PublishedHachette, March 2012 |
ISBN9780733627569 |
FormatSoftcover, 272 pages |
Dimensions19.8cm × 12.9cm × 2cm |
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.
