Dimensions
214 x 220 x 12mm
For the first time, a chef and a dietitian have worked together to create 100 really, really delicious recipes.
Diabetes and sugar are traditionally seen as mutually exclusive and it is frequently believed that people with diabetes have to give up their favourite foods, especially sweet dishes, and maintain strict eating habits. The truth is that by observing a few simple rules like basing meals on starchy, carbohydrate foods, and eating a balanced diet, it is possible to live with diabetes and still enjoy good food. And by adapting recipes for cakes and puddings you can continue to eat your favourite desserts.
This book explains how to manage your diabetes through food and eat a balanced diet. It explains the glycaemic index (GI) of foods and how to use it to manage your glucose levels. And although there are few foods (fizzy drinks, sweets) that should be avoided, sweet foods can still be enjoyed as long as you balance them with low GI foods.
Antony Worrall Thompson explains how to adapt recipes so that they use less sugar and fat - for example, using the natural sweetness of fresh or dried fruit instead of sugar, and also offers delicious, low-sugar recipes created specially for this book.
Recipes are divided into meal types - breakfast, light meals, main courses, soups, salads, snacks, desserts - and include Salmon and Spinach in a Pastry Case, Chicken Tikka and Tiramisu, so you can create tasty menus for any occasion.
