This item doesn’t have any media yet
2019 | Food & Drink
Low-carb cooking has evolved. A decade ago, low-carb menus relied on ingredients like artificial sweeteners, unhealthy vegetable oils, protein additives, and processed foods from grocery store shelves, like low-carb branded snack bars and packaged meals. Today’s low-carb cooking is influenced by larger food movements, such as clean eating; farm-to-table ingredients; higher fat ratios, thanks to the popularity of ketogenic diets; and less stigmatization of foods that have substantial inclusion in a low-carb diet, namely animal foods and saturated fat due to the growth of the Paleo and traditional foods movements. The New 500 Low-Carb Recipes is the beloved cookbook updated for today's low-carb movement.
Dana Carpender
(Author)
| Published by | Fair Winds Press |
Cookbook nonfiction low-carb recipes
Images And Data Courtesy Of: Fair Winds Press.
This content (including text, images, videos and other media) is published and used in accordance
with Fair Use.
| 9-10 |  |
|
50.0% (1) |
| 7-8 |  |
|
0.0% (0) |
| 5-6 |  |
|
50.0% (1) |
| 3-4 |  |
|
0.0% (0) |
| 1-2 |  |
|
0.0% (0) |