The New Glucose Revolution: The Authoritative Guide to the Glycemic Index-The Dietary Solution for Lifelong Health - Softcover
Synopsis
Widely recognized as the most significant dietary finding of the last twenty-five years, the glycemic index (GI) is revolutionizing the way we eat. The New Glucose Revolution is both a definitive introduction and an essential source of new information about the GI. Written by the world's leading authorities on the subject, whose findings are supported by hundreds of studies from Harvard University's School of Public Health and other leading research centers, it shows how and why eating low-GI foods has major health benefits for everybody. It includes:
• A clear argument for why our bodies need carbohydrates and the benefits of low-GI foods
• Coverage of the glycemic load and its significance and daily application
• 50 delicious and easy-to-prepare recipes with complete nutritional information
• Comprehensive, up-to-date tables of glycemic index values for 800 individual foods-a nearly threefold increase over the first edition-and, completely new to this edition, glycemic load values-material unavailable to readers anywhere else
• Answers to the most frequently asked questions about carbohydrates and the glycemic index
This is the definitive resource for everyone seeking to establish a way of eating for lifelong health, no matter what age, weight, or medical or physical condition.
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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
About the Author
Jennie Brand-Miller, Ph.D., one of the world's foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than 20 years. Professor of Nutrition at the University of Sydney and the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied only to nutritious foods. Winner of Australia's prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller is one of the world's most in-demand speakers on the GI and her laboratory at the University of Sydney is the world's foremost GI-testing center.
Thomas M.S. Wolever, MD is professor in the Department of Nutritional Sciences, University of Toronto, and a member of the Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto. He is a graduate of Oxford University (BA, MA, MB, B.Ch, M.Sc, and DM) in the United Kingdom. He received his PhD at the University of Toronto. Since 1980 his research has focused on the glycemic index of foods and the prevention of type 2 diabetes. The coauthor of many books in the Glucose Revolution series, he lives in Toronto, Canada.
Kaye Foster-Powell, M. Nutr & Diet, an accredited dietitian-nutritionist with extensive experience in diabetes management, counsels hundreds of people a year on how to improve their health and well-being and reduce their risk of diabetic complications through a low-GI diet. She is the lead author of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition. She is the coauthor of all books in the Glucose Revolution series.
Stephen Colagiuri, MD is the Director of the Diabetes Centre and Head of the Department of Endocrinology, Metabolism and Diabetes at the Prince of Wales Hospital in Randwick, New South Wales. He graduated from the University of Sydney and received his Fellowship of the Royal Australasian College of Physicians. He has a joint academic appointment at the University of New South Wales. He has more than 100 scientific papers to his name, many concerned with the importance of carbohydrates in the diet of people with diebetes, and is coauthor of many books in the Glucose Revolution series.
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