The Low GI Diet Cookbook

by Jennie Brand-Miller, Kaye Foster-Powell, Joanna McMillan-Price

Science has proven that low GI, slowly digested carbohydrates are key to healthy and sustained weight loss. "The Low GI Cookbook" brings you over 70 tempting recipes based on these established principles. The book covers everything from sustaining breakfasts and brunches, substantial but healthy dinner dishes, to quick salads and sweet treats, and even includes recipes from celebrity chefs. Packed with beautiful photographs, handy tips, and with a complete breakdown of fat, protein and carb content, calorie values and GI values for every recipe, "The Low GI Cookbook" is your blueprint for healthy low GI eating for life.

Genres: Cookbooks, Cooking

Paperback

First published September 19, 2005

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

[Gary · Rating 4 out of 5]

I'm not at all interested in dieting--don't need to--don't like the dieting culture we live in. But this is about one's diet as much as dieting and makes decent sense for people with sugar-level problems. I don't actually need it, but I once thought I did. Because it isn't about cutting out foods so much as balancing them it actually means you enjoy food more, not less. Simply balance off high GI index foods with low GI index ones and you have steadier sugar levels and more variety in your meals.

To be honest, someone with a balanced and varied diet kind of already does this. For me it just got me eating a number of more interesting things and actually helped me to appreciate tastes more. Of course, even when I tried following it for medical reasons I didn't take it all that seriously. My motto is 'give thanks, eat moderately and enjoy God's variety'. If you do that all food is 'healthy' and you need worry nothing about all the things our age loves to fear (fat, artificial, non-organic, GM, pesticides, gluten...)

If a recipe doesn't look appetising enough, just add some cheese or cream or butter...

[Kristi · Rating 4 out of 5]

Some great recipes in this cookbook. Especially Crumbed Chicken on Roast Sweet Potato Salad and Warm Vegetable Salad.

[Paula Knight · Rating 5 out of 5]

Lovely recipes the chocolate mousse with berries was lovely I used sweetener instead of sugar. The beef stroganoff was to die for. Great book and a lot of information

[Fawn · Rating 4 out of 5]

Another oft used cookbook in our household. Although not exclusively veggie, there are lots of great, tasty, healthy and quick recipes in here. Since diabetes runs in my family and I have a health condition that makes keeping my weight healthy difficult, I have found understanding GI (glycemic index) helpful in keeping my weight at least under control, in loosing a lot of the cravings I used to get and in feeling better.