Author(s): Jennie Brand-Miller & others
The best-selling gluten-free recipe book in fresh new livery and a convenient smaller format. 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 twenty-five 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. In LOW GI DIET FOR GLUTEN-FREE COOKING the best-selling New Glucose Revolution team explain 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.
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-five years. She is Professor of Nutrition at the University of Sydney. Kate Marsh, Ph.D., a dietitian who has coeliac disease and type 1 diabetes, specialises in the same conditions. She has co-authored two other books on low-GI eating. Philippa Sandal has been involved in the New Glucose Revolution series since its inception in1996 and is the editor of the GI News monthly newsletter.
Includes: 7 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 with dishes for each meal of the day -- GI tables with values for popular gluten-free foods.