Get 500 Low Glycemic Index Recipes: Fight Diabetes and Heart PDF

By Dick Logue

500 Low-Glycemic-Index Recipes offers speedy and straightforward low-GI dishes for snacks, major dishes, even muffins! Readers find out how uncomplicated nutrition swaps similar to candy potatoes for white potatoes, utilizing entire wheat instead of white pasta and berries instead of bananas can reduce the GI index of a dish or meal for more fit consuming in addition to weight reduction. Low-GI models of usually excessive GI meals comparable to breads, pastas, cakes and casseroles are included.Forget low-carb, low-fat, low-calorie diets. this can be a weight-reduction plan that may be used for all times to shed pounds, suppose energized, and be fit.

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Extra info for 500 Low Glycemic Index Recipes: Fight Diabetes and Heart Disease, Lose Weight and Have Optimum Energy with Recipes That Let You Eat the Foods You Enjoy

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They offer a free-trial version if you want to try it out, and the full version costs less than $20 US. The glycemic index values are calculated using the Glycemic Index Meal Planner software. com. 95 US. The software calculates both GI and GL, but it’s sometimes difficult to get a definitive figure for a particular recipe or meal. As explained earlier, not all foods have been tested. The software appears to use the figures that were developed by Jennie Brand-Miller of the University of Sydney.

The initial research on the glycemic index was done by Dr. David Jenkins and Dr. Thomas Wolever at the University of Toronto in the early 1980s. Prior to that time it was generally accepted that the diet my mother followed was the best for controlling blood sugar. It was believed that simple carbohydrates like granulated sugar broke down quickly and caused a sudden increase in blood glucose, while more complex carbohydrates like potatoes did not. Dr. Jenkins and his colleagues in Toronto tested a number of different foods, measuring the size and speed of their effect on blood glucose levels in the people eating them.

After I married my wife, we got pretty involved in some food-related stuff—growing vegetables in our garden, making bread and other baked goods, canning and jelly making—that kind of thing. She always said that my “mad chemist” cooking was an outgrowth of the time I spent in college as a chemistry major, and she might be right. Some of you may already know me from my low-sodium cooking website and newsletter or from my other books focused on low-sodium, low-cholesterol, and high-fiber recipes. I started thinking about low-sodium cooking after being diagnosed with congestive heart failure in 1999.

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