The Glucose Revolution Life Plan is perfect for those already familiar with the G.I. factor or for those new to the theory, because it includes over 50 mouth-watering recipes plus a complete rundown on the glycaemic index, fat facts and fallacies, omega-3 fatty acids and the benefits of Mediterranean and Asian style cooking. - Over 50 low G.I. recipes with a special focus on Mediterranean and Asian style cooking - The low G.I. shopping guide and pantry plan - 7 -day menu plans, including essential diet tips for diabetics, kids, teenagers, people with active lifestyles and sports people - Food that suits today's tastes and lifestyles The Glucose Revolution Life Plan is an invaluable resource for energising your body and achieving and sustaining a healthy weight.
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The glycemic index--a system of ranking foods according to how fast they affect blood sugar levels--started out as a dietary tool for people with diabetes. Foods with the highest GI values cause a fast, high-blood-sugar response; foods with the lowest GI values break down slowly, releasing glucose into the bloodstream gradually. Now the GI concept has spread as a way to evaluate carbohydrates for people who are not diabetic. High-GI carbs (to be avoided) include processed breads, most cold cereals, potatoes, short-grain white rice, and some fruits. Low-GI carbs (fine to eat) include whole grains, brown rice, pastas, legumes, sweet potatoes, oats, and some fruits. The book also includes discussions of good/bad fats, the Mediterranean diet, and why high-protein diets don't work long-term.
The Glucose Revolution Life Plan emphasizes how to eat plenty of vegetables, fruits, whole grains, legumes, fish, and lean meats for a satisfying, low-GI diet. After you understand the concepts, four different seven-day menus (including one for "busybodies") help you get started. Then 50 recipes follow, with dishes as diverse as Pepper, Corn, and Barley Patties; Apricot and Muesli Muffins; Vegetable and Sesame Noodle Stir-Fry; Tuna-Veggie Toss; Thai Chicken Curry; and Summer Pudding. The authors also coauthored The Glucose Revolution: The Authoritative Guide to the Glycemic Index and other books in the Glucose Revolution series. --Joan Price
Jennie Brand Miller is a world authority on the glycaemic index of foods and its application to diabetes. She is a member of the teaching and research staff of the Human Nutrition Unit, University of Sydney. Kaye Foster Powell is the senior dietitian at the Wentworth Area Diabetes Service. Lisa Lintner is a cookery writer.
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