The Low Carb Solution for Diabetics
Writing Vickie de Beer, Kath Megaw
Recipes Vickie de Beer
Design & Production Libby Doyle,Amy-Jean Hahndiek
Size 205 x 265 mm • Pages 204
Soft Cover • ISBN 978-0-992216-98-6
Categories books cookery health nutrition
R340
“In 2008, when Lucca was eight, he was admitted to intensive care and diagnosed with Type-1 diabetes. Nothing prepares you for this emotional, life-changing rollercoaster” – Vickie de Beer
When working mother Vickie De Beer’s life changed forever, she and leading paediatric dietician Kath Megaw set about ‘The Low-Carb Solution for Diabetics’ – and, in the process, developed an arsenal of the most effective systems and day-to-day strategies for practically dealing with diabetes.
Part emotive journey, part cookbook and part medical reference, and all bundled up in the care and love of devoted parents, The Low-Carb Solution for Diabetics is the fruit of their combined findings – at once personal and professional, and essential reading that effectively ‘closes the gap’ for families coping with diabetes.
Underpinned by the knowledge that time is one of today’s most precious commodities, Vickie’s meals are simple to shop for, effortless to prepare and, above all, packed with all the essential nutrients growing bodies and minds need for optimal health. Grouped seasonally and covering all days of the week, from Monday through Sunday (and not forgetting, sauces, treats and drinks), The Low-Carb Solution for Diabetics offers a wide array of choices for every meal of the day and to satisfy all those hunger pangs in between – a happy solution for both busy moms and even busier kids!
About the Author
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).
More About The AuthorKath Megaw has been in child nutrition for 20 years. She is South Africa’s leading paediatric dietician and holds four medical qualifications including a paediatric dietetic qualification from the prestigious John Hopkins University in Baltimore, USA. She has been published in the Epilepsia journal on the use of the paediatric ketogenic diet in third-world settings and frequently speaks to groups of both professionals and parents on infant and childhood nutrition. For over a decade Kath has advocated a high fat, low carb diet for all children, not just those with medical problems.
Kath believes it is in no way dangerous for children to stop eating sugar and “white foods”. It is her professional opinion that this is the best route for all families to go. However, Kath is wise enough to know that a strictly restrictive diet is neither practical nor advisable for children. She recommends a move to healthy, natural food shared in a loving family environment. It’s not about what’s “allowed”, it’s about what’s healthy.
More About The AuthorOTHER TITLES BY THE SAME AUTHOR:
