This easy-to-use guide will help you discover the GI values of your favourite foods and preferred brands and identify healthier low-GI carb alternatives so that you can start making a difference to your diet. Included are:
-GI values for over 1,000 foods and pre-prepared meals, including new products for 2014
-User-friendly tables arranged by food category, with handy household measures
-Comprehensive data on carbs per serve and glycemic load
-A shopping list of low-GI essentials
-Tips for meal planning
-Ideas for gluten-free meals
-Advice about eating out and keeping low-GI
-The facts about sugar and sweeteners
"synopsis" may belong to another edition of this title.
Lose weight, reduce your risk of type 2 diabetes and coronary heart disease, and help control your blood glucose and insulin levels in the most sustainable and effective way by switching to low-GI carbohydrates.
Professor Jennie Brand-Miller, PhD, is Professor of Human Nutrition at the University of Sydney and a world authority on the glycemic index of foods and its application for diabetes.
Kaye Foster-Powell, BSc., M. Nutr and Diet, is the senior dietitian at the Wentworth Area Health Service. Fiona Atkinson is a research dietitian and the manager of the Sydney University Glycemic Index Research Service (SUGiRS -http://www.glycemicindex.com/testing_research.php).
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