Katherine B. Chauncey - Low-Carb Diet For Dummies

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“Low-carb” doesn’t have to mean “no-fun!”  Low-carb diets are a hugely popular way to lose weight and stay healthy. But, contrary to what you may have heard, eating low-carb doesn’t have to mean losing all your favorite foods and treats! 
In 
, you’ll find an easy-to-follow guide to minimizing carbs while keeping the flavor by evaluating the quality of the carbs you do eat. You will learn to control—but not entirely eliminate (unless you want to)—the intake of refined sugars and flour by identifying and choosing whole, unprocessed food instead. You’ll get fun and creative recipes that taste amazing, reduce the number on the scale, and improve your health. You’ll also get: 
Great advice on incorporating heart-healthy and waist-slimming exercise into your new diet Tips on how to maintain your low-carb lifestyle in the long-run Strategies for responsibly indulging in the occasional carb-y food—because “low-carb” doesn’t mean “no-carb!” Perfect for anyone dieting for a short-term goal, as well as those looking for a long-term lifestyle change, 
 is your secret weapon to going low-carb without missing out on some of the world’s greatest foods.

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9 Part 5: Recognizing Factors Other Than Food Chapter 21: Taking Supplements When Food May Not Be Enough Looking First at Food Investigating Supplements Establishing Your Needs Navigating the Sea of Supplements Chapter 22: Setting a Fitness Goal Establishing Realistic Expectations Setting Benchmarks beyond the Scale Getting Up and Moving Fitness for Life: It’s Never Too Late

10 Part 6: The Part of Tens Chapter 23: Ten Benefits of Low-Carb Dieting Improved Glucose Control Better Appetite Control Improved Concentration Weight Maintenance Improved Blood Pressure Improved Cholesterol Improved Sleep More Energy Better Mood More Self-Confidence Chapter 24: Ten Questions about Low-Carb Dieting Do I Count the Carbohydrate in Fruits and Vegetables? Can I Use Dried Beans and Peas as Meat Substitutes? How Do I Follow a Lower-Carbohydrate Diet If I’m a Vegetarian? What If I Just Eat Green Light Foods? Do I Need to Take a Supplement? How Much Weight Can I Expect to Lose? Is a Low-Carb Diet Safe for Kids? What Can I Keep in the House for When I’m in a Hurry? How Do I Control Cravings? What Do I Do When I Just Can’t Keep to the Five Carbohydrate Choices per Day? Chapter 25: Ten (Plus Two) Best Sources of Dietary Antioxidants Berries Broccoli Garlic Green Tea Tomatoes Corn Bell Peppers Spinach Cherries Peaches Dark Chocolate Red Grapes

11 Part 7: Appendixes Appendix A: The Glycemic Index and Glycemic Load of Foods What Is the Glycemic Index? What Is the Glycemic Load? What Alters the Glycemic Value of a Food? Why Are Glycemic Values Important? Where Can I Get More Information? Appendix B: Sample Grocery List Green Light Fruits Green Light Vegetables Green Light Proteins Dairy Foods Yellow Light Carbs Other Elements of a Low-Carb Lifestyle Appendix C: Dietary Reference Intakes Vitamins and Minerals Carbohydrate, Protein, and Fat Sugar Dietary Fiber Appendix D: Metric Conversion Guide

12 Index

13 About the Author

14 Supplemental Images

15 Connect with Dummies

16 End User License Agreement

List of Tables

1 Chapter 3 TABLE 3-1 Noteworthy Phytochemicals and Food Sources

2 Chapter 4 TABLE 4-1 Your Medical Risk Based on Your BMI TABLE 4-2 Blood Lipid Levels TABLE 4-3 Blood Pressure Reading TABLE 4-4 Recording What You Eat TABLE 4-5 Recording Your Refined and Processed Foods

3 Chapter 6TABLE 6-1 Portion Size of Breads to Equal One Carb ChoiceTABLE 6-2 Portion Size of Cereals, Grains, and Pastas Equal to One Carb ChoiceTABLE 6-3 Portion Size of Starchy Vegetables and Fruit to Equal to One Carb Choi...TABLE 6-4 Portion Size of Legumes to Equal to One Carb ChoiceTABLE 6-5 Portion Size of Snacks to Equal to One Carb ChoiceTABLE 6-6: Your Dietary Fiber Intake

4 Chapter 7TABLE 7-1 The Amount of Calcium and Vitamin D You NeedTABLE 7-2 Calcium-Rich Dairy FoodsTABLE 7-3 Calcium-Rich Nondairy Foods

5 Chapter 8TABLE 8-1 Fat Servings

6 Chapter 17TABLE 17-1 Differences between Thai and Vietnamese Cuisines

7 Chapter 21TABLE 21-1 Supplements: How Much Is Too Much

8 Appendix CTABLE C-1 RDAs for Men and Women Ages 19 to 50TABLE C-2 ULs for Men and Women Ages 19 to 70

9 Appendix DTABLE D-1 Common AbbreviationsTABLE D-2 VolumeTABLE D-3 WeightTABLE D-4 LengthTABLE D-5 Temperature (Degrees)

List of Illustrations

1 Chapter 3FIGURE 3-1: The Healthy Eating Plate.

2 Chapter 5FIGURE 5-1: Cleaning and trimming an artichoke. FIGURE 5-2: Add bok choy to your stir-frys and soups. FIGURE 5-3: A daikon tastes kind of like a radish, but hotter. FIGURE 5-4: Cleaning and trimming leeks. FIGURE 5-5: You can use napa cabbage raw in a salad or cooked in a stir-fry. FIGURE 5-6: Coring and seeding bell pepper.

3 Chapter 9FIGURE 9-1: The perimeter of the supermarket is your best bet for whole-food ch...FIGURE 9-2: The Nutrition Facts Label.

4 Chapter 13FIGURE 13-1: Rolling up tortillas jellyroll-style. FIGURE 13-2: Jicama.

5 Chapter 14FIGURE 14-1: Follow these steps to devein shrimp.

6 Chapter 17FIGURE 17-1: Fill three-fourths of your plate with fruits, vegetables, and lean...

Guide

1 Cover

2 Title Page

3 Copyright

4 Table of Contents

5 Begin Reading

6 Index

7 About the Author

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