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Glucose Revolution

The life-changing power of balancing your blood sugar
BuchKartoniert, Paperback
320 Seiten
Englisch
Octopus Publishing Grouperschienen am31.03.2022
This book will explain why glucose is the key to almost every aspect of our health, from our weight to our mood, and how to keep our glucose levels steady in order to feel amazing.mehr
Verfügbare Formate
BuchGebunden
EUR32,00
BuchKartoniert, Paperback
EUR24,50
BuchKartoniert, Paperback
EUR19,00
TaschenbuchKartoniert, Paperback
EUR19,00

Produkt

KlappentextThis book will explain why glucose is the key to almost every aspect of our health, from our weight to our mood, and how to keep our glucose levels steady in order to feel amazing.
Details
ISBN/GTIN978-1-78072-523-9
ProduktartBuch
EinbandartKartoniert, Paperback
Erscheinungsjahr2022
Erscheinungsdatum31.03.2022
Seiten320 Seiten
SpracheEnglisch
Gewicht350 g
Artikel-Nr.8700050
Rubriken
GenreMedizin

Inhalt/Kritik

Kritik
'Glucose Revolution will help you feel better, cut cravings, connect with yourself, balance your hormones, live longer, teach you science and put a smile on your face along the way. This book is one of my references - don't wait to read it.' Davinia Taylor, actor and #1 Sunday Times bestselling author of It's not a Dietmehr

Autor

Jessie Inchauspé is on a mission to translate cutting-edge science into easy tips to help people improve their physical and mental health. She's the founder of the widely popular Instagram account @glucosegoddess where she teaches hundreds of thousands about healthy food habits. She holds a Bachelor of Science in Mathematics from Kings' College, London, and a Master of Science in Biochemistry from Georgetown University, Washington, DC. Her work at a genetic analysis start-up in Silicon Valley made her realise that food habits beat genetics for good health. In Glucose Revolution, Jessie shares her startling discovery about the essential role of blood sugar in every aspect of our lives, from cravings to fertility, and the surprising hacks to optimise it while still eating what we love.