The New Glucose Revolution Shopper's Guide to GI Values 2010: The Authoritative Source of Glycemic Index Values for More Than 1,300 Foods

Brand-Miller, Dr. Jennie

ISBN 10: 0738213683 / ISBN 13: 9780738213682

Published by Da Capo Lifelong Books, 2010

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Bibliographic Details

• Title: The New Glucose Revolution Shopper's Guide to GI Values 2010: The Authoritative Source of Glycemic Index Values for More Than 1,300 Foods
• Publisher: Da Capo Lifelong Books
• Publication Date: 2010
• Language: English
• ISBN 10: 0738213683
• ISBN 13: 9780738213682
• Binding: Paperback
• Condition: new

About this title

Synopsis

Whether you're looking to lose weight, help manage conditions like diabetes or hypertension, or simply eat for lifelong good health, adopting a low-GI diet is the scientifically proven way to reach your goal. This 2008 guide, updated with more than 500 new foods, makes it easier than ever to select smart, low-GI choices for all your meals. Featured are: The GI value for over 1,000 popular foods and prepared meals-twice as many as 2007 All-new expanded nutrient data-including serving size, calories, fat, saturated fat, carbohydrate, fiber, and sodium per serving of each food Advice on shopping and eating out to guide your daily food choices Essential advice for incorporating low-GI foods into a gluten-free diet

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 20 years. Professor of Nutrition at the University of Sydney and a former President of the Nutrition Society of Australia, she is an in-demand speaker 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, RD, is an accredited practicing dietitian with extensive experience in diabetes management, and is the co-author, with Dr. Brand-Miller, of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition.