The New Living Heart Diet » (REV)

More than ten years ago, a team of heart specialists and dietitians at Baylor College of Medicine and The Methodist Hospital in Houston, Texas, created the Living Heart Diet for their patients. Their best-selling book explained the relationship between nutrition and heart disease and helped change America's eating habits. Updated and completely revised, The New Living Heart Diet incorporates the latest information on how to minimize your risk factors for coronary heart disease and reflects changes in our tastes and eating habits. Drawing on recent research in health and nutrition, the New Living Heart Diet helps you make food and lifestyle choices to control blood cholesterol and triglyceride levels, blood pressure, weight, and diabetes. It clarifies information about vitamins and minerals, interprets the new nutrition labels, and explains how to select among the array of foods in supermarkets. Also included is a special chapter on vegetarian eating. More than 300 new or revised recipes - along with breakfast, lunch, dinner, and holiday menus - are provided to make healthy cooking and eating convenient. The recipes and menus have easy-to-understand nutrient analyses and feature traditional American as well as international dishes. From the detailed guides for selecting food when eating out to the comprehensive tables describing the nutrient content of common foods, the New Living Heart Diet makes it easy for readers to enjoy delicious, healthy eating every day.

Publishers Weekly

Completely revised since its bestselling original 1984 edition, this cookbook from a team of heart specialists at Baylor College of Medicine in Texas includes new information about risk factors for coronary heart disease and the most recent dietary recommendations for preventing it. The first half relates such health considerations as cholesterol, diabetes and blood pressure to diet; menus and 300-plus recipes with complete nutritional analyses constitute the second half. The dense format and even-tone prose detract from the book's value and diminish the potential impact of fresh data, e.g., a diet that is low in fat (30% or less of the total daily calorie intake), saturated fat and cholesterol but that contains lean beef lowers blood cholesterol as effectively as a diet free of red meat. This workmanlike approach will help readers make changes for a more healthful diet, but in recent years, others have come up with more appetizing, interesting low-fat fare. (Jan.)