This is actually quite a good book. Well-written, understandable and full of good, well-referenced information related to the utter paradigm-shift we have experienced in the science of obesity medicine in the past several years, along with practical application. I attended a lecture given by Dr. Ludwig shortly after publication of this book where some of the more scientific underpinnings were unpacked. It is very interesting stuff and will likely be quite shocking, but also quite helpful, to many. Enjoy and let me know what you think!
This looks like a great recipe! I’ll be trying this very soon with the farm-fresh veggies delivered from a local farm coop!
This has been one of the best kitchen implements my family has bought in recent years. I just happened to notice it’s now on-sale at Amazon for less than half of what we originally paid for it. Secret: it’s worth twice what we paid for it. We will ladle pretty much anything that we would have previous put over pasta on a variety of vegetables. Now, I’m not saying that you’re gonna fool your full-blooded, Italian grandmother into thinking that a zucchini is actual pasta, but that’s not the goal. It really has been a great way to reduce our intake of processed carbs and make larger volumes of veggies more easily useful and enjoyable.