Diabetes is now unfortunately a common health problem. About 1 million people in the UK alone have been diagnosed as sufferers - that's about 3 in every 100 people. It is believed this figure may double in six years. There are estimates that as many as a further 1 million may have diabetes but have not been diagnosed. Of those diagnosed, about 95 per cent are suffering from Type 2 diabetes, this is non-insulin dependent diabetes. Those most at risk are the middle-aged and elderly but increasingly we are seeing diabetes affecting the young. One of the primary causes of Type 2 diabetes is being overweight but happily this form of diabetes is controlled simply by diet and exercise. So understanding nutrition and diet is essential to maintaining your health as a non-insulin dependent diabetes sufferer. Fortunately these days there are no special foods recommended, you should quite simply follow the kind of healthy diet that everyone should be eating, namely at least five portions of food and vegetables everyday and cutting back on convenience foods which are high in fat, sugar and salt - all of which are particularly unsuitable for those with diabetes. This book is the ninth in Grub Street's best-selling "The Basic Basics" series, with previous titles including: "The Basic Basics Jams Preserves and Chutneys Handbook", "The Basic Basics Combination and Microwave Handbook", "The Basic Basics Home Freezing Handbook", "The Basics Basics Baking Handbook", "The Basic Basics Soups Handbook", "The Basic Basics How to Cook from A-Z", and "The Basic Basics Wine Handbook".

Author Biography

Jane Frank, a qualified nutritional therapist with a thriving practise and the author of Eat Smart Beat the Menopause, also published by Grub Street, provides you with everything you need to handle diabetes. This handbook based on the very latest research gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes all with nutritional analyses catering for contemporary culinary tastes, consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.