The New Glucose Revolution

The New Glucose Revolution

3.2 4
by Jennie Brand-Miller, Stephen Colagiuri, Kaye Foster-Powell, Stephen Colagiuri
Widely recognized as the most significant dietary finding of the last twenty-five years, the glycemic index (GI) is revolutionizing the way we eat. The New Glucose Revolution is both the definitive introduction to and an essential source of new information about the GI. Written by the world�s leading authorities on the subject, whose findings are


Widely recognized as the most significant dietary finding of the last twenty-five years, the glycemic index (GI) is revolutionizing the way we eat. The New Glucose Revolution is both the definitive introduction to and an essential source of new information about the GI. Written by the world�s leading authorities on the subject, whose findings are supported by hundreds of studies from Harvard University�s School of Public Health and other leading research centers, it shows how and why eating low-GI foods has major health benefits for everybody.

Completely revised and expanded from the first edition, The New Glucose Revolution includes:
  • A clear argument for why our bodies need carbohydrates and the benefits of low-GI foods
  • Brand-new coverage of the glycemic load and its significance and daily application
  • Fifty all-new, delicious, and easy-to-prepare recipes with complete nutritional information
  • Comprehensive, up-to-date tables of glycemic index values for almost 800 individual foods�a nearly threefold increase over the first edition�and, completely new to this edition, glycemic load values�material unavailable to readers anywhere else
  • Answers to the most frequently asked questions about carbohydrates and the glycemic index

The New Glucose Revolution is the definitive resource for everyone seeking to establish a way of eating for lifelong health, no matter what your current age, weight, or medical or physical condition.

Product Details

Da Capo Press
Publication date:
Glucose Revolution Series
Edition description:
Revised & Expanded
Product dimensions:
6.00(w) x 8.90(h) x 1.10(d)

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The New Glucose Revolution: Pocket Guide to Healthy Kids 3.5 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
GentleReaderAB More than 1 year ago
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.
Anonymous More than 1 year ago
Guest More than 1 year ago
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.
Guest More than 1 year ago
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.
Guest More than 1 year ago
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.