Carb Wars: Sugar is the New Fat (ISBN: 978-09792018-0-6; $21.95) is a lifestyle cookbook by Judy Barnes Baker, filled with nearly 400 recipes, research study insights and personal anecdotes about enjo
United States of America (Press Release) September 28, 2007 --
(Snohomish, WA) — Carb Wars: Sugar is the New Fat (ISBN: 978-09792018-0-6; $21.95) is a lifestyle cookbook by Judy Barnes Baker, filled with nearly 400 recipes, research study insights and personal anecdotes about enjoying food without unnecessary sugar and starch. Baker wrote the cookbook to help people follow restricted carbohydrate diets to manage weight, control chronic health issues such as diabetes, or to simply enjoy a more healthful way of eating without sacrificing taste.
“This cookbook is for people who choose to change their lifestyles and eating habits. “It is not about a diet fad or a quick fix, but a way of life,” says Judy Barnes Baker. “It is about showing people how to make nutritious food that tastes great.”
An invaluable, comprehensive kitchen resource, Carb Wars: Sugar is the New Fat is more that just recipes. In her book, Baker includes:
• The history of low-carb diets
• Information about the importance of natural fats to health
• An analysis of the current low-carb diet systems
• How to read labels and how to avoid hidden sugar and starch
• In-depth information on sweeteners, fats, dairy products, flours, and 27 other specific food categories
• Almost 400 recipes for both familiar favorites and new creations, from appetizers, soups and side dishes to main dishes, desserts and even breads
• Dozens of helpful tips about how to survive in a sugar-saturated world
• Sources for specialty products
Baker reviewed countless research studies about the health benefits of a low-carb diet from over the past 100 years when writing her book and discusses many of their insights in her book. She provides historical context to reinforce her message that a restricted carbohydrate diet is not a passing fad, but was a healthful way of life for thousands of years before the agricultural revolution.
There is no government definition of “low carb,” leaving it open to interpretation. The strictest of the low-carb plans start at 20 grams/day, others recommend 100 to 150 grams/day, and a few allow up to 200. Baker reduced and eliminated carbs as much as possible without sacrificing taste. She provides many tips for replacing high-carb ingredients with lower-carb substitutes, including natural foods that have properties similar to the original ingredients, but fewer carbohydrates. Following are some of the recipes you’ll find:
• Peanut soup
• Pumpkin fritters
• Oven fried chicken
• Squash pasta with roasted peppers and sun-dried tomatoes
• Chocolate zucchini cake and muffins
• Chocolate truffles
The book is available online through The Cookbook Marketplace, Amazon, and at better retail stores nationwide. For more information about the book, please visit carbwarscookbook.com. To schedule an interview, event, or request a review copy, please contact Edward Hoffman at 646.964.4172 or ed@thevarickgroup.com .
“This cookbook is for people who choose to change their lifestyles and eating habits. “It is not about a diet fad or a quick fix, but a way of life,” says Judy Barnes Baker. “It is about showing people how to make nutritious food that tastes great.”
An invaluable, comprehensive kitchen resource, Carb Wars: Sugar is the New Fat is more that just recipes. In her book, Baker includes:
• The history of low-carb diets
• Information about the importance of natural fats to health
• An analysis of the current low-carb diet systems
• How to read labels and how to avoid hidden sugar and starch
• In-depth information on sweeteners, fats, dairy products, flours, and 27 other specific food categories
• Almost 400 recipes for both familiar favorites and new creations, from appetizers, soups and side dishes to main dishes, desserts and even breads
• Dozens of helpful tips about how to survive in a sugar-saturated world
• Sources for specialty products
Baker reviewed countless research studies about the health benefits of a low-carb diet from over the past 100 years when writing her book and discusses many of their insights in her book. She provides historical context to reinforce her message that a restricted carbohydrate diet is not a passing fad, but was a healthful way of life for thousands of years before the agricultural revolution.
There is no government definition of “low carb,” leaving it open to interpretation. The strictest of the low-carb plans start at 20 grams/day, others recommend 100 to 150 grams/day, and a few allow up to 200. Baker reduced and eliminated carbs as much as possible without sacrificing taste. She provides many tips for replacing high-carb ingredients with lower-carb substitutes, including natural foods that have properties similar to the original ingredients, but fewer carbohydrates. Following are some of the recipes you’ll find:
• Peanut soup
• Pumpkin fritters
• Oven fried chicken
• Squash pasta with roasted peppers and sun-dried tomatoes
• Chocolate zucchini cake and muffins
• Chocolate truffles
The book is available online through The Cookbook Marketplace, Amazon, and at better retail stores nationwide. For more information about the book, please visit carbwarscookbook.com. To schedule an interview, event, or request a review copy, please contact Edward Hoffman at 646.964.4172 or ed@thevarickgroup.com .
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