Table Of Contentthe
what to eat
diabetes
& what to cook
cookbook
to treat type 2 diabetes
Editorial Consultant Amy Campbell, MS, RD, LDN, CDE
the diabetes
cookbook
the diabetes
cookbook
Editorial Consultant Amy Campbell, MS, RD, LDN, CDE
LONDON, NEW YORK, MELBOURNE, MUNICH, AND DELHI
Photography William Shaw
Project editor Robert Sharman
Designer Katherine Raj
Senior creative art editor Caroline de Souza
Managing editor Dawn Henderson
Managing art editors Christine Keilty, Marianne Markham
Category publisher Mary-Clare Jerram
Art director Peter Luff
US editorial Rebecca Warren, Liza Kaplan, Nancy Ellwood
Production editor Ben Marcus
Production controller Poppy Newdick
Creative technical support Sonia Charbonnier
DK INDIA
Designer Devika Dwarkadas
Senior editor Saloni Talwar
Production manager Pankaj Sharma
Design manager Romi Chakraborty
Important Every effort has been made to ensure that the information
contained in this book is complete and accurate. However, neither the
publisher nor the authors are engaged in rendering professional advice
or services to the individual reader. Professional medical advice should be
obtained on personal health matters. Neither the publisher nor the authors
accept any legal responsibility for any personal injury or other damage or
loss arising from the use or misuse of the information and advice in this book.
First American Edition, 2010
Published in the United States by
DK Publishing
375 Hudson Street
New York, New York 10014
10 11 12 13 10 9 8 7 8 7 6 5 4 3 2 1
176801—August 2010
Copyright © 2010 Dorling Kindersley Limited All rights reserved
Without limiting the rights under copyright reserved above, no part of this
publication may be reproduced, stored in or introduced into a retrieval system,
or transmitted, in any form, or by any means (electronic, mechanical,
photocopying, recording, or otherwise), without the prior written permission
of both the copyright owner and the above publisher of this book. Published
in Great Britain by Dorling Kindersley Limited.
A catalog record for this book is available from the Library of Congress.
ISBN 978-0-7566-5139-8
DK books are available at special discounts when purchased in
bulk for sales promotions, premiums, fund-raising, or educational
use. For details, contact: DK Publishing Special Markets, 375 Hudson
Street, New York, New York 10014 or [email protected].
Color reproduction by MDP Ltd
Printed and bound in Singapore by TWP
Discover more at www.dk.com
CONTENTS
Introduction 6
Meal planners 40
The recipes 52
Better breakfasts 54
Snacks and soups 64
Light lunches and salads 94
Simple dinners—vegetarian 152
Simple dinners—fish 202
Simple dinners—meat 240
Simple dinners—poultry 272
On the side 296
Desserts 312
Baking 332
Index 348
Acknowledgments 352
EATING WELL WITH
TYPE 2 DIABETES
Food plays a crucial role in determining our health, vitality, and well-being. Various
foods we eat are broken down into glucose, which passes into the bloodstream.
Our blood glucose level should not become too high or too low, so to regulate it,
the pancreas produces insulin. If you have Type 2 diabetes, you’ll know that your
pancreas isn’t producing enough insulin, or the insulin isn’t doing its job properly.
(If you have Type 1 diabetes, your body isn’t making any insulin at all.)
It is important for everyone to eat healthily, but when you have Type 2 diabetes,
diet is even more relevant. Choosing the right foods will help you to manage your
condition and reduce the risk of other health problems associated with diabetes.
In one study, people with Type 2 diabetes were able to reduce their blood glucose
levels by an average of 25 percent just by following a simple diet plan similar to
Carrot and Ginger Soup (page 74) Summer Pudding (page 314)
6 INTRODUCTION
the one we recommend. Although people often talk about healthy and unhealthy
foods, there is no such thing as a good or a bad food: it is the balance of foods
that you eat throughout the day that is important.
HOW THIS BOOK CAN HELP
The recipes in this book are designed to help you achieve a healthy, balanced diet
that includes wholegrains, low-GI carbohydrates, lean protein, dietary fiber, low-fat
dairy products, and plenty of vegetables and fruit. They are also lower in sodium,
fat and sugar. All this equals a great diet, whether you have Type 2 diabetes or not.
Where the book goes further is in providing “Guidelines per
GUIDELINES PER SERVING
serving” for each recipe (see right), which show you whether
the dish is relatively high (3 dots), medium (2 dots) or low GI
(1 dot) in GI, calories, saturated fat, and sodium—the four key
CALORIES
dietary areas to watch when you have Type 2 diabetes. For
SATURATED FAT
information on how to use these charts to balance your diet
and ensure that you are eating appropriately, see page 53. SODIUM
Chorizo, Chickpea, and Mango Salad (page 146) Fruit and Seed Soda Bread (page 340)
EATING WELL WITH TYPE 2 DIABETES 7
YOUR FOUR HEALTH GOALS
MANAGE YOUR BALANCE YOUR BLOOD
WEIGHT GLUCOSE LEVELS
1 2
To give yourself the best Keeping blood glucose levels
chance of controlling Type 2 within a healthy range is a
diabetes, and avoiding some of vital part of managing
the many health risks it can diabetes. If you have too
expose you to, it is important much glucose in the blood
that you are a healthy weight. People for long periods of time, it can damage
who are overweight can improve their the vessels that supply blood to vital
diabetes control, lower their blood organs such as the heart, kidneys, eyes,
pressure, and reduce levels of fats in and nerves. The type and amount of
the blood, including cholesterol, by carbohydrate you eat are the main
losing weight. The two key factors in dietary factors that determine blood
controlling your weight are a healthy glucose levels. Slow-release
diet and regular exercise. This book will carbohydrates keep blood glucose
help you adapt to a healthier diet, and on an even keel; carbohydrates that
also allows you to monitor your calorie are digested rapidly cause unwelcome
intake, so you can see how much energy surges in blood glucose levels. See
you need to be using up through pages 16–17 for more about
exercise. For more information on carbohydrates, and pages 18–19 for
healthy weight loss, see pages 34–37. information on the glycemic index.
8 INTRODUCTION
