The New Glucose Revolution Low Gi Vegetarian Cookbook

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.

About the Author

Professor Jennie Brand-Miller (aka Janette Cecile Brand) PhD, FAIFST, FNSA (born 1952) holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.Brand-Miller holds a special interest in evolutionary nutrition and the diet of Australian Aborigines. As a nutrition lecturer in 1981, she was investigating Aboriginal bushfood when she came across the glycemic index, a nutritional concept devised by Dr. David J. Jenkins and colleagues from the University of Toronto. The glycemic index has since changed the way the world thinks about food, nutrition and dieting.