NGR Low GI Gluten-free Living

The essential diet and recipe guide for gluten-free living.

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.

About the Author

Kate Marsh has coeliac disease and type 1 diabetes. She also is a dietitian and co-author of two books on low GI eating. In Low GI Gluten-free Living she teams up with Prof Jennie Brand Miller and Philippa Sandall to combine the ground rules of a gluten-free diet with the lifelong health benefits of low GI eating. Professor Jennie-Brand Miller PhD is an internationally recognised authority on carbohydrates and health. She is Professor of Nutrition at the University of Sydney. Philippa Sandall is a writer and editor who specialises in food, health and nutrition. She is the editor of GI News.

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