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This sugarless cookbook for everyone provides over 200 natural food recipes that can be used to make the hypoglycemic's life more enjoyable. Recipes include entrees, vegetables and salads, dressings, sauces, dips, soups, desserts, snacks, breads and beverages. There is also a list of foods categorized by carbohydrate content. The guiding principle in these recipes is the avoidance of sugar and other highly refined foods such as white flour, the use of which cases the hypoglycemic's blood sugar to fluctuate too rapidly. The book is attractively designed, resourceful use is made of public- domain illustrations to enhance the pages, and everything is written in a playful, upbeat style. -- Providence Bookstore Newsletter, September, 1989 The traditional functional reactive hypoglycemic diet has been high protein (meat, fish, poultry, eggs and cheese) and low carbohydrate foods. Medical science has shown that too much protein and fat are detrimental to one's overall health. Therefore you should be following a moderate protein, moderate complex carbohydrate and low fat food ethic. Some studies have found that even though simple carbohydrates (sugar, white flour, fruit, etc) usually cannot be tolerated by hypoglycemics, many hypoglycemics can tolerate and enjoy complex carbohydrates (whole grains, legumes, vegetables, etc). Some complex carbohydrates can be combined to form complete proteins, thereby reducing the needed amount of what is normally thought of as the "only" protein foods. Therefore we have included many whole grains and legumes in our recipes. The high fiber in these and other foods also helps starches be absorbed slowly into the blood stream thereby giving a gradual blood sugar rise rather than causing it to rise rapidly. Since each person's body chemistry is different, especially hypoglycemics, foods that may be beneficial for one person may not be for another. Keeping this in mind we have endeavored to offer a variety of recipes to complement the needs of a variety of individuals. Why did we write The Low Blood Sugar Cookbook? Because most recipes use white flour, sugar and other refined carbohydrates that are detrimental to a low blood sugar sufferer, our recipes avoid these substances. In addition we have not used artificial sweeteners, food additives or artificial colorings and flavorings in any of the recipes. Why are refined carbohydrates detrimental? One theory is that low blood sugar sufferers secrete too much insulin from their pancreas when they eat refined carbohydrates, thus lowering their blood sugar (glucose) too rapidly, which produces an array of unpleasant symptoms (mood swings, fatigue, headaches, blurred vision, irritability, etc.) Why do these symptoms appear when the blood sugar is too low? The cells of the body use glucose for energy. If the level of glucose is too low there is not enough energy for the cells to function efficiently. When cells don't function efficiently, symptoms appear telling us something is wrong. Most cells of the body can utilize fat and protein, in the absence of glucose, for energy. However the cells of the brain and the retina of the eye can use only glucose for energy and need a constant and sufficient supply to function efficiently. When the cells of the brain and eyes aren't receiving enough energy, is it any wonder that symptoms appear! God bless, and we love you too. Pat & Ed Krimmel