The Art and Science of Low Carbohydrate Living
Volek, Jeff S., PhD, RD & Phinney, Stephen D., MD, PhD
pub. Beyond Obesity, LLC; Lexington, KY
302 pgs, paperbound
On a scale of 1 - 5, I rate this a 4
This book is written by the co-authors of "The New Atkins For A New You" (also reviewed in this thread). In their own words, "The readership of this book is not necessarily limited to healthcare professionals. Anyone with serious curiosity about nutrition and metabolism, or a desire to understand how traditional food practices can be used to improve health, will likely enjoy this book." (Volek & Phinney, 2011, p. vi) The focus is, as the title indicates, the science behind a low-carb diet. It is not a diet plan, nor is it specifically attuned to Atkins, although there are many references and examples geared toward that lifestyle.
It gives much greater depth on the science of why low-carb diets work, and debunks many of the myths and misinformation still in circulation today about the nutritional values or dangers of low-carb living. Specific references to various disease processes and maladies are noted. Case studies and "clinical pearls" will appeal to those with a background in or simply a desire for more nutritional science.
A sample menu plan (illustrative, not comprehensive) is included, along with a handful of recipes. A reasonable reference list and index facilitate further study, if desired - but the book covers most aspects the typical low-carber would be interested in.
I'm one who needs to know the foundation of a thing, rather than a simple "do-this" approach. For me, the book is a valuable asset to my library, and I believe it would be for others in the "need to know" mode, also.
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