The New Glucose Revolution: The Authoritative Guide to the Glycemic Index--the Dietary Solution for Lifelong Health

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9781569245064: The New Glucose Revolution: The Authoritative Guide to the Glycemic Index--the Dietary Solution for Lifelong Health

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 the definitive introduction to 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.

Completely revised and expanded from the first edition, The New Glucose Revolution includes:

· A clear argument for why our bodies need carbohydrates and the benefits of low-GI foods
· Brand-new coverage of the glycemic load and its significance and daily application
· Fifty all-new, delicious, and easy-to-prepare recipes with complete nutritional information
· Comprehensive, up-to-date tables of glycemic index values for almost 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

The New Glucose Revolution is the definitive resource for everyone seeking to establish a way of eating for lifelong health, no matter what your current 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., is Professor of Human Nutrition in the Human Nutrition Unit, School of Molecular and Microbial Biosciences at the University of Sydney, and President of the Nutrition Society of Australia. She has taught postgraduate students of nutrition and dietetics at the University of Sydney for over twenty-four years and currently leads a team of twelve research scientists, whose interests focus on all aspects of carbohydrate—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance, and oligosaccharides in infant nutrition. She has published sixteen books and 140 journal articles and is the co-author of all books in the Glucose Revolution series.

THOMAS M.S. WOLEVER, M.D., PH.D., 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. Since 1980 his research has focused on the glycemic index of foods and the prevention of type 2 diabetes. The co-author of most titles in the Glucose Revolution series, he lives in Toronto, Canada.

KAYE FOSTER-POWELL, M. NUTR. & DIET., is an accredited practicing dietitian with extensive experience in diabetes management. She has conducted research into the glycemic index of foods and its practical applications over the last fifteen years. Currently she is a dietitian with Wentworth Area Diabetes Services in New South Wales and consults on all aspects of the glycemic index. She is the co-author of all books in the Glucose Revolution series.

STEPHEN COLAGIURI, M.D., 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 is the author of more than 100 scientific papers to his name, many concerned with the importance of carbo-hydrate in the diet of people with diabetes, and the co-author of most books in the Glucose Revolution series.

* * *

LISA LINTNER, author of the recipes in this book, also created the recipes for The Glucose Revolution Life Plan and is the author of Vegetables—A Taste of the Country.

JOHANNA BURANI, M.S., R.D., C.D.E., adaptor of the North American edition of this book, is a Registered Dietitian and Certified Diabetes Educator with more than thirteen years’ experience in nutritional counseling. The co-author of The Glucose Revolution Life Plan and Good Carbs, Bad Carbs, as well as several other books and professional manuals, she specializes in designing individual meal plans based on low-GI food choices. She lives in Mendham, New Jersey.

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