High Protein, Low GI, Bold Flavor Recipes to Boost Health and Promote Weight Loss

Some context: The Diogenes Study, a pan-European program that tackles the growing obesity problem from a dietary perspective, put over 800 overweight and obese participants on one of five diets, and the study's earliest findings are in: High-protein and low-GI diets were equally effective at preventing weight gain-but the dieters with the best outcome after twelve months were on a combined low-GI and high-protein diet. #xA0;#xA0; Completely independently, inspired by her longstanding interest in highly nutritious, waistline-friendly eating, caterer and cookbook author Fiona Carns developed the high-protein, low-GI eating regimen showcased here. High-quality, high-protein ingredients (including lean meats and fish) fill you up without the fat-while low-GI fruits, vegetables, and grains keep you going without blood glucose spikes.#xA0; #xA0;#xA0; Here are dozens of one-recipe meals for breakfast, lunch, and dinner that use minimally processed ingredients (but which are easy enough for everyday cooking)-plus 18 complementary sides and a half-dozen low-fat, low-GI desserts-food that is perfectly suited for our times.

Dr. Jennie Brand-Miller is a professor of human nutrition at the University of Sydney and a Fellow of the Australian Academy of Science. She is acknowledged worldwide for her expertise on carbohydrates and health, as well as infant nutrition.