Low GI Gluten-Free Cooking
The Essential Guide to the Glycemic Index and Gluten-Free Living
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|Format:||Paperback, 256 pages|
|Other Information: ||Illustrations|
|Published In: ||Australia, 09 December 2009|
More than 200,000 Australians have coeliac disease, and many others with gluten intolerance or other conditions are discovering the benefits of switching to a gluten-free diet. Widely recognised as the most significant dietary finding of the last 25 years, the gylcemic index (GI) is an easy-to-understand measure of how foods affect blood glucose levels. Low GI diets improve health and weight control, lower 'bad' cholesterol and help prevent or reduce your risk of type 2 diabetes, heart disease, cancer and other chronic diseases. This book explains clearly and simply how to combine the ground rules of a gluten-free diet with the lifelong health benefits of low GI eating to enable you to live well and stay healthy. Includes: seven simple dietary guidelines for eating gluten-free and low GI; how to find and source gluten-free products; low GI substitutes for common high GI foods; 100 delicious, easy-to-prepare recipes; GI tables with values for popular gluten-free foods.
About the Author
JENNIE BRAND-MILLER, Ph.D., one of the world s foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. KATE MARSH, a dietitian who has coelic disease and type 1 diabetes, specialises in the same conditions. She has co-authored two other books on low GI eating. PHILIPPA SANDALL has been involved in the New Glucose Revolution series since its inception in1996 and is the editor of the GI News monthly newsletter. Previous Books: Low GI Diet Handbook, Low GI Diet Shopper's Guide, Low GI Diet 12-week Weight-loss Plan, Low GI Diet for Childhood Diabetes, Low GI Diet for Polycystic Ovarian Syndrome, Low GI Diet Diabetes Handbook
|Publisher: ||Hachette Australia|
|Dimensions: ||23.0 x 15.0 x 1.0 centimeters (0.35 kg)|