The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living

by Jennie Brand-Miller, Kate Marsh, Philippa Sandall

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.

Genres: Nonfiction

272 pages, Paperback

First published March 24, 2008

About the author

Jennie Brand-Miller AO FAA is an Australian nutrition scientist renowned for her pioneering research on the glycemic index and its impact on human health. She holds a chair in human nutrition at the University of Sydney and has coauthored numerous bestselling books on the topic. Her work has earned her widespread recognition, including the Clunies Ross Medal and the Sir Kempson Maddox Award. She was appointed a Member of the Order of Australia in 2011 and elevated to Officer in 2022. She is also a Fellow of the Australian Academy of Science.

Reviews

[Julie Candelon · Rating 4 out of 5]

Old version someone lended me. Good reminder of why thinking about glucose matters when selecting what to eat. Great tables at the end of the book showing for each type of food (bread, dairy, fruits, legumes, pasta…) what can be eaten every day without paying much attention, what to eat in lower quantities, what should be occasional, and what should only be a special treat. I like that classification a lot.

[Cathy · Rating 3 out of 5]

I learned a lot about nutrition, it was not repetetive & seems sound advice. "Food for thought"