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

Brand-Miller MD, Dr. Jennie; Wolever PhD, Thomas M.S.; Colagiuri MD, Stephen; Foster-Powell BSc MND, Kaye

Softcover

ISBN 10: 1569245061 ISBN 13: 9781569245064

Publisher: Da Capo Lifelong Books, 2002

Synopsis

Completely revised, updated, and expanded to include the latest information, an essential guide describes the negative effects of carbohydrates on blood sugar; emphasizes the importance of maintaining blood glucose control; includes tables of glycemic-index values for nearly 800 foods; and much more. Original.

About this title

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.

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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.

About this edition

• Publisher: Da Capo Lifelong Books
• Publication date: 2002
• ISBN 10: 1569245061
• ISBN 13: 9781569245064
• Binding: Paperback
• Number of pages: 336