LOW G.I. DIET FOR GLUTEN FREE COOKING

Your definitive guide to using the Glycemic Index for Gluten-free living

by Prof Jennie Brand-Miller, Dr Kate Marsh & Philippa Sandall, with foreword by Sue Shepherd

See other Gluten-Free books click here

New small softcover book, updated edition published 2012, 264 pages.

The best-selling gluten-free recipe book has a fresh new cover 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 Low GI Diet 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. This practical guide, written by experts, is the first and only book that shows how to combine a gluten-free diet with the benefits of low-GI eating.

Contents include:

• 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

Low GI Diet for Gluten Free Cooking is an Australian publication. All measurements are in metric and metric cup & spoon.

About the authors

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 Sandall has been involved in the New Glucose Revolution series since its inception in1996 and is the editor of the GI News monthly newsletter.

To see Gluten Free Cookbooks by Sue Shepherd click here

Low GI Diet for Gluten Free Cooking: Definitive Guide to Using the Glycemic Index for Gluten-Free living by Prof Jennie Brand-Miller, Dr Kate March & Philippa Sandall