Product Description
The New York Times bestseller, by the world's leading authorities on the glycemic index, now completely revised and updated: More useful and relevant than ever, The New Glucose Revolution is the definitive introduction to and an essential source of new information for everyone seeking to establish a way of eating for lifelong health, no matter what your current age, weight, or medical or physical condition. Widely recognized as the most significant dietary finding of the last twenty-five years, the glycemic index (GI)—an easy-to-understand measure of how foods affect blood glucose levels—shows how and why eating low-GI foods has major health benefits for everybody, every day, at every meal. This all-new third edition includes: ? The latest scientific findings on the GI and the myriad benefits of eating low-GI foods ? Instantly readable tables of GI and glycemic load values for more than 500 popular foods and prepared meals, including brand-new GI values for 125 foods ? Dozens of delicious, easy low-GI recipes for everyday meals and snacks ? A brand-new A–Z of the 100 key terms used throughout the book ? Answers to nearly 50 of the most frequently asked questions about the GI

Amazon.com Review
Forget the high-carb, low-carb debate. The glycemic index (GI)--a measure of carbohydrate quality based on how quickly a food raises blood-glucose (blood sugar) levels--is the dietary key to health, say the authors. Contrary to other diets that treat carbohydrates as all alike, The New Glucose Revolution divides carbos according to their GI into two categories. One is high GI (less desirable): carbohydrates that break down quickly during digestion, leading to fast and high blood-glucose response. Examples are baked potatoes, sports bars, instant rice, corn flakes cereal, and baguettes. The other is low GI (more desirable): carbohydrates that break down slowly during digestion, leading to a gradual glucose release. Examples here are pasta, whole grains, fruit, legumes, and yams. A low-GI diet is especially recommended for people with diabetes, abdominal overweight, and Syndrome X, say the authors, who have strong medical, nutritional-science, and diabetes education credentials. They explain the importance of understanding GI values, how GI is determined, health applications, and how to choose low-GI foods and balance the overall GI load. They give cooking tips, menu ideas, and 47 recipes. A 68-page table gives the GI values of many foods, including brand names. The New Glucose Revolution is recommended for health-conscious readers who want to understand the glycemic index and how to incorporate it into their diet. --Joan Price

CUSTOMER REVIEWS (Average Customer Rating: 4.0 based on 59 reviews)

the new glucose revolution by L. Solomon (Michigan)

5 Stars
October 02, 2009
the New Glucose Revolution had the perfect info I was looking for. Easy to understand and put into my diet.

Great book! by M.A. Waddell (Santa Fe, NM)

5 Stars
September 09, 2009
I haven't finished this book yet, but I think it's very well written and easy to understand. Everyone should read it.

It might be better than nothing, but... by Anna (MN, Minneapolis)

2 Stars
July 30, 2009
I found this book only marginally useful and informative. I've read it after I finished another book "Primal Body - Primal Mind", which covers some of the same theories, but so much more intelligently, in depth, and with many more references to actual research.

a great gift by Patricia R. Hamilton (Olympia,WA USA)

5 Stars
June 05, 2009
Tasty good recipes and my children love the food in this book. I do not want them to have the weight and sugar problems I have had and this is a good one. One child uses it a great deal, the other hates to cook, but they both like what they have used so far and think it is good information.

Belly Fat melts away by Catherine Siena

5 Stars
May 04, 2009
I obtained this book on orders by my physician. After years of yo-yo dieting, this is the best method for losing weight and keeping it off. Controlling blood sugar is the key to staying healthy. Your body hates sugar and shows you so by making you fat. All carbs turn to sugar. The key is to eat those foods which break down slowly, keeping your natural insulin levels low. This method of eating low glycemic index foods melts fat away. I've lost 38 pounds in five months and never felt deprived. I love the new me and would recommend this book and what it has to say to every American who is overweight.

SIMILAR PRODUCTS

	The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (Glucose Revolution) by Dr. Dr. Jennie Brand-Miller M.D. M.D. (Author), Kaye Foster-Powell M. Nutr & Diet (Author), Joanna McMillan-Price B.Sc. B.Sc. (Author), Kaye Foster-Powell B.SC. M. Nutri. & Diet (Author) Based on the healthy low-GI eating principles established in The Low GI Diet Revolution, New York Times bestselling authors Jennie Brand-Miller and Kaye Foster-Powell, along with Joanna McMillan-Price, offer readers a companion cookbook packed with 100 delicious recipes that incorporate the top 100 low-GI foods. The New Glucose Revolution Cookbook covers everything from breakfast, snacks, and juices to dinner, dessert, and smoothies and features a special section on cooking essentials. Complete...
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