The Glycaemic Factor: How to Balance Your Blood Sugar
by Theresa Cheung
The Glycaemic Index has taken over from Atkins as today’s most popular diet, medically proven to help combat our soaring rates of obesity, high blood pressure, heart disease, and diabetes. The glycaemic factor combines :- the glycaemic index, a rating given to carbohydrate-rich foods according to how fast they cause blood sugar to rise after they're eaten
- and the glycaemic load, which is simply the portion size
Eating foods with a low GI (pasta, whole grains, fruit, legumes) helps keep our blood sugar stable, so we’re less likely to become hungry and to over-eat.Invented by doctors at the University of Toronto as a treatment for diabetes, this diet doesn’t just help with weight loss, but several health conditions, and is well-viewed by the medical profession. Topics covered include:- Myths about food and weight loss
- Why we need to balance blood sugar
- Why the GI Factor helps you lose weight
- Practical tips on starting and continuing the diet
- Glycaemic factor tables for common foods
Theresa Cheung is a health writer and author of 20 books covering a variety of health and psychological issues.
128pp
216 x 138 mm
ISBN: 978-0-85969-975-4
Price: £7.99
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