Low GI Gluten-free Living

Jennie Brand-Miller

ISBN 0733622380 (978-073-362238-0)
RRP $35.00 August 2007
Hachette Australia Paperback C (234x153mm)

Coeliac disease is triggered by gluten in grains like wheat, barley, rye and triticale. It isn’t rare. It is the most common and one of the most under-diagnosed hereditary autoimmune diseases. There is no cure. You don’t outgrow it. People with coeliac disease MUST eat a gluten-free diet for the rest of their lives. But although the gluten-free diet is a lifesaver, if not well planned it can be an unhealthy diet due to the absence of grain foods and the higher fat and sugar content of many gluten-free products. And all too often it’s high GI because slowly digested staples for the rest of us such as wheat-based low GI breads and breakfast cereals, pasta, and traditional oats have to be eliminated. This book is a practical guide written by experts to show how to combine a gluten-free diet with the lifelong health benefits of low GI eating.

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