The Low-Carb Comfort Food Cookbook
Chapter One
Low-Carb Comfort Food
Cooking Guidelines
Low-Carb Ingredients
Low-carb cooking used to be mostly a matter of deprivation and
restrictions. That was its main impact on the low-carb kitchen. You
could not eat this; you could not eat that. It made cooking and eating
boring but also fairly simple. Foods with high-carbohydrate concentrations
were largely out. It is one thing to understand that you do not
really need to eat much, if any, carbohydrate-laden foods to be
healthy and quite another to live by that rule. No hearty sandwiches,
no dinner rolls, no hamburger buns, no muffins, not to mention pasta,
pizza, and tortillas. Well, now you are released from these restrictions.
With the recipes you will find here, you can eat almost anything you
have been missing (at least within reason) and still control your
weight and maintain a great lipid profile. It's obviously not because
carbohydrate foods are okay again; it is simply that in this cookbook
your favorite foods are made to appear rich in carbs, even though the
actual carb counts are quite low or kept to a tolerable minimum. And
none of i ... read full excerpt from The Low-Carb Comfort Food Cookbook ebook
