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Index
Cover
Title Page
Contents
Introduction
Diabetes
Food and Blood Glucose
All about Carbohydrates
Why Fiber Is Important
The Facts about Sugar
Caloric Intake
Fats and Cholesterol
Protein and Diabetes
Sensible Sodium Intake
Eating Right in Action
Menu Planning
Carbohydrate Counting
Dietary Exchanges
Glycemic Index (GI)
Weights and Measures: Portion Control
Eating Out
When Temptation Strikes
Also Available
Copyright Page
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