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Glycemic index cookbook is a guide for those dealing with Type 2 diabete

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With the number of cases of Type 2 diabetes increasing at an alarming rate in Canada and North America, it's crucial to control weight and blood sugar levels to deal with the disease, says Rick Gallop, author of a new cookbook on the subject. Since 2002 he has written eight guides beginning with “The G.I. Diet” in 2002 to his new book, “The G.I. Diabetes Clinic” (Random House of Canada, $24.95 paper). It addresses the dietary requirements of those battling Type 2 and pre-diabetes. The low glycemic index diet was developed in 1980 by Dr. David Jenkins, a professor of nutrition at the University of Toronto. G.I. measures the speed at which your body breaks down food and converts it to glucose which is used for energy or stored as fat. To lose weight, individuals must avoid foods that have a high G.I. because they are digested too quickly by your body. Gallop's new book is based on a 13-week online e-clinic he conducted with volunteer Type 2 diabetics and pre-diabetics.

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Glycemic index cookbook is a guide for those dealing with Type 2 diabete