The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods

Foster-Powell BSc MND, Kaye,Brand-Miller PhD, Jennie

ISBN 10: 1569243298 / ISBN 13: 9781569243299

Published by Da Capo Lifelong Books, 2005

About this Item

Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD PAPERBACK Standard-sized.

Seller Inventory # M1569243298Z3

Bibliographic Details

• Title: The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods
• Publisher: Da Capo Lifelong Books
• Publication Date: 2005
• Language: English
• ISBN 10: 1569243298
• ISBN 13: 9781569243299
• Binding: Mass Market Paperback
• Condition: Good

About this title

Synopsis

A comprehensive annual reference for GI-aware consumers provides food values for more than five hundred popular grocery and dining-out foods, from fruits and vegetables to beverages and desserts, in a resource that provides a glycemic index and a guide to food labeling. Original.

About the Author

JENNIE BRAND-MILLER, PhD, one of the world’s leading authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Professor of nutrition at the University of Sydney and the president of the Nutrition Society of Australia, Brand-Miller was recently awarded Australia’s prestigious ATSE Clunies Ross Award for her commitment to advancing science and technology. She 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.

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.