The New Glucose Revolution Low GI Gluten-Free Eating Made Easy

The New Glucose Revolution Low GI Gluten-Free Eating Made Easy
Author :
Publisher : Da Capo Lifelong Books
Total Pages : 288
Release :
ISBN-10 : 9780786746538
ISBN-13 : 078674653X
Rating : 4/5 (53X Downloads)

Book Synopsis The New Glucose Revolution Low GI Gluten-Free Eating Made Easy by : Dr. Jennie Brand-Miller

Download or read book The New Glucose Revolution Low GI Gluten-Free Eating Made Easy written by Dr. Jennie Brand-Miller and published by Da Capo Lifelong Books. This book was released on 2009-03-12 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than two million North Americans have celiac disease and must follow a gluten-free diet-but the absence of grains and the higher fat and sugar content of many gluten-free products can cause health problems and nutrient deficiencies. Now, The New Glucose Revolution Low GI Gluten-Free Eating Made Easy simplifies the challenges of a gluten-free diet-and emphasizes the lifelong health benefits of low-GI, gluten-free eating. Widely recognized as the most significant dietary finding of the last 25 years, the glycemic 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 clear, accessible guide has everything you need to know for healthful gluten-free eating, including Seven simple dietary guidelines for eating gluten-free and low GI A guide to finding and buying gluten-free products Low-GI substitutes for common high-GI (albeit gluten-free) foods Cutting-edge scientific findings on the benefits of eating low-GI foods 70 delicious, easy-to-prepare recipes include dishes for each meal of the day GI values of hundreds of popular gluten-free foods The New Glucose Revolution Low GI Gluten-Free Eating Made Easy is the definitive resource to healthy living for everyone with celiac disease, gluten intolerance, or other wheat sensitivities.


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