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Mass Market Paperback - 448 pages (January 1997)

Dr. Atkins's diet is extremely low in carbohydrates, which helps to regulate insulin production and decrease circulating insulin; less insulin soon results in less fat storage and fewer food cravings. The diet is far from torturous, though--those who've tried it attest that hunger is not a part of this plan. Ninety percent of Dr. Atkins's patients--more than 25,000 of them--have experienced dramatic weight loss. The book includes recipes for such luscious, low-carb dishes as lobster soup, zabaglione, sea bass, and blueberry ice cream, and even includes acarbohydrate gram counter and menus.

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Paperback - 95 pages (January 1997)

Dr. Atkins' New Carbohydrate Gram Counter has a slightly misleading name. While grams of carbohydrate are listed for various foods, there are also protein and fat grams listed for each entry. With more than 1,200 listings, including hundreds of brand-name products, this makes a handy, portable reference. It should be noted, however, that that the Gram Counter is really meant as a companion to Dr. Atkins' New Diet Revolution; the brief dietary information included in the introduction to the Gram Counter isn't of much use by itself.

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Paperback - 213 pages Spiral edition (January 1997)

The perfect companion to the phenomenally bestselling Dr. Atkins' New Diet Revolution, this collection of easy-to-prepare and delicious-to-eat recipes is the one busy readers have been waiting for. Special features include a medical introduction, a carbohydrate counter, a maximum 30-minute preparation and cooking time for each dish, and convenient, lay-flat binding.

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Paperback (November 1995)

From the authors of Dr. Atkins' New Diet Revolution, selling nearly 100,000 copies in hardcover, comes the complementary cookbook. Offers over 200 recipes, seven-day meal plans, nutrition goals, traveling and restaurant tips, and more for a delicious, energy-promoting, healthful diet that really satisfies while demonstrating the health benefits of low-carbohydrate eating

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Mass Market Paperback Reprint edition (March 1993)

They explain that carbohydrate addicts most commonly crave popcorn, breads, bagels, rice, pasta, potatoes, ice cream, chocolate, pie, cookies, crackers, cake, fruit and fruit juice, potato chips, and pretzels. A questionnaire at the beginning of the book determines if you're indeed a carbohydrate addict, and if so, to what extent. (For those readers whose quiz doesn't indicate addiction, but who are bothered by their food cravings, the authors recommend a doctor's visit for an explanation.) The book includes a diet plan with dozens of easy recipes, a chart of the carbohydrate content of many common foods, and lists of binge triggers to watch for. The most appealing part of the diet--and one reason that it wins raves from its followers--is its once-a-day reward meal, which allows you to eat anything you want. The authors also offer helpful tips for incorporating the diet away from home, such as at parties and restaurants.

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Paperback - 496 pages (January 1998)

Millions of maturing Americans face increasing weight levels and failing health, although they eat no more than they did when they were younger. Drawing from their breakthrough research into the carbohydrate-insulin connection to excess weight and poor health, Drs. Richard and Rachael Heller have created a comprehensive, straightforward program for getting trim and staying vigorous through the best years of life

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Paperback - 265 pages Reprint edition (January 1996)

As the authors of the phenomenally successful Carbohydrate Addict's Diet know, losing weight is hard work. Even harder, however, is keeping the weig ht off--sticking to the new patterns of eating necessary for success. Now Drs. Heller and Heller provide the additional support that every carbohydrate addict needs to succeed.

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Mass Market Paperback - 400 pages Reprint edition (December 1997)

Similar to Dr. Robert Atkins's New Diet Revolution, the authors cite insulin as the main culprit in weight gain and expound the benefits of a diet extremely low in carbohydrates. Carbohydrates, which are changed into sugar during digestion, stimulate the body to store fat, making weight loss virtually impossible. The most revolutionary idea put forth in Protein Power is that the fat you eat has very little bearing on the fat you gain: in other words, we aren't what we eat after all. Researchers have found that eating larger portions of protein in conjunction with severely reduced portions of carbohydrates causes people to burn the excess fat stored in their bodies.

Protein Power is packed with helpful charts and formulas, so you can estimate your body-fat percentage and your ideal weight for your particular body composition. There are worksheets to calculate your protein need and carbohydrate and protein equivalency charts, as well as charts that allow you to track your fat and weight loss. But this book is not all grams and percentages: it also shows you what a day of eating on this diet would look like and includes sample menus and 70 pages of recipes. If you've been starving yourself for years and just can't seem to lose weight, this may be the diet for you. --Jhana Bach

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Hardcover - 352 pages (June 1995)

Barry Sears looks at why Americans still have dietary problems in spite of following the advice of experts. Challenging the current recommendations for a high carbohydrate diet, Sears looks into man's history as well as the diets athletes succeed best on, to build a new dietary picture. Anyone looking for better health through an improved relationship to what they eat should put this book on their list.

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Hardcover - 272 pages Spiral edition (November 1997)

Barry Sears got a lot of attention--and royalties--with his diet books The Zone and Mastering the Zone. Sears believes that the food you eat is one of the most powerful drugs you will ever encounter, and a lot of people get fat and sick using food in misguided ways. Sears believes that using it the right way can lead to increased physical stamina, sharpened mental focus, and a reduced likelihood of developing chronic diseases--and you'll probably shed unwanted pounds along the way. Sears calls for a diet based on "hormonal thinking," not the usual calorie counting and fat measuring. Some of the rules of the diet are eating small meals throughout the day, having some protein at every meal, always eating the necessary amount of fruits and vegetables, and taking cod-liver oil. To make all of this as painless as possible, Sears has created 150 "Zone"-perfect meals that are easy to prepare and require little planning.

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Hardcover - 224 pages (December 1996)

Barry Sears's 1995-96 bestseller, The Zone, changed the way many people look at nutrition and weight loss. Although his plan advocates eating fewer calories and exercising more, it also stresses getting more of those calories from fat and protein and fewer from carbohydrates. Here, he expands on that theory (which is still not accepted in most scientific circles) and offers recipes to help readers put his principles into practice.

(AUDIO CASSETTE) by Barry, Phd Sears

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Audio Cassette edition (January 1997)

"The Zone" has revolutionized the way we think about food, dieting, and healthful eating. Based on an understanding of the connection between food and hormones, this easy-to-follow dietary program helps listeners to achieve balance in life and health. Unlike fad diets, which rely on gimmicks to achieve temporary weight loss, "The Zone" aids in achieving a healthful lifestyle which works for the long term

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Paperback (March 1995)

Obesity and other autoimmune disorders are completely unknown among wild animal populations in nature. They are also completely unknown among hunter-gatherers, who traditionally eat a natural diet. If you eat a natural diet it is physically impossible to be overweight. If you are not overweight a natural diet will ensure optimum health and fitness.

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Mass Market Paperback - 486 pages Revised edition (April 1998)

This book is a boon for those who are following diets inspired by the Diet Revolution books by Dr. Robert Atkins, The Zone, or Protein Power. It helps to have a complete reference such as this one, which lists thousands of foods, including hundreds of name brands. It's handy both for eating out and for planning meals and grocery shopping. By the way, watch out for that potato flour--Netzer reveals that it has 143 grams of carbos in just one cup.

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Paperback - 720 pages 4th Rev edition (February 1997)

If you really want to analyze and/or change your diet, you need to know more than a count of the calories you're taking in; you also need to know the fat, cholesterol, fiber, and sodium. You get all this and more from The Complete Book of Food Counts, a 770-page paperback that lists every food you can think of, including brand-name items. Each food is analyzed by calories; grams of protein, carbohydrate, fat, and fiber; and milligrams of cholesterol and sodium. Let's say you're trying to stick to a healthy diet that is high in fiber and low in fat and sodium. Look up a food item and you'll see an array of brands compared, making it easy to find the healthiest choices. All major brands of packaged, canned, and frozen food items are listed. You can even look up a chain restaurant and check out menu options before you order; for example, a Carl's Jr. Santa Fe Chicken Sandwich feeds you 530 calories and a whopping 30 grams of fat (the same as a McDonald's Quarter Pounder with cheese!) and 1,230 milligrams of sodium. Know what you're eating--look it up before you buy! --Joan Price

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Hardcover - 288 pages (May 1997)

Written by a James Beard Award-winning author who's also a writing teacher at the revered Culinary Institute of America, The Low-Carb Cookbook presents a colorful approach to the low-carb, high-protein diet so many people swear by. The author, Fran McCullough, has herself lost 60 pounds by following a low-carbohydrate diet, so you know you're in good hands. With more than 250 recipes, including appetizers, sauces, sides, main dishes, and delectable desserts, it'll keep you cookin'.

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Hardcover - 270 pages 1 Ed edition (May 1998)

Sugar Busters! was first independently published in New Orleans and sold an amazing 100,000 copies by word of mouth. Its advice may be hard to swallow for most Americans, as it advocates squelching your sweet tooth in order to lose weight. Those who follow the diet, however, swear by it, and no wonder: excess sugar consumption has been linked to depression, impaired immune function, and, of course, weight gain, as the body can almost effortlessly convert sugar to fat. Because sugar comes in so many different forms and hides out in unexpected places (carrots, beets, and white bread, among others) the authors list what foods are safe and which ones should be avoided and include a two-week menu plan for getting started. They also tempt the taste buds with recipes for unheard-of "diet" dishes such as Eggs Sardou and Filet Mignon with Bleu Cheese.

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Audio Cassette Cassette edition (October 1998)

Once you've listened to Sugar Busters!, you'll never look at a Snickers bar, a baked potato, or even a carrot stick in the same way. Developed by three doctors and the CEO of a Fortune 500 company, the basic theory of this diet plan is that intake of too much sugar produces too much insulin, which prevents you from losing weight. And since sugar hides in breads, other starches, and some vegetables, following the plan means more than just cutting back on Twinkies. Author H. Leighton Steward narrates the tape with a slow New Orleans drawl that takes some getting used to, but he paces the information so you can catch the details. The diet is quite simple, and since recipe cards are included, you should be able to implement the plan immediately. (Running time: 2.25 hours, two cassettes) --Sharon Griggins

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Mass Market Paperback (December 1998)

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Hardcover - 352 pages (May 1997)

Bernstein has had type I (juvenile or insulin-dependent) diabetes for 50 years and has become well known for his unconventional approach to treating both types of the disease. His emphases on almost hour-by-hour normalization of blood sugar and a diet consisting of nearly no carbohydrates and high levels of fat and protein have certainly educed two results: they have alienated many other diabetes specialists and required Bernstein's patients to be meticulous in self-managing their disease. Bernstein begins with some successful case histories, proceeds to basic backgrounding on diabetes, and then describes his treatment plan in considerable detail. He discusses diet, types of insulin and their uses, and the importance of establishing a close relationship with one's physician. He encourages his patients to make frequent visits to his office, makes himself available by phone virtually round the clock, and here includes five appendixes of data and exposition to help patients align their physicians' thinking with his. 

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Paperback Rev., updated edition (December 1993)
Availability: This title is currently on back order. We do not have a reprint date for this title, but we expect to be able to ship it to you within 3-5 weeks.

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"Taking the Atkins program to the next generation."

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When the Hellers wrote their bestselling The Carbohydrate Addict's Diet, readers begged them for an eating program they could share with their children. This book explains how children--overweight or not--can beat sweets and junk-food cravings to take back control of their weight, their feelings, and their behavior.

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This wonderful collection of recipes will be your constant companion in the kitchen to support your low-carb diet. These recipes were designed specifically for the Dr. Atkins' diet, yet they are great for any type of low-carb diet including, Protein Power, Sugar Busters, the Carbohydrate Addict's Diet, the Zone Diet, etc.

The first edition of Lauri's Low-Carb Cookbook was a limited edition to test the market demand for such a cookbook. Due to its overwhelming success and some great suggestions from readers, Lauri has completely revised the cookbook, including a new easy-to-read recipe format, correcting typographical errors, many new recipes, additional nutritional information, a new paperback binding which lays , and so on.

More than 50 new recipes have been added including a section of Vegetarian Main Dishes. The "Helpful Hints" section has also been expanded, responding to frequently asked questions to the author from dieters new to the low-carb program. A section on Menu Planning & Shopping List has also been added.

Each recipe now includes a per serving analysis of calories, fat and protein, in addition to the grams of carbohydrates. Although this supplementary nutritional information is not necessary for those on the Dr. Atkins' Diet, it could be useful for those on the many other variations of a low-carb diet. The calculations for the nutritional analysis are based on United States Department of Agriculture (USDA) publications with some additional information obtained from food manufacturers.

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I know there are hundreds, if not thousands, of low carb recipes on the Internet. I've personally tried many of them. The problem I've found is that 1) they don't taste very good and I'm not wasting any of my carbs on something that is marginal, 2) the carb counts frequently aren't right and 3) they are too complicated.

(Note: All carb counts used in this cookbook have been obtained from the USDA Internet data base. See page 11 for address.)

I owned and operated a restaurant for six years to a daily packed house crowd and am well aware of pleasing the customer, repeatability and ease of a recipe, the need to be specific with ingredient brands and just plain eye appeal. I spent a lot of time doing up front developing on a recipe so it could be prepared by anyone from the instructions on the wall.

My best advise for anyone wanting to follow a low carb diet is to get the book of the plan you are going to follow and read the book -- all of it. There are a lot of self-proclaimed experts due to their experiences, but nothing can replace getting the facts from the real experts. Again, read the books.

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Have you tried the lower-carbohydrate, "insulin-conscious" diets and been bored by the menus and recipes you've found? So was Dr. Deborah Friedson Chud, who decided to remedy the situation by writing her own recipe book. The book is organized into protein dishes and carbohydrate dishes. Protein dishes include a variety of innovative fish and shellfish recipes, such as Crab Bundles with Avocado-Ginger Sauce, Clams in Black Bean Sauce, and Smoked Shrimp "Fajitas" (wrapped in lettuce leaves instead of tortillas). Poultry dishes include Chicken Kebobs with Spicy Lime Sauce, Chinese Brined and Grilled Ducks, and Smoked Turkey Tenderloins with Raspberry-Chipotle Sauce. Meat dishes include Pork Tenderloin with Plum Sauce (made from scratch with oranges and plums), Porcini-Laced Veal Roast, and even five recipes for ostrich. If you're a meat lover, you'll salivate at the artful photographs. The carbohydrate recipes emphasize high-fiber vegetables, legumes, and fruits--no sucrose, potatoes, flour, or grains. A chapter titled "Condiments and Flavor Enhancers" includes recipes for a number of flavorful smoked and roasted vegetables. Each recipe includes a nutritional analysis.

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Cooking Low Carb is over 100 recipes for people who are following a low carbohydrate eating plan. Recipes include easy, everyday meals like: meatloaf, chili, lasagne. Plus a section of over 30 desserts like coconut cream pie, cheesecake, tiramisu and no-bake cookies. Approximate nutritional content for each ingredient (calories, carbs, fiber, protein, and fat) is listed on the same page with each recipe. There are 24 color pictures and a convenient comb binding so that the book lies flat while you are cooking.

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