This is the follow-up to Antony Worrall Thompson’s best-selling GI Diet Cookbook and a must for those who have adapted their diet to the sound principles of the Glycemic Index.
The GI diet explained how to manage blood glucose levels to help weight loss and encourage long-term good health. The GL (glycemic load) is an exciting new extension of these principles and measures more accurately the carbohydrate load of food. This means that foods that had previously been considered high GI, e.g. melon, can now be introduced into your diet, as the amount of carbs you would eat in a portion, rather than in a whole melon, is calculated. This will give you a better understanding of how to combine foods to bring down the overall GL and allows an even greater choice of foods to be included in your diet.
Antony Worrall Thompson has created 100 delectable recipes based on the GL to help you lose weight sensibly. His GL Diet is a diet that you can follow for life without missing out on favorite foods – and it offers a tempting range of desserts and treats (allowed because the carb calculation is more precise).
Whether you are already a fan of the GI and looking to expand your recipe collection, or if you are new to the GI/GL, this book will help you to eat healthily, lose weight for good and still enjoy delicious food.
|Product dimensions:||7.40(w) x 9.10(h) x 0.60(d)|
About the Author
Antony Worrall Thompson is one of the UK’s best-loved chefs and the presenter of Saturday Kitchen, co-presenter of BBC’s Food and Drink and a chef on BBC2’s Ready, Steady, Cook, one of the most popular cooking shows.
He is the owner of four restaurants, including Notting Grill and Kew Grill in London, and is passionate about organic food, good animal husbandry and the importance of local producers. Both restaurants specialize in organic meat, fruit and vegetables. Antony is the author of many best-selling books, including The GI Diet Cookbook, Healthy Eating for Diabetes and his autobiography, Raw. He also writes for the Daily Express and Express on Sunday as well as Delicious, Good Food magazine and Fresh.
Dr. Mabel Blades BSC RD is a freelance dietitian and nutritionist and an expert in the treatment of disorders by diet. Her work includes food consultancy, recipe development and teaching as well as research and lecturing. She is the editor of Nutrition and Food Science and has also written numerous papers and articles as well as a book on nutrition and health. Dr. Blades’s Ph.D. focused on diabetes.
Jane Suthering is an experienced food writer and consultant, recipe developer and food stylist. She is the vice president of the Guild of Food Writers and the author of over 10 books.
Steve Lee has photographed Antony and his books for many years.
Most Helpful Customer Reviews
I haven't as of yet tried any of the recipes. There are several that look interesting. Right now it is on the shelf along with my other 75 or so cookbooks.