By Eve Vosloo
South African cookbook for diabetes and insulin resistance
By Hilda Lategan
Tafelberg
Review: Eve Vosloo
With more than 230 delicious, tested recipes - including cakes and tarts, biscuits and desserts, this hardly seems at first glance like a cookbook for people on a restricted diet, but that's exactly what it is.
The author, Hilda Lategan, is a registered dietician who specialises in the treatment of people with diabetes and insulin resistance.
Apart from the recipes, the South African Cookbook for Diabetes and Insulin Resistance contains a comprehensive introduction which includes important information such as the difference between type-1 and type-2 diabetes, and each recipe has a chart indicating the glycaemic index (GI) and glycaemic load (GL) of the dishes and a nutritional analysis per portion, including a kilojoule count, the protein and fat content and the amount of cholesterol and fibre each contains.
The chapter headings include: breakfast dishes and drinks, protein dishes for light and main meals, starchy dishes, vegetables and salads, sauces, spreads and fillings, jam, and a range of sweet treats. The main courses include hearty red meat dishes like beef stew and curry, a large number of recipes featuring chicken, fish recipes including tuna, pilchards, haddock and whiting. In fact, there's a recipe for every taste.
But the book really comes into its own in the dessert and cake sections. It's difficult to find good recipes for cakes and desserts that are not loaded with sugar and it has a large variety of really innovative and tasty recipes that will satisfy even the sweetest tooth.
The only area in which the book falls short is its lack of illustrations. But, all in all, this is a very useful addition to any kitchen.