The Glycemic-Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance

by Rob Thompson, Dana Carpender

Now you can eat up, slim down, and control insulin--with 150 easy recipes that are scientifically designed and sinfully good Imagine being able to lose weight while enjoying satisfying amounts of delicious food. Now, thanks to Dr. Rob Thompson's revolutionary eating plan based on the breakthrough science of the glycemic load, you can prepare fabulously filling meals that actually speed up your metabolism, curb your cravings, and improve the way you look and feel. These surprisingly hearty recipes, created by bestselling cookbook author Dana Carpender, are designed to eliminate the “glucose shocks” that deplete your natural insulin--making it easy for you to lose weight without feeling deprived. You'll be able to enjoy: Robust Breakfasts
Spinach Mushroom Frittata, Apple Walnut Pancakes Lip-Smacking Lunches
Oriental Chicken Salad, Oyster Bisque, Ham and Pineapple Slaw Mouthwatering Main Dishes
Sesame Short Ribs, Lemon Mustard Pork Chops, Indian Lamb Skillet Delicious Desserts
Coconut Chocolate Chip Cookies, Lemon Vanilla Cheesecake

Genres: Cookbooks, Health, Nonfiction, Food, Cooking

266 pages, Paperback

First published October 3, 2008

Reviews

[Louisa · Rating 2 out of 5]

bit disappointed with this, quite concerned with the amount of spend a used in this book which is as far as I'm concerned a million times worse than a baked potato, whatever the gl of of it is.

But then I suppose it doesn't say healthy it says low GL. It just goes to show that because something is low sugar or low something it doesn't mean it's healthy.

I've come away from this book and another I recently read by Robert Lustig called fat chance, with the knowledge that if it's not from a natural source, (excluding sugar) earth or animal etc you really shouldn't be sticking it in your mouth!

and make everything you possibly can from scratch then you know what's in it, I look at my grand parents 90 years old, bought up on mostly fat some meat and veg and minimal fruit (difficult to come by as was expensive) and they are still active (and smoking - argh! 35 a day?!) and living a full life.

hmm. ..

[Janine Southard]

Made me feel disheartened and like eating low gl was impossible. Probably because the authors have baked in biases about what they think people like to eat. And they’re dismissive if you don’t agree. (Eg, they claim no one would ever eat plain pasta boiled in unsalted water because it doesn’t taste like anything. Excuse you? This is my most frequent meal! I love the taste of a well made pasta. Trying to eat low gl, the pasta alternatives either taste weird or, indeed, not like anything. *Those* I have already removed from my cabinets. But good old semolina? 100% would eat plain, or with a tiny bit of olive oil. My taste buds can tell the difference.)

Thankfully, I have a few charts from reputable sources of what is and isn’t low GL. Some of these reviews may be amazing, but the non-recipes made me feel so hopeless and deprived that I don’t want to open this book again.

If you are a person who thinks pasta is tasteless, if you love cauliflower rices, and if you’re excited to eat cheese/avocados all day, this book is made for you. If you think that sounds like Hell on Earth, maybe just use the charts at mendosa.com to make your own plan.

[Jennifer Barr · Rating 1 out of 5]

Some outdated nutritional info, but the recipes are most disappointing. She writes about artificial sweeteners being helpful for some people, but then then the recipes are full of the stuff, with no substitutions for those of us that don’t want or need them.

[Tonya · Rating 5 out of 5]

This book explains the basics of the glycemic load diet (not a substitute for the main book). I love that it explains the ingredients it uses that aren't ones I am familiar with and already have.

[Susie · Rating 4 out of 5]

This book has some delicious-looking recipes that are sure to help me on my Journey to Not Eat Out For Every Meal. And I'm happily excited that they will also help me manage weight and blood sugar levels. The book does have a bit of an element of THIS IS HOW YOU SHOULD EAT AND YOU CAN NEVER EAT ANYTHING ELSE like most diet books, so remember to take it with a grain of salt and go with your intuition. It's also a fun read.

[Rabbit {Paint me like one of your 19th century gothic heroines!} · Rating 2 out of 5]

The only good thing for me is that some of the recipes I can eat/modify for my vegetarian needs.

I do believe in moderation, and I think that this book is a little extreme for me. It's a combo of Paleo and Atkins. So that might be up your alley.

My DR told me that eating less sugar will help with my Hypothyroidism, so that is the only reason I read this. It was more of a miss than a hit for me. I jotted down some of the recipes and I'm going to try them.

[Megan Blosser · Rating 2 out of 5]

I checked this out of the library hoping to add some new recipes to my repertoire, but there was WAY too much use of artificial sweeteners. To each his own, but I was hoping to see "real" foods used in creative ways; not zero calorie subs in run of the mill recipes.

[Elise · Rating 5 out of 5]

Good explanations about how starches affect our bodies. Also, includes ideas for restaurant eating by category, so you can stay on track.

[Deb · Rating 3 out of 5]

It's good to recognize the difference between the glycemic index and the glycemic load, which is mostly about portion size. I did copy some of the recipes to try.

[Rebecca · Rating 4 out of 5]

This book is chock full of easy to make recipes. Everything I have tried is delicious and even my meat loving DH happily ate everything.

[Brianon Sheffield · Rating 3 out of 5]

the recipes were not that helpful, but the information was very good.