The 8-Week Blood Sugar Diet by Dr. Michael Mosley Vancouver Sun
A roundup of new book releases in the world of health and nutrition. • BBC presenter and author Dr. Michael Mosley’s 2013 introduced readers to intermittent fasting for weight loss and overall good health. The so-called 5:2 concept means eating as usual five days a week with two 600-calorie days thrown into the mix. The idea proved hugely popular. The original book is now updated and sold in more than 30 languages, along with FastDiet cookbooks and FastExercise. Mosley’s latest work, (Atria Books, $33.99), promises to reshape people with Type 2 diabetes — or pre-diabetes — if they follow a low-calorie, Mediterranean-style diet. Averaging 800-900 calories a day, this isn’t a go-slow approach. He suggests those who don’t want to take on such a drastic change start by introducing the diet days just two days a week. The recipes are full of brightly coloured fruits and vegetables, some fish, meat and cheese in place of the low-fat, high carbohydrate diets he blames for the epidemic ofobesity and diabetes. Life without sugar A quest by Australian journalist to feel better after being diagnosed with Hashimotos disease — an autoimmune condition that mainly affects women over 40 — has created a mini-empire of books, blogs and an eight-week online wellness program. The I Quit Sugar Cookbook (Clarkson Potter, $35.50) is a companion to her original 2011 book, a step she says changed her health dramatically for the better. The I Quit Sugar Cookbook by Sarah Wilson The cookbook moves beyond what’s going on in our bodies to what’s going on in the world. Wilson hates wasting food and the book’s first pages cheerfully describe her digging a tea bag out of a friend’s garbage pail because it was — shockingly — only used once. It shows readers how to eat healthy foods on a budget by buying in bulk, storing and freezing. Tips include roasting a pan of root vegetables early in the week to pop into “Abundance Bowls” in the following days, her go-to mix of three veggies, one servingof protein, a bit of oil and flavour. But what about when all that bulk buying leaves you with a pile of zucchini or lettuce that has to be used immediately? Cook the zucchini down to zucchini butter to spread on toast or toss with pasta, she advises. Or blend the lettuce with chicken stock and frozen peas, onions and garlic for a hot or cold soup. It’s a big, beautifully photographed book strong on veg and lean meats with everything prepared from scratch. The Good Living Guide to Medicinal Tea by Jennifer Browne Vancouver Sun Drinking your medicine Abbotsford-based food and wellness writer adds to her growing body of work with The Good Living Guide to Medicinal Tea (Good Books, $21.99) that walks readers through the herb garden to find a tea for what ails them. The simply designed book is divided into two main sections: one explaining the medicinal uses of plants like ginger and slippery elm; and another with tea recipes for specific health complaints. In addition to her previousVegetarian Comfort Foods cookbook, she has a new book on plant-based, gluten-free baby foods — Baby Nosh — coming out this spring.
