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Science has proven that low GI, slowly digested carbohydrates are key to healthy and sustained weight loss. THE LOW GI COOKBOOK brings you over 70 tempting recipes based on these established principles. The book covers everything from sustaining breakfasts and brunches, substantial but healthy dinner dishes, to quick salads and sweet treats, and even includes recipes from celebrity chefs. Packed with beautiful photographs, handy tips, and with a complete breakdown of fat, protein and carb content, calorie values and GI values for every recipe, THE LOW GI COOKBOOK is your blueprint for healthy low GI eating for life.
Associate Professor Jennie Brand Miller is head of the teaching and research staff of the Human Nutrition Unit at the University of Sydney. Kaye Foster-Powell is an expert dietician. Joanna McMillan Price is the developer of a major new nutrition and weight-loss programme for health clubs.
Dr. Jennie Brand-Miller, Joanna McMillan Price, Kaye Foster-Powell