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Overview
Living Low-Carb
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Since she’s frequently testing recipes or sampling cuisine in exotic locales, cookbook editor and author Fran McCullough knows how easy it can be to put on the pounds. Taking them off is another story. The only method that’s worked for McCullough is one of her own making. In her book Living Low-Carb: The Complete Guide to Long-Term Low-Carb Dieting (Little, Brown, 2000), she provides brief overviews of some popular carb-restricted diets and discusses her opinions on the science behind them. And with her strong culinary background, the author makes low-carb eating enjoyable: The book offers tips on the best-tasting low-carb products and 175 original recipes. Dieters looking for tasty cuisine may already know about McCullough’s 1997 best-seller, The Low-Carb Cookbook (Hyperion) and TheGood Fat Cookbook (Scribner, 2003), both of which share healthful ways to use butter, olive oil, and other fats.
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basic principles
how the diet works
what you can eat
It all boils down to a 10-step plan: Drink 8 to 12 cups of water daily. Have protein at every meal. Eat whole foods, raw ones ideally. Avoid white foods such as sugar and processed flour. Eat fruit at breakfast. Choose fats wisely. Weigh yourself weekly or monthly. Eat dinner early. If you fall off the wagon, get right back on.
You’ll find brief examples of what to eat. Breakfast might include fruit and cottage cheese with active cultures; lunch might be egg salad on low-carb toast with a salad; dinner could be a chef’s salad. Stock the pantry and fridge with canned tuna, sardines, celery, hard-cooked eggs, cheese, nuts, and green vegetables.
There are no specific lists or amounts. Good vegetable choices include turnips, cauliflower, and daikon radishes. Low-carb fruits like berries, melons, and peaches are great. Good fats include nuts and nut oils, peanuts, avocados, cold-pressed olive oil, and sesame oil. The author’s rule of thumb: Avoid everything white: sugar, potatoes, popcorn, flour, and rice. Milk is limited since it’s high in carbs.
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