Diabetic Cooking for One and Two
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Diabetic Cooking for One and Two by Michelle Berriedale-Johnson
Most health experts agree that the UK is facing a huge increase in the number of people with diabetes. Since 1996 the number of people diagnosed has increased from 1.4 million to 2.8 million. By 2025 it is estimated that over four million people will have diabetes.
Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specialising in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, The Inside Story, about dietary problems. In 2000 The Inside Story, was re-named Foods Matter, and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. Foods Matter has now become an online magazine and portal www.foodsmatter.com. Michelle is also the author of Cooking Gluten, Wheat and Dairy Free, and The Everyday Wheat-Free and Gluten-Free Cookbook, now in its 11th printing and one of Grub Street's best-selling books.
| SKU | Unavailable |
| ISBN 13 | 9781908117205 |
| ISBN 10 | 1908117206 |
| Title | Diabetic Cooking for One and Two |
| Author | Michelle Berriedale Johnson |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Grub Street Publishing |
| Year published | 2013-06-01 |
| Number of pages | 192 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |