Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate

409 Pages·1.055 MB·English

by  Carol Gelles

D I A B E T E S
C O O K I N G
FOR E V E RYO N E
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Carol Gelles holds a master’s degree in food and nutrition from
New York University and is the author of six other books, includ-
ing 1,000 Vegetarian Recipes, which won an IACP/Julia Child Cook-
book Award and a James Beard Award. She lives in New York City.
Also by Carol Gelles
The Complete Whole Grain Cookbook
Wholesome Harvest
101 Ways to Juice It!
1,000 Vegetarian Recipes
Something for Everyone
Juicer Cookbook
D I A B E T E S
C O O K I N G
F OR E V E RYO N E
250 All-Natural, Low-Glycemic Recipes
to Nourish and Rejuvenate
Carol Gelles
A MEMBER OF THE PERSEUS BOOKS GROUP
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Copyright © 2003, 2008 by Carol Gelles
Originally published in 2003 in a somewhat different form by
Broadway Books in the United States.
All rights reserved. No part of this publication may be reproduced,
stored in a retrieval system, or transmitted, in any form or by any
means, electronic, mechanical, photocopying, recording, or
otherwise, without the prior written permission of the publisher.
Printed in the United States of America.
Designed by Joel Avirom and Jason Snyder
Cataloging-in-Publication data for this book is available from the
Library of Congress.
First Da Capo Press edition 2008
ISBN: 978-1-60094-063-7
Library of Congress Control Number: 2008926331
Published by Da Capo Press
A Member of the Perseus Books Group
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Dedicated to the memory of my parents,
Charlotte and Ernest Gelles,
and of my rabbi and teacher,
Marshall T. Meyer
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F O R E W O R D
My introduction to nutrition and diabetes began fifty years ago at Northwestern University
Medical School. A fellow first-year student and I studied the difference between a high-fat diet
and a high-carbohydrate diet and their effect on blood sugar in rats. The experiment con-
cluded that a high-fat diet produced higher blood sugars. Fifty years later a report in the Jour-
nal of Diabetes showed a low-fat diet would delay the onset of diabetes.
Over this period of time I strived to give diabetics a diet that controls blood sugar as well
as making eating a pleasure, not a chore. My diet was based on the teachings of Dr. Elliot P.
Joslin in Boston, who stressed diet and taught his students and patients well. In his clinic a
wonderful colleague, Dr. Priscilla White, took care of the children and pregnancy group. Dr.
White used to say, “You take away so much from the diabetic; don’t take away pleasure.” If she
were alive today, Dr. White would praise Ms. Gelles for giving diabetics the ability to enjoy
gourmet foods without destroying or interfering with good blood sugar control.
When I read Carol Gelles’s book, I was deeply impressed. My book Controlling Diabetes the
Easy Wayhas been in print for twenty years and has been updated three times. It sets general
practical rules. Ms. Gelles gives us the graduate course and also addresses the problems asso-
ciated with heart disease and renal failure by stressing the roles of potassium and sodium in
the diet.
This book is a tour de force for any intelligent, willing diabetic. You can live to eat or eat
to live. Sometimes you can have it both ways.
—Dr. Stanley Mirsky,
author of Controlling Diabetes the Easy Way
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