Healthy & Tasty 4:2 - Gluten-free Baking and Snacks - Martie Hofmeyr & Janet Wiegand (Paperback)

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Description

Gluten is a protein that is found in wheat, rye, barley and oats. Due to various reasons, such as genetics, immune reaction and lifestyle factors, plenty of people are affected by gluten-related illnesses. A diagnosis by a doctor is necessary so that the seriousness of the allergy or sensitivity can be determined.

To eliminate certain food types limits your choices and is initially confusing. A strict, unbalanced diet over an extended period can lead to a suppressed immune system and other health problems with long term consequences. People with gluten-related illnesses can follow a balanced eating pattern. Ask for advice and help from your nearest dietician on a balanced elimination diet.

This recipe book contains easy, gluten-free recipes with a high fibre content, limited saturated fat and sodium (salt), as well as a low glycaemic index (GI). The glycaemic index (GI) of food is a value that indicates how quickly blood sugar will be affected by carbohydrate-rich foods. The digestion and absorption of foods with a low GI take place at a slower rate. This leads to a sustained release of glucose into the bloodstream. Although a GI of 55 and below is considered low GI, a GI up to 62 is deemed ‘acceptable’ as the interaction of the ingredients slows digestion and absorption.

Product Details

Barcode
9780799374605
Department
Books
Released
1 Sep 2015
Content Source
South African
Supply Source
South Africa

Book

Authors
Martie Hofmeyr
M. Hofmeyr
J. Wiegand
Binding
Paperback
Publisher
Lapa
Edition
1
Series
Healthy & Tasty 4
Language
English
Number of Pages
48
Dimensions
260 x 210mm (200g)

Classification

General Subject
Cooking
BISAC Subject 1
Cooking / Health & Healing / General
BIC Classification 1
Cookery for specific diets & conditions