
Worcestershire into eggs. Pour eggs over mixture in baking
dish, then pour other half of cream over an. Sprinkle basil
and parsley on top. Bake for 30-40 minutes.
163
QUICK BREAKFAST OMELET

1 serving Per serving:3.2 gm CHO, 3.33 oz PRO
CHO (gm) PRO(gm)

2 eggs 1.2 12.0
1 oz cream cheese, cut into pieces 1.0 2.0
1 oz cheddar or jalapeno cheese, cut
into pieces 1.0 6
Beat eggs and place in a ramekin or small microwave-safe

dish. Add cheeses. Microwave 1 minute. Stir to blend egg
and cheese. Microwave 1 more minute, or until it puffs up,
sort of like a souffle.
To vary the flavor of this recipe, sprinkle 1-2 table-
spoons soy bacon bits into the mix before cooking. (Check
label for carbohydrate content.)
'"-
..
164
BACON AND EGGS

1 serving Perserving:1.2gm CHO, 4 OZ PRO
CHO (gm) PRO (gm)

4 slices thick-cut bacon 12.0
1 Tbsp butter
2 eggs 1.2 12.0
Put bacon on paper towel in microwave-safe dish and mi-

crowave 3-5 minutes, depending on how crisp you like it.
Melt butter in small skillet. Crack eggs into a bowl and mix
with fork. Season with salt and pepper. Pour into skillet and
cook over medium heat, using spatula to turn eggs as they
cook. Serve with bacon.
.. .
165
FIVE-MINUTE OMELET
1 serving Perserving:1.2-3.2 gm CHO, 2.7-4 oz PRO
CHO (gm) PRO (gm)

1 Tbsp butter
1 Tbsp olive oil
2 eggs 1.2 12.0
2 oz protein (from the list below or
another of your choice; figures in list
are per ounce) 0-2.0 4.0-12.0
Melt butter and olive oil in a nonstick skillet. Crack eggs

into a bowl. Whisk together. Season with salt and pepper.
Add 1 teaspoon water. Whisk. Pour eggs into skillet. Turn
heat to medium. When eggs start to bubble, put fillings, cut
into small pieces, on one half of omelet. When most of the
liquid egg is cooked, fold other half of omelet over filling.
Herbs, such as 1-2 tsp parsley, basil, or scallions, could be
added with filling if desired. The carbohydrate herbs would
add would not affect your blood sugar unless you used enor-
mous amounts (~ cup, say) ":
. Cheddar cheese (1 gm CHO, 6 gm PRO)

. Ham (0 CHO, 6 gm PRO)
. . Bacon (0 CHO, 6 gm PRO)
. Cream cheese (1 gm CHO,2 gm PRO)
. Sausage (0 CHO, 6 gm PRO)
. Blue cheese (0.7 gm CHO, 6 gm PRO)
. American cheese (1 gm CHO, 6 gm PRO)
. Pepperoni (0 CHO,6 gm PRO)
166
SCRAMBLED EGGS WITH ZUCCHINI

AND CHEDDAR
CHO (gm) PRO (gm)

2 Tbsp butter or olive oil
1 Tbsp chopped shallot 0.8 0.3
% cup sliced zucchini 2.8 1.0
Salt and pepper to taste
2 eggs 1.2 12
1 Tbsp heavy cream 0.5 0.4
1Acup grated cheddar cheese 1.0 6.0
1 tsp chopped basil leaves or parsley
Heat 1 tablespoon of the butter or oil in small skillet. Add

shallot and zucchini. Saute until zucchini is nicely browned.
Season with salt and pepper. In separate nonstick skillet melt
remaining tablespoon butter or oil.
Crack eggs into a bowl. Add cream. Whisk together.
Season With salt and pepper. Pour into skillet. Reduce heat
to medium low. Allow to cook slightly, then add zucchini.
Scrape pan with nonstick spatula to tumeggs and zucchini.
When eggs are almost done, add cheese and basil. Turn mix-
ture with spatula to mix and melt cheese. Taste and adjust
seasonmg.
167
Lunch Dishes
DEVILED EGGS
12 servings Per serving: 1.8 gm CHO, 1.01 OZ PRO
CHO (gm) PRO (gm)

12 eggs 7.2 72.0
1 Tbsp Dijon mustard, or to taste
Mayonnaise to moisten, about % cup 10.8
1 stalk celery, minced 1.0 0.5
2 Tbsp chopped shallot 1.6 0.6
24 small pieces celery leaves, for garnish
24 green olive slices, for garnish 1.0
Place eggs in a nonreactive pan and cover with water. Cover

with lid. iring to a boil. Turn heat down so that eggs are
just boiling. Cook for 3 minutes. Remove from heat and
hold in covered pan for 15 minutes. Run":under cold water
to peel. Cut eggs in half lengthwise. Spoon out yolks care-
fully. Mash yolks with fork or put in food processor. Mix in
mustard and mayonnaise. Mix in celery and shallot. Season
with salt and pepper. Mixture should be moist and sort of
fluffy. Spoon back into egg whites. Garnish with celery
leaves and olive slices.
168
SALAMI AND PROVOLONE LAYERED TORTE

CHO (gm) PRO(gm)

~ lb good provolone cheese, sliced thin 4.8 56.0
~ cup Good Seasons dressing, garlic
and herbs, mixed (see Note) 8.0
~ lb sopressata or Genoa salami,
sliced thin 48.0
~ cup Pesto (page 254; or see Note) 7.83 12.73
Put a layer of provolone slices in a pie plate. Brush with dress-

ing. Add a layer of salami, then a thin layer of pesto. Con-
tinue layering in this way until you have used up ingredients.
Wrap in plastic wrap and refrigerate several hours. Cut into
wedges and serve.
Note
You can substitute your favorite Italian dressing for the Good
Seasons,and you can use a prepared pesta sauce.Just read the la-
bels and make sure you adjust your carbohydrate and protein
counts accordingly. ~-
169
ROASTED RED PEPPER FRITTATA

CHO (gm) PRO(gm)

8 eggs 4.8 48.0
1hcup grated Parmesan cheese 2.0 21.8
1fstsp salt
1 Tbsp chopped scallions 0.5 0.12
31h Tbsp olive oil
1 red bell pepper, roasted (see page 182
for method) 7.6 1.0
Break the eggs into a bowl. Whisk to mix together. Stir in

Parmesan, salt and pepper, and herbs. Heat oil in 10-inch
nonstick skillet over low heat. Pour in egg mixture. Add
roasted pepper strips, distributing evenly. Cook over very low
heat until"top is set, about 15 minutes. Hold a plate over the
skillet and gently invert the frittata onto the plate. Slide the
frittata back into the pan, cooked side up,-and cook briefly
to set the bottom. Slide frittata back onto plate or platter.
Cut into four pieces and serve. -
170
HAM AND BROCCOLI QUICHE

4 servings Per serving:4.63 gm CHO, 5 OZ PRO
CHO (gm) PRO(gm)

1 cup broccoli crowns, in small florets 4.0 2.6
2 eggs, plus 2 egg yolks 1.8 18.0
1~ cups heavy cream 12.0 9.6
% cup grated Gruyere cheese, about 5 oz 0.5 42.25
1 Tbsp chopped basil (optional) 0.23 0.13
8 oz baked ham, in small cubes 48.0
2 Tbsp butter, cut into small pieces

Precook broccoli in microwave for about 30 seconds.
Beat eggs, egg yolks, and cream together. Season with salt
and pepper. Stir in grated cheese and optional basil. Place
ham and broccoli in a well-buttered 9-inch pie or quiche
pan. Pom in egg and cheese mixture. Dot the top with the
pieces of butter. Bake for 25 minutes, or until the custard
has puffed and browned to your liking. 6::001slightly. Run a
knife around edge of pie plate before removing pieces.
171
CHEESE PUFF SANDWICH

CHO (gm) PRO(gm)

2 slices American cheese, % oz each 1.5 9.0
2 leaves red leaf lettuce 0.5 0.3
1 Tbsp Horseradish Dill Mayonnaise
(page 263) 0.9
% oz thinly sliced sopressata 4.5
% oz thinly sliced baked ham 4.5
1h oz sliced provolone 0.3 3.5
2 scallions, sliced up diagonally 2.0 0.5
Place American cheese slices 2 inches apart on freezer paper

(parchment paper also works but is more expensive). Cook
in microwave for about SOseconds, until they puff up slightly
and are crisp. (Each microwave is different, so watch your
cheese puffs the first time you make them to ensure they
don't burn.) Place a lettuce leaf and half the Horseradish
Dill May<mnaise on one cheese puff, then layer on the so-
pressata, ham, and provolone. Add the scallion, the remain-
ing mayonnaise, and the second lettuceieaf. Top with the
second cheese puff to make a sandwich.
172
BUFFALO"STYLE WINGS
CHO (gm) PRO (gm)

24 split chicken wings, about 14.4 oz 86.4
6 Tbsp butter
6 Tbsp olive oil or other vegetable oil
2 Tbsp chili powder 3.0 1.8
Tabasco sauce to taste
Olive oil or vegetable oil to fry, about
1112quarts
Wash wings and pat dry. Season with salt and pepper. Melt
butter and 6 tablespoons olive oil in saucepan. Add chili
powder and Tabasco. Pour over wings. Marinate refriger-
ated for several hours. Heat 11;2quarts oil in heavy saucepan.
When oil is hot, fry wings 4-5 at a time (oil should remain
hot). Drain on paper towels and season generously with salt
and pepper.
.... .
173
Salads
SHRIMP SALAD
CHO (gm) PRO(gm)

lIb shrimp, 41-50 count 4.0 96.0
~ tsp Old Bay seasoning
1 bay leaf
1 stalk celery, cut in half (will be
discarded after cooking)
~ tsp kosher salt
~ tsp whole peppercorns
2 stalks celery, chopped 2.0 1.0
4 hard-boiled eggs, chopped 2.4 24.0
1 tsp Dijen mustard
1 tsp lemon zest 0.2
1 tsp chopped parsley a.. . -
1 tsp chopped dill
.8 leaves red leaf lettuce 2.0 1.0
8 leaves Boston lettuce 2.6 1.6
1 small avocado, sliced 3.5 3.7
~ red bell pepper, sliced into strips 3.8 0.5
Peel and devein shrimp. Combine shrimp with Old Bay, bay
leaf, halved celery stalk, kosher salt, and peppercorns and
174
steam 3-5 minutes, or until shrimp are just pink. They should
no longer be translucent but will become a little tough if
they are overcooked. Remove shrimp from steamer and cool.
Chop into large pieces, about ~ inch. Add chopped celery,
eggs, mayo, and mustard and mix. Add lemon zest, parsley,
and dill and mix again. Season with salt and pepper to taste.
Serve on mixed lettuce leaves. Garnish with avocado and
pepper slices.
... .
175
SMOKED SALMON ON CUCUMBERS

CHO (gm) PRO (gm)

24 cucumber slices, about ~ inch thick 5.0 1.58
4 oz cream cheese 4.0 8.0
12 oz smoked salmon or lox, sliced thin 72.0
4 Tbsp Horseradish Dill Mayonnaise
(page 263) 3.6
4 Tbsp chopped red onion 2.8 0.4
4 Tbsp capers, drained 3.2
Season cucumber slices with salt and pepper. Spread with

cream cheese. Divide salmon into 24 pieces to put on top of
cucumbers. Garnish each salmon-topped cucumber with 1h
teaspoon Horseradish Dill Mayonnaise, red onion, and ca-
pers. Add grin dings of fresh pepper. Salmon could also be
rolled around other ingredients and secured with a tooth-
pick for bite-sized hors d'oeuvres.
... .
176
ANTIPASTO SALAD
CHO (gm) PRO(gm)

6 cups mixed lettuces (romaine, Bibb,
mesclun) 9.0 3.0
~ red bell pepper, cut into strips 3.8 0.5
2 scallions, sliced 2.0 0.5
4 radishes, sliced 0.6 0.2
~ cup broccoli crowns, cut into
small pieces 2.0 1.3
1,4cup Edamame beans, boiled and salted,
cooled 4.0 5.0
~ cup Dijon Vinaigrette (page 264) 0.8
4 oz sopresatta, cut into strips 24.0
4 oz baked ham, sliced thin, cut into strips 24.0
4 oz provolone, cut into strips 2.4 28.0
12.0
.
2 oz pepperoni, sliced or in strips
Toss first 6 ingredients in a large bowl with vinaigrette. Sea-

son with salt and pepper. Divide onto 4 plfites. Arrange meats
and cheese on top of each salad.
177
LOBSTER SALAD
CHO (gm) PRO (gm)

16 oz cooked lobster meat, fresh, frozen,
or canned 6.0 96.0
16 green olives with pimiento, chopped 2.67
1 cup mayonnaise, or to moisten 14.4
1 tsp Dijon mustard, or to taste.
1 Tbsp lemon zest 0.6 0.1
l1h Tbsp chopped parsley 0.4 0.2
1 Tbsp chopped basil or dill (optional) 0.23 0.13
16 leaves Bibb lettuce 2.6 1.6
8 Deviled Egg halves (page 168) 6.8 24.24
Combine lobster, celery, olives, and chopped egg. Add enough

mayonnaise for desired consistency. Add mustard. Mix to-
gether. Stir in lemon zest. Season with sa.!t and pepper. Stir
in parsley and basil or dill. Arrange on 4 plates, lettuce
leaves first, then lobster mixture, 2 deviled egg halves, and
avocado slices.
178
AVOCADO, MOZZARELLA, BASIL,

AND YELLOW TOMATO SALAD
CHO (gm) PRO(gm)

12 oz fresh mozzarella, sliced 12.0 72.0
2 oz prosciutto di Parma, sliced paper
thin (optional) - 12.0
8 thin slices yellow tomato (optional) 2.48 1.4
8 sprigs basil 1.5 1.0
Olive oil
Arrange slices of mozzarella, prosciutto, avocado, and yel-

low tomato with sprigs of basil on platter. Drizzle gener-
ously with good olive oil. Season generously with salt and
pepper.
.
....
179
CAESAR SALAD WITH GRUYERE CROUTONS

CHO (gm) PRO(gm)

1 anchovy, chopped - 1.0
1 clove garlic, chopped 0.9 0.2
1 egg 0.6 6.0
Olive oil to thicken, about 1hcup
1 tsp vinegar
1 tsp lemon juice 0.4
Dash Worcestershire sauce - -
3 Tbsp grated Parmesan cheese 0.75 8.2
Salt and black pepper to taste - -
2 slicesGruyere, 1 oz each, cut into
I-inch pieces 0.2 17.0
4 cups romaine lettuce, ripped into pieces 8.0 2.0
Make dressing: In wooden bowl, muddle the anchovy and

garlic until they form a paste. Break egg into the bowl. Beat
egg with wire whisk. When mixture is smooth add olive oil
a little at a time, whisking constantly, ulil!ilthe dressing is
creamy. Whisk in vinegar, lemon juice, and lemon zest. Add
Worcestershire and 2 tablespoons of the Parmesan. Season
with salt and pepper.
To make croutons, put Gruyere pieces on freezer paper
and cook in microwave for about 30 seconds, or until they
are cnsp.
Toss romaine with salad dressing. Correct seasoning.
Top with remaining Parmesan and Gruyere croutons.
180
SALAD WITH ARTICHOKES, HEARTS

OF PALM, BACON, AND BLUE CHEESE
CHO (gm) PRO (gm)

8 cups mixed lettuces - romaine, red
leaf, Bibb, or mesclun 12.0 4.0
8 artichoke hearts, chopped (come
in cans) 8.0 8.0
8 hearts of palm, sliced diagonally into
1-inch pieces 6.4 6.4
2 shallots, chopped 1.6 0.6
~ cup Dijon Vinaigrette (page 264) 0.8
8 oz blue cheese, crumbled 5.6 48.0
8 strips bacon, cooked crisp 20.0
Combine lettuces, artichokes, hearts of palm, and shallots

in a large bowl. Toss with Dijon Vinaigrette. Add blue cheese
and toss again gently. Correct seasoning. Divide onto 4 plates.
Top with crumbled bacon and Parmesa:n.. . .
ROASTED RED PEPPER SALAD

WITH GRILLED CHICKEN
CHO (gm) PRO(gm)
For the Peppers

2 red bell peppers, cut into strips 15.2 2.0
6 cloves garlic, peeled 5.4 1.2
2-3 Tbsp olive oil
For the Chicken

4 boned chicken breasts,S oz each 120.0
Olive oil for brushing
For the Salad

6 cups mixed lettuces 9.0 3.0
.
72cup crumbled feta cheese, about 272 oz 2.5 10.0
;4 cup Kalamata olives 3.0 0.5
;4 cup pine nuts .. 4.4 4.6
1~red onion, sliced thin .3.0 0.7
1 Tbsp balsamic vinegar (seeNote) 1.0,-
2-3 Tbsp olive oil
Roast Peppers
Preheat oven to 400°F. Toss pepper strips and garlic cloves
in enough olive oil to coat, 2-3 tablespoons. Salt and pep-
per generously. Roast on metal baking sheet for about 45
182
minutes, or until soft and lightly browned. You will hear

them start to sizzle in the oven. Check for doneness to per-
sonal taste. (I like them browned.) Remove from oven, cool
slightly. Transfer the peppers and garlic cloves, along with
their oil, to a container. They can be refrigerated or used at
room temperature.
Grill and Cool Chicken

Wash and dry breast pieces. Remove skin if you like. Season
with salt and pepper. Brush with olive oil. Broil or grill, turn-
ing to brown both sides, 10-20 minutes, or until browned
and done as you like. Cool.
Make Salad
Mix together all salad ingredients except vinegar and oil.
Add roasted peppers and garlic with their oil. Add balsamic
vinegar. Toss together salad. Add enough olive oil to coat
ingredients, 2-3 tablespoons. The oil in the peppers adds to
the dressing, so don't use too much olive oil. Season with
salt and pepper to taste.
To Serv~
Divide salad among 4 plates. Cut chicken breasts into strips
and arrange on salads. ... .
Note
Although we usually avoid balsamic vinegar because it contains
sugar, the small amount of carbohydrate per serving will not sig-
nificantly affect blood sugar.
183
MINTED CUCUMBER SALAD

6 servings Per serving:4.6 gm CHO, 0.32 oz PRO
CHO (gm) PRO(gm)

2 cucumbers, sliced 11.8 4.2
3 Tbsp chopped shallots 2.4 0.9
1 medium scallion, sliced 1.0 0.25
-%cup sour cream 7.35 5.48
2 Tbsp minced ginger 2.0
1 Tbsp chopped dill 1.5
2 Tbsp chopped mint 1.0 0.4
2 Tbsp Da Vinci sugar-free mint syrup,
or to taste
Fresh mint sprigs for garnish
Combine cucumbers, shallots, and scallions. Season with salt

and pepper. Combine next 7 ingredients (sour cream through
lemon zest) in a separate bowl and mix thoroughly. Season
with salt and pepper. Toss sour cream dr~~ing with cucum-
ber mixture. Taste. Adjust seasoning. Garnish with fresh mint
spngs.
184
MARINATED CHICKEN SALAD

CHO (gm) PRO (gm)

2 cups cooked chicken breast, cut into
large cubes 96.0
1 red bell pepper, cut into %-inch cubes 7.6 1.0
1hcup cooked green beans, cut diagonally
into pieces 2.9 1.2
1;4cup black olives, cut in half 2.5 0.6
1;4cup stuffed green olives, cut in half 2.0 -
2 scallions, sliced, white and green parts 2.0 0.5
1 clove garlic, minced 0.9 0.2
Olive oil to coat, about % cup
2 Tbsp red wine vinegar, or to taste
1 tsp chopped basil
1 tsp oregano leaves
1 tsp chopped parsley
1 tsp capers (optional) 0.2
Salt and~black pepper to taste
4 large leaves Boston lettuce 1.3 0.8
..
..
Combine all ingredients except salt and pepper and lettuce
leaves in a bowl. Toss to mix thoroughly. Season generously
with salt and pepper. Marinate refrigerated for several
hours. Toss again. Taste and if necessary adjust seasoning.
Serve on lettuce leaves.
185
CRAB SALAD ON BELGIAN ENDIVE

4 servings Per serving:10 gm CHO, 4 OZ PRO
CHO (gm) PRO(gm)

16 oz can jumbo lump crab 8.0 80.0
1,2cup chopped scallion, white and
green parts 2.4 0.9
1,2green bell pepper, chopped 3.8 0.5
1,2red bell pepper, chopped 3.8 0.5
1 Tbsp fresh dill, chopped 1.5 -
Mayonnaise to moisten, about 1 cup 14.4
1 tsp lemon zest 0.2
Belgian endive, 2 small heads, leaves
separated 3.0 1.0
Additional dill and parsley for garnish
1,2small avocado, sliced 1.8 1.8
Olive oil.
Toss first 7 ingredients together. Add mayonnaise to moisten

to desired consistency. Stir in lemon zest. Season with salt
and pepper. Arrange on endive leaves. Garnish with dill and
parsley and avocado slices drizzled with olive oil and sea-
soned with salt and pepper.
186
SALAD NI~OISE
2 servings Per serving: 9.5 gm CHO, 4.4 oz PRO
CHO (gm) PRO(gm)

4 cups romaine lettuce, washed, dried,
and torn into pieces 8.0 2.0
1Ared bell pepper, cut into slices 1.9 0.25
2 scallions, sliced 2.0 0.5
112cup green beans or haricots verts,
steamed 2.9 1.2
1Acup zucchini, cubed, steamed (optional) 0.9 0.35
6 Tbsp Dijon Vinaigrette (page 264), or
to taste 0.6
6 Kalamata olives 1.5 0.3
2 hard-boiled eggs, cut into quarters 1.2 12.0
6 oz canned tuna in oil 36.0
Toss romaine, bell pepper, scallions, green beans, and zuc-

chini wtth vinaigrette. Season with salt and pepper. On 2
plates arrange romaine, scallions, and zucchini, topping
with green beans. Arrange peppers, oli"es, and egg quarters
around sides. Top with tuna. Season with freshly ground
~
pepper.
187
SALAD WITH SESAME SEEDS

AND CANDIED HAZELNUTS
4 servings Perserving:9.8 gm CHO, 1 OZ PRO
CHO (gm) PRO (gm)

6 cups mixed greens, including mesclun
and babyspinach 9.0 3.0
;7.red bell pepper, cut into strips,
then halved 3.8 0.5
;7.cup sliced fennel 1.8 0.55
1,4cup chopped scallions, white and
green parts 2.0 0.5
;7.cup broccoli crowns, cut into small
florets, blanched 2.0 1.3
;7.cup Hazelnut Poppy SeedDressing
(page 266) 3.7 2.4
1hcup candied hazelnuts (see Note) 11.0 10.0
4 Tbsp sesame seeds, toasted 4.0 6.4
4 tsp oranga zest 1.75 0.15
Mix together greens, bell pepper, fennel,. scallions, and

broccoli. Toss with dressing. Season with salt and pepper.
Mix in candied hazelnuts. Divide salad among 4 plates.
Sprinkle each salad with 1 tablespoon sesame seeds and 1
teaspoon orange zest. Season with freshly ground pepper.
Note
To make candied hazelnuts, use same process as Walnut Sweet-
meats (page 275), coating hazelnuts with Da Vinci sugar-free
hazelnut syrup before toasting.
188
TURKEY SALAD
CHO (gm) PRO(gm)

16 oz cooked turkey, chopped 96.0
2 Tbsp chopped scallions, white part 1.0 0.25
Mix first 6 ingredients. Season with salt and pepper.
..
'". .
189
Soups
CHILLED CUCUMBER SOUP

6 servings Per serving:4.3 gm CHO, 0.5gm PRO
CHO (gm) PRO(gm)

2 cucumbers, peeled, seeded, and diced 11.8 4.2
2 oz cream cheese 2.0 4.0
2 cups chicken stock, homemade or
College Inn 2.0
1 cup light cream, or to desired
consistency 8.8 6.6
1 Tbsp chopped dill 1.5
2 Tbsp chopped mint 1.0 0.4
Salt and bfack pepper to taste
1 Tbsp Da Vinci sugar-free mint syrup
...
(optional) '-
Fresh mint sprigs for garnish
Combine cucumbers and cream cheese in food processor.

Blend until almost smooth. Add chicken stock. Blend again.
Add enough cream to reach desired consistency. Add herbs
and lemon zest. Season to taste with salt and pepper. If you
like it a little sweet, add syrup. Serve in chilled cups gar-
nished with fresh mint sprigs.
190
CHESTNUT-SQUASH SOUP
8 servings Per serving: 11.7 gm CHO, 0.3 OZPRO
CHO (gm) PRO (gm)

% cup chestnuts in shells, or ~ cup
peeled, cooked chestnuts 27.15 1.75
1 small butternut squash, about 2 lb (to
yield 3 cups cooked squash) 64.5 5.5
~ cup (1 stick) butter 1.0
College Inn 6.0
Cinnamon, ginger, nutmeg to taste
To roast chestnuts, preheat oven to 400°F. Cut an X through

each shell with a knife. Put the chestnuts on a baking sheet
and roast in preheated oven for about 20 minutes, or until
the shells are curling open at the cuts. Cool slightly. Peel while
they are"still warm, discarding shells and thin brown skin
underneath. Chop coarsely and set aside.
To bake squash, lower oven tempetature to 375°F. Cut
squash in half lengthwise. Remove seeds and stringy mater-
ial. Roast, flesh side down, on oiled nonstick baking sheet
for about 1 hour, or until skin can be pricked with a fork.
Remove from oven and scoop out flesh. Use 3 cups of squash
for the soup, reserving any extra for another purpose.
Saute chestnuts and shallots in butter. Add squash and
chicken broth. Puree soup to desired consistency with an im-
mersion blender or food processor. Season with spices, salt,
and pepper.
191
ITALIAN WEDDING SOUP

(ESCAROLE SOUP WITH MEATBALLS)
CHO (gm) PRO(gm)

For the Meatballs
lIb ground beef, veal, pork mixture - 96.0
1 egg 0.6 6.0
1 Tbsp finely chopped onion 0.9 0.3
2 cloves garlic, finely chopped 1.8 0.4
1,4cup grated Parmesan cheese 1.0 10.9
For the Soup

1 clove garlic, finely chopped 0.9 0.2
4 Tbsp olive oil
6 cups chicken stock, homemade
or College Inn 6.0
1 head escarole, chopped 6.0 3.6
1;2cup grated Parmesan cheese "';2.0 21.8
To Serve
1,4cup grated Parmesan cheese 1.0 10.9
192
Form Meatballs
Thoroughly combine all the ingredients. Salt and pepper gen-
erously. Form into small meatballs, betweep. the size of a
nickel and a quarter.
Make Soup
Saute celery and garlic in olive oil in a large stockpot. Add
enough meatballs to just cover bottom of pot (do not crowd).
Brown meatballs. Remove from pot and brown remaining
meatballs. Return all meatballs to pot. Add chicken stock
and escarole. Bring to a simmer and simmer about 15 min-
utes. Stir in Parmesan. Taste. Season with salt and pepper.
To Serve
Ladle soup into bowls. Top with grated Parmesan and parsley.
..
...
..
193
MUSHROOM SOUP WITH PARMESAN CHEESE

6 servings Perserving:6.7 gm CHO, 1.6 oz PRO
CHO (gm) PRO(gm)

1 small onion, minced 10.0 2.0
2 cloves garlic, minced 1.8 0.4
2 Tbsp butter
2 Tbsp olive oil
1 lb mushrooms, sliced 19.0 14.12
1 Tbsp tomato paste (see Note) 3.0 1.0
College Inn - 4.0
4 oz red wine 2.0 0.24
1 Tbsp Da Vinci sugar-free caramel syrup
1hcup freshly grated Parmesan cheese 2.0 21.8
1Acup chopped parsley 1.0 0.4
4 egg yolks 1.2 12.0
Saute onion and garlic in butter and olive oil until golden.
Stir in mushrooms. Saute 5 minutes. Add tomato paste. Mix
.
. caramel syrup.
well. Add chicken stock. Stir and add wine.and
Add salt and pepper to taste. Simmer 20 minutes.
Reserve 2 tablespoons Parmesan cheese and 1 table-
spoon parsley to garnish finished soup. Beat together egg
yolks and remaining parsley and Parmesan. Stir egg mixture
into soup that is just boiling. Garnish and serve.
Note
We usually avoid tomato paste becauseof its glucosecontent, but
here it adds only 0.5 gram CHOper serving.
194
CLAM CHOWDER
6 servings Per serving: 5.2 gm CHO,2.15 oz PRO
CHO (gm) PRO(gm)

4 strips bacon, chopped - 10.0
% cup peeled and cubed zucchini
(lA-inch cubes) 2.9 1.0
1hcup chopped leeks 6.5 0.4
1 bay leaf
1 tsp chopped thyme leaves
16 oz clams, chopped 11.6 58.0
College Inn 3.0
2 drops Tabasco sauce
1 tsp Worcester shire sauce 1.0
Salt and ~epper to taste
Saute bacon in soup pot until almost crlsp. Pour off all but
1 Tbsp drippings. Add celery, zucchini, a'ncdleeks to pot and
saute until they begin to soften, about 5 miautes. Add bay
leaf and thyme. Saute briefly. Add clams. Stir to mix. Add
stock. Bring to a boil. Reduce heat. Simmer 20 minutes. Stir
a little hot soup into cream to warm it, then add warm
cream to soup, stirring constantly. Add parsley, scallions,
Tabasco, and Worcestershire. Taste. Season with salt and
pepper.
195
CREAM OF ARTICHOKE SOUP

WITH TOASTED WALNUTS
CHO (gm) PRO (gm)

2 Tbsp olive oil
2 Tbsp butter
2 cans artichoke hearts, 14 oz each,
drained and chopped 36.0 12.0
1 clove garlic 0.9 0.2
1 stalk celery, chopped 1.0 0.5
1hcup white wine 1.0 0.12
College Inn 4.0
1 cup heavy cream 8.0 6.4
Topping
6 Tbsp coarsely chopped, toasted walnuts 7.5 6.7
2 tsp chopped mint (optional) . .-
..
2 tsp chopped celery leaves
Heat olive oil and butter in medium saucepan. Saute arti-

choke hearts, shallots, garlic, and celery until soft, about 20
minutes. Add white wine. Cook a few more minutes. Add
chicken stock. Bring to a simmer. Simmer about 15 minutes.
Puree soup in food processor. Return soup to saucepan.
Add cream. Heat to desired temperature. Season with salt
196
and pepper. Pour into soup bowls and top with walnuts,
parsley, mint, and celery leaves.
Crab Meat Variation

6 Servings Per serving: 10.3 gm CHO, 2 OZ PRO
Add 8 ounces jumbo lump crab meat (4 gm CRO, 40 gm

PROto the soup along with the cream.
..
... .
197
TURKEY SOUP
CHO (gm) PRO (gm)

1 turkey carcass (about 18 oz of turkey
meat) 108.0
2 stalks celery, cut into large pieces 2.0 1.0
3 garlic cloves 2.7 0.6
10 sprigs parsley 0.3 0.3
1 bay leaf
3 qt water
College Inn 6.0
1 Tbsp olive oil
1 Tbsp butter
2 cups mushrooms, sliced 4.5 4.4
2 cups spinach, chopped 8.0 4.0
1,4cup chopped parsley and celery leaves 1.0 0.4
;.2 cup grated Parmesan cheese 2.0 21.8
Placeturkey carcass,large celerypieces,garlic,parsley sprigs,

and bay leaf in stockpot with 3 quarts water. Bring to a boil.
Simmer uncovered for about an hour, or until reduced by
about one-third. Add chicken stock. Simmer for another
hour.
In a separate soup pot, heat olive oil and butter. Saute
chopped celery, shallots, and scallions until slightly soft. Add
198
mushrooms and saute about 10 minutes. Strain stock from

stockpot into soup pot, reserving the turkey carcass. Take
the meat from the bones and cut it into pieces. Add to soup.
Simmer for about 15 minutes. Add spinach and simmer an-
other 5 minutes. Season to taste with salt and pepper. Add
parsley and celery leaves. Spoon into large soup bowls and
top with grated Parmesan.
... .
199
Poultry
ROAST CHICKEN WITH HERBS

4 servings Per serving:2.2 gm CHO, 6 oz PRO
CHO (gm) PRO (gm)

3-4 lb chicken (free range if possible),
about 24 oz meat 144.0
Salt and pepper to taste - -
4 cloves garlic, cut in half 3.6 0.8
8 sprigs rosemary 1.6 0.3
8 sprigs thyme 1.6 -
8 basil leaves (optional) 1.0 0.5
Bunch lemon balm
4 bay leaves
112cup dry white wine 1.0 0.12
.
Wash and dry chicken. Season with salt and pepper. With
your finger,make 8 pockets under skin of chicken,4 on breast
and 4 on back. Place ~ clove garlic, 1 sprig rosemary, 1
sprig thyme, and 1 basil leaf in each pocket:v Fill cavity of
chicken with lemon balm and bay leaves. Cover with plas-
tic wrap and refrigerate for 2-5 hours.
Preheat oven to 450°F. Place chicken breast side up in
roasting pan and put in oven. Roast for 30 minutes, then re-
duce heat to 350°F. Baste with pan drippings every 15-20
minutes. Cook about 20 minutes per pound, until thigh juices
200
run clear, or until thigh registers 175°-185°F on a meat ther-

mometer.
Remove chicken from pan and place on a warm platter.
Allow to rest 10 minutes before carving. Place roasting pan
with pan juices on burner. Add wine to pan and cook, scrap-
ing pan bottom and sides to incorporate pan drippings. If
there is very little liquid, add a little water. Simmer for about
5 minutes, or until sauce is slightly reduced and wine does
not taste sour. Pour half the sauce over chicken and put the
remainder in a small pitcher to serve with the chicken.
... .
201
FRIED CHICKEN
CHO (gm) PRO (gm)

8 chicken drumsticks, about 16 oz meat
(see Note) 96.0
1 egg yolk, beaten 0.3 3.0
2 Tbsp full-fat soy flour 3.6 3.6
1,2tsp salt
2 cups vegetable oil
Wash chicken. Boil in salted water for 25 minutes. Remove

skin. Dry on paper towels. Mix egg, cream, flour, and 1htea-
spoon salt together until well blended. Heat oil in saucepan
large enough to hold chicken.
Oil should be hot, about 365°F. Dip legs into batter and
place in oil (tongs work well for this process). Turn when first
side is brown, about 3 minutes. When chicken is browned
to your liking, remove from oil and drain on paper towels.
You can fry a few pieces at the same time;: but the oil needs
to remain hot. Season with salt and pepper.
Note
Strips of chicken breast meat or other chicken parts can also be
used. Strips of chicken breast (about 11,2inches long) do not need
to be precooked.
202
BARBECUED CHICKEN AND SHRIMP

WITH GRILLED ONION GUACAMOLE
6 servings Per serving4.35 gm CHO, 4.37 OZ PRO
CHO (gm) PRO(gm)

1 stick butter, 4 oz
- 1.0
- -
% cup oliveoil
2 clovesgarlic, minced 1.8 0.4
3 Tbsp chili powder 4.5 2.7
3 Tbsp fresh lemon juice 3.9 0.3
lIb large (16-20 count) shrimp, peeled
and deveined,tails left on - 96.0
8 oz chicken breast meat, cut in
- 48.0
1-inch strips
- -
1 recipe Grilled Onion Guacamole
(page 260) 15.9 8.86
In a small saucepan, combine butter and olive oil. Heat to

melt butter. Add garlic, chili powder, and lemon juice. Wash
and dry shrimp and chicken. Season with salt and pepper.
Arrange in single layer in two separate glass or ceramic con-
tainers, shrimp in one and chicken in the other. Pour butter
mixture over shrimp and chicken. Cover with plastic wrap.
Refrigerate for 3 hours. Bring to room temperature before
grilling. Grill over medium heat, turning when brown on one
side. Grilling takes 15-20 minutes for chicken, less for shrimp.
Serve with Grilled Onion Guacamole.
203
PEANUT CHICKEN STIR-FRY

2 servings Per serving: 13 gm CHO, 5.6 gm PRO
CHO (gm) PRO(gm)

8 oz chicken breast meat - 48.0
2 Tbsp soy sauce - 4.0
2 Tbsp peanut butter 6.0 8.0
Dash crushed dried red pepper 0.3
1 Tbsp minced ginger 1.0
1 tsp Da Vincisugar-free hazelnut syrup
2 Tbsp olive or peanut oil
%red onion, thinly sliced 3.0 0.7
1 red bell pepper, cut into strips 7.6 1.0
1 cup quartered mushrooms 2.3 2.2
1 cup broccoli crowns, cut into small
florets 4.0 2.6
Black pepper to taste - -
1 tsp lemon zest '0.2
Wash and dry chicken. Season with salt andPpepper. Cut

into chunks for stir-frying. Set aside. In a bowl, blend soy
sauce, peanut butter, red pepper flakes, ginger, and syrup,
adding a tablespoon or so of hot water if necessary so sauce
is smooth. Set aside.
Heat oil in large skillet. Add garlic and chicken. Saute
over medium heat, turning and stirring frequeJ;ltly, until
chicken begins to brown. Add red onion, bell pepper, and
204
mushrooms. Saute until vegetables begin to get soft, 6-10

minutes. Add broccoli. Saute until vegetables are desired
doneness. Add reserved soy sauce mixture, stirring to blend
ingredients. Season with black pepper and add parsley, scal-
lions, and lemon zest. If sauce appears too thick, stir in a lit-
tle water.
Tofu Variation
2 servings Per serving: 13 gm CHO, 2.9 oz PRO
In place of chicken use 6 ounces extra firm tofu (2 gm CHO,

16 gm PRO), drained and cut into cubes. Omit 1Ared bell
pepper. Saute tofu. Remove from pan. Saute vegetables, add
sauce, then add cooked tofu.
... .
205
CHICKEN WITH MUSHROOMS

IN A CHAMPAGNE CREAM SAUCE
CHO (gm) PRO (gm)

2 boneless, skinless chicken breasts,
4 oz each 48.0
2 Tbsp clarified butter (see Note)
1 tsp minced shallot 0.3 0.1
1hcup sliced mushrooms 1.6 1.1
1Acup champagne or dry sparkling wine 1.0 0.12
1Acup chicken stock, homemade or
College Inn 0.25
2 oz heavy cream 2.0 1.6
1 Tbsp sliced and blanched almonds,
toasted 0.66 2.0
Wash and dry chicken breasts. Pound briefly with a meat mal-
let to tend~rize. Season with salt and pepper. Heat butter in
skillet large enough to hold both breasts. Add chicken. Brown
on one side, then turn over and brown t~. other side. Re-
move from pan and keep warm. Add shallots and mush-
rooms to skillet and saute until slightly browned. Deglaze
pan with champagne, stirring to loosen pan drippings. Bring
to a simmer, reduce slightly, then add chicken stock. Again
bring to a simmer, and reduce by half. Add heavy cream,
stirring. Return to a simmer, reduce slightly to thicken. Sea-
son with salt and pepper. Pour sauce over chicken, top with
toasted almonds, and serve.
206
Note
Clarify butter by placing it in a warm pan and allowing it to melt.
Skim off the butter solids that rise to the top and discard, leaving
clarified butter in pan.
... .
207
CHICKEN AND GARLIC

4 servings Perserving:4.8 gm CHO, 4.43 OZ PRO
CHO (gm) PRO (gm)

4 small chicken breasts, bone in (about
16 oz meat) 96.0
1 Tbsp olive oil
2 shallots, chopped 1.6 0.6
12 mushrooms, quartered (about 3 oz) 2.7 3.0
20 whole garlic cloves (CHOand PRO
amounts have been cut in half because
most of the garlic is usually not eaten) 9.0 2.0
1 tsp thyme leaves
1 tsp oregano leaves
2 bay leaves
11h cups dry white wine 3.0 0.36
College Jpn 3.0
1Acup chopped parsley 1.0 0.4
..
..
Wash and dry chicken. Season with saIL and pepper.
Heat oil in roasting pan on top of stove. Brown chicken on
all sides. Remove from pan and set aside. Add vegetables
and garlic to pan and saute until garlic is lightly browned.
Add thyme, oregano, and bay leaves. Add wine and bring to
a simmer. Simmer 5 minutes. Add stock and return chicken
to pan. Cover.
Place pan in preheated oven and cook covered for 1
208
hour. Remove lid. Cook about 20 minutes more, or until

sauce is thickened. Remove from oven. Transfer chicken to
a platter. Add parsley to sauce. If sauce is desired consis-
tency, taste for seasoning and add salt and pepper to taste.
Otherwise, reduce sauce by cooking on stove, then taste and
season. Pour sauce over chicken and serve.
.. .
209
CHICKEN WITH FRESH HERBS

CHO (gm) PRO (gm)

For Chicken
3 whole chicken breasts with bones and
skin on, halved,S oz each half 180.0
12 small sprigs oregano 2.0 0.2
12 basil leaves 1.5 0.7
12 sage leaves 1.2 0.6
12 thin slices fresh ginger 1.55 0.2
3 garlic cloves, cut into 4 slices each 2.7 0.6
For Sauce
1 tsp minced fresh ginger 0.3
2 Tbsp butter
2 Tbsp olive oil
11h tsp Dijpn mustard
1 Tbsp soy sauce (Kikkoman) 2.0
2 cups chicken stock, homemade or ... .
College Inn 2.0
1 tsp chopped oregano
1 tsp chopped basil
1 tsp chopped sage
210
Ready Chicken Breasts

Wash and dry chicken breasts. Season with salt and pepper.
Lift skin of each breast half along one edge and place 2 each
of herbs, ginger, and garlic slices under skin. Cover with plas-
tic wrap and refrigerate several hours. Bring to room tem-
perature before cooking.
Make Sauce
Saute garlic and ginger in butter and oil briefly, until lightly
browned. Add mustard, soy sauce, and chicken stock. Sim-
mer until reduced by half. Add all other ingredients. Taste
and season with salt and pepper.
To Finish
Preheat oven to 375°F. Place chicken breasts in a nonstick
baking pan and brush with sauce. Bake chicken for about
30 minutes, basting with sauce 2 or 3 times. Transfer breasts
to warm platter, bring remaining sauce to a boil, and pour
sauce over chicken.
""
..
211
GRILLED CHICKEN WITH PROVEN~AL SPICES

4 servings Per serving: 3 gm CRO, 5.1 OZ PRO
CHO (gm) PRO(gm)

2 whole chicken breasts, split, with
bone and skin on (20 oz meat) - 120.0
1 tsp juniper berries 1.0 -
1 whole clove - -
1 tsp whole peppercorns 0.9 0.3
% tsp kosher salt
~ tsp cumin or coriander
~ tsp cinnamon
~ tsp nutmeg
2 tsp dried savory 1.5 0.2
1 tsp dried oregano 0.64 0.1
1 Tbsp dried thyme 1.8 0.2
2 cloves garlic 1.8 0.4
2 shallots 1.6 0.6
~ cup fresh mint leaves 2.0 0.8
~ cup fresp.parsley 1.0 0.4
~ cup olive oil
.. .
Wash chicken breasts. Pat dry. Grind all dry spices (juniper
berries through thyme) in food processor or~grinder. Add
garlic, shallots, mint, parsley, and oil. Process to a coarse
paste. Rub paste on chicken breasts. Cover and refrigerate
3-6 hours.
Bring chicken to room temperature before grilling. Place
chicken on hot grill, skin side down. Cook until skin is
browned, about 5 minutes. Turn chicken over and cover grill.
Cook until meat is completely cooked, about 20 minutes.
212
ROAST TURKEY
Per 3 oz serving: 0 gm CHO,3 oz PRO
CHO (gm) PRO (gm)

1 whole turkey or turkey breast
(as desired) (See Note)
Olive oil to coat bird
4 oz dry white wine 1.0 0.12

Wash and dry turkey. Season inside and out with salt
and pepper. Rub with olive oil. Place in roasting pan breast
side up. Roast at 375° for 15 minutes, then lower heat to
325°. When turkey begins to brown, after about 1 hour,
add 2 oz wine to roasting pan. Baste turkey with mix of pan
drippings and wine. Roast, basting occasionally, for about
20 minutes per pound, or until internal temperature is 165°P
(for white meat) to 175°P (for dark meat). Remove turkey
from oven. Baste. Transfer turkey to a heated platter.
Add remaining 2 oz wine to roasting pan. Add 1h cup
water. Heat on top of stove, scraping pqp to release pan drip-
pings. Reduce mixture until it thickens ~llghtly.Taste. Season
if necessary. Baste turkey. Place remaining.~sauce in pitcher
to be served over turkey slices. Chicken stock can be added
to pan drippings if you like more sauce.
Serve with stuffing (next recipe) if desired.
Note
Size of bird can vary; turkey meat contains a gm CHOand 6 gm
PRO per ounce.
213
STUFFING FOR POULTRY

CHO (gm) PRO(gm)

1 Tbsp olive oil
1 Tbsp butter
4 stalks celery, cut into lh-inch pieces 4.0 2.0
1Acup chopped shallot 3.2 1.2
1Acup chopped scallion 2.0 0.5
lh lb loose sausage 48.0
llh cups quartered mushrooms 3.5 3.3
Salt and freshly ground black pepper
to taste
Heat olive oil and butter in skillet. Add celery, shallots, and
scallions. Saute until celery softens and looks a little clear.
Add sausage. Saute over medium heat, stirring to break up
meat, until sausage begins to lose its pink color. Add mush-
rooms. Coptinue to saute until sausage and mushrooms are
brown. Stir in parsley. Season with salt and pepper.
Stuffing can be baked inside bird or s~!ved hot on the
side. If served on the side, spoon a little of the turkey or
chicken sauce on stuffing. Makes about 4 cups~stuffing.
214
Beef, Lamb, and Veal
HAMBURGERS (WITH VARIATIONS)

CHO (gm) PRO(gm)

1 lb ground beef 96.0
-
1 clove garlic, minced (optional) 0.9 0.2
1 Tbsp chopped parsley (optional) 0.24 0.11
1 Tbsp chopped chives or scallions
(optional) 0.5 0.12
1 Tbsp olive oil or butter (if ground beef
is very lean)
If you just want a simple burger, season beef with salt and
pepper and form into 4 patties. Add the garlic and/or pars-
ley and chives to the beef mixture if you like an added fla-
vor. Slowly preheat a skillet. Add oil or .p¥tter if beef is lean.
Saute patties about 3 minutes per side. Pour pan drippings
over burgers.
Wine Sauce for Burgers

4 servings Per serving: 0.25 gm CHO, 0 OZ PRO
CHO (gm) PRO(gm)

1,4cup beef broth 0.1
1,4cup dry red wine 1.0 0.12
215
When you remove burgers from skillet, deglaze skillet with
broth and wine. Mix with pan juices, reduce slightly, and
pour over burgers.
Chili Sauce for Burgers

4 servings Per serving: 0.87 gm CHO, 0.12 OZPRO
CHO (gm) PRO(gm)

2 Tbsp Better Than Bouillon chili base 3.0 3.0
Mix chili base with Wine Sauce (above) in skillet until heated
through. Pour over burgers.
Cheeseburger
Per ounce of cheese: 1 gm CHO, 1 OZ PRO
CHO (gm) PRO(gm)

4 oz cheese - American, cheddar,
Gruyere,or blue 4.0 24.0
Place 1 ounce cheese on each burger about 1 minute before

burgers aJie finished cooking. Cover skillet with a lid until
cheese is melted.
... .
Herb Butter for Burgers
4 servings Per serving: 0.78 gm CHO, () OZPRO
CHO (gm) PRO(gm)

4 Tbsp butter (~ stick)
1 tsp Worcestershire sauce 1.0
216
1 Tbsp chopped chives 0.5 0.12
1 Tbsp chopped oregano 0.3 0.1
Beat butter until soft. Add all other ingredients. This can be
done in a food processor. Chill slightly, divide into 4 pieces,
and place 1 piece on each warm burger.
Mushroom Topping for Burgers

4 servings Perserving:1.63gm CHO, 0.2OZPRO
CHO (gm) PRO (gm)

1 recipe Mushrooms Sauteed with Wine
and Garlic (page 245) 6.5 4.72
Serve Mushrooms Sauteed with Wine and Garlic atop or

alongside the burgers.
..
.. .
217
LOW"CARD CHILI
CHO (gm) PRO (gm)

4 Tbsp olive oil
2 clovesgarlic, finelychopped 1.8 0.4
4 stalks celery,chopped 4.0 2.0
1 lb ground beef 96.0
t,4lb ground pork sausage 16.0
2 green bell peppers, coarsely chopped 15.2 2.0
4 Tbsp Better Than Bouillonchili base 6.0 6.0
1,2cup red wine 2.0 0.24
1,2cup kidney beans 18.0 6.7
2 Tbsp chili powder, or to taste 3.0 1.8
4 oz cheddar cheese, grated (about 1 cup) 4.0 24.0
Heat olive oil in stockpot. Add garlic, shallots, and celery.

Saute briefly. Add ground beef and pork sausage. Cook, stir-
ring to break up lumps, until meat is browned. Add peppers.
Continue cooking, stirring frequently, until. peppers are soft.
Add all other ingredients except cheese. Simmer for 30 min-
utes, or until desired consistency. Taste and adjust seasoning
if necessary. Serve sprinkled with grated cheddar cheese.
218
POT ROAST OF BEEF
CHO (gm) PRO (gm)

2 lb chuck roast of beef (yield about
llh lb) 144.0
1 clove garlic 0.9 0.2
2 Tbsp olive oil
- -
6 shallots, peeled 4.8 1.8
2 stalks celery, cut in %-inch pieces 2.0 1.0
1hgreen bell pepper, cut in I-inch pieces 3.8 0.5
12 small mushrooms, quartered 3.8 3.7
1 cup beef broth
- 2.0
1 cup dry red wine 4.0 0.48
1 bay leaf

Rub-roast with garlic. Heat oil in roasting pan. Brown
meat on all sides. When meat is partly browned, add veg-
etables to pot. When meat is browned, aElgbroth, wine, and
bay leaf. Cover and bake in preheated oven about 2 hours,
or until meat is very tender. Remove lid for tast 20 minutes
of cooking process. If pan looks dry, add more beef broth.
When meat is tender, transfer to a serving platter. Arrange
vegetables around roast. Season with salt and pepper. Season
pot liquor. Pour over roast. Sprinkle parsley over all and serve.
219
TENDERLOIN OF BEEF STUFFED

WITH ROASTED PEPPERS, SPINACH,
AND PINE NUTS
CHO (gm) PRO(gm)

1 Tbsp butter
1 cup chopped spinach 4.0 2.0
1 roasted bell pepper, cut into strips 7.8 1.0
2 Tbsp pine nuts, toasted 2.2 2.3
11h lb piece beef tenderloin 144.0
2 Tbsp olive oil
1 recipe Gorgonzola Sauce (page 251) 6.7 9.3

Saute shallots in butter. Add spinach. Saute until wilted.
Add pepper strips and pine nuts. Season with salt and pep-
per. Butterfly tenderloin, cutting it lengthwise most of the
way through so you can open it like a book. Season with
salt and pepper. Spread spinach mixture 'Onthe inside of the
tenderloin. Close tenderloin and tie with kitchen twine.
Brown tenderloin in the olive oil on top oCstove. Bake at
350°F until internal temperature of beef is at least 130°F,
15-20 minutes. Slice into 1h-inch slices and serve with Gor-
gonzola Sauce.
220
FILET AU POIVRE
CHO (gm) PRO (gm)

2 filets mignons of beef,4 oz each 48.0
1,2tsp salt
11,2Tbsp black peppercorns, crushed
(seeNote, next page) 4.0 1.2
2 Tbsp butter - -
11,2Tbsp minced shallots 1.2 0.45
2 Tbsp cognac - -
2 Tbsp red wine 0.5 0.06
1,2cup beef broth - 1.0
Seasonfilets with salt. Press peppercorns into all sides of

meat. Heat butter in skillet. Saute filets about 4 minutes on
each side, until medium rare or to your preference. Transfer
to a warm platter and keep warm. Add shallots to the pan
and saute-briefly. Add cognac to pan and ignite. (Caution. If
you've never done this before, be prepared. The hot pan will
vaporize some of the alcohol, and as soon as you put a
match to it, you'll get a whoosh of flame. So don't hold your
hand over the pan as you're igniting the cognac.) When flame
subsides, add wine to deglaze pan. Add beef broth and
simmer until reduced slightly. Add cream. Simmer until re-
duced to desired consistency. Pour sauce over warm filets.
221
Note
You can crush peppercorns with a pepper grinder on a coarse set-
ting or with a mortar and pestle. If you like a lot of pepper, you
can put the pepper on a plate and press the meat into the pepper;
if you don't, you can sprinkle on pepper and press it in that way.
...
..
222
PARMESAN"CRUSTED LAMB CHOPS

CHO (gm) PRO (gm)

8 miniature rib lamb chops, French cut
(meat trimmed away from end of bone
so that bone is clean), cut singly,
about 7 oz meat 42.0
1 egg, slightly beaten 0.6 6.0
% cup freshly grated Parmesan cheese 3.0 32.7
Olive oil to fry, about 1 cup
Season lamb chops with salt and pepper. Dip individually in

egg, then parmesan. Fry in oil in skillet. Oil should cover the
lamb chops. Oil should be hot, simmering when you insert
lamb chops. Fry until crisp, about 5 minutes. Allow them to
become golden brown. Drain on paper towels. Season with
salt and pepper and serve.
...
..
223
LAMB CHOPS WITH MINT PERSILLADE

CHO (gm) PRO (gm)

16 baby lamb chops (2 rib racks, cut
individually), about lIb meat 96.0
1;2cup chopped mint leaves 4.0 1.6
~ cup chopped parsley 1.0 0.4
1 Tbsp kosher salt
Separate lamb chops. Mix garlic and herbs and chop to-
gether briefly. Mix in salt and pepper. Rub mixture all over
chops. Grill over medium-high heat until outside is crisp,
5-10 minutes on each side.
Note
Persilis French for parsley, and persillade indicates a unique mix
of parsley and garlic or shallots. ..
..
224
RACK OF LAMB WITH CABERNET

1 serving Per serving:2.4 gm CHO, 6.15 OZPRO
CHO (gm) PRO (gm)

6 miniature rib lamb chops, French cut
(meat trimmed away from end of
bone so that bone is clean), cut into
2-rib sections, about 6 oz meat 36.0
1 clove garlic, split (optional, to rub lamb)
1hTbsp shallots 0.4 0.15
1hcup cabernet or other dry red wine 2.0 0.24
1,4cup beef stock 0.5
2 Tbsp cold butter, cut into pieces
Wash and dry lamb chops, season with salt and pepper, and
rub with garlic clove if you like. Set aside while you make
the sauce.
Put shallots, cabernet, and beef stock in a small sauce-
pan. Bring to a boil, turn heat down, and simmer until sauce
is reduced by half. Turn heat off and stir in cold butter pieces
to thicken. Keep warm. Broil or grilllaII1b.chops, turning to
brown all sides, to desired doneness, 5-10 minutes. Serve
with sauce. ~
225
VEAL WITH FENNEL AND WILD MUSHROOMS

IN MUSTARD CREAM
CHO (gm) PRO(gm)

16 oz veal scallops 96.0
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp minced shallots 0.8 0.3
8 oz mixed mushrooms - enoki, oyster,
button, or other - sliced 9.5 7.0
3hcup thinly sliced fennel 1.8 0.55
3hcup chardonnay 1.0 0.12
3htsp Dijon mustard
Pound veal scallops lightly with meat mallet. Season with

salt and pepper. Saute veal in skillet in oil and butter in sin-
gle layer. As scallops brown, remove them from pan and
place on a warm platter. Keep warm while you make the
sauce.
Add garlic, shallots, mushrooms, and fennel to pan.
Saute until vegetables begin to brown. Add chardonnay and
simmer until wine is reduced by a third. Add cream and
mustard and simmer until sauce reduces slightly and thick-
ens. Taste and adjust seasoning if necessary. Spoon sauce over
veal scallops.
226
Pork
BAKED PORK CHOPS

4 servings Per serving: 1.3 gm CHO, 4 oz PRO
CHO (gm) PRO (gm)

4 center-cut pork chops, with bone,
4 oz of meat each 96.0
4 large sprigs rosemary 0.8
Olive oil to pan-fry, about 1Acup
1hcup chopped basil leaves 1.8 1.0
1Acup dry red wine 1.0 0.12
Rub pork chops with garlic and rosemary. Season with salt
and pepper. Brown chops in oil in a skillet. Chop garlic, rose-
mary, and basil. When chops are browned on both sides,
transfer them to an ovenproof baking dish or pan. Spread
chopped herb mixture on the chops. Preheat oven to 350°F.
Deglaze the skillet with wine (water can be used in-
stead). Pour in wine while the pan is still hot and scrape the
pan drippings from sides and bottom of pan. Simmer the
wine mixture for 5 minutes. Pour over pork chops. Bake
chops for about 1 hour.
227
PORK ROAST WITH ROSEMARY AND SAGE

6 servings Per serving:2 gm CHO, 5.4 OZ PRO
CHO (gm) PRO(gm)

1,4cup rosemary leaves 1.4 0.24
6 sage leaves, chopped 0.6 0.3
6 sprigs thyme 1.2 -
1,4cup parsley 1.0 0.4
1 Tbsp coarse salt
- -
1 Tbsp ground black pepper 2.7 0.9
2 Tbsp olive oil
1 boneless pork loin roast, about 2 lb
(see Note) 192.0

Combine garlic, rosemary, sage, thyme, parsley, salt,
and pepper in a food processor. Blend to make a paste. This
can also be done with mortar and pestle. Add olive oil. Open
the pork toast and spread half of the mixture on the inside
of the roast. Roll roast back to its original shape and tie it
with butcher's string. Spread remaining: herb mixture all
over the surface of the roast.
Place roast fat side up in a roasting pan in the pre-
heated oven. Reduce heat to 325°F. Cook about 1 hour, or
until the internal temperature of the roast is 170°F. Allow to
rest 10 minutes before carving. Can be served hot or at room
temperature.
228
Note
Ask the butcher for a boned and tied roast - but ask him to
leave it untied and give you the string. Then tie it yourself once
you have spread it with the herb mixture.
...
..
229
PORK CHOPS WITH PEPPERS

This simple recipe is a delicious dinner my mother made
when I was growing up, and I make it often now.
CHO (gm) PRO (gm)

4 pork chops, 4 oz of meat each 96.0
2 Tbsp olive oil
4 small green bell peppers, cut into
thick strips 20.0 2.4

Wash and dry pork chops. Season with salt and pepper.
Brown pork chops in olive oil in large skillet over medium
heat. Add as many peppers as can comfortably fit in the
skillet. When pork chops and peppers are nicely browned,
transfer them to a roasting pan with a lid. Brown remainder
of peppers- in the skillet with the meat juices. Transfer these
peppers to the roasting pan.
Cover the pan and place in preheated pven. Bake until
pork chops and peppers are soft, at least 1 hour. Cooking
longer won't hurt. Remove lid for last 20 minutes of cook-
ing if there is more liquid than you like. Taste and adjust
seasoning. Serve pork chops topped with peppers and cook-
ing liquid.
230
MUSHROOMS STUFFED WITH SAUSAGE

AND RICOTTA
4 servings Per serving:4.2 gm CHO, 4.94 az PRO
CHO (gm) PRO(gm)

24 mushraam caps, medium ta large 7.2 8.0
1 lb loose pork sausage 96.0
4 cups spinach leaves, washed, with
large stems removed (tear larger
leaves into 3-4 pieces) 4.0 2.0
~ cup whole-milk ricotta cheese 4.0 12.0

Prebake mushrooms on a baking sheet until soft, 15-20
minutes. Pour off liquid. Saute sausage and shallots in skil-
let until sausage is cooked. Add spinach and saute until
spinach is wilted. Add ricotta. Stir to mix well. Spoon mix-
ture into mushroom caps. Broil mushrooms briefly to brown,
about 5 minutes.
.,. .
231
Seafood
PAN"FRIED SALMON
Try serving this salmon with Mustard Sorrel Sauce (page 252)
or Aioli (page 253).
4 servings Per serving: 0 gm CHO, 4 oz PRO
CHO (gm) PRO(gm)

4 salmon fillets,4 oz each 96.0
1~ Tbsp butter
1~ Tbsp olive oil
Wash and dry salmon. Season with salt and pepper. Heat
butter and oil in skillet. Saute salmon over medium-high
heat. Bro~n one side, then turn over to brown the other
side. It takes 6-8 minutes.
... .
232
SALMON TERIYAKI
CHO (gm) PRO (gm)

1 cup Kikkoman soy sauce 32.0
3 Tbsp Da Vinci sugar-free hazelnut
syrup
1,2tsp dry mustard
% cup chopped parsley 1.0 0.4
% cup dry red wine 1.0 0.12
6 salmon fillets, 4 oz each 144.0
4 Tbsp butter (1,2stick)
Combine soy sauce, syrup, mustard, garlic, parsley, and wine.

Mix well. Place salmon in a ceramic or glass dish and pour
marinade over it. Cover with plastic wrap, refrigerate, and
marinate 4 hours.
Remove salmon from refrigerator about 30 minutes
before ready to grill. Melt butter in small saucepan. Add
lemon zest. Remove salmon from mafiaade and grill 6-8
minutes, basting with butter sauce.
233
FLOUNDER WITH SPINACH AND PINE NUTS

IN LEMON THYME BUTTER
CHO (gm) PRO(gm)

4 oz flounder fillet, bones removed 24.0
1 Tbsp clarified butter (see Note,
page 207) or olive oil
1 Tbsp sun-dried tomato in oil, chopped 3.0 1.0
1 tsp minced shallot 0.8 0.3
2 tsp pine nuts, toasted 0.75 0.76
2 oz dry white wine 0.5 0.06
4 large spinach leaves, washed thoroughly 1.25 0.25
Squeeze of lemon juice 0.4
1 tsp fresh lemon thyme
1 Tbsp soft butter
Wash and dry flounder fillet. Season with salt and pepper.
Heat clarified butter or oil in saute pan over medium-high
heat. Saute flounder on one side, then turn over to brown
the other side. Reduce heat to medium. Actd.sun-dried toma-
toes, shallots, and pine nuts; toss until browned. Transfer
flounder from pan to warm plate. Deglaze pan with white
wine. Add spinach and cook just until it wilts. Arrange spin-
ach around flounder on plate. Add lemon juice, lemon thyme,
and softened butter to pan juices and stir gently. Taste sauce
and adjust seasoning. Pour sauce over flounder.
234
FLOUNDER WITH MERLOT

CHO (gm) PRO (gm)

3,4cup bell peppers, green or red, cut
into julienne strips 6.9 0.9
3,4cup scallions, cut into julienne strips 6.0 1.5
3,4cup celery, cut into julienne strips 1.5 0.75
1 tsp chopped ginger 0.3
1hcup butter (1 stick) 1.0
8 small flounder fillets, about 2 oz each 96.0
1hcup chopped leeks, white part only 6.5 0.4
1hcup dry merlot 2.0 0.24
1 tsp Da Vinci sugar-free caramel syrup
1 tsp chopped parsley or mint

Saute first 5 ingredients (bell peppers through ginger)
in 2 tablespoons of the butter. Season fish with salt and pep-
per. Arrange 4 fillets on a bed of chopped leeks in a small
baking pan. Distribute the sauteed vegetables evenly over
the 4 fillets. Cover with remaining flounder fillets. Combine
merIot and syrup and add to baking pan. Cover with foil and
bake 20 minutes. Transfer fish to warm platter and keep
warm. Transfer liquid in pan to small skillet or saucepan.
Cook until liquid is reduced slightly. Lower heat and whisk
in remaining butter a tablespoon at a time. Season with salt
and pepper. Spoon sauce over fish. Garnish with parsley or
mint.
235
GRILLED SWORDFISH WITH ARTICHOKE

AND HEARTS OF PALM SALSA
CHO (gm) PRO(gm)

For the Salsa
4 stalks hearts of palm, cut diagonally
into ¥.2-inchslices 3.2 3.2
4 artichoke hearts, chopped 9.0 3.0
8 Kalamata olives, chopped 2.0 0.35
;4 cup fennel, cut diagonally in
;4-inch pieces 1.0 0.3
;4 cup Dijon Vinaigrette (page 264)
For the Swordfish

4 swordfish-steaks,4 oz each 96.0
..~
Olive oil to brush fish
Make Salsa
Combine all ingredients. Set aside for several hours to allow
flavors to blend. Salsa does not need to be cooked, but it
can be heated in a skillet or microwave if you prefer it
warm.
236
Grill Swordfish
Season swordfish steaks with salt and pepper. Brush with
olive oil. Grill or broil to desired doneness, 3-4 minutes on
each side. Top with the salsa. .
... .
237
GRILLED SWORDFISH WITH GINGER

ORANGE MARINADE
CHO (gm) PRO(gm)

1 full Tbsp finely chopped ginger 1.0
1,4cup sesame oil
1,4cup Kikkoman soy sauce 8.0
1,4cup dry white wine 0.5 0.06
4 small scallions, sliced in rings 2.0 0.5
1 Tbsp Da Vinci sugar-free orange syrup
Grated zest of one orange 1.5 0.1
Pinch of dried crushed red pepper 0.3
1,4jalapeno pepper, minced 0.4 0.1
4 swordfish steaks, 4 oz each 96.0
Mix together all ingredientsexcept black pepperand fish to

make mar~nade.Washand dry swordfish, placein a ceramic
or glassdish, and season with black pepper. Pour marinade
over fish and cover with plastic wrap. M!lcinate for several
hours refrigerated or half an hour at room temperature.
Turn occasionally to coat fish well.-
'- Remove fish from refrigerator about 30 minutes before
ready to grill. Remove fish from marinade and pour mari-
nade into a small saucepan. Grill fish over medium heat to
desired doneness, brushing with marinade, 10-15 minutes.
Bring remaining marinade to a boil. Pour over swordfish.
This marinade also works well with salmon.
238
SHRIMP WITH MACADAMIA CRUST

CHO (gm) PRO (gm)

20 large shrimp, peeled and deveined,
tails left on, 12 oz meat 72.0
1 egg, lightly beaten 0.6 6.0
11,4cup macadamia nuts, toasted and
ground in a food processor 23.13 13.25
Olive oil to make ~-inch layer in bottom
of skillet, about 1,4cup
Wash and dry shrimp. Season egg with salt and pepper and
put in a shallow bowl for dipping. Season ground macadamia
nuts and put on a plate. Heat oil to medium high. Dip shrimp
in egg, then coat with macadamia nuts. Fry in hot oil until
crisp. Drain on paper towels.
.Coconut and Macadamia Crust Variation

..
..
Substitute 1hcup grated unsweetened coconut, toasted (6.2

gm CHO, 2 gm PRO), for 1h cup macadami~s. Replace half
the olive oil with coconut oil. Proceed as above.
239
Vegetables
ROASTED VEGETABLES
CHO (gm) PRO(gm)

1 red bell pepper, cut in strips about
1'4 inches wide 7.6 1.0
1 cup mushrooms, whole or halved if
they are big 1.8 2.0
~ bulb fennel, cut in thick triangles 4.9 1.45
20 spears asparagus 8.0 8.0
4 shallots, peeled 3.2 0.9
4 cloves garlic, peeled 3.6 0.8
Olive oil to coat
.
Toss vegetables with a generous co~t!ng of olive oil.
Season with salt and pepper. Spread on baking sheet. Roast
at 450°F for 15 minutes, then reduce heat to '375°F. Check
for desired doneness. Asparagus could be done at this point.
I like things browned, so I would cook asparagus about 30
minutes in all and peppers about 1 hour. Check every 15 min-
utes and remove vegetables that are done to your liking.
Rub vegetables in brown pan oil to get flavor. Serve warm
or at room temperature, alone or with Aioli (page 253).
240
BROCCOLI WITH GARLIC AND PARMESAN

CHO (gm) PRO(gm)

2 cups broccoli florets 8.0 5.2
3 Tbsp olive oil
2 garlic cloves, minced 1.8 0.4
~ cup freshly grated Parmesan cheese 1.0 10.9
Cook broccoli in microwave for about 30 seconds, un-

til it is bright green and just a little cooked. Heat olive oil in
skillet. Saute garlic for 2 minutes. Add broccoli. Stir to coat
with oil. Saute 3-5 minutes, until broccoli reaches desired
doneness. Season with salt and pepper. Toss with Parmesan
and basil.
..
... .
241
MASHED CAULIFLOWER
If you love mashed potatoes and can't stand the idea of giv-
ing them up, this is a very pleasant surprise.
CHO (gm) PRO(gm)

1;2head cauliflower, tough stem trimmed 15.25 5.7
Salt to taste
4 oz butter (1 stick) 1.0
t,4cup heavy cream 4.0 1.6
Steam cauliflower until fairly soft, about 15 minutes, adding

salt to steamer. Pull florets apart with a fork. Put pieces into
a mixing bowl. Add butter and heavy cream. Beat with elec-
tric mixer or mash with potato masher. Season generously
with salt and pepper. Reheat in microwave if necessary.
Depending on your taste, you can add a small amount
of fresh hw-bs, such as rosemary or chives, to enhance flavor
without affecting the carbohydrate portion.
... .
242
GREEN BEANS WITH PARMESAN

CHO (gm) PRO(gm)

4 cups green beans, trimmed 23.2 9.6
1,2red onion, thinly sliced 10.0 2.0
1,2cup olive oil
2 Tbsp balsamic vinegar (see Note) 2.0
1 cup freshly grated Parmesan cheese 4.0 43.6
Cook beans in steamer until tender, about 15 minutes. Drain.

Mix together with onion, oil, vinegar, and garlic. Then add
Parmesan, tossing to mix completely. Season with salt and
pepper to taste. Can be served warm, cold, or at room tem-
perature.
Note
Although we usually avoid balsamic vinegar because it contains
sugar, the small amount of carbohydrate per servingwill not sig-
nificantly affect blood sugar. -:.
243
MARINATED MUSHROOMS
Other vegetables, such as green beans, zucchini, summer
squash, green peppers, and leeks, can also be marinated in
this way.
CHO (gm) PRO (gm)

College Inn 3.0
1 cup dry white wine 2.0 0.24
1 cup olive oil - -
1 small bunch parsley, 10 sprigs 0.6 0.3
2 cloves garlic, pressed 1.9 0.4
1 tsp thyme leaves
1 bay leaf
10 peppercorns
1 tsp salt
lIb mushrooms (leave whole if small;
otherwise halve or quarter them) 19.0 14.12
Place all ingredients except mushrooms in ~aucepan. Bring

to a boil, reduce heat, and simmer gently for 45 minutes.
Strain marinade and return it to saucepan. Bring to a sim-
mer. Add mushrooms and simmer, covered, for about 10
minutes. Transfer mushrooms and marinade to a ceramic or
glass dish. Taste marinade and adjust seasoning. Cover dish
with plastic wrap and marinate for at least 4 hours. Remove
mushrooms with slotted spoon and spoon some marinade
over them.
244
MUSHROOMS SAUTEED WITH WINE

AND GARLIC
CHO (gm) PRO(gm)

2 Tbsp olive oil
1 clove garlic, finely chopped 0.9 0.2
2 cups sliced mushrooms 4.6 4.4
1,4cup dry red wine 1.0 0.12
Heat olive oil in skillet. Add garlic, saute briefly, about 1

minute. Add mushrooms. Saute 1 minute. Add wine. Con-
tinue to saute until all liquid is absorbed, about 10 minutes.
Season with salt and pepper.
...
..
245
SAUTEED SPINACH WITH GARLIC

AND PINE NUTS
CHO (gm) PRO(gm)

2 Tbsp olive oil
1 clove garlic, peeled and chopped finely 0.9 0.2
1 lb fresh spinach, washed thoroughly,
stems removed if too thick 16.5 13.0
2 Tbsp pine nuts, toasted and salted 2.2 2.3
Heat olive oil in skillet over medium heat. Saute garlic until
lightly browned, about 2 minutes. Add spinach and saute un-
til it is all wilted, about 10 minutes. Add pine nuts, stirring
to distribute evenly. Season with salt and pepper and serve.
...
..
246
BUTTERNUT SQUASH WITH COGNAC

CHO (gm) PRO (gm)

1 butternut squash, about 2~ lb (to
yield 4 cups cooked squash) 86.0 7.3
1~ sticks butter, cut into pieces 1.5
2 Tbsp Da Vinci sugar-free caramel syrup
14cup cognac
1 tsp cinnamon 1.84 0.1
~ tsp ground ginger 0.6 0.08
Sprinkle of nutmeg

Cut squash in half lengthwise. Scoop out seeds and
stringy matter in center. Place flesh side down on oiled non-
stick baking sheet. Bake for about 1 hour, or until the skin
can be punctured with a fork and flesh is soft. Remove from
oven anti allow to cool a bit, so it can be handled. Scoop out
flesh, measuring 4 cups into the work bowl of a food proces-
sor and reserving any extra for another. purpose. Add re-
maining ingredients to work bowl and process until smooth.
Taste and adjust seasoning. You can add a1ittle cream for
creamy texture if desired. Reheat if necessary before serving.
247
SPAGHETTI SQUASH
You can use spaghetti squash as you would pasta, so feel
free to try it with Mushroom Cream Sauce (page 256), or
White Clam Sauce (page 255).
CHO (gm) PRO (gm)

1 medium spaghetti squash, 2-3 lb
(to yield 6 cups cooked squash) 46.8 6.0
Olive oil or butter to toss
Boil squash whole in water to cover for about 30 minutes,

or cut in half and bake flesh side down at 350°F for about
30 minutes, or until skin is tender. Remove seeds and
stringy material in center. Scoop out flesh of squash (it too
is stringy, but there is a difference). Toss with salt and pep-
per and enough olive oil or butter to coat. Serve as is, or toss
with grated cheese or the sauce of your choice.
... .
248
PARMESAN"CRUSTED ZUCCHINI
CHO (gm) PRO (gm)

2 small zucchini, about 8 inches, cut
into lA-inch slices 7.9 1.43
1 egg, slightly beaten 0.6 6.0
% cup freshly grated Parmesan cheese 3.0 32.7
Olive oil to fry, about 1 cup
If you use zucchini without removing some of the moisture,

this recipe can turn out soggy. Reducing moisture content is
simple - just liberally salt the slices with a shaker, then
place on paper towels for about 15 minutes. Heat oil in skil-
let. It should be hot, simmering, but not boiling hard. Blot
zucchini slices dry, dip in egg, then Parmesan. Fry in hot oil
until golden brown. Drain on paper towels and season with
salt and pepper.
.
...
249
Sauces, Dips, and Dressings
HOLLANDAISE SAUCE
CHO (gm) PRO(gm)

3 egg yolks 0.9 9.0
1 Tbsp cold water
Salt and white pepper to taste
2 sticks butter, cut into small cubes 0.14 2.0
1 Tbsp lemon juice 1.3 0.1
Heat 1 or 2 inches of water in bottom half of a double boiler.

Bring to a simmer, then reduce heat. In top half of double
boiler, combine egg yolks, 1 tablespoon cold water, and salt
and pepper. Place the pan over the hot water and whisk egg
yolks untM they begin to thicken. Do not let the mixture get
too hot or the eggs will cook and sauce will become lumpy.
Whisk in butter a few pieces at a time until it is all incorpo-
rated. Whisk until thick and creamy. Whisk in lemon juice.
Makes 1~ cups. .~
250
(
GORGONZOLA SAUCE
CHO (gm) PRO(gm)

1,2 tsp finelychopped shallot 0.1
1hcup crumbled gorgonzola (about % oz) 0.6 4.5
Freshly ground black pepper
Combine shallot, gorgonzola, and cream in a skillet. Heat

to a simmer. Reduce by half. Season with pepper. Serve with
stuffed tenderloin on page 220 or with other roasted or
grilled meats. Makes about 1hcup.
...
251
MUSTARD SORREL SAUCE

Mint or scallions could be substituted if you can't find sor-
rel, but the taste will be different.
CHO (gm) PRO (gm)

3 Tbsp Dijon mustard
1 Tbsp horseradish
~ cup heavy cream, whipped 5.3 4.24
2 Tbsp chopped sorrel leaves 0.5 0.2
In a bowl, whisk together Dijon and horseradish. Fold in

whipped cream. Mix in lemon zest and sorrel. Season with
salt and pepper. Makes about I1h cups.
...
..
252
AIOLI
CHO (gm) PRO(gm)

2 egg yolks 0.6 6.0
About 2 cups olive oil, enough to thicken - -
1 tsp vinegar
2 tsp warm water
In work bowl of food processor, mince garlic and combine

with egg yolks. Process to beat egg yolks. Very slowly, while
processing, add olive oil in a thin stream. When you have
added about 1hcup oil, start adding lemon zest and vinegar
from time to time, still processing. Add 1 teaspoon warm
water. Continue to add oil in a slow stream. The mixture
should become thick and smooth. Add remaining teaspoon
water. Season with salt and pepper. If mixture does not
thicken or blend properly, remove aioli from food processor.
Put another egg yolk in the work bowl and turn on the ma-
chine. Slowly add aioli mixture to egg yolk while processor
is running. This procedure should correct sauce. Serve with
fish or roasted vegetables. Makes about 2 cups.
253
PESTO
CHO (gm) PRO(gm)

2 cups packed basil leaves 14.4 11.2
~ tsp salt, or to taste
1,4cup pine nuts, toasted 4.4 4.6
~ cup olive oil or to moisten
~ cup grated Parmesan cheese 2.0 21.8
Puree the basil, garlic, salt, and pine nuts in a food proces-
sor until blended and the mixture becomes a paste. Add the
olive oil and blend until the mixture is smooth or to your
liking. Add ¥.3cup of the cheese to the mixture, just before
serving. The pesto can be frozen before the cheese is added.
Reserve the remaining cheese to sprinkle on top when serv-
ing. Use pesto with chicken, salmon, or on spaghetti squash.
Other herbs can be added - parsley, mint, sorrel, etc.-
for a different taste. Makes about I1h cups.... .
254
WHITE CLAM SAUCE

This is good tossed with cooked spaghetti squash (see recipe
on page 248).
CHO (gm) PRO(gm)

~ cup olive oil
~ cup butter
~ cup water
~ cup chopped parsley 2.0 0.8
1 tsp salt
~ tsp black pepper
~ tsp dried oregano 0.32
16 oz clams, frozen, canned, or fresh,
shelled 11.6 58.0
6 Tbsp grated Parmesan cheese (optional) 1.5 16.35
.
Heat oil and butter in skillet. Saute garlic over medium heat
until lightly browned. Reduce heat. Add water slowly. Re-
serve 2 Tbsp parsley. Stir in remaining parsley, salt, pepper,
and oregano. Add clams and their liquid. Simrrleruntil slightly
reduced, about 5 minutes. Stir in cream. Cook a few more
minutes, until slightly thickened. Toss with spaghetti squash.
Top individual servings with Parmesan and reserved parsley.
255
MUSHROOM CREAM SAUCE

If you are serving this with spaghetti squash, use the recipe
variation on the next page.
CHO (gm) PRO (gm)

3 Tbsp butter
% lb mushrooms, chopped 14.25 10.59
Heat butter in skillet. Saute mushrooms and shallots until

mushrooms begin to brown, about 15 minutes. Add heavy
cream. Bring to a simmer. Allow to simmer until the sauce re-
duces and thickens, 5-10 minutes. Season with salt and pep-
per. Serve over spaghetti squash into which you have mixed
additional butter, cream, and Parmesan (see variation on the
next pag~) or serve with broiled chicken breast. Makes
about 2 cups. ~ ..
256
Spaghetti Squash Variation

8 servings Per serving: 8.85 gm CHO, 0.91 gm PRO
CHO (gm) PRO (gm)

2 Tbsp butter
1hcup grated Parmesan cheese 2.0 21.8
1 recipe Spaghetti Squash (page 248) 46.8 6.0
1 recipe Mushraan Cream Sauce 19.05 13.69
(page 256)
Stir butter, cream, and Parmesan into 6 cups hot spaghetti

squash. Top with sauce.
..
... .
257
ITALIAN-STYLE RED SAUCE.

This sauce can be used in many recipes that call for a red
sauce, such as meatloaf or stuffed cabbage. It will keep in
the refrigerator 4-5 days. It may be stored in the freezer 2-3
months.
CHO (gm) PRO(gm)

3 cups diced red bell peppers 27.6 3.6
1 Tbsp olive oil - -
1Acup chopped fresh basil 0.46 0.26
1 cup College Inn chicken broth - 1.0
V3cup heavy cream 2.7 2.1
~ tsp salt
113tsp black pepper
~ tsp dried oregano 0.3
.
~ tsp stevia powder (1 packet)
,..
In a saucepan, bring a quart of water to a boil. Add diced
peppers, cover, and simmer for 20 minutes. Drain liquid from
peppers by pouring through a colander. Add peppers to food
processor work bowl and puree 2-3 minutes. The finished
texture of the puree will contain some pulp. Heat olive oil
in a saucepan over a low flame. Add basil and garlic. Saute
*Recipe created by Karen A. Weinstock for Dr. Bernstein's Diabetes So-

lution, 2003 edition.
258
on a low flame until the aroma is released, 3-4 minutes. Stir

in the pepper puree, chicken broth, and heavy cream. While
stirring, add remaining seasonings except for grated cheese.
Simmer the sauce uncovered for 40 minutes. Add grated
cheese to sauce just before serving.
Makes about 3 cups of sauce.
..
... .
259
GRILLED ONION GUACAMOLE

CHO (gm) PRO(gm)

2 slices yellow onion 2.8 0.26
1-2 tsp olive oil
112small yellow tomato, chopped 0.8 0.35
l,4chili pepper, minced 0.9 0.25
2 small avocados, chopped 7.0 7.4
2 Tbsp fresh lemon juice 2.6 0.2
2 tsp chopped cilantro
Brush onion slices with olive oil. Grill or broil until soft and
brown on both sides, about 10 minutes. Chop and place in
small mixing bowl. Add remaining ingredients and mash to-
gether. If the avocado is not quite ripe and the mixture
seems a little dry, you can add a little olive oil to give the
guacamoie a smoother texture. The process can be done in
a food processor if you prefer the guacamole smooth in-
stead of chunky. Makes about 2 cups. ~.
260
PARMESAN DIP
10 servings Per serving:4 gm CHO, 0.7 oz PRO
CHO (gm) PRO (gm)

1 cup sour cream 9.8 7.3
1 cup mayonnaise 14.4
~ green bell pepper, chopped 4.6 0.6
~ cup chopped scallions 4.0 1.0
20 green olives, sliced thin 2.6 0.7
1 Tbsp fresh oregano leaves 0.6 0.1
~ tsp garlic salt
% cup grated Parmesan cheese 3.0 32.7
Combine all ingredients. I like this dip chunky. If you want

it smoother, you can blend it in a food processor. Refriger-
ate for several hours. Serve with raw vegetables. Makes about
31h cups.
... .
261
BLUE CHEESE DRESSING

20 servings,4 Tbsp each Per serving:2.7 gm CHO, 0.48 oz PRO
CHO (gm) PRO(gm)

1hlb blue cheese 5.6 48.0
1 cup chopped scallions 8.0 2.0
1hcup chopped parsley 2.0 0.8
2 cups mayonnaise 28.8
1 cup sour cream 9.8 7.3
1hcup red wine vinegar or cider vinegar
Crumble blue cheese.Mix with scallions and parsley. Stir in

mayonnaise, sour cream, and vinegar. Season with salt and
pepper. Refrigerate overnight. Makes about 51,4cups.
4-
..
262
HORSERADISH DILL MAYONNAISE

8 servings,2 Tbsp each Per serving: 1.8 gm CHO, 0 gm PRO
CHO (gm) PRO (gm)

1 cup mayonnaise 14.4
11hTbsp horseradish
11htsp Dijon mustard
2 drops Tabasco sauce
2 tsp chopped fresh dill
Mix all ingredients together with a spoon until well blended.

Makes about 1 cup.
.
... .
263
DI,ON VINAIGRETTE
8 servings,2 Tbsp each Per serving:0.2 gm CHO, 0 OZ PRO
CHO (gm) PRO(gm)

1 shallot, minced 0.8 0.3
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 cup olive oil
Mix together garlic and shallot. Whisk in Dijon and vine-

gar. Whisk in oil or shake in glass jar with a tight lid. Sea-
son generously with salt and pepper. Makes about 1 cup.
.. .
264
CREAMY DRESSING
4 servings,1~ Tbsp each Perserving:0.9 gm CHO, 0 OZ PRO
CHO (gm) PRO(gm)

;4 cup mayonnaise 3.6
2 tsp flaxseed oil
2 tsp Dijon mustard
2 tsp horseradish
1 tsp chopped basil (optional)
Blend all ingredients together in a bowl, seasoning to taste

with salt and pepper. Makes scant ~ cup.
..
'".
265
HAZELNUT POppy SEED DRESSING

12 servings,2 Tbsp each Per serving:0.9 gm CHO, 0.1 OZ PRO
CHO (gm) PRO (gm)

1Acup minced shallots 3.2 1.2
1Acup red wine vinegar
1 cup olive oil
1Acup poppy seeds 8.0 6.0
2 Tbsp Da Vinci hazelnut syrup, or to taste
Combine all ingredients except salt and pepper using a food

processor. Season to taste. Makes about I1h cups.
... .
266
CRANBERRY RELISH
6 servings Per serving:6.3 gm CHO, 0.26 OZPRO
CHO (gm) PRO(gm)

1;2 cups raw cranberries 20.13 0.6
% cup chopped fennel 3.6 1.1
% cup pecans, toasted 12.0 7.5
1 Tbsp Da Vinci sugar-free orange
syrup, or to taste
;2 tsp cinnamon 0.9
1 Tbsp orange zest 1.3 0.1
For a crunchier relish, chop cranberries, fennel, and pecans

together coarsely. Stir in syrup and cinnamon. Add a little
salt and pepper to taste. Add orange zest.
For a softer relish, put 2 Tbsp water in small skillet.
Add cranberries and fennel. Saute until just soft. Chop pecans
and add, then stir in remaining ingredients. I like this ver-
sion better than the raw one.
... .
267
Desserts
PUMPKIN PIE
6 servings Per serving:9 gm CHO, 0.9 oz PRO
CHO (gm) PRO(gm)

1 cup pecan pieces 15.11 10.0
3 Tbsp melted butter - -
1 cup canned pumpkin 19.8 2.7
1 egg 0.6 6.0
6 packets (1 gram each) or tablets stevia,
or to taste (seepage 156) - -
1 tsp cinnamon 1.8 0.1
1,4tsp ground ginger 0.3 -
1 cup heavy cream for filling 8.0 6.4
1 tsp vanilla 0.5 -
1 cup heavy cream for topping 8.0 6.4
Preheat oven to 350°F. ~.

Chop pecans fine in food processor. Add melted butter.
Press in bottom of 6-inch pie pan. Bake abou(10 minutes.
Combine egg, pumpkin,S packets stevia, spices, 1 cup
cream, and 1h teaspoon of the vanilla. Mix well. Pour into
pecan crust. Bake at 350°F for 30-40 minutes, until set in
center. Cool.
Whip 1 cup cream to which 1 packet stevia and 1htea-
spoon vanilla have been added. Serve pie topped with
whipped cream.
268
PEANUT BUTTER PIE

CHO (gm) PRO (gm)

% cup pecan pieces 11.33 7.5
2 Tbsp butter, melted
4 oz cream cheese, softened 4.0 8.0
21,2Tbsp peanut butter 7.5 10.0
1 tsp vanilla 0.5
Sweetener to taste: stevia, saccharin,
or Equal tablets
1,2cup heavy cream, whipped 4.0 3.2
Grind nuts in grinder or food processor. Mix with butter.

Press into 7-inch pie pan.
Mix cream cheese, peanut butter, vanilla, and sweet-
ener in mixer or food processor until well blended. Fold in
whipped cream. Transfer mixture into crust. Refrigerate for
several hours. The servings are small, but the pie is rich.
.
...
..
269
SWEET RICOTTA TORTE

6 servings Per serving:4.7 gm CHO, 2.4 OZPRO
CHO (gm) PRO(gm)

15 oz whole-milk ricotta cheese 14.0 49.0
V3cup ground toasted almonds 6.2 6.73
4 eggs 2.4 24.0
llh Tbsp Da Vinci sugar-free almond syrup
llh Tbsp Da Vinci sugar-free vanilla syrup
1 packet (lh tsp) stevia, or to taste
2 Tbsp grated coconut 1.5 0.5
¥.3cup heavy cream 2.7 2.13
2 Tbsp sliced and blanched almonds,
toasted 1.3 4.0
Butter to grease 9-inch pie pan

Mix ricotta and ground almonds. Add eggs, one at a
time, mixing each one. Add flavorings, stevia, coconut, and
cream. Pour mixture into a buttered 9-inch pie pan. Top with
toasted almonds. Bake at 350°F for about 30 minutes.
'". .
270
GINGER CINNAMON CUSTARD

CHO (gm) PRO(gm)

2 eggs 1.2 12.0
2 cups heavy cream 16.0 12.4
3 Tbsp Da Vinci sugar-free gingerbread
syrup
1;2tsp vanilla 0.25
1;2tsp cinnamon 0.92
Dash salt

Beat eggs with hand mixer. Mix in cream. Mix in re-
maining ingredients. Pour into four 4-ounce custard cups.
Bake in water bath (ovenproof pan or dish with about 1 inch
of boiling water in it) for about 30 minutes, or until firm in
center.
0<
..
271
CHOCOLATE MOUSSE
CHO (gm) PRO (gm)

4 egg yolks 1.2 12.0
1 Tbsp cognac
1 Tbsp strong coffee
6 oz unsweetened chocolate, squares or
squeeze packets 51.9 22.4
8 Tbsp (1 stick) soft butter, cut into
Jh-inch pieces 1.0
3 Tbsp Da Vinci sugar-free chocolate
syrup
4 Tbsp Da Vinci sugar-free French vanilla
syrup
2 Tbsp Da Vinci sugar-free orange syrup,
or to taste
4 egg whites 1.2 12.0
2 Tbsp grated orange zest 2.6 0.2
In a heatproof mixing bowl, beat the egg ,olks about 3 min-

utes, or until they are pale yellow and thick enough to form
a ribbon. Beat in the cognac. Set the mixing bowl over a pan
of barely simmering water and beat for about 3 minutes,
until the eggs are foamy and warm. Then set the bowl over
a pan of ice and beat for 3 or 4 minutes or until the mixture
is cool again and thick and creamy as mayonnaise.
In the top of a double boiler over simmering water, add
the coffee and melt chocolate in it, stirring constantly. When
the chocolate has melted completely, beat in the butter, one
272
piece at a time. Add all sweeteners except 1 tablespoon of the

vanilla syrup. Beat to form a smooth cream. Beat the choco-
late mixture into the egg yolk mixture. Taste for sweetness.
In a separate bowl with clean beaters, beat the egg whites
until they are stiff enough to form stiff peaks. Stir one-quarter
of egg whites into chocolate mixture to lighten it.
Carefully fold in remaining egg whites. Spoon into 8
dessert dishes. Refrigerate for at least 4 hours. Whip cream
with remaining tablespoon of vanilla syrup. Top each serving
with whipped cream and sprinkle with grated orange zest.
... .
273
PEANUT BUTTER COOKIES

CHO (gm) PRO(gm)

2 eggs 1.2 12.0
1 cup natural peanut butter 49.0 56.0
4 Tbsp Da Vinci sugar-free vanilla syrup
1 tsp vanilla 0.5
21 toasted peanut halves 3.0 4.0

Beat eggs. Add peanut butter. Stir mixture well. Add
syrup and vanilla. Put 1-tablespoon mounds of cookie
dough on a greased baking sheet in rows, 2 inches apart. Top
each cookie with a peanut half. Bake 10 minutes. Makes 21
cookies.
Fudge Variation
Substitute Da Vinci sugar-free chocolate syrup for vanilla
syrup to make Peanut Butter Fudge Cookies.
..
274
WALNUT SWEETMEATS
CHO (gm) PRO (gm)

1 cup walnut halves 13.7 15.2
2 Tbsp Da Vinci sugar-free hazelnut or
French vanilla syrup
2 Tbsp melted butter (optional)
~ tsp cinnamon, or to taste 0.45
Salt to taste

Toss walnuts with syrup and optional butter until well
coated. Sprinkle with cinnamon and salt. Bake at 350°F about
10 minutes, or until they look toasted. Eat plain or add to
salads in lieu of croutons or for an added crunch.
Pecan Variation
Substitute 1 cup pecan halves (13.72 gm CHO,9.08 gm PRO)

for the walnuts, and use Da Vinci sug2l,r:freecaramel syrup
instead of hazelnut or French vanilla.
275
VANILLA CREAM SODA

1 serving Per serving:1 gm CHO, 0.13 OZ PRO
CHO (gm) PRO (gm)

Club soda to fill glass
2 Tbsp Da Vinci sugar-free vanilla syrup
Fill large glass with ice. Add club soda, leaving room for
syrup and cream. Add syrup. Stir to blend. Add cream.
... .
276
Recipe Index
BEEF,LAMB, AND VEAL Vanilla Cream Soda, 276

Filet au Poivre, 221-222 Walnut Sweetmeats, 275; Pecan Varia-
Hamburgers (with Variations), tion,275
215-217
Lamb Chops with Mint Persillade, 224 LUNCH
Low-Carb Chili, 218 Buffalo-StyleWings, 173
Parmesan-Crusted Lamb Chops, 223 Cheese Puff Sandwich, 172
Pot Roast of Beef, 219 Deviled Eggs, 168
Rack of Lamb with Cabernet, 225 Ham and Broccoli Quiche, 171
Tenderloin of Beef Stuffed with Roasted Roasted Red Pepper Frittata, 170
Peppers, Spinach, and Pine Nuts, Salami and Provolone Layered Torte,
220 169
Veal with Fennel and Wild Mushrooms
in Mustard Cream, 226 PORK
Baked Pork Chops, 227
BREAKFAST Mushrooms StUffedwith Sausage and
Bacon and Eggs, 165 Ricotta, 231
Broccoli-Cheddar Brunch, 163 Pork Chops with Peppers, 230
Five-Minute Omelet, 166 Pork Roast with Rosemary and Sage,
Poached Eggs with Artichoke Bottoms 228-229
and Hollandaise, 160-161
Quick BreAkfastOmelet, 120, 164 POULTRY
Ricotta Pie, 162 Barbecued Chicken and Shrimp with
Salmon and Spinach Omelet, 157 Grilled Onion Guacamole, 203
Scrambled Eggs with Zucchini and Chicken anti ~arlic, 208-209
Cheddar, 167 Chicken with Fresh Herbs,
Shrimp and Sour Cream Omelet, 210-211
158 Chicken with Mushrooms in a Cham-
Western Omelet, 159 pagne Cream Sauce, 206-207
Fried Chicken, 202
DESSERTS Grilled Chicken with Proven..al Spices,
Chocolate Mousse, 272-273 212
Ginger Cinnamon Custard, 271 Peanut Chicken Stir-Fry,204-205;
Peanut Butter Cookies, 274; Fudge Tofu Variation, 205
Variation, 274 Roast Chicken with Herbs,
Peanut Butter Pie, 269 200-201
Pumpkin Pie, 268 Roast Turkey, 213
Sweet Ricotta Torte, 270 StUffingfor Poultry, 214
277
Recipe Index
SALADS SEAFOOD
Antipasto, 177 Flounder with Merlot, 235
With Artichokes, Hearts of Palm, Ba- Flounder with Spinach and Pine Nuts
con, and Blue Cheese, 181 in Lemon Thyme Butter, 234
Avocado, Mozzarella, Basil, and Yellow Grilled Swordfish with Artichoke and
Tomato, 179 Hearts of Palm Salsa, 236-237
Caesar, with Gruyere Croutons, 180 Grilled Swordfish with Ginger Orange
Crab, on Belgian Endive, 186 Marinade, 238
Lobster, 178 Pan-Fried Salmon, 232
Marinated Chicken, 185 Salmon Teriyaki, 233
Minted Cucumber, 184 Shrimp with Macadamia Crust, 239;
Nit;oise, 187 Coconut and Macadamia Crust
Roasted Red Pepper with Grilled Variation, 239
Chicken, 182-183
With Sesame Seeds and Candied Hazel- SOUPS
nuts, 188 Chestnut-Squash, 191
Shrimp, 174-175 Chilled Cucumber, 190
Smoked Salmon on Cucumbers, 176 Clam Chowder, 195
Turkey, 189 Cream of Artichoke, with Toasted Wal-
nuts, 196-197; Crab Meat Varia-
SAUCES,DIPS, AND DRESSINGS tion, 197
Aioli,253 Italian Wedding {Escarolewith Meat-
Blue Cheese Dressing, 262 balls}, 192-193
Chili Sauce for Burgers, 216 Mushroom, with Parmesan Cheese,
Cranberry Relish, 267 194
Creamy Dressing, 265 Turkey, 198-199
Dijon Vinaigrette, 264
Gorgonzola Sauce, 251 VEGETABLES
Grilled Onion Guacamole, 260 Broccoli with Garlic and Parmesan,
Hazelnut Poppy Seed Dressing, 266 241
Herb Butter for Burgers, 216 Butternut Squash with Cognac, 247
Hollandaise S3j1ce,250 Green Beans with Parmesan, 243
Horseradish Dill Mayonnaise, 263 Marinated Mushrooms, 244
Italian-Style Red Sauce, 258-259 Mashed Cauliflower, 242
Mushroom Cream Sauce, 256-257 Mushrooms Sau,teedwith Wine and
Mushroom Topping for Burgers, 217 Garlic, 245 .
Mustard Sorrel Sauce, 252 Parmesan-Crusted Zucchini, 249
Parmesan Dip, 261
Pesto, 254
Roasted, 240 -
Sauteed Spinach with Garlic and Pine
White Clam Sauce, 255 Nuts, 246
Wine Sauce for Burgers, 215 SpaghettiSquash,248,257
278
General Index
Abbott Laboratories, 88 blood sugar (glucose)

acesulfame-K (artificial sweetener), 53, amino acids converted to, 33
87 carbohydrates as source, 21, 136
Agriculture, U.S. Department of. See delayed stomach-emptying and, 35,
USDA 45, 109, 123
alcohol, 34n, 41, 94, 123 diet and, 8-9, 37
alcoholism, diabetic symptoms mis- elevated. See blood sugar (glucose),
taken for, 6 high
American Diabetes Association (ADA), glucagon raising, 37, 93
5,9 on glycemic index, 43
diet recommendations, 4; alternatives impaired fasting (IFG), 129
to, 22 low (hypoglycemia), 6, 11
American Heart Association (AHA), 22 measurement of. See self-monitoring
amino acids, 33,42, 98, 112, 135 of, below
omitted from nutrition facts label, 100 medication lowering, 109, 119; oral
antidepressants, 135 agents, 30
aspartame, 53, 68, 86, 87, 92, 93, 156 in nondiabetic, 23, 33, 44
aspirin, 146-147 normalization of, 5, 8-10, 22, 26;
atherosclerosis, 21 diet and, viii, 30, 31, 32, 38,
Atkins Diet, 17, 18, 78 45-46; predictability in, 30-31
Australia, glycemic index used in, 40 protein/amino acids as source, 28,
Australian -Aborigines, 134 33,42
avocado, 114 self-monitoring of, viii, 8-9; by blood
sugar meter, 5-7; during weight
BajaFreshrestaurants,19 loss, 146.
barley, 61 swings in level of, 7, 8, 38
beets, 66 testing food for,..50
beta cells. See pancreatic beta cells blood sugar (glucose), high (hyper-
Better Than Bouillon chili base, 120 glycemia)
beverages carbohydrates and, 8
alcoholic, 34n, 41, 94,123 diabetic complications with, 7-8, 23,
coffee or tea, 93, 117 35; ketoacidosis, 6
diet juices or sodas, 18-19,56,58, glycemic index and, 45-46
93 insulin resistance caused by, 36
See also milk and milk products insulin response and, 32-33
Blimpies restaurants, 19 and obesity, 3
blood pressure, high (hypertension), 21, and risk of diabetes, 23
89 snacking and, 110
279
General Index
blood sugar (glucose), high (hyper- carbohydrates (CHO)

glycemia) (cant.) addiction tolcraving for, 26-27, 134,
and urination, 104 135-137; and dysphoria, 135, 147;
during weight loss, 146 snacking and, 24-25, 26, 71
blood sugar (glucose), low (hypo- "bad" (fast-acting or concentrated)
glycemia), 6, 11 40, 48-49, 55, 57, 113, 134; elimi-
blood sugar profiles, 109, 110 nating from diet, 25, 49, 57, 60,
books and articles 110; as "heart-attack food," 107;
diet, 11, 12, 15-19,24 testing for, 50; and weight gain, 143
listing food values, 31, 52,102-103 as blood sugar (glucose) source, 21,
bouillon cubes, 80 136
bowel movement changes, diet and, calories in, 41
105 "complex" and "simple," 17,39-40,
bran, 49, 62 49, 107, 112, 113
bran crackers, 60, 70, 83-84 constant level of, 25
Bran-a-Crisp, 83-84, 114, 120 converted to saturated fat, 47n
Brand-Miller, Jennie, 45n covering with insulin, 31, 47n, 117
bread, 60-61, 70, 104n food equivalents: 0-6 grams per
substitute for breakfast toast, 85 ounce of protein, 116; 6 and 12
breakfast, 85, 112, 117, 118, 119- grams per serving, 114-115, 122
121 glycemic index of, 43, 46
fast, 28 "good" (slow-acting or dilute), 21,
menus, 125-126 36,39-40,48-49,112,113-116;
skipping, 119 desserts using, 57; protein added
breakfast cereals, 49, 62, 71 to, 115-116
bran cracker, 84 limits set in meal plan, 110, 112
Brown Cow Farm yogurt, 82, 114, listed on labels, 31, 56, 71, 95, 99;
115 fiber listed as, 85; incorrect listing,
Bureau of Indian Affairs, 131 63, 68, 69, 96
Burger King restaurants, 19 "Iow-carb" diet. See diet, low-
.
butter. See milk and milk products
calcium, 75, 80, 105

carbohydrate, high-fat
low or no-carbohydrate foods, 116
measurement of, 98
food labeling requirements, 99 in milk and milk products, 154
calcium supplements, 105, 147 in natural fc1pQs,68
calories, 110 nondiabetic consumption of (and in-
cutting intake, 140; and weight loss, sulin response), 47n
46-47 and serotonin levds, 136
definition of, 41 in snack food, 110
in fat, 41, 42; diet and, 47n in soybean products, 116
listing on package label, 98; omitted CarbSafe candy bar, 57
from, 100 cardiac risk factors. See heart disease
low-carbohydrate diet and, 21 carob (sugar), 55
measurement of, 41-42 carrots, raw and cooked, 66
"reduced-calorie" products, 101 Cash, Johnny, 3
candy, 18 celebrities, obese or diabetic, 3-4
"no-fat," "no-carbohydrate," 19,20 CeI-Ent, Inc., 83
"sugar-free," 55,56-57,58,69 cellulose. See fiber, dietary
280
General Index
cereals. See breakfast cereals sugar-free, 56. See also Jell-O

cheese. See milk and milk products truly low carbohydrate, 93
cheese puffs, 81 dextrin (sugar), 55
chewing gum, 50, 92 dextrose (sugar), 53, 55, 86, 87, 88
children, 112, 131 diabetes
labels on food intended for, 95 celebrities with, 3-4
"chili sauce," 120-121 among children, 131. See also dia-
Chinese Restaurant Effect, 36-37,45, betes' type 1
66,74,85,115,124 complications of, viii, 3-9, 21; high
CHO. See carbohydrates blood sugar level as cause, 7-8, 23;
cholesterollHDL or LDL ratio, viii, reversed, 9
108, 116 maturity-onset. See diabetes, type 2
"good" and "bad," ix, 20 medications for. See medications
high-fat diet and, 9 "pre-diabetic" condition, 129n
labeling requirements, 99 prevalence of, in U.S., x, 17
low-fat diet and, 15, 20 See also nondiabetics
clam broth and juices, 80 Diabetes: The Glucograf Method for
ClinistixlDiastix test, 56, 61, 69, 73, Normalizing Blood Sugar (Bern-
75,85, 89, 104 stein), 22
when eating out, 50, 79 diabetes, type 1 (insulin-dependent dia-
club soda, 93 betes mellitus [IDDM], juvenile-
coffee, 93, 117 onset), vii, 4
coffee or tea lighteners, 64, 82, 93 complications of, viii, 4-5; gastro-
comfort foods, 135-137 paresis, 35; high blood sugar as
Complete Book of Food Counts, The cause, 7-8; reversed, 9
(Netzer), 52 and Dawn Phenomenon, 35
corn,49,66-67 diet and, viii, 33, 44; carbohydrate
corn syrup, 55, 58 craving, 137
crackers, 60-61, 70 exercise and, 7-8
bran, 60, 70,83-84, 114, 120 "honeymoon period" in, 37-38
cream. See milk and milk products and insulin resistance, 36
cyclamate ~rtificial sweetener), 51, 53, insulin response in, 32, 33
86,87-88,93,156 life expectancy, 4, 5, 7
diabetes, type 2 (non-insulin-dependent
dairy products. See milk and milk prod- diabete6 mellitus [NIDDM],
ucts maturiry-onset)
Da Vinci syrups, 53, 56, 81-82, 84, children with, 131
88-89,90,91,155 and Dawn Phenomenon, 35
Dawn Phenomenon, 33-35, 112 diet and, 33, 44, 117
dehydration, 36 exercise and, 33
delayed stomach-emptying (gastropare- and insulin resistance, 36, 129
sis) 35, 45, 109, 123 insulin response in, 32
chewing gum as aid in, 51, 92 weight gain in, 10, 138; obesity and,
and diet, 60, 76, 84 129-130,131
desserts and pastries, 58, 60, 70, 123, Diabetes Care (journal), 23
126 diary, food, 127-128. See also
no-pie pumpkin pie, 52, 86 GWCOGRAF II data sheets
soybean flour for pastry, 83 Diastix. See ClinistixlDiastix test
281
General Index
diet medication changes needed,

ADA recommendations, 4 108-109, 113
and aging, viii for nondiabetics, 22-24, 29
and blood sugar, 8-9, 37 and normalization of blood sugar,
books and articles about, 11, 12, 32,38
15-19,24,31,52,102-103 plans that don't work, 24-27,110;
changes in, and medication, "phasing" in, 25-27, 118,
108-109, 113 136-137
for children, 112 plans that work, 109-128
"crash," 141, 142-143, 144 popularity of, 18-19,22,39, 107;
delayed stomach-emptying and, 60, effect of, on market, 56, 65, 69;
76,84 in popular press, 47
"diet foods," 54-57,58, 101; diet and "treats," 24-25, 27
bars, 63, 71; diet juices or sodas, vegetables for, 21, 39, 75-78, 104,
18-19,56,58,93; diet soda pops, 114
frozen, 94, 126 and vitamin/mineral supplements,
"exchange" system, 48 104
"health foods," 61,68-69, 73 weight loss under, 21-28, 101-102,
and heart disease, x, 24, 78, 108, 139-146
107-108; "heart-attack food," 11, diet, low-fat, high-carbohydrate
19,67,107 dangers of, ix, 8, 15; ADA, 4
importance of, viii-x, 32 popularity of, 19-20, 96
and insulin resistance, 26, 138 for type 2 diabetics, 138
"lite" or "light" products, 60, 101 "dietetic" foods, 101
low-calorie, 21 Dr. Bernstein's Diabetes Solution (Bern-
"low-calorie" or "low-carbohydrate" stein), 17, 22, 29
products, 101 dulcitol (sugar), 55
"low-fat" products, 19,60, 70, 101, dysphoria (anxiety), 135, 147
154
"no-no" foods, 49-73; concise list, eating out, 50, 79, 121
58-61 fast food restaurants, 19
and normalization of blood sugar, eggs. See meat, fish, fowl, seafood, and
viii, 30, 31, 32, 38, 45-46 eggs
standard American (SAD),ix-x endorphins, 134, 139
yo-yo, 3, 25, 27,141 Equal tablets (~spartame), 52, 53, 82,
See also meal plans 84, 87, 93
diet, low-carbohydrate, high-fat, 17-20 Erivan yogurt, 81, 82, 114, 115
benefits of, 8-9, 15,20 "exchange" system, 48
books and articles about, 11, 15-19, exercise, viii-ix, 7-8, 33, 110, 138, 139
24 and protein adjustment, 25, 146
and cholesterol level, 9 eyes, food beneficial to, 78
definition of "low carbohydrate"
needed, 18 familial dyslipidemia, 116
and feelings of deprivation, 106, 110 fast food and fast food restaurants, 3,
and glycemic index, 24 19
"good fat" theory in, 79 fat, body, insulin as builder of, 7
guidelines for, 24 fat, dietary
how it works, 20-24 "bad," 19, 107
282
General Index
"burning" (oxidation) of, 47n; dur- genotype, thrifty, 130-135, 137

ing weight loss, 147 GG Scandinavian Bran Crispbread, 83,
calorie content of, 41, 42, 47n 84, 114
digestion slowed by, 40, 44 glucagon, 37, 93
"good fat" theory, 78 GWCOGRAPH II data sheets, 76,109,
labeling requirements, 98-99; trans 111
fat, 98, 100 gluconeogenesis, 32-33, 34
-lactose ratio, 81 glucose as food ingredient, 53, 54, 55,
metabolized, 21 57. See also blood sugar
misconceptions about, ix, 15-17,78 glucose challenge, 32
special restrictions on, 116 glycemic index (GI), 40-41, 43-48,62,
"fat-free" products, 101, 154 69, 70, 74
fatty acids, ix, 78, 112 misuse of, 24
FDA (Food and Drug Administration), glycemic load (GL), 47-48
U.S., 18,53, 75, 104 glycosylation,104
and food labeling, 63, 96, 99, grains and grain products, 49, 59-61
100-101 "grazing," 137, 144. See also snacking
feet, problems with, 4 Grocery Manufacturers of America
fiber, dietary, 70, 105, 113 Inc., 18
cellulose, 39-40, 42, 58, 65-66; pro-
longed cooking of, 68 Hardees restaurants, 19
labeling regulations, 85, 99 HDL (high-density lipoprotein). See
Fiber Rich bran crackers, 84 cholesterollHDL or LDL ratio
Fiji Islanders, 133-134 health care costs, x
fish. See meat, fish, fowl, seafood, and "health foods," health food stores, 61,
eggs 64,68-69,73,79,83,85
Fitzgerald, Ella, 3 heart disease, 5
flavor extracts, 82, 84, 89 cardiac risk profile, 108
flour, 49, 55, 57 diet and, x, 24, 78, 107-108; "heart-
soybean, 83 attack food," 11, 19, 67, 107
testing food for, 50 insulin levels and, 21
folic acid, 7.), 104, 113 herbs, 79, 89-90
food labels. See labels, food homocysteine, 108
food pyramid (USDA),133 honey, 55, 57, 58, 68, 70
food values books, 31, 52,102-103 "honeymooR period" (type 1 diabetes),
Food Values of Portions Commonly 37-38 '.
Used (Pennington and Douglass), hunger, feelings of, 110, 135, 139
52, 103 hyperglycemia. See-blood sugar (glu-
Franklin, Aretha, 3 cose), high
"freebies," 36, 37, 74 hypertension. See blood pressure,
fructose (sugar), 55, 57, 58, 68, 70 high
fruits and fruit juices, 56, 59, 64-66, 72 hypoglycemia (low blood sugar), 6
biological (squash, peppers, etc.), 65 "reactive," 11
hypothyroidism, 108
gasrroparesis diabeticorum. See delayed
stomach-emptying IDDM. See diabetes, type 1
gelatin desserts, 91. See also Jell-O IFG (impaired fasting glucose), 129
genetic predisposition, 36, 132-133 infection, 36
283
General Index
insulin labels, food

high-carbohydrate diet and, 31, 47n, carbohydrate claims, 31, 56, 63, 68,
117 69,71,96
high levels, 135-137; toxicity of, 21 checking, 69, 79, 80, 89, 90, 91, 93,
injected. See insulin injections 95-102
low-carbohydrate diet and, 9, 21 margin for error, 41,95
in nondiabetic, 34 meaningless or deceptive, 101-102
oral agents acting like, 30 serving size, 100-101
predicting needs, 31, 35 "sugar-free" claims, 53, 54-55
produced in body, 7, 37; release of U.S. regulations, 85, 95, 96-101
stored (phase I and II), 32 lactose (sugar), 55, 63, 71, 80-81
resistance to, 44; diet and, 26, 138; Laws of Small Numbers, 29-32, 39, 46,
five causes of, 36; obesity and, 36, 141
129; vitamin E and, 105 LDL (low-density lipoprotein). See cho-
response, phase I and II, 32, 33; in lesterol/HDL or LDL ratio
nondiabetic, 23, 33, 34 leptin (hormone), 132-133
sensitivity to: diet and, 26; exercise levulose (sugar), 55
and, 33, 139; oral agents increas- life expectancy, 4, 5, 7
ing,30, 105, 138-139 lipase, insulin-sensitive, 47n
size of dose, 31 lipid profile, viii-ix, 78
two main effects of, 7 lipoprotein(a), ix, 108
insulin-dependent diabetes mellitus lipoproteins (HDL, LDL). See choles-
(IDDM). See diabetes, type 1 terol/HDL or LDL ratio
insulin injections "lite" or "light" products, 60, 101
in arm vs. abdominal, 31 London School of Hygiene and Tropi-
intramuscular, 32 cal Medicine, 132
Laws of Small Numbers and, 30-32 low blood sugar (hypoglycemia), 6,11
and timing of meals, 117 "low-calorie" products, 101
Interbrands, Inc., 83 "low-carbohydrate" products, 18-19,
iron, labeling requirements, 99 20, 101
.
Ishikawa, Kanji, 85
Jell-O, 56, 58, 83, 114, 123, 126

low-fat diet. See diet, low-fat, high-
carbohydrate
"low-fat" products, 19,60, 70, 101,
Jell-O puddings, 92 154
as snack, 71, 91, 124 Lubrano,Al&ed,17-18
Jenkins, Dr. David, 43 lunch, 118, 121-123
junk food, 11 menus,125-126.
juvenile-onset diabetes. See diabetes, lutein (nutrient), 78
type 1
McDonald's restaurants, 19
kasha (grain), 61 magnesium supplement, 105, 147
ketchup, 18, 121 maltitol (sugar), 69
ketoacidosis, 6 maltodextrin (sugar), 53, 54, 55, 86,
Khrushchev, Nikita, 3 87,88
kidney disease, 4, 5, 7, 24 Jell-O with or without, 56, 58, 71,
renal risk profile, 108 91, 123
Knox unflavored gelatin, 91 not listed on label, 100
Kroc, Ray, 3 maltose (sugar), 55
284
General Index
manganese, 147 cream and butter, 63-64, 81, 84,

mannitol, mannose (sugars), 55, 92 107, 123
margarine, 81 cream cheese, 84
Massachusetts Institute of Technology substitutes for: nondairy creamers,
(MIT), 134 64, 82, 93; soymilk, 64, 71, 82
maturity-onset diabetes. See diabetes, use discouraged, 59, 71
type 2 yogurt, 81-82, 114, 115, 154
mayonnaise, 90, 154 mineral supplements, 103-105, 147
meal plans, 109-128 labeling requirements, 99
creating your own, 118-124 mineral water, 93
keeping a food diary, 127-128; molasses, 55, 58
GWCOGRAF II data sheets, 76, 109, Moore, Mary Tyler,3
111 muscle mass, in weight loss, 26,141;
negotiating, 109-110, 119, 126, exercise building, 139
139-141 mustard, pepper, salt, spices, herbs, 80,
some typical, 124-126 89-90
timing of meals, 117
and weight loss, 108 National Association of ScienceWriters
meat, fish, fowl, seafood, and eggs, 2001 Sciencein SocietyJournalism
78-79, 107 Award, 16
chicken, 123 National Nutrient Database, 97, 103
eggs and egg yolks, 78, 107, 116, natural foods, 68, 70
120 Naturlose (artificial sweetener), 54
no-carbohydrate, 116 Neel, James V., 131
size of portions, 123 neotame (artificial sweetener), 53, 54,
substitutes for, 79, 114, 116 86
tuna fish, 122, 123 neurotransmitters, 134-135
medications, 26 New Glucose Revolution, The (Brand-
diet changes and, 108-109, 113 Miller),45n
to lower blood sugar, 109, 113, 146; New York Times Magazine, 16
meal-skipping and, 119; for nondi- NIDDM. See diabetes, type 2
abetics,-139; oral agents, 30 nondairy creamers, 64, 82, 93
before snacks, 124 nondiabetics, 10
during weight loss, 145, 146 insulin in, 34
See also insulin insulin resftonse in, 23, 33, 44; car-
Mendosa, Rick, 45n bohydrate"consumption,47n
Metamucil, 62 low-carbohydrate diet for, 22-24, 29
metformin, 105, 138 medication for, 139
Metropolitan Life Insurance Company weight loss for, 139
weighttable,140 non-insulin-dependent diabetes mellitus
Microplane graters, 154-155 (NIDDM). See diabetes, type 2
Microsoft Excel, 127 "no-no" foods, 49-68
Miele, Marcia and Dante, 93, 151-152 concise list, 58-61
milk and milk products, 57, 63-64 summary of, 69-73
carbohydrate content, 154 nori, toasted, 85-86
cheese, 80-81, 116; size of portions, NutraSweet (aspartame), 53, 54
122; as snack, 124 NutriBase Complete Book of Food
cottage cheese, 81 Coun~, The, 52, 103
285
General Index
nutrition facts labels. See labels, food potatoes as "heart attack" food, 20, 67
Nutrition Labeling and Education Act poultry. See meat, fish, fowl, seafood,
of 1990, standards established by, and eggs
96-101 predictability of blood sugar levels
nuts, 61n, 63, 90-91 and delayed stomach-emptying (gas-
troparesis), 35
oatmeal, 49, 62, 71 as key to normalization, 30-31
oats, 61 premenstrual syndrome, 147
obesity Prentice, Andrew, 132
carbohydrate addiction and, 24 prepared/packaged foods, 61, 68
among celebrities, 3 labeling requirements, 100-102
among children, 131 Progresso canned tuna fish, 122
and diabetes, 36, 129-130 protein (PRO), body
genetics and, 132-133 amino acids as "building blocks" of,
high blood sugar and, 3 33,42,98,112
and high insulin levels,21 converted to glucose, 28, 33, 42;
low-carbohydrate diet as solution to, alcohol and, 93; blood sugar
20 levels, 8
skipping breakfast and, 119 glycosylation of, 104
snacking and, 24-25, 62-63, 71, 117 in urine, 4; disappears, 9
and the thrifty genotype, 130-135, protein (PRO), dietary, 21
137; survival in famine, 131-133 added to "good" carbohydrates,
of U.S. population, 17, 131, 133; 115-116
standard American diet (SAD)and, adjustment of, 25, 27-28, 119, 120,
ix-x 145-146
visceral, 129 and bowel movements, 105
-01or -ose, product names ending in, conversion of grams to ounces, 42,
55, 70 80, 153; estimated in ounces,
omega-3 fatty acids, 78 115
onions, 67-68, 77 daily requirements, 144
Orbit chewing gum, 92 "high-protein" foods, 71
overeating, 2'8, 137. See also Chinese labeling requirements, 99
Restaurant Effect; obesity laboratory tests for, 98
no- to low-carbohydrate, 116
pancreatic beta cells, 37 size of pordons, 112, 121, 122, 123,
burnout of, 38, 130 124; same every day, 115, 119,
pasta, 18,49,61-62, 70 126, 152 -
Paxil (antidepressant), 135 "protein bars," 63, 70
peanut butter, 18,91 Protein Power diet, 17
Pepsi-Cola, 66 Prozac (antidepressant), 135
Peter Herdic House, 151 psyllium husks powder, 62
"phasing," in low-carbohydrate diet,
25-27,118,136-137 quinoa (grain), 61
Philadelphia Inquirer, 17
phytochemicals, 112-113 record-keeping
Pima Indians, 131, 133 food diary, 127-128
pioglitazone, 138 GWCOGRAFII data sheets, 76, 109,
potassium, labeling requirements, 99 111
286
General Index
renal risk profile, 108. See also kidney soups

disease commercially prepared, 61, 68,
rice, 49, 61-62, 70 79-80
Robinson, Jackie, 3 homemade, 72, 79-80
rosiglitazone, 138 South African blacks, 134
South Beach Diet, 17
saccharin tablets or liquid, 53, 68, 82, soybean products, 80, 82-83
93, 156 carbohydrate content of, 11
saccharose (sugar), 55, 84, 86, 88 soymilk, 64, 71, 82
SAD (standard American diet), ix-x substitutes for meat, fish, or chicken,
Sagon, Candy, 18 79, 114, 116
salad, mixed green, 114-115, 122-123 Spherix, Inc., 54
cooked vegetables interchanged with, spices, 79, 89-90
123-124 Splenda (artificial sweetener), 53, 56,
salad dressings, 51, 90, 114-115, 82, 84, 86, 88, 93
122-123; mayonnaise, 90, 154 stevia extract (artificial sweetener), 87,
salt, avoidance of, 89 93,117,156
sandwiches, 81 Stonyfield Farm yogurt, 82, 114, 115
Science (journal), 15 stroke, risk of, x, 21
seafood. See meat, fish, fowl, seafood, Subway restaurants, 19, 27
and eggs Sucaryl (artificial sweetener), 88
Sears, Barry, 78 sucralose (sugar), 19, 53, 88, 93
seaweed (toasted nori), 85-86 sucrose (sugar), 54, 55-56
seltzer, 93 sugar
serotonin levels, 134, 135-136 added to artificial sweeteners, 53, 54,
serving or portion sizes, 100-101, 103 86, 87, 88, 156
protein, 112, 121, 122, 123, 124; labeling requirements, 99
same every day, 115, 119, 126, natural, 68, 70
152 stealth, 55, 56, 69. See also "sugar-
sexual dysfunction, diet and, x free" products
shallots, 68, 76, 78 testing for, 50, 56, 61, 79
Slice (diet so~a), 56 Sugar Busters diet, 17
snacking, 26, 114, 143-144 "sugar-free" products, 102
chewing gum as substitute for, 92 candy and cookies, 18,20,49,
included in meal plan, 109, 117 55-58,69
medication before, 124 chewing gu:n: 51, 92
"need" for, 112 Jell-O, 91-92
and obesity, 24-25, 62-63, 71, 117; label claims, 53, '54-55
Pima Indians, 133 Sugar Twin (artificial sweetener), 53
snack foods, 61, 62-63, 110; Jell-O, Sunette (artificial sweetener), 53, 87
71, 91, 124; toasted nori, 85-86 supper, 110, 123
timing, 117 menus, 125-126
sodium, labeling requirements, 99 SweeTarts candy, 56
soft drinks (diet juices or sodas), sweeteners, artificial, 51-54, 58, 86-89,
18-19,56,58,93; frozen diet soda 117
pops, 94,126 added to liquid flavors, 84
sorbitol (sugar), 55,56,69,92 health food industry view of, 68
sorghum, 55, 61 powdered, avoidance of, 54
287
General Index
sweeteners, artificial (cant.) cooked: carbohydrate content of,

sugar added to, 53, 54, 86, 87, 88, 156 75-76,114,163; interchanged
Sweet'n Low (artificial sweetener), 52, with salad, 123-124; prolonged
53,88, 119-120 cooking, 68; vs. raw, 66, 75-76
Sweet One, The (artificial sweetener), in low-carbohydrate diet, 21, 39,
53,87 75-78, 104, 114
sweets and sweeteners on "no-no" list, nutritive value of, 112-113
49-51,55,56-58,63-66,69-70 sweet or starchy, 58-59
syrups. See Da Vinci syrups See also salad, mixed green
vegetarians, 79
tagatose (artificial sweetener), 54 vinegar, balsamic, 61
Taubes, Gary, 15-16 vitamins and vitamin supplements, 75,
tea, 93, 117 103-105,112-113
tea lighteners, 82, 93 labeling requirements, 99
tests for sugar and flour. See Clinistixl vitamin B group, 104, 105
Diastix test vitamin C, 104
thirst, extreme, 38 vitamin D, 147
thrifty genotype, the, 130-135, 137 vitamin E, 104-105, 146-147
thyroid dysfunction, 108 Vitasoy soy milk, 64
timing of meals and snacks, 117
toasted nori, 85-86 Wasa Fiber Rye crackers, 84, 114
tofu, 79. See also soybean products Washington Post, 18, 19
tomatoes, tomato paste, tomato sauce, Web sites, 22, 277
67, 78 chewing gum, 92
Trader Joe's, 20 food, 83, 84, 89; articles about, 16n,
treacle, 55 17n, 45n
"treats," 24-25,27 glycemic index, 46
Trident chewing gum, 92 nutrition facts, 96n; USDA nutrient
triglycerides,47n database, 103
elevated, viii; during weight loss, 147 weight gain, 46,143
low-fat diet and, 20 low-carbohydrate diet and,
measuremeQt of, 98 102
Trotta's Pharmacy, 83, 84, 89, 109n "middle-age spread," 20
tryptophan, 135-136 See also obesity
tuna fish, 122, 123 weight loss ~ .
turbinado (sugar), 55 checking blood sugars during,
146
University of Minnesota, 31 comfort food and, 136
urination, frequent or excessive,38, gradual, 142-143
103-104 insulin resistance reduced by,
USDA (U.S. Department of Agricul- 129
ture), 103 insulin sensitivity and, 33, 138-
food pyramid, 133 139
National Nutrient Database, 97, 103 low-carbohydrate diet and, 21-28,
101-102, 108, 139-146
vegetables, 75-78 and muscle loss, 26,141; muscle-
acceptable, 77; on "no-no" list, building exercise, 139
58-59,66-68 for nondiabetic, 139
288
General Index
potential for blood clots during, World Health Organization, 129n

146-147 Wurtman, Drs. Richard and Judith, 134
target for, 139-141
time frame for, 141-144 XlearDent chewing gum, 92
tracking progress, 144-146 xylitol (sugar), 55, 92
triglyceride levels during, 147 xylose (sugar), 55
in type 1 diabetes, 38
for type 2 diabetes, 33, 129 yogurt, 81-82, 114, 115, 154
weight-loss plans, 17; calorie system, yo-yo effect, 3, 25, 27,141
46-47; fallacies in, 25-26, 110 Yu Natural soymilk, 64
Wendy's restaurants, 19
WestSoy soymilk, 64, 82, 120 Zcarb candy bars, 69
Willett, Dr. Walter, 47 Zoloft (antidepressant), 135
women, 129, 147 Zone, The (Sears), 78
..
..
289
About the Author
Richard K. Bernstein, M.D., is recognized as one of the fore-

most experts on diabetes and its complications. His private
practice in Mamaroneck, New York, is devoted solely to
diabetes and prediabetic conditions such as obesity. He is a
Fellow of the American College of Nutrition and of the
American College of Endocrinology and is a Diplomate of
the American Academy of Wound Management. He is di-
rector of the Peripheral Vascular Disease Clinic of the Al-
bert Einstein College of Medicine and is a member of the
American Medical Writers Association and the National
Association of Science Writers. He has written five books
on diabetes and many articles in scientific and popular jour-
nals.
The Web site for Dr. Bernstein's current books is www.
dia betes-Book.com.
... .
291

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A l s o by R

Little, Brown and Company

Visit our Web site at www.HachetteBookGroupUSA.c

First Edition: January 2005

Library of Congress Cataloging-in-Publication Data

Printed in the United States of America

Introduction: How I Discovered the L

Contrary to popular myth, fat is no

I WILL GLADLY ADMIT that back in 1969

There are, however, many special-interest

"Links to Taubes's articles can be found on the In

Avoiding bread, pasta and potatoes at wh

The supermarket is rapidly filling with ne

*January 28,2004, page F01.

A low-carb diet is superior for one simple

It's arguable whether any of the low-carboh

"Big inputs make big mistakes; small in

*I only recommend two kinds of oral agents for

The normal blood insulin response to a mea

Gluconeogenesis is essentially Latin for "n

As you know, I'm a type 1 diabetic and no

"Having an alcoholic drink at bedtime can inhibi

This condition has a chapter all its own

THE CHINESE RESTAURANT E

Years back, a patient asked me why her blood

The small amount of digestible carbohyd

At the time they are diagnosed, type 1 diab

One of the most popular concepts with resp

What a Calorie Really Is

*Jennie Brand-Miller, author of The New Glucose R

My own experience is that a vast numb

'The beta oxidation (or "burning") of fat by thg bo

NO*NO FOODS: SAY GOODMB

If you have tried weighing glycemic load a

Powdered Artificial Sweeteners

"See Diabetes Solution, especially Chapters 4 and 5

Personally, I have seen no ill effects fr

If you've rarely used artificial sweetene

These sweeteners vary in their availab

Bottom line: Don't use powdered sw

So-Called Diet Foods and Suga~Fre

Bottom line: Don't use powdered sw

So-Called Diet Foods and SugardFree

sugar) are not sugars, which is nonsense.

Some, such as sorbitol and fructose,

Most diet sodas are fine, although ther

All of these "exceptions" are made w

Candy, Including "Sugar-Free" Brands

This is the nutrition facts label of a CarbSafe can

Honey and Fructose

Desserts and Pastries

weets a]nd Swec

ies, especially so-called sugar-frec2

gluco:;e, lactos;e, mann itol, mannose, so

weet or Starchy Vegetalbles

green or red b)ell and (:hili peppers, whi

Fruit an(3 Juices

Zertain bairy rroaucrs

Grains and Grain Producrn