Seattle, WA (PRWEB) April 11, 2005
Although 18 million Americans report weight loss on the low-carb eating plan, there are three major drawbacks that have caused more than 25% of dieters to fall-off this popular program.
Topping the list is lack of satisfying sweets, not enough fiber-filled comfort foods and the expense of pre-packaged low-carb items. Answering these three grievances is a new book, ÂLow-Carb SweetsÂ by Sharon Allbright.
To quell the demands of a Âraging sweet tooth,Â this book contains more than 80 favorites, ranging from Chocolate CrÃ¨me Brulee to Macadamia Fudge and each indulgence is low in carbs, high in protein and loaded with fiber.
These goodies are all under five carbs, which is a giant breakthrough for dieters who usually keep their daily tally below 50 grams in order to insure weight loss. (An average piece of conventional chocolate fudge cake can contain more than 50 carbs)
The lack of ÂbreadyÂ comfort foods is another wish list item fulfilled in the book and topping the menu is a ÂZero Carb Waffle.Â This tasty answer to breakfast boredom not only has more protein than two eggs, but also has a generous portion of fiberÂwhich is a critical need on this diet.
This remarkable cookbook has been a long labor of love for the author, who struggled for years with such eating problems. She confesses, "I love sweets - but eating old-fashioned flour and sugar-filled desserts caused uncontrollable binges, blood sugar plunges and of course, weight gain."
Allbright, a journalist and former health magazine columnist, made a concerted effort to create sweets with a new spin - health. Unlike many commercial products, these desserts are not loaded with artificial additives but contain high quality protein, natural sweeteners, healthy oils and heaps of fiber.
Another important feature of this book is that it's written for the novice as well as the experienced cook. Many of the recipes are both fast and easy to prepare, in fact, "Chocolate Almond Clusters" can be put together in five minutes. (They contain only 2.5 grams of carbs each).
This book is available through bookstores, online or by calling (800) 247-6553. Additional information is available at http://www.LowCarbSweets.Net
Contact: Honey Gordon (888) 989-6684 to request radio, television or print interviews with the author. An in-studio three minute demonstration of making (no-cooking )Macadamia Fudge can also be arranged at http://www.honeygordon@LowCarbSweets.Net
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