Low Blood Sugar: Over 100 Recipes for overcoming Hypoglycaemia (Recipes for Health)
(eBook)

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Published
HarperCollins Publishers, 2013.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780007524709

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Citations

APA Citation, 7th Edition (style guide)

Martin Budd, N. D., & Martin Budd, N. D. (2013). Low Blood Sugar: Over 100 Recipes for overcoming Hypoglycaemia (Recipes for Health) . HarperCollins Publishers.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Martin Budd, N. D., D. O and N. D. Martin Budd. 2013. Low Blood Sugar: Over 100 Recipes for Overcoming Hypoglycaemia (Recipes for Health). HarperCollins Publishers.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Martin Budd, N. D., D. O and N. D. Martin Budd. Low Blood Sugar: Over 100 Recipes for Overcoming Hypoglycaemia (Recipes for Health) HarperCollins Publishers, 2013.

MLA Citation, 9th Edition (style guide)

Martin Budd, N. D., and N. D. Martin Budd. Low Blood Sugar: Over 100 Recipes for Overcoming Hypoglycaemia (Recipes for Health) HarperCollins Publishers, 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID8efd0c93-51da-7677-6663-efe0165381be-eng
Full titlelow blood sugar over 100 recipes for overcoming hypoglycaemia recipes for health
Authoro martin budd n d d
Grouping Categorybook
Last Update2023-07-14 20:05:05PM
Last Indexed2024-04-20 01:57:54AM

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    [synopsis] => Low blood sugar is an increasingly common result of our high pressure lifestyle and over-processed western diet. This practical and helpful book explains in simple terms what low blood sugar is and offers recipes and meal programmes to correct this common problem. Features include over 100 easy protein-rich and sugar-free recipes, coded recipes suitable for vegetarians and vegan diets and the glycaemic (blood sugar) index which codes foods according to the rate they are absorbed.
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