Czytaj książkę: «The GL Diet Cookbook: Over 150 tasty recipes for easy weight loss»
The GL Diet Cookbook
Nigel Denby with Tina Michelucci & Deborah Pyner
Over 100 Tasty Recipes for Easy Weight Loss
Table of Contents
Cover Page
Title Page
Introduction
Chapter 1 HOW TO USE THIS BOOK
Chapter 2 WHAT AFFECTS A FOOD’S Gl?
Chapter 3 HEALTHFUL OILS AND FORGET-ME-NOT FATS
Chapter 4 GROOVY GRAINS AND FRIENDLY FLOURS
Chapter 5 HOT HERBS AND SEXY SPICES
Chapter 6 LOW-GL SWEETNESS
Chapter 7 GENERAL GUIDELINES FOR SUCCESS
Chapter 8 7-DAY RECIPE SELECTOR
Chapter 9 FAST AND FRIENDLY RECIPES
Chapter 10 VEGGIE-FRIENDLY RECIPES
Chapter 11 FOODIE-FRIENDLY RECIPES
Chapter 12 MORE LOW-GL RECIPES – FOOD THAT LOVES YOU BACK!
Appendix 1 A–Z Of LOW-GL FOODS
Appendix 2 FURTHER HELP AND SUPPORT
Appendix 3 RECOMMENDED STOCKISTS
Appendix 4 RECOMMENDED READING
Index
Index of Recipes
Online Club
Acknowledgements
About the Author
Reviews for The 7-Day GL Diet
Copyright
About the Publisher
Introduction
There is little doubt that in recent years the principles of low-glycaemic eating have gathered more and more support from dieticians, doctors and health organizations such as Diabetes UK and leading heart health and cancer charities.
The concept of being able to determine a food’s effect on blood sugars has been described as ‘the most significant nutritional development for 50 years’ and has been conclusively shown to be a solution to a lifetime of yo-yo dieting for millions of people.
Unlike so many other weight-loss plans, the low-glycaemic approach is well respected as not only an effective weight-control tool but also for a host of health benefits, including reduced risk of heart disease, diabetes, high blood pressure and some cancers.
The Glycaemic Index (GI), which is the basis of low-glycaemic diets, is not a new idea. It has been researched and developed at major universities around the world for the past 25 years, but only really hit the mainstream a few years ago.
As with all science, nutrition is constantly evolving. What started as a complicated (and in some cases inaccurate) way of classifying carbohydrate-containing foods, the Glycaemic Index (GI), has been developed into a simpler, more accurate, user-friendly system in the Glycaemic Load (GL).
The Glycaemic Index classifies some foods we know to be inherently ‘healthy’ as being foods we should avoid. It also suggests other foods can be eaten freely, when in fact they may have a detrimental effect on our all-important blood sugars – why the inconsistency?
Simple – the Glycaemic Index is a laboratory test which requires that specific amounts of different foods are tested in order to produce comparable results. The Glycaemic Index doesn’t take into account the amount of food we actually eat, and so the Index on its own can be misleading and confusing.
The Glycaemic Load removes these confusions and inaccuracies. It means more food choices and less room for error.
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