Since low-carbohydrate dieting has taken America by storm, it was only natural that cookbooks would follow. First came The Low-Carb Cookbook, succeeded by Living Low-Carb, both by Fran McCullough, an avowed foodie and award-winning cookbook editor. Struggling to keep her own weight down, McCullough was led to a low-carb diet, which suited her to a T. In her quest for meal-time pleasure without plumpness, she put together a collection of more than 250 recipes for the 1997 The Low-Carb Cookbook. The book was an instant success and best seller. Living Low-Carb followed in 2000, which contains more explanation and adds 175 recipes.
McCullough's latest book explains the differences between the most stringent low-carb diet plans and the more liberal ones that she favors. She then outlines how to adapt the latter group of diets to fit a pleasure-eater's perspective. Rather than a "diet" book, Living Low-Carb is more of a lifestyle and self-help guide with recipes for everything from home fries to Moroccan-styled chicken to what she calls Intense Chocolate Cake.
McCullough dismisses the raft of objections to the low-carb diet by the nutritional establishment, but she does note that for some people this type of routine is not ideal. She discusses the particular needs of diabetics, those with low-thyroid function (her own condition), and includes caveats for those pregnant or nursing. Living Low-Carb is full of motivational suggestions, as well as practical ones for stocking the pantry, eating on the road, in restaurants, and at the homes of friends, and finally how to deal with a dieter's bete noir, the sweet tooth.
She encourages exercise, not because it will make you lose fat, but because it's good for you, and she gives you more than a dozen reasons why you should.
McCullough gives you lots of choices, because neither Living Low-Carb nor The Low-Carb Cookbook is a diet book as such. The recipes are for everything from canapes to desserts. However, she does present a basic plan for low-carb eating:
Now, what about the recipes? All are low-carb with the exception of several moderately higher-carb dessert recipes. McCullough points out that the carbohydrate counts she gives will not be the same as those in standard books, because the fiber count has been subtracted from the total carb count. What does that mean? The fiber component, she says, is not metabolically active and does not raise blood sugar levels, which allows you to have more carbs if they are in the form of fiber.
Appetizers include roasted almonds, grilled Parmesan chunks and stuffed mushrooms; main courses include pork tenderloin, several ways of preparing salmon and something called A Lot Like Lasagna, made with zucchini, spinach, Italian sausage and ricotta; desserts run from Rummy Pumpkin Mousse to Capri Chocolate Almond Torte.
The U.S. Department of Agriculture is developing a well-funded, long-term study of various diets popular today. Until the research is in, conventional wisdom is withholding approval while granting that low-carb diets do work for weight loss. According to James Hill, PhD, the director of the Center for Human Nutrition at the University of Colorado Health Sciences Center in Denver, "The problem I have with all the diets is not that people don't lose weight -- they do, and for some it feels like the greatest thing ever. My concern is that we have nothing to suggest that these diets work in the long term. This kind of research is missing."