The New Glucose Revolution: The Authoritative Guide to the Glycemic Index - the Dietary Solution for Lifelong Health

Overview

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...

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Overview

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

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Product Details

  • ISBN-13: 9781569242582
  • Publisher: Da Capo Press
  • Publication date: 11/28/2006
  • Series: New Glucose Revolution Series
  • Edition number: 3
  • Pages: 368
  • Product dimensions: 6.00 (w) x 8.90 (h) x 1.00 (d)

Meet the Author

Jennie Brand-Miller, Ph.D., one of the world’s foremost 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 the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied only to nutritious foods. Winner of Australia’s prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller 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.

Thomas M.S. Wolever, MD is professor in the Department of Nutritional Sciences, University of Toronto, and a member of the Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto. He is a graduate of Oxford University (BA, MA, MB, B.Ch, M.Sc, and DM) in the United Kingdom. He received his PhD at the University of Toronto. Since 1980 his research has focused on the glycemic index of foods and the prevention of type 2 diabetes. The coauthor of many books in the Glucose Revolution series, he lives in Toronto, Canada.

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. She is the coauthor of all books in the Glucose Revolution series.

Stephen Colagiuri, MD is the Director of the Diabetes Centre and Head of the Department of Endocrinology, Metabolism and Diabetes at the Prince of Wales Hospital in Randwick, New South Wales. He graduated from the University of Sydney and received his Fellowship of the Royal Australasian College of Physicians. He has a joint academic appointment at the University of New South Wales. He has more than 100 scientific papers to his name, many concerned with the importance of carbohydrates in the diet of people with diebetes, and is coauthor of many books in the Glucose Revolution series.
Contributor residences (city, state or country if outside the US or Canada):

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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted December 27, 2009

    How can this be....

    A third edition???? I had a hard time following the "formula" of the see-saw. I couldn't believe the products that they were recommending. It's as if Kraft and Coca-Cola were their sponsers. Their products were filled with Sodium.

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  • Anonymous

    Posted November 11, 2009

    I Also Recommend:

    An excellent reference for learning about the Glycemic Index

    I have been concerned about being diagnosed as "prediabetic" and as a nurse had heard of the value of paying attention to the glycemic index of your food. This is a well written and easy to understand explanation of Glycemic Index and how it effects your health. There were a few chapters or pages that I personnaly felt were "too much" information but in gerneral I found the book very helpful. I also bought The New Glucose Revolution Diet. It contained a shortened explanation of the original book and an accessible plan to change your life by adapting to a life plan incorporating low glycemic foods into your everyday diet.

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  • Anonymous

    Posted February 15, 2010

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    Posted April 6, 2010

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    Posted December 27, 2009

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    Posted October 6, 2010

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    Posted January 19, 2010

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