Providence Bookstore Newsletter, September, 1989
This sugarless cookbook for everyone provides over 200 natural food recipes that can be used to make the hypoglycemic's life more enjoyable. Recipes include entrees, vegetables and salads, dressings, sauces, dips, soups, desserts, snacks, breads and beverages. There is also a list of foods categorized by carbohydrate content. The guiding principle in these recipes is the avoidance of sugar and other highly refined foods such as white flour, the use of which cases the hypoglycemic's blood sugar to fluctuate too rapidly. The book is attractively designed, resourceful use is made of public- domain illustrations to enhance the pages, and everything is written in a playful, upbeat style.


Book Description
FOR THOSE IN NEED This cookbook by Pat & Ed Krimmel is an extension of the information presented in their book, THE LOW BLOOD SUGAR HANDBOOK. They have done their best in THE LOW BLOOD SUGAR COOKBOOK to help you prepare the best for your best. It is a very special collection of recipes for the whole world to enjoy. The authors are happy and thankful for all the help these recipes have given them and now want to share the benefits with you. These recipes are tasty to the palate without being dangerous to the body's chemistry. They are presented in a format that allows for easy reading and preparation. Special effort was taken to design a format pleasant to the eye and easy on the spirit. Ordinary snacks to delightful gourmet dishes are presented along with everything you need to know to prepare foods to help stabilize your blood sugar. No refined carbohydrates (white flour and sugar) or artificial sweeteners are used. Rather, only whole grain flours are used and small amounts of fruits and fruit juices when sweeteners are needed. Eliminating refined carbohydrates from your diet helps eliminate many of the symptoms of functional hypoglycemia such as headaches, sensitivity to bright lights and loud noises, constant feeling of tiredness, sleeping problems, mood swings, overweight, etc. Even though THE LOW BLOOD SUGAR COOKBOOK was written primarily for low blood sugar sufferers (hypoglycemics), it is equally beneficial to diabetics and weight watchers. In fact, this cookbook is for everyone interested in eating correctly so as to have a healthy, productive and creative life and spirit. A book for those who are learning to enjoy riding in the wagon for a change, rather than always having to push or pull it. Don't feel exstressive! Balance your body chemistry.


From the Author
The traditional functional reactive hypoglycemic diet has been high protein (meat, fish, poultry, eggs and cheese) and low carbohydrate foods. Medical science has shown that too much protein and fat are detrimental to one's overall health. Therefore you should be following a moderate protein, moderate complex carbohydrate and low fat food ethic. Some studies have found that even though simple carbohydrates (sugar, white flour, fruit, etc) usually cannot be tolerated by hypoglycemics, many hypoglycemics can tolerate and enjoy complex carbohydrates (whole grains, legumes, vegetables, etc). Some complex carbohydrates can be combined to form complete proteins, thereby reducing the needed amount of what is normally thought of as the "only" protein foods. Therefore we have included many whole grains and legumes in our recipes. The high fiber in these and other foods also helps starches be absorbed slowly into the blood stream thereby giving a gradual blood sugar rise rather than causing it to rise rapidly. Since each person's body chemistry is different, especially hypoglycemics, foods that may be beneficial for one person may not be for another. Keeping this in mind we have endeavored to offer a variety of recipes to complement the needs of a variety of individuals. Why did we write The Low Blood Sugar Cookbook? Because most recipes use white flour, sugar and other refined carbohydrates that are detrimental to a low blood sugar sufferer, our recipes avoid these substances. In addition we have not used artificial sweeteners, food additives or artificial colorings and flavorings in any of the recipes. Why are refined carbohydrates detrimental? One theory is that low blood sugar sufferers secrete too much insulin from their pancreas when they eat refined carbohydrates, thus lowering their blood sugar (glucose) too rapidly, which produces an array of unpleasant symptoms (mood swings, fatigue, headaches, blurred vision, irritability, etc.) Why do these symptoms appear when the blood sugar is too low? The cells of the body use glucose for energy. If the level of glucose is too low there is not enough energy for the cells to function efficiently. When cells don't function efficiently, symptoms appear telling us something is wrong. Most cells of the body can utilize fat and protein, in the absence of glucose, for energy. However the cells of the brain and the retina of the eye can use only glucose for energy and need a constant and sufficient supply to function efficiently. When the cells of the brain and eyes aren't receiving enough energy, is it any wonder that symptoms appear! God bless, and we love you too. Pat & Ed Krimmel


Excerpted from The Low Blood Sugar Cookbook : Sugarless Cooking for Everyone by Patricia Krimmel and Edward A. Krimmel. Copyright © 1986. Reprinted by permission. All rights reserved
GENERAL INFORMATION An important and simple aspect of getting your blood sugar stabilized is eating what is best for your blood sugar. Removing refined carbohydrates (white flour, sugars and processed foods) from your diet is an important step and then gradually adding more complex carbohydrates (vegetables, whole grains, legumes, nuts, and seeds), is what we are trying to help you do in this cookbook. When first beginning to stabilize your blood sugar, you shouldn't eat any type of flour products. Gradually you will begin adding whole grains and whole grain products. (see our book, THE LOW BLOOD SUGAR HANDBOOK for a specific understanding of the low blood sugar food program). One of the best grains for a hypoglycemic is oats. Unlike the wheat which is made into white flour, oats go through the milling process retaining most of its nutrients. Only the hull is removed leaving most of the bran, endosperm and germ. This leaves the oats rich in protein, vitamins and minerals. Oats not only have the highest protein content of the grains but also have the highest quality protein. This is the reason we have tried to use oats and oat flour rather than just whole wheat flour in as many baked goods as possible. Also the incidence of oat allergy is much lower than wheat allergy. Oat flour can be bought in a health food store or very easily made at home as needed by grinding rolled oats or oat flakes in a blender. I have found that some commercial oat flour must be shifted where as what you make doesn't need to be. Besides using in baked goods, oat flour can be used to thicken gravies if you must thicken them. Try other whole grain flours such as rye, buck wheat, Ezekiel (combination of whole grains, beans and lentils). For sweeteners we have used unsweetened fruit juices, frozen fruit juice concentrates and liquid fruit concentrates. You can try different juices if you desire. We have stayed away from artificial sweeteners because of possible unknown side effects and the false sense of security they give. Soybean and its products have an excellent combination of protein and carbohydrate which make them very helpful to hypoglycemics. Tofu, soybean curd, provides protein, calcium, phosphorus, potassium and some B and E vitamins. It is ideal to use in place of meat in dishes where it will absorb flavors of the foods with which it is cooked. A small amount of soy flour can be added to baked goods to increase their nutritional value. Chocolate and cocoa are no no's for hypoglycemics, however for those who think they can't live without them there is a food somewhat similar. Carob has the same general appearance as chocolate and has its own light, slightly milk-chocolatey flavor but it does not contain caffeine. Because of its own natural sweetness you can buy it without sugar having been added. As a bonus it provides some nutrition in the form of A and B vitamins and some calcium, potassium, iron and pectin. It is available in powder and chips, just be sure to read the label for added sugar. Even if sugar has not been added, don't over indulge, remember, too much natural sugar can also cause problems. When eating, it is best to think about what foods will make the cells in our body function best rather than what foods taste best. It's a question of, are you going to control your body's chemistry or is the tip of your tongue going to control your body's chemistry and subsequently your personal well-being? Well??? Here's a tidbit of information for those who say they have poor self control regarding sweets or whatever they crave to eat. When the blood sugar level falls, the first area of the brain to be affected is the neocortex. And guess what the neocortex controls! It controls the self control center. However, if the blood sugar is kept at a stable level then there can be much better control of what we eat and how often. Talk about a handshaking relationship in a darkened room!

ANNOTATION

Sugarless cooking for everyone; very special collection of over 200 recipes. Snacks to gourmet dishes designed specifically for the hypoglycemic.

FROM THE PUBLISHER

Over 200 mouth-watering recipes from the personal collection and kitchen of Patricia and Edward Krimmel, authors of The Low Blood Sugar Handbook. Not only are these recipes nutritious but appetizing and tantalizing as well. Just what a body chemistry needs to be stable and healthy.

This is a sugarless cookbook using only fruits and fruit juices for sweeteners, and whole grain flours rather than white flour.

Designed in a easy to read and use format with recipes for... Beverages Desserts Sauces Soups Breads Entrees Snacks Vegetables

A valuable book for hypoglycemics, diabetics, weight watchers and all others interested in healthy and tasty foods.

FROM THE CRITICS

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