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Low Carb BooksThe following low carb books are mainly based on the glycemic index. Get the Sugar Out - 501 Simple Ways to Cut the SugarGet the Sugar Out, - Sensible, easy to follow, practical tips to lower refined sugars, by by Ann Louise Gittleman: This book makes clear many common misconceptions about nutrition. Basic book for a healthy lifestyle!The Secret to Low Carb Success, by Laura RichardsA great overview of the different low carb diets, their similarities and differences - with hundreds practical tips gained from the author and his own personal diet story. This book is easy to understand, well organized, and more than helpful.The New Glucose Revolution Pocket Guide to the Top 100 Low-Glycemic Foods by Jennie Brand-Miller, Kaye Foster-Powell, Johanna BuraniAn A to Z guide with a list oft the top 100 foods with the lowest GI values. It is a completely revised and updated and terrific written by the top experts on the GI. This guide includes helpful nutritional information, comprehensive explanations of each food’s GI value and valuable tips for healthy eating. Also included is an quick Low GI Food Finder and also a comprehensive A to Z table of Glycemic Index values.The G.I. Diet: The Easy Healthy Way to Permanent Weight Loss by Rick GallopWhen losing weight, it is important to avoid foods with a high G.I. The reason is these foods are digested too quickly. With Rick Gallop has in his G.I. Diet calculated for you the glycemic ratings and calories. He listed foods in one of three categories: foods that you can eat as much as you wish, foods to eat occasionally, foods to avoid. This book offers recipes, shopping lists, snack ideas and tips on dining out. On top you get strategies for maintaining your new you. The book is is very easy to follow and gives lots of practical tips.The Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index by Sandra WoodruffA complete cookbook and guide to using and selecting the best carbohydrates to maintain blood sugar levels, lose weight and improve overall wellbeing. It is about allowing "good" carbs while lowering "bad" carbs.Return from this page to diet resource
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