Living Low-Carb

May 29, 2000
Cookbook editor and writer McCullough credits a low carbohydrate diet with saving her life. McCullough, who diagnosed her own blood clot, admits that she's not as thin as she likes and she's not a physician, but she fervently believes that there are many dieters, like herself, who simply cannot chemically process carbohydrates in a healthy way. Therefore, she argues, these people should limit their carbohydrate intake. McCullough presents her case in a logical and convincing way. She first gives an overview of the various popular low-carbohydrate diets and the medical principles behind them. Then she offers basic low-carb diet plans, along with personal anecdotes from people who have been following these plans. The final two-thirds of the book consists of recipes from main dishes to desserts. This is an excellent primer for anyone who has tried to make sense of the various low-carb diets. McCullough writes in a friendly and approachable style. Her tips on common dieting problems such as avoiding temptation, eating while traveling, finding acceptable bread substitutes, etc., are quite useful and the recipes are tasty and not terribly complicated. This volume makes a fine companion to the author's previous title, the bestselling Low-Carb Cookbook.

June 1, 2000
The controversial Dr. Atkins diet, which predicts substantial weight loss from pursuing a diet low in carbohydrates and high in protein, has spun off a number of variations. McCullough's earlier book advocated a low-carbohydrate diet, and the author now presents additional information and recipes designed to support that sort of regimen. The book's first section describes new nutritional background on what makes a low-carbohydrate diet successful and what to do about some alleged bad side effects, such as constipation, ketosis, and halitosis. McCullough recommends a number of dietary supplements and substitutes to deal with these issues. In the second half, she offers dozens of recipes that follow the low-carbohydrate diet's restrictions. They use plenty of oils, eggs, and cheese, but no sugar or flour. Those accustomed to reading nutritional analyses in popular low-fat cookbooks will wince at the sight of fat grams listed here, but some dieters swear by this regimen. ((Reviewed June 1 & 15, 2000))(Reprinted with permission of Booklist, copyright 2000, American Library Association.)