Author(s): Jennie Brand-Miller & others

Wholefood

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 25 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. This book explains 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. Includes: seven 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; GI tables with values for popular gluten-free foods.