Book Shelf

There are many diet, nutrition, and recipe books available that can be helpful to the diabetic chef. We will have a selection of those we have found useful linked on this page.

This book explains using the Glycemic Index as a guide to food choices. The Glycemic Index rates foods on how fast they turn into sugar in the body. Low index foods break down slowly in the body, producing lasting energy. High index foods break down quickly, producing spikes in blood sugar which can aggravate a diabetic condition. A pattern of these spikes has also been linked with the creation of pre-diabetes, and the progression from pre-diabetes to Type 2. We asked Dr. Gallop if he'd be willing to trade links with us and got the following reply :"much as I would like to swap links, I'm afraid I've had so many requests that I would have to add about four pages to the website which I'm naturally reluctant to do. Like your web site and your approach is certainly innovative.
All the best. Regards, Rick G."

Contains over 50 low G.I. (Glycaemic Index) recipes, focusing on Mediterranean and Asian style cooking.

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An excellent resource that explains the biochemistry of obesity and metabolic syndrome in layman's terms and shows how to win with proper nutrition.

A few cookbooks created for diabetics:

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Amazon's Best-Seller list for Diabetic and Sugar-free Cookbooks:

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Special Purchase
A great collection of Delicious Diabetic Recipes 239 pages in Adobe pdf format. Only $14.95 to download your copy NOW!

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