One previous reviewer criticaly wrote that this is not a "low carb" cookbook. It should be noted that it does not pretend to be one. It is about lowering "bad" carbs while allowing "good" carbs. The books subtitle is "Secrets of Eating Low on the Glycemic Index", and it does an outstanding job of explaining the nutritional logic for doing so. I lost 43 pounds and achieved a BMI of 22.4 using this principle as espoused in "The South Beach Diet", but I was becomming bored with the limited recipes in that book. Then, "The Good Carb Cookbook" to the rescue. This book greatly enhanced my understanding of good carbs/bad carbs and provided recipes and wisdom for eating out that will allow me to keep the weight off while enjoying tasty and nutritious food. The recipes that I have tried so far are wonderfull tasting and easy to make. They utilize normal foods along with spices that the average person probably already has in the cupboard. There are many studies out now indicating that few people can stick with true low carb diets for the long term. This book reveals that one can enjoy health and weight benifits by eliminating "bad" carbs without trying to eleminate all carbs. I highly rcomend this book, this approach to weight and nutrition, and these recipes.Click Here to see more reviews about: The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index (Paperback)
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