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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 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.
Jennie Brand-Miller, PhD, one of the world’s foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Kate Marsh, a dietitian who has celiac disease and type 1 diabetes, specializes in the same conditions. She has coauthored of two other books on low-GI eating. Philippa Sandall has been involved in the New Glucose Revolution series since its inception in 1996 and is the editor of the GI News monthly newsletter.