Customer Reviews for

The New Glucose Revolution

Average Rating 3.5
( 4 )
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  • Posted December 7, 2009

    more from this reviewer

    Here's to the Glycemic Index

    This is THE book for those interested in eating the low-glycemic way. You'll find helpful advice, lots of facts about how the glycemic index works and why it's a helpful choice when planning a diet, especially for persons with diabetes. There are plenty of recipies, many of which i have tried and enjoyed. The list of glycemic foods and their corresponding "numbers" was comprehensive, although it appeared to be geared to non-U.S. foods, and many of the listings are not available here in America. If you are looking for an easy to read primer on the glycemic index, this is the book for you.

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  • Anonymous

    Posted December 19, 2003

    Lack of scientific evidence

    This is mostly my opinion which, in many ways,is similar to 'The New Glucose Revolution'. One thing that is not opinion is that the best authority on carbohydrates and insulin sensitivity is Drs. Michael and Mary Dan Eades who wrote 'Protein Power'. They have proven, at least to my satisfaction, that all carbohydrates affect the body the same way. The bottom line is this: In the absence of carbohydrates (good or bad ones??)body fat is consumed for energy, cholesterol is utilized from the blood stream (lowering your blood cholesterol) and hunger is reduced because protein is the source of long lasting energy. So, Dr. Atkins was close, The New Revolution, isn't. The Drs. Eades are right on. I find it difficult to take anyone seriously in the discussion of carbohydrates unless they have read 'Protein Power'. As the spouse of a physician and as one who has first hand experience with their plan, I have yet to hear any scientific data that casts doubts on their research.

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  • Anonymous

    Posted January 27, 2003

    Food for Thought

    This is almost purely a focus on the carbohydrate side of the nutrition equation in near isolation of fat, protein and nutrient considerations. The author presents a fairly compelling historical and semi-scientific context of the current nutritional dysfunction by walking us through human evolution; extending from hunter gather periods to agricultural revolution. All not unlike some of Dr. Atkins work that focuses predominantly on the protein side of nutrition. The concept of the advocated Glycemic Index for measuring impact or influence on human blood-glucose production and stimulant-response insulin production (well understood to be associated with fat production) is easily grasped, quite plausible, well argued and significant. I enjoyed the scientific basis for the author¿s findings that (carbohydrates) foods could be characterized with the index by how ¿fast they burned¿ and how impacting the burn-rate is on blood-sugar (and indirectly insulin and fat production). However, once one consumes the meat of the introductory chapters, and digests the books scientific basis the balance of the book is mostly recipes (61 pages) and bulky data tables (66 pages); which I consider to be fluff. In fact the great majority of the data tables are for Australian, Canadian, European and other foreign country food brands which few Americans will be able to generalize to their advantage in the USA. It would have been more effective to characterize whole classes of generic foods into 3 broad categories such as ¿Low¿ ¿Moderate¿ ¿High¿ based on the Glycemic Index to permit rapid consumer assessment in a few pages of reading and refer the reader to a web page for latest info on specifically compiled food brands. I found the author¿s assertions that sugar and some candy are not as impacting as some other popular ¿healthy¿ carbohydrates on glucose and insulin response both shocking and educating. But I also found it very disconcerting that the author chose to revisit this finding numerous times in the book (even by brand name) and made me more than curious about what organizations might have sponsored the original studies. At a time when much of the US population is inclined to believe that the sugar industry has been slowly poisoning the population for decades with the copious infusion of sugars (e.g. high fructose corn syrup) in a great number of packaged food stuffs it would have been more beneficial to the author to let the data speak for itself and be more neutral on the matter. It will outrage many. I can agree 100% with the concept of ¿Revolution¿ in the author¿s book title since this country and its people are very close to declaring all out war on our obesity problem and exorbitant health care costs that are slowly killing us and our economy. While the concepts that the book present have the potential to ignite a nutritional revolution I did not get the feeling for that passion in reading the authors book( read Bill Phillips Body for Life for an example of passion). All in all this book contributes positively to nutritional education and therefore I endorse it. It is beneficial to know that not all carbohydrates are alike and to have a repeatable metric for gauging relative differences to an absolute reference ¿ but we need more. I think the general public now needs a holistic book that scientifically ties together these findings about carbohydrates with protein, fat, nutrients and exercise (both cardio and weight training). The author should get together with Dr. Atkins (new Diet revolution) and Bill Phillips (Body for Life) et-al and bring it all together. We are close to critical mass now at achieving that health revolution that we all can feel is coming.

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  • Anonymous

    Posted January 13, 2003

    Mega Weight loss!

    My doctor recommended this book for weight loss. By keeping my foods at 55 or below on the glucemic index, I've went from 181 pounds to 120, size 18 Womens to 6 petite.

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  • Anonymous

    Posted June 25, 2009

    No text was provided for this review.

  • Anonymous

    Posted January 16, 2010

    No text was provided for this review.

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