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.

- Major addition to NY Times best-selling series: The New Glucose Diabetes Revolution is an important addition to the best-selling New Glucose Revolution series, which has sold more than 3 million copies worldwide. An unprecedented, comprehensive guide to the utility of the glycemic index in the dietary management of diabetes, this should become an instant classic on the shelf. - A revolution more than twenty-five years in the making: Since the initial development of the glycemic index in 1980, the authors' and others' medical research has steadily confirmed how making low-GI food choices is a vital dietary tool in managing diabetes. This is in direct opposition to using a dietary system of carbohydrate exchanges to control diabetes, which for years had been advocated by medical organizations. Wholly unique among diabetes books, The New Glucose Diabetes Revolution presents, for the first time, the authoritative guide to using the GI to manage diabetes conditions. - Glycemic index widely and increasingly endorsed for people with diabetes: The GI is endorsed in clinical dictary guidelines by the Joslin Diabetes Center and by many prominent international diabetes organizations. In its clinical practice recommendations for 2006, the American Diabetes Association noted the benefit of the glycemic index for the first time. - A scientifically proven treatment road map: The book features the latest, most accurate information with new findings by the authors. Includes GI-based recipes and menus for type 1, type 2, prediabetes, gestational diabetes, and juvenile diabetes, as well as related conditions like obesity and celiac disease, plus practical dietary guidance on sugar, sweeteners, alcohol, snacking, and eating out.

The Low GI Diet Revolution is the only science-based diet that is proven to help you lose up to 10 percent of your current weight and develop a lifetime of healthy eating habits that can protect you from illness and disease. Synthesizing over 20 years of ground-breaking research on carbohydrates and the glycemic index, the authors of the New York Times best-selling New Glucose Revolution series show you how to make "smart carb" food choices for every meal that will satisfy your hunger, increase your energy levels, and eliminate your desire to eat more than you should. In addition, The Low GI Smart Carb Diet features an effective 12-week action plan with food, exercise, and activity goals for each week and a maintenance program to help you solidify your new eating habits and avoid regaining weight. The result: A slimmer, stronger, healthier you-for the rest of your life.