Books and Books of Diabetic Cooking

I've always thought diabetic cookbooks were more of a marketing ploy, much the same as I think lots of "diabetic" foods (SF candy, SF cookies, etc.) are similarly a marketing ploy, attempts to take advantage of the fog of misconception about how to manage diabetes that often seems reminiscent of diabetes management ideas from when I was diagnosed in the 70's!

A lot has changed since then, for the better, I think.  No one needs a diabetic cookbook.  Many if not most diabetics are expert nutrition label-readers, and choosing recipes is no different.  Get recipes with nutrition data, and pick through them to find the one that meets your specifical dietary needs as a diabetic, whether it's low-carb, reduced fat, reduced sodium, high fiber, or all of them combined.  I look at that info when I shop at the supermarket, and when I "shop" for recipes, it's no different, no matter if I'm flipping through a cooking magazine, any cookbook, or the miriad of recipe websites - not one of them diabetes-specific.

For the past few years people have been giving me diabetic cookbooks to help me along in the kitchen.  With each new one I open up the pages with anticipation and skim the nutritional information only to be disappointed that there is nothing diabetic about it.  One serving usually contains enough carbs for a whole family. 

Thanks for the tip on the Mediterranean diet.