Review of The New Glucose Revolution Low GI Gluten-Free Eating Made Easy: The Essential Guide to the Glycemic Index and Gluten-Free Living (Paperback)

This is a GREAT book, having Celiac and type 2 diabeties has been a real challenge. This books helps you know how to eat with these 2 very serious health issues. It offers meal planning that you can actually follow, along with some serious health information. I highly reccommend this book.

Product Description
From the New York Times best-selling authors of the New Glucose Revolution series--the first-ever guide to combining a gluten-free diet with the benefits of low-GI eating.
More than two million North Americans have celiac disease and must follow a gluten-free diet--but the absence of grains and the higher fat and sugar content of many gluten-free products can cause health problems and nutrient deficiencies. Now, The New Glucose Revolution Low GI Gluten-Free Eating Made Easy simplifies the challenges of a gluten-free diet--and emphasizes the lifelong health benefits of low-GI, gluten-free eating. Widely recognized as the most significant dietary finding of the last 25 years, the glycemic 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 clear, accessible guide has everything you need to know for healthful gluten-free eating, including
*Seven simple dietary guidelines for eating gluten-free and low GI
*A guide to finding and buying gluten-free products
*Low-GI substitutes for common high-GI (albeit gluten-free) foods
*Cutting-edge scientific findings on the benefits of eating low-GI foods
*70 delicious, easy-to-prepare recipes include dishes for each meal of the day
*GI values of hundreds of popular gluten-free foods
The New Glucose Revolution Low GI Gluten-Free Eating Made Easy is the definitive resource to healthy living for everyone with celiac disease, gluten intolerance, or other wheat sensitivities.

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