title: The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
author: Sandra Woodruff
description: One bad carbohydrate can't spoil the whole batch, but studies show that too many of the "wrong kinds" can lead to a slew of nasty health conditions, including obesity, insulin resistance, diabetes, and cardiovascular disease. Sandra Woodruff, author of several bestsellers (including <i><a href="/exec/obidos/ASIN/0895296683/${0}">Secrets of Fat-Free Cooking</a></i> and <i><a href="/exec/obidos/ASIN/0895298619/${0}">Secrets of Cooking for a Long Life</a></i>) goes far beyond the realm of breads and pastas to offer a comprehensive look at nutrition, followed by a trove of carbo-smart recipes. Healthy eating, Woodruff asserts, requires keen attention to the glycemic index (GI), "a ranking of foods based on their potential to raise blood sugar levels." By choosing foods that rank low on the GI, and balancing higher GI foods with protein, she says, individuals will achieve better overall health. While the first section reads a bit like a college text (heavy with charts, grams, and serving sizes, plus all the numbers associated with the glycemic index), Woodruff gracefully applies this knowledge to real-life scenarios. Her meal-planning and dining-out tips accommodate a wide variety of eating habits and cuisines, with ample hints for hearty eaters, snackers, sweet-tooth sufferers, and those who enjoy international fare. More than 200 recipes include options for vegetarians, meat-and-potato types, adventurous chefs, and keep-it-simple cooks, without calling attention to any such stereotype. Two minor beefs: <i>teaspoon</i> and <i>tablespoon</i> appear in their unabbreviated forms, potentially making for easy errors; also, a fancy typeface makes reading the ingredients somewhat tricky. <i>--Liane Thomas</i>
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  Good carbs are essential. They supply the feel-good, taste-good fuel to keep
  you strong, boost your energy and help you stay healthy. The Good Carbs
  Cookbook
  
  
  helps you choose the best fruits, vegetables, beans, peas, lentils, seeds,
  nuts and grains and explains how to use them in 100 refreshingly nourishing
  recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert.
  The recipes have short ingredients lists, are easy to prepare, quick to cook,
  long in flavour and full of sustaining goodness, so you feel fuller for
  longer. There is a nutritional analysis for each recipe and there are tips and
  helpful hints for the novice, nervous, curious or time-starved cook.
  
  
  
  
  
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  About the authors
  
  
  Alan Barclay PhD is a consultant dietitian and busier than a honey bee in a
  field of flowers. He has published more than 30 scientific papers in peer-
  reviewed journals, worked for Diabetes Australia (NSW) and is c