By Dick Logue
500 Low-Glycemic-Index Recipes presents fast and simple low-GI dishes for snacks, major dishes, even truffles! Readers find out how uncomplicated foodstuff swaps similar to candy potatoes for white potatoes, utilizing complete wheat instead of white pasta and berries instead of bananas can decrease the GI index of a dish or meal for fitter consuming in addition to weightloss. Low-GI models of characteristically excessive GI meals corresponding to breads, pastas, cakes and casseroles are included.Forget low-carb, low-fat, low-calorie diets. this can be a eating plan that may be used for all times to drop some weight, think energized, and be fit.
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Additional resources for 500 Low Glycemic Index Recipes: Fight Diabetes and Heart Disease, Lose Weight and Have Optimum Energy with Recipes That Let You Eat the Foods You Enjoy
What we are looking for is not no carbs, but the right quantity of the right kind of carbs—those that are low on the glycemic index scale. What about Artificial Sweeteners? One question that often comes up when talking about carbohydrates is whether or not to use artificial sweeteners. Even with the newer sweeteners, which most experts feel are safe, a number of adamant people have raised questions. My personal opinion is that the closer we get to eating things that are natural and minimally processed, the better we are.
I didn’t plan on people buying special sodium-free baking powder that is difficult to find except online. I didn’t eliminate most cheeses except Swiss. But I also didn’t add any salt. I think if you try the recipes you’ll find that they taste good without it. If you are tempted to add some salt because you think it’s needed, I’d suggest you check with your doctor first. I believe that most of them will agree that in the interest of total health, you are better off without the salt. 2 Sauces and Condiments Sauces and condiments are not generally a big concern from a GI standpoint.
In general I use natural sweeteners like sugar, brown sugar, and honey when the amount in the recipe is not a significant part of the overall nutritional values. However, I do use Splenda brand sucralose sweetener in some baked goods where sugar would represent a significant part of the calories. I’ve never had any problem from a recipe standpoint substituting Splenda one for one for sugar. You will find that it is called for in some of the baked goods in this book. In the end you will need to decide for yourself whether other potential issues outweigh the benefits.