Friday, October 14, 2016

The Ultimate Guide to Sugars and Sweeteners by Alan Barclay and Claudia Shwide-Slavin and Philippa Sandall

Ever wonder about sugars, what to use or possibly the nutrition that each provided? Well, there are so many out there and it can be hard to decide which dish would work with the right sweetener or if you'd like to substitute one for another. Some may be too sweet, while others not as sweet. Especially you can tell the sweet difference from sugar substitutes verse a similar dose of regular sugar. However, it's hard when it comes to sugar, choose and getting the right taste or nutrition you want.
So I was so excited to get this excellent book on Sugars! The book, The Ultimate Guide to Sugars and Sweeteners by Alan Barclay and Claudia Shwide-Slavin and Philippa Sandall is packed with sugars of all sorts, some that you might not have had or knew existed. Plus, if you want to learn about a healthy amount of sugar, they types, the GI amount, the guidelines in different countries and so much more! It's a perfect reference book on sugar, which I haven't seen anything that could compare when it comes to all types of sugars and their nutritional benefits as well as use for different recipes. I always find myself trying new things and to check out some healthier sugars to replace others in recipes is fun, but not knowing the difference or how it will react in a dish whether becoming too sweet or cause the recipe to be a bit off, though with this book I now can decide and measure out the right sweetness for the dish or meal I want to create.
For all this new helpful guidance, I now have an idea about some sugars and what vitamins I'm actually getting. Also, I'm learning some new things about sugar, which I never knew before.
Finally, for a book on sugars and sweeteners, I feel well prepared to tackle some interesting types and try them out in my recipes!
Information About The Authors:
Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is co-author of The New Glucose Revolution for Diabetes and a member of the editorial boards of the Diabetes Australia’s consumer magazine, Conquest, and health professional magazine, Diabetes Management Journal. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation.

Philippa Sandall is editor of the University of Sydney Human Nutrition Unit’s GI News newsletter (, which has more than 120,000 subscribers worldwide. She is also coauthor, with Jennie Brand-Miller, of several books in the New York Times–bestselling New Glucose Revolution series. A longtime book editor, she now runs her own editorial consulting agency, Philippa Sandall Publishing Services, in New South Wales, Australia.

Claudia Shwide-Slavin, MS, RD, CDE, has been a registered dietitian and a certified diabetes educator for over 20 years. She runs a clinical private practice in New York City, prior to which she set up and coordinated three diabetes centers in the NYC area. Her writing on diabetes and sweeteners has appeared in various peer-reviewed journals.

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

Book Information:
  • Paperback: 288 pages
  • Publisher: The Experiment (December 16, 2014)
  • Language: English
  • ISBN-10: 1615192166
  • ISBN-13: 978-1615192168
  • Product Dimensions: 1 x 5.5 x 8.5 inches
If you're interested in learning more, please follow the link below:
The Experiment Publishing - The Ultimate Guide to Sugars and Sweeteners Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol by Alan Barclay and Claudia Shwide-Slavin and Philippa Sandall

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