Women's Heart News
Issue date: Monday, December 02, 2013
In this issue you'll find stories about:
The Good Carb Cookbook
Secrets of Eating Low on the Glycemic Index
By: Sandra Woodruff, M.S., R.D.
Not all carbs are created equal. Glycemic index (GI) separates the simple from the complex, carbs that is! The GI rating scale is used to identify which foods have a minimal effect on blood sugar (low GI) and which foods rapidly raise blood sugar (high GI). Research suggests that choosing a balance of foods that are low on the GI index have a few additional perks: speed up weight-loss and control diabetes, insulin resistance and cardiovascular disease. In The Good Carb Cookbook author, Sandra Woodruff, provides a valuable GI table to reference along with 200 recipes to get you started. And that's not all...the author includes tips on how to modify family favorites. Looking for a heart healthy way to jump-start your menu? Consider checking out this book or one of the many resources available in The Karen Yontz Women's Cardiac Awareness Center. We look forward to meeting you.[ Top of page ]