||Carbohydrates and the glycemic index de-mystified: that's what this cookbook offers for the confused dieter. Explaining the difference between "good" and "bad" carbohydrates, Sandra Woodruff advocates foods that lower the glycemic index, and provides more than 200 recipes to help food-conscious readers stay on the straight and narrow
||Bestselling cookbook author Sandra Woodruff takes into account the glycemic index (GI) of foods (low is good) in devising these low-carbohydrate recipes. Emphasizing "good" carbs and providing extensive ratings of common foods, she provides useful tips for planning and cooking meals at home, and for dining out as well. Then, in more than 200 recipes, she demonstrates that low-carb cooking can be delicious, and can include many different cuisines and lifestyles. There are vegetarian recipes, easy-to-prepare dishes, and basic goodies for the conservative eater--and she doesn't neglect desserts. By eating foods that are low on the GI (sweet potatoes are better than white ones), readers can not only lose weight but control diabetes and help prevent cardiovascular disease.
||A comprehensive cookbook and nutrition guide demonstrates how to distinguish "good" from "bad" carbohydrates as a means of losing weight, maintaining blood sugar levels, and improving health.
|Editors Note 3
||A comprehensive cookbook and nutrition guide demonstrates how to distinguish "good" from "bad" carbohydrates as a means of losing weight, maintaining blood sugar levels, and improving health. Original. 22,500 first printing.