by Sandra Woodruff, MS RD

Confused about carbohydrates? You're not alone. Recent diet and nutritional advice sends conflicting messages about carbohydrates, ranging from "Eat more for optimal health" to "Nothing could be worse for your waistline." Fortunately, in the The Good Carb Cookbook, bestselling cookbook author (GI).

In truth, there are good carbohydrates and bad carbohydrates. But what makes some carbohydrates better than others? One of the most important factors is the rate at which they raise blood sugar levels - their glycemic index. Eating a diet based on foods with a low glycemic index has been proven to help prevent such disorders as obesity, diabetes, insulin resistance, and cardiovascular disease.

The Good Carb Cookbook shows how to eat low on the glycemic index for optimal health. It explains what the glycemic is, lists the GI for hundreds of common foods, demonstrates how eating low-GI foods can improve overall health and help you lose weight, and suggests how to transform your diet, replacing high-GI foods with low-GI alternatives.

With more than 200 delicious recipes, you'll soon be on your way to cooking and eating low on the glycemic index.

Cover Price: $15.95, 7.5 X 9.25, 312 pages, 2001