The New Glucose Revolution Low GI Eating Made Easy: The Beginner's Guide to Eating with the Glycemic Index Featuring the Top 100 Low GI Foods

Overview


In Everyday Low GI Eating, the authors of the New York Times bestseller The New Glucose Revolution show readers how to choose low-GI carbohydrates?the ones that produce only small fluctuations in our blood glucose levels?so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI ...
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Overview


In Everyday Low GI Eating, the authors of the New York Times bestseller The New Glucose Revolution show readers how to choose low-GI carbohydrates—the ones that produce only small fluctuations in our blood glucose levels—so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI foods divided into easy-to-follow sections such as fruit and veggies, breads and cereals, legumes, nuts, and indulgences; tips on low-GI cooking and shopping; and much more. Complete with a 7-day low-GI meal plan to start readers off on the right foot, Everyday Low GI Eating is a one-stop resource for all those looking for an easy way to make the switch to a low-GI lifestyle.
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Product Details

  • ISBN-13: 9781569243855
  • Publisher: Da Capo Press
  • Publication date: 12/10/2005
  • Series: Glucose Revolution
  • Pages: 264
  • Sales rank: 614,444
  • Product dimensions: 5.50 (w) x 8.20 (h) x 0.90 (d)

Meet the Author


JENNIE BRAND-MILLER, P.H.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.

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.

PHILIPPA SANDALL has been freelancing in the areas of food, health, and nutrition for over 20 years. Involved in the New Glucose Revolution series since its inception in 1996, she has played a vital role in its success.

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Table of Contents

Part 1 Understanding Low GI Eating 1
"Just tell me what to eat!" 3
Protein-keep it lean 5
Focus on the good fats 7
Carbohydrate-it doesn't make sense to leave it out! 10
So what does GI have to do with you? 13
What are the benefits of low GI eating? 16
Getting started on low GI eating 18
GL (glycemic load) vs. GI 20
Eat low-GI carbs to lose weight 22
Low-GI carbs can reduce your risk of diabetes 26
Low-GI carbs & a healthy heart 29
Low-GI carbs & PCOS 31
Low-GI carbs & anti-aging 32
Part 2 Everyday Low GI Eating: Making the Switch 35
Low GI eating: for everybody, every day, every meal 37
Low GI eating-the basics 38
This for that 42
Low GI eating gives you a healthy balance 43
Simple steps to developing good eating habits 47
1, 2, 3 ... putting it on the plate 48
Breakfasts that sustain you through the morning 50
Light & low, the smart carb lunch 53
Take time over one main meal every day 57
Desserts for sweet finishes 63
Time for a snack 65
What to drink? 67
Living everyday low GI eating 68
Clued in on eating out? 74
Making the right choices when eating out 77
What to put in the shopping cart 81
Why it's important to read the label 81
Everyday low GI shopping 85
Ready ... set ... go-move it & lose it! 91
Part 3 The Top 100: Low GI Food Finder 101
Fruits & vegetables 106
Fruits 109
Vegetables 133
Breads & cereals 146
Bread 149
Breakfast cereals 157
Noodles 162
Pasta 167
Rice 175
Whole cereal grains 178
Legumes, including beans, peas, & lentils 185
Nuts 200
Fish & seafood 204
Lean meat, chicken, & eggs 206
Low-fat dairy foods & calcium-enriched soy products 208
Part 4 Low GI Made Easy Tables 223
Acknowledgments 253
Further Resources 255
Index 257
About the Authors 263
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 29, 2009

    Adequate, informed me of a few new things, but recipes not appetizing to me.

    The book was more detailed than the last i read but somewhat disorganized in its succession of chapters, not one of the best, I think.

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