The Good Carb Cookbook

Secrets of Eating Low on the Glycemic Index

Nonfiction, Health & Well Being, Health, Nutrition & Diet, Weight Loss, Food & Drink, Healthy Cooking
Cover of the book The Good Carb Cookbook by Sandra Woodruff, Penguin Publishing Group
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Sandra Woodruff ISBN: 9781440627972
Publisher: Penguin Publishing Group Publication: January 15, 2001
Imprint: Avery Language: English
Author: Sandra Woodruff
ISBN: 9781440627972
Publisher: Penguin Publishing Group
Publication: January 15, 2001
Imprint: Avery
Language: English

A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health.

 

Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease.

 

In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health.

 

Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease.

 

In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.

More books from Penguin Publishing Group

Cover of the book The Law of Attraction in Action by Sandra Woodruff
Cover of the book Give In To Me by Sandra Woodruff
Cover of the book The Underdogs by Sandra Woodruff
Cover of the book Octopus! by Sandra Woodruff
Cover of the book Anthills of the Savannah by Sandra Woodruff
Cover of the book Abby Finds Her Calling by Sandra Woodruff
Cover of the book The Upside of Your Dark Side by Sandra Woodruff
Cover of the book The Many Faces of Van Helsing by Sandra Woodruff
Cover of the book And Then You Dye by Sandra Woodruff
Cover of the book Don't Eat This Book by Sandra Woodruff
Cover of the book Breathless by Sandra Woodruff
Cover of the book Your Room or Mine? by Sandra Woodruff
Cover of the book The Price of Peace by Sandra Woodruff
Cover of the book Temptation by Sandra Woodruff
Cover of the book Carrier #20: Hellfire by Sandra Woodruff
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy