This new book by Dr. Mark Hyman is an excellent resource for a healthy kitchen. It is more than a cookbook, it's a guide to taking back our health from the SAD (Standard American Diet) and creating health. It has over 175 delectable recipes. The cookbook is based on Dr. Hyman's bestselling book The Blood Sugar Solution, which provides a path to heal and reverse diabetes and many other chronic diseases.

The book starts out with Dr. Hyman showing readers how to take an assessment of their own health and how to prepare their kitchen and pantry. This is followed by 175 original, wholesome and delicious recipes – from Dr. Hyman’s own collection as well as from a community of chefs – that are free of allergens and harmful inflammatory ingredients.

If you have existing blood sugar issues or simply want to protect against them, this is a book you will find very beneficial.

Overview from Hyman Enterprises

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Mark Hyman, M.D.

In 1900 only 2 percent of meals were eaten outside of the home; now it is over 50 percent. And most of the meals eaten at home today are factory made science projects "cooked" in a microwave. The consumption of industrial fast and processed food is driving our epidemic of obesity, diabetes and chronic disease that now affects EVERY other American. We need a food and cooking revolution to change that!

Now, Dr. Mark Hyman provides us with the tools to start this revolution in his new book, The Blood Sugar Solution Cookbook. Dr. Hyman begins by showing you how to take an assessment of your own health status, how to prepare your kitchen to follow The Blood Sugar Solution six-week program and follow the principles to eating healthy for life. Best of all, it has more than 175 recipes to fill your kitchen with the enticing aroma of world-class meals.

Now you can prepare the healthiest and best-tasting foods you've ever had. Many of the dishes take less than 30 minutes to prepare, so you'll never run out of delicious, breakfast, lunch or dinner options no matter how busy your schedule!

The cure for what ails us – both in our bodies and in our nation – can be found in the kitchen. It is a place to rebuild community and connection, strengthen bonds with family and friends, teach life-giving skills to our children, enrich and nourish our bodies and our souls. Yet, in the twenty-first century, our kitchens (and our taste buds) have been hijacked by the food industry.

The food-like substances proffered by the industrial food system trick our taste buds into momentary pleasure. But our biology rejects the junk forced on our genes and on our hormonal and biochemical pathways. Your tongue can be fooled and your brain can become addicted to the slick combinations of fat, sugar, and salt pumped into factory-made foods, but your biochemistry cannot handle these foods, and the result is the disaster we have in America today – 70 percent of us are overweight, and obesity rates are expected to top 42 percent by the end of the next decade (up from only 13 percent in 1960).

Today one in two Americans has either pre-diabetes or diabetes. In less than a decade the rate of pre-diabetes or diabetes in teenagers has risen from 9 percent to 23 percent. Really? Almost one in four kids has pre-diabetes or type 2 diabetes? Yes, and, perhaps even more shocking, 37 percent of kids at a normal weight have one or more cardiovascular risk factors such as high blood pressure, high cholesterol, or high blood sugar, because even though factory food doesn't necessarily make you fat, it does make you sick! The food industry taxes our health and mortgages our children's futures. Obese children will earn less, suffer more, and die younger.

It is time to take back our kitchens and our homes. Transforming the food industry seems like a gigantic undertaking, but it is in fact an easy fix. The solution is in our shopping carts, our refrigerators, and our cupboards – and on our dining room tables. This is where the power is. It is the hundreds of small choices you make every day, choices that will topple the monolithic food industry.

We are brainwashed into thinking that cooking real food costs too much, is too hard, and takes too long. Hence, we rely on inexpensive convenience foods. But these aren't so convenient when we become dependent on hundreds of dollars of medication a month, when we can't work because we are sick and fat and sluggish, or when we feel so bad we can't enjoy life anymore. Convenience is killing us.

In fact, real food can be inexpensive. Choosing simple ingredients, cooking from scratch, shopping at discount club stores, and getting produce from community supported agriculture associations (CSAs), community gardens, or co-ops all build health and community and save money. Europeans spend nearly 20 percent of their income on food, Americans only about 9 percent. Food is the best investment in your health.

This book gives you advice on what to keep and what to discard from your fridge, pantry and shopping cart. It also provides recipes – gathered from our own community of health and cooking revolutionaries – to delight your palate, stimulate your senses, and nourish your body and soul. The recipes are designed to be made, shared, and enjoyed with friends and family. Think of this book as a roadmap to pleasure and health.

Learn more on The Blood Sugar Solution Cookbook website.