The High-Calcium, Low-Calorie Cookbook

Betty Marks, Author McGraw-Hill/Contemporary $16.95 (271p) ISBN 978-0-8092-4826-1
Fardon (Osteoporosis makes a lucid case for solving calcium deficiency through diet rather than supplements, which can prove harmful or ineffective. Tasty and mostly uncomplicated, Marks's (coauthor of The International Menu Diabetic Cookbook recipes are high in calcium but not in fats, calories or cholesterol. In addition to skim and evaporated skim milk, nonfat dry milk, low-fat cottage cheese and yogurt, she creatively incorporates such lesser known high-calcium alternatives as cornbread, sesame seeds, tofu, figs, dandelion greens, sardines and salmon into a variety of appetizers, entrees and desserts. There are recipes and mail-order information for less familiar items like seaweed. Calcium requirements for children, and pregnant and nursing women, as well as substitutes for those who suffer lactose intolerance are provided. Recipes include a breakdown of calcium, fat, cholesterol, carbohydrate, protein and calories per serving. (June)
Reviewed on: 01/01/1987
Release date: 01/01/1987
Paperback - 260 pages - 978-1-57284-059-1
Paperback - 271 pages - 978-0-8092-4579-6
Open Ebook - 262 pages - 978-1-57284-488-9
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