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Synopsis: 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

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

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