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 (http://ginews.blogspot.com), 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.
- 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
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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