From the author of the award winning best seller, Food as Medicine, comes a sequel Food as Medicine Cooking to Prevent and Treat Diabetes!

Your comprehensive guide to using food as medicine to fight diabetes - the fastest growing chronic condition worldwide.

> 50 delicious plant-based recipes to promote good health for everyone you cook for.

> Recipes specifically developed to help you prevent and treat diabetes in your kitchen.

> 7-day menu plan and "how to fill your plate' guide to help you make positive lifestyle changes.

> Ingredient and food preparation tips to ensure you include the best-quality protein, fat and carbs in your meals, which matters more than counting calories.

> Detailed health information explaining diabetes and the scientific research for using food as medicine to regulate blood glucose, avoid diabetes-related complications and achieve your best health.

"Food as Medicine Diabetes is perfect for anyone with prediabetes, diabetes or insulin resistance. Also an excellent resource for health care professionals as this book summarises the evidence on the importance of healthy dietary patterns and calorie quality (not all carbs, proteins and fats have the same effects!)" - Author Dr Sue Radd, PhD BSc (nutr) Grad Dip Diet AdvancedAPD FASLM.

Contents

Why do people develop diabetes?
The problem with too much blood glucose
Possibilities: prevention, better management and remission
Lifestyle medicine to the rescue
Your food as medicine
How this cookbook can help you
10 steps: Eating for diabetes at a glance
Let's get started
Tracking your progress
50 Recipes:

Breakfast
Starters
Salads and Vegie Sides
Wholegrains and Healthy Carb Sides
Lighter Plates
Main Plates
Soups
Sweet Endings

More delicious recipe ideas for diabetes
Sample 7-day menu
Healthy eating plate
How to fill your plate
Best cookware and storage containers
Best cooking methods
Other lifestyle factors to consider
Recipe and key ingredients index

Author

Sue Radd

Dr Sue Radd is an Advanced Accredited Practicing Dietitian (a credential awarded to less than 2% of dietitians in Australia) and one of Australia’s leading nutritionists and health communicators.

Dr Radd is Director of the Nutrition and Wellbeing Clinic and has consulted widely to the food and pharmaceutical industries in product development, communications and nutrition policy in Australia, New Zealand, Canada and the UK.

Sue completed her PhD at The University of Sydney on the effects of the Mediterranean diet on thinking and memory to reduce the risk of dementia. She continues to be involved in research as a nutrition scientist and has been awarded an honorary position as Clinical Senior Lecturer in the Discipline of Exercise and Sport Science, Sydney School of Health Sciences, The University of Sydney.

Her Food as Medicine: Cooking for Your Best Health received the Gourmand World Cookbook Award for ‘Best Health and Nutrition Book’ in 2016.

Sue's ability to translate heavy science into anyone’s language and life makes her a popular author and speaker and in 2010, She was awarded the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops.