GLUCOSE REVOLUTION (PB)

Dietary science is on the move. For decades, people were wrongly focused on reducing fat and calories, whereas we now know that the real trouble-makers are the foods that deregulate our blood sugar levels. In writing both clear and empathetic, biochemist Jessie Inchauspé explains why blood sugar spikes are so bad for us and how to flatten those spikes to transform our health. By the end of this book, you'll be aware of how food impacts your biology.