Includes bibliographical references (page 344) and index.

Definitions of healthy eating have changed quite dramatically since The Healthy Slow Cooker was first published in 2006. In those days it was one size fits all; id est low-fat, no saturated fat, low calorie and moving toward nutrient-dense foods. Now there is a shift in nutritional guidelines and there is significantly more scientific information to add. Many experts report that many modern diseases are directly associated with the consumption of wheat and advocate for a reduction in carbohydrates for beneficial health results. Another significant development is the evidence against saturated fat is gradually diminishing. And at the same time, established dietary guidelines are under increasing scrutiny. Judith Finlayson takes all this conflicting information and balances it with a common sense approach that can be customized according to individual needs. All the recipes are deliciously nutrient-dense and have a balanced approach that will meet a wide variety of needs in an unbeatable combination of appetizing, healthy meals prepared in a slow cooker.