Best of Eating for Sustained Energy. Gabi Steenkamp

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      Best of Eating for Sustained Energy

      Gabi Steenkamp RD (SA) and Liesbet Delport RD (SA)

       Registered Dietitians SA

      Tafelberg

      Dedication

      To all those with diabetes, who for so long have had to eat foods containing no sugar and often tasting like cardboard. Thanks to the glycemic index (GI), they can now savour lower fat, lower GI foods that are best for anyone who wishes to enjoy sustained energy.

      Authors’ foreword

      When we originally compiled Eating forSustained Energy 1, we had seven aims: we wanted each recipe to be tasty, and quick and easy to make, using ingredients that are affordable and readily available in any home, while also being lower in fat and sodium, and having a lower glycemic index (GI) than traditional recipes. Our readers assure us regularly that we have achieved each of these aims.

      In fact, we had so many requests from satisfied readers for more recipes that we compiled Eating for Sustained Energy2, 3 and 4. And now we are bringing you the best of all four recipe books in one book. This volume still contains some of the original photographs, but many have been updated to show you clearly what you are going to prepare and what the end product should look like.

      Because our books have been so well received, we know that these recipes are tasty and easy to follow. Used regularly, they help to lower blood glucose levels of those with diabetes, and to reduce cholesterol levels, blood pressure, hyperinsulinemia and insulin resistance, as well as alleviate the symptoms of chronic candida, polycystic ovarian syndrome (PCOS) and inflammatory diseases such as arthritis. They also help children who suffer from attention deficit (hyperactivity) disorder (AD[H]D) to concentrate, overweight people to lose weight more easily, fatigued people to have more energy, and sportsmen and -women to perform better.

      Every recipe has a full nutritional analysis, including the GI and GL value and with portions per recipe serving clearly indicated for those who need to follow the advice of their dietitian or nutritionist.

      Our handy South African Glycemic Index and Load Guide has also proved to be of great help to many. It helps you to identify, quickly and easily, the GI and GL per serving of most carbohydrate-containing foods eaten in South Africa, as it includes a cross-referenced alphabetical list of foods. The fat, fibre, protein, carbohydrate and kilojoule content per typical portion of food is also listed. Many people like to keep the guide with them when they shop, so that they can easily check the GI of any food.

      Our book on weight management, Eat Smart and Stay Slim: The GI Diet, was also updated a while ago to keep abreast of the dynamic science of nutrition. Apart from providing useful food information, this book should help users to get their mind right about getting and staying thin. The book also contains recipes, as well as a handy section on ‘meals for a week’, which allows users to combine any breakfast, lunch, dinner and two to three snacks per day, and so create a personalised meal plan or menu. Other invaluable information on how to get off the treadmill of compulsive eating, on label-reading skills, fat-proofing meals and motivation to start exercising is also included.

      EatSmart for Sport has recently been updated and shows the professional and amateur sportsperson, and concerned parents, exactly what and how much should be consumed before, during and after training and competition, as well as how to use the GI and GL to gain the competitive edge.

      May you enjoy this book as much as all the others!

      Gabi and Liesbet