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“Whether you’re a healthcare provider, a chef, or simply a foodie, you’ll find The Ultimate Guide to Sugars and Sweeteners an accurate and complete resource.”—Hope Warshaw, MMSC, RD, CDE, BC-ADM, best-selling author of The Diabetes Food and Nutrition Bible and Diabetes Meal Planning Made EasyAn all-in-one reference to sugars and sweeteners—for any sweet-toothed consumer who also craves the facts Today, supermarkets and natural food stores feature a bewildering variety of sugars and alternative sweeteners. The deluge of conflicting information doesn’t help. If choosing a sweetener leaves you scratching your head, this handy guide will answer all of your questions—even the ones you didn’t know to ask:
- Which sweeteners perform well in baking?
- Will the kids notice if I sub in stevia?
- What’s the best pick if I’m watching my waistline, blood sugar, or environmental impact?
- Are any of them really superfoods . . . or toxic?
|Product dimensions:||5.50(w) x 8.10(h) x 0.90(d)|
About the Author
Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is coauthor 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 cocreator of the Seafurrers blog as well as coauthor of several books in the bestselling New Glucose Revolution series. She runs her own editorial consulting agency in New South Wales.
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 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.
Table of Contents
Foreword Jennie Brand-Miller vii
Introduction: Seeking sweetness 1
About using this book 5
Measuring and counting 7
What acronym is that? 9
Understanding the glycemic index (GI) and why it matters 12
Part 1 Sugars and Sweeteners A to Z 17
Part 2 Health Matters 209
Added sugars equal added calories 211
Sugars, sweeteners, and digestion 221
Additional health issues 226
Special diets 239
Sweet talk on labels 244
Part 3 Test Kitchen: Substituting Sugars and Sweeteners in Two Classic Recipes 249
Challenge 1 Vanilla Butter Cookie 253
Challenge 2 Blueberry Bran Muffin 259
Appendix: Brand names of high-intensity, nonnutritive sweeteners 270
About the authors 280
Most Helpful Customer Reviews
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!