The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index

The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index

Paperback New Glucose Revolutions

By (author) Dr. Jennie Brand-Miller, By (author) Kaye Foster-Powell, By (author) Kate Marsh, With Philippa Sandall

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  • Publisher: Marlowe & Co
  • Format: Paperback | 192 pages
  • Dimensions: 206mm x 229mm x 20mm | 612g
  • Publication date: 26 September 2006
  • Publication City/Country: New York, NY
  • ISBN 10: 156924278X
  • ISBN 13: 9781569242780
  • Edition: 1
  • Sales rank: 38,475

Product description

The world's leading authorities on the glycemic index offer even more delicious diet solutions in this companion cookbook volume to the New York Times bestselling The New Glucose Revolution series. Low GI eating is widely acknowledged by health experts as a healthier, better balanced, and more flexible alternative to every other diet regimen. Now, based on their groundbreaking research discoveries on the benefits of eating low glycemic foods, Dr. Jennie Brand-Miller and Kaye Foster Powell, along with Joanna McMillan-Price, present a complete low-GI cookbook on vegetarian and vegan meals. Featuring 100 simple, satisfying recipes, The New Glucose Revolution Low GI Vegetarian Cookbook makes it easy for vegetarians and vegans to switch to a low-GI lifestyle -- and for low-GI fans to adopt a vegetarian diet. The book includes essential information on the basics of vegetarian and vegan cooking, food shopping the low-GI way, preparing kids meals, and menu ideas for a busy lifestyle. With beautiful color photos throughout, The New Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the key to achieving weight loss goals and lifelong vitality.

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Author information

Jennie Brand-Miller, Ph.D., one of the world's foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than 20 years. Professor of Nutrition at the University of Sydney and the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied only to nutritious foods. Winner of Australia's prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller is one of the world's most in-demand speakers on the GI and her laboratory at the University of Sydney is the world's foremost GI-testing center. Kaye Foster-Powell, M. Nutr & Diet, an accredited dietitian-nutritionist with extensive experience in diabetes management, counsels hundreds of people a year on how to improve their health and well-being and reduce their risk of diabetic complications through a low-GI diet. She is the lead author of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition. Kate Marsh, RD, CDE, is a practicing dietitian and diabetes educator in Sydney, Australia. Philippa Sandall is a writer and editor who specializes in the areas of food, health, and nutrition and has been involved in the Glucose Revolution series since its inception in 1996.