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Diabetes Cookbook

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I'm looking to buy my newly diagnosed diabetic dad a few cookbooks for his birthday, as he is also a budding chef, and I was wondering if there were new titles anyone could suggest. He has specified that he likes those with detailed nutritional information for each recipe.
Suggestions for all types of cuisine, skill level, etc. are very much welcomed! Thank you in advance.

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  1. I was looking at this category for a gift. After searching the assortment at several stores I settled on one by Prevention magazine. The recipes looked the most interesting, using real food as opposed to
    a lot of artificial stuff. Explanations and nutritional breakdowns seemed clear and thorough.

    http://www.amazon.com/Preventions-Dia...

    1 Reply
    1. re: meatn3

      Heh heh, using real food is definitely a plus in my book! I will check it out.

    2. In addition to the cookbooks, I suggest you consider a subscription to Diabetic Forecast magazine. It is a high quality periodical with recipes and much other significant and interesting information. (At least, it used to be!) My diabetic father and I subscribed for many years and learned a lot. `
      http://forecast.diabetes.org/may-2011

      If I remember right, it is the magazine of diabetic educators.

      For us, what has worked the best is adapting "regular" recipes to fit his requirements, but cookbooks would be a good starting place.

      Good luck.

      2 Replies
      1. re: laredo

        I didn't know there was such a periodical. Seems like something my dad would be interested in. Thanks for the recommendation!

        1. re: soytoy

          Diabetes Forecast is the magazine of the American Diabetes Association. Go to www.diabetes.org and you will find it.

      2. Apologies, this is a link, not a cookbook, but it's a near-daily reference for me:

        USDA Nutrient Database
        http://www.nal.usda.gov/fnic/foodcomp...

        Just input ingredient and quantity, get very detailed nutritional info. Great for when he makes his own combos, or needs to assess a recipe.

        1 Reply
        1. re: DuchessNukem

          Thank you for the link!

        2. Duchess, the USDA link is a great idea. I have used it dozens and dozens of times, especially for potassium content, which doesn't have to be included on product nutrition information.

          1. Did you settle on a cookbook that he likes? My 23 year old, also a bidding chef, was recently diagnosed with Type 1, and a good cookbook would be a great boost for him (or Mom).

            4 Replies
            1. re: Ms.M

              I went with meatn3's suggestion of the Prevention magazine cookbook (http://www.amazon.com/Preventions-Dia...). My dad is happy with it.
              Thanks again to everyone for the suggestions.

              1. re: Ms.M

                You may want to consider Sam Talbot's cookbook, The Sweet Life (he is a NYC chef and previous Top Chef contestant. He's also Type 1). Lots of healthy recipes (some maybe a little too healthy, IMHO) but also a lot of tips for good diabetes management and his diabetes story. Here's a link:

                http://www.samtalbot.com/sam/book/

                1. re: lynnlato

                  Thanks to both of you for your suggestions. I looked at them on line, and am going to order both. Our young guy will be inspired by the Sam Talbot story and advice, and he'll also appreciate the solid information in the Prevention book. As he completes the first month of his new reality just in time for the holidays, these will become invaluable references. Thanks again.

                  1. re: Ms.M

                    I wish him well. The holidays is a difficult time for Type 1's. You picked 2 good choices. Please have him check out www.tudiabetes.com. It is a social network/message boards for diabetics and there is a wealth of info from other diabetics. I've made friends and been given some great advice.

              2. Slightly off topic, but as a diabetic I have been anxiously awaiting the availability of miracle sugar substitute Tagatose. Well, just ordered and received some and I've got to say I'm more than pleased. This is a natural product with many health benefits and not only safe, but potentially beneficial for individuals with diabetes! There are several clinical trials currently underway as it is also supposed to be beneficial in the treatment of anemia as well as type 2 diabetes.

                Wife and I tried side by side comparison with table sugar last night. At first it seemed a bit different until I realized that the crystal size was much finer than table sugar. When I got out the bakers sugar it was a near perfect consistency match. And then when we tried a side by side comparison, they were indistinguishable to us. Best of all this is a one to one substitution in recipes and browns and CARAMELIZES just like traditional sugar! Eating a few grams of this in my coffee did not cause my blood sugar to spike at all! It has an unbelievably low glycemic index of 3 (pure glucose is 100 and table sugar is around 70), is reportedly completey safe for diabetics, and package says 4 gram serving is only 6 calories.

                2 Replies
                1. re: RhonelyInsanediego

                  This is the first I have heard about Tagatose. Sounds interesting! I am particularly intrigued by how it could be beneficial in treating anemia. I'll have to do some research.

                  1. re: soytoy

                    It's been around for a long long time (since 60s I think) and I have been looking for it for nearly 10 years now. Derived from dairy but also naturally found in fruits and vegetables. Very clean tasting with no discernible or unpleasant aftertaste. Supposed to be 93% as sweet as table sugar and has the same basic chemical formula as most other sugars.

                    Try to Wiki it and also read this older article: http://www.wired.com/wired/archive/11...

                    There are several companies selling Tagatose under different brand names such a Tagatesse and PreSweet

                    It is also a probiotic sugar that facilitates good bacterial digestive health, and it is supposed to help reduce bad bacterial films on teeth and gums. The only negative I can find is, a slight laxative affect that occurs after ingesting 50 grams or more at a time (that seems like a lot to me). Obviously I'm very excited about this as I think big business has kept it out of the market for far too long.

                    Going to bake with it this weekend and I'll report back on how it turns out. Hoping to make a pumpkin pie with it for Bird-Day.

                2. I wish I were at home! I have a cookbook called 1001 low-carb recipes. It has some real good recipes in it. When I get home on Monday night I will post the author, publisher, and ISBN number.