About the Author:
Sandra Woodruff, M.S., R.D., is the author of nine books, including The Good Carb Cookbook and The Best-Kept Secrets of Healthy Cooking. A registered dietitian with a master's degree in nutrition and food science, she is a nutritional consultant to numerous medical groups. She lives in Tallahassee, Florida.
From Publishers Weekly:
Woodruff (The Good Carb Cookbook; etc.) is a dietician and nutritionist who eschews the Atkins diet's controversial no-carbohydrate, high-fat, no-exercise-necessary diet for a healthier, more sustainable approach to keeping carbs in check. Urging readers to avoid refined sugars and flours, she suggests sensible portions of lean proteins, moderate whole grains, lots of vegetables and allows Atkins-forbidden but nutritious fruit, stressing the importance of exercise. She explains the benefits of low-carb diets, the carbohydrate-insulin connection, and demystifies terms like "ketosis" and "glycemic index." Woodruff's approach is more vegetarian-friendly and holistic than Atkins or Arthur Agastston's South Beach Diet. Unfortunately, after the introductory chapters, the pages quickly begin to fill with skim-only material, such as charts showing the calorie count of various low-carb foods, a "Good-Carb Life Plan Pyramid," and banal, beauty magazine weight-loss hints like "get plenty of rest," "exercise for an hour a day," and, of course, when dining out "pass up the bread basket." The book's second half is devoted to uninspired low-carb recipes: Portobello Pizzas, Chicken-Pesto Quesadillas and Microwave Egg Scramble.
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