Stanford Life Plan for Healthy

by John Speer Schroeder, Tara Coghlin Dickson, Helen Cassidy Page

Book Overview

Outlines a low fat diet that utilizes only twenty-five grams of fat. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0811810453
• ISBN13: 9780811810456
• Release Date: November 1996
• Publisher: Chronicle Books (CA)
• Length: 595 Pages
• Weight: 0.05 lbs.
• Dimensions: 1.7" x 7.3" x 10.3"

Customer Reviews

Changing habits

Authored by a food writer and teacher, Helen Cassidy Page, a cardiovascular specialist, John Speer Schroeder, M.D., and a registered dietician, Tara Coghlin Dickson, M.S., R.D., this book offers a simple health plan - keep saturated fat to 25 grams per day and all fat to 75 or less.The first half of the book describes the plan, the reasoning behind it and offers quizzes and tables so the reader can see how their present habits compare with the ideal in terms of eating and exercise, and compare different prepared and raw foods for nutrient value.The system depends on what the authors call "Fat Tracking," becoming aware of fats and saturated fats in all the foods we eat. Numerous lists offer alternatives to high-fat foods (i.e., whole grain bread instead of croissant, Canadian bacon instead of regular, angelfood cake instead of donut. They explain the vital differences between oils and how to read labels in supermarkets, choose cuts of meat, find high-fiber foods.The second half consists of recipes from breakfast through dessert, each introduced with tips for preparation, variations and storage and including, of course, nutrition information. Recipes include unusual things like Eggplant Caviar, Melon and Cucumber Soup, Corn and Polenta Souffle With Cilantro Cream and fat-reduced favorites like Lasagne, various pizzas, Pork Roast With Prunes and variations on traditional themes like Grilled Halibut with Tomato Salsa, London Broil Teriyaki and Walnut Brownies, made with apple sauce and cocoa.The authors advise gradual transitions rather than a radical makeover and the recipes are attractive, easy and inspirational. An excellent and informative program for good, healthy eating.

Head and shoulders over most guides to healthy eating

The recipes in this book are well above average and are not generally difficult to prepare. California style - fruit juices, mostly citrus, are frequently used in marinades, salad dressings, and dips - adds a good deal to many of the recipes. My husband and I enjoyed this so much we have frequently given it as a gift.