DIABETE S CO O K I N G F OR E V E R Y O 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, including 1,000 Vegetarian Recipes, which won an IACP/Julia Child Cookbook 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
DIABETE S CO O K I N G F OR E V E R Y O N E 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate
Carol Gelles
A MEMBER OF THE PERSEUS BOOKS GROUP
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Da Capo Press was aware of a trademark claim, the designations have been printed in initial capital letters. 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 www.dacapopress.com Da Capo Press books are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call (800) 810-4145, ext. 5000, or e-mail
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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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FOREWORD
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 concluded that a high-fat diet produced higher blood sugars. Fifty years later a report in the Journal 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 patien