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

 
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Forget the high-carb, low-carb debate. The glycemic index (GI)--a measure of carbohydrate quality based on how quickly a food raises blood-glucose (blood sugar) levels--is the dietary key to health, say the authors. Contrary to other diets that treat carbohydrates as all alike, The New Glucose Revolution divides carbos according to their GI into two categories. One is high GI (less desirable): carbohydrates that break down quickly during digestion, leading to fast and high blood-glucose response. Examples are baked potatoes, sports bars, instant rice, corn flakes cereal, and baguettes. The other is low GI (more desirable): carbohydrates that break down slowly during digestion, leading to a gradual glucose release. Examples here are pasta, whole grains, fruit, legumes, and yams.

A low-GI diet is especially recommended for people with diabetes, abdominal overweight, and Syndrome X, say the authors, who have strong medical, nutritional-science, and diabetes education credentials. They explain the importance of understanding GI values, how GI is determined, health applications, and how to choose low-GI foods and balance the overall GI load. They give cooking tips, menu ideas, and 47 recipes. A 68-page table gives the GI values of many foods, including brand names. The New Glucose Revolution is recommended for health-conscious readers who want to understand the glycemic index and how to incorporate it into their diet. --Joan Price

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

Customer Reviews:

  • The New Glucose Revolution
    As a PCOSer who has struggled with her weight since puberty, I highly recommend this book. It is useful not only for the information but is balanced and clear. This isn't a "diet" but information on what affects PCOSer, IR folks, Diabetics and Pre-diabetics and how to avoid the insulin issues. In the last 6.5 months I have lost 75 lbs, 51 1/4 inches, increased my energy and strength (along with exercise) and gone down 10 sizes. I don't count calories, I don't deny myself, I eat healthy food. And this book has helped me do this....more info
  • Better than the original edition
    This book has had one BIG use since its first edition: the introduction of the concept of Glycemic Index (G.I.) which makes it clear that not all carbs are created equal. The G.I. measures how fast the carbs in a food get translated into glucose (which travels in the blood). As most diabetics should know (I am one of them -Type 2, since October 2002), violent blood sugar rises is something that most people (athletes excepted, ocassionally, perhaps) should avoid. This is where this book's meat and bone truly lies: the presentation of this concept plus very useful tables (a ton of pages of them!) of G.I.'s of most foods, which should come in handy when choosing what to pick in the grocery store or the restaurant.

    On the flip side, there are some VERY conflicting views presented in the book: "the most important message is that the diet should be low in fat and high in carbohydrates." (quote from page 55). This thought disturbed me, after a year of successfully applying a low-carb lifestyle. With the new edition the above approach was not changed, but rather a new concept was introduced: that of the Glycemic Load. Think of it as a sort of weighted average that combines the quantitative (amount) component of carbs with the measure of the glycemic index (more on the qualitative end), yielding a net measure that should be a better indicator of how healthy a particular food is for you. It's too soon to say whether this Glycemic Load concept has any positive effects at all, but it makes perfect sense. To err on the safe side, I will give the book 4 stars: improved if you compare it with the original edition, but too soon to know whether it will work or not....more info

  • Healthy Information
    I found the book to be very informative regarding healthy eating and maintaining glucose levels....more info
  • The New Glucose Revolution:
    This is an excellent book. It is not just for diabetics, but for anyone that wants to eat healthy. I HAVE recommended this book to my family & friends. ...more info
  • For people who can't discern one message from another


    First off, one tiny infinitesimal complaint. If you're new into the world of nutrition, then the book gets a bit confusing at times. But besides that, pay close attention...

    Most of the reviews are good, and people reading them should take heed. The ones that are bad contain the most rediculous things I've ever heard. Fist off, the book is not contradictory. There are sweet potatoes...then there are regular potatoes...read on from there. Secondly, I think some are mistaking GI with GL. YOU, following these giudelines, should be more concerned with the Glycemic Load. This is the ration of food consumed at a sitting considering the rest of the nutrient profile...and it's glycemic index. An apple by itself has a medium GI. If you eat 17 apples....you do the math. Pay close attention to the reading. They specify, I promise. Other things...

    1) Insulin is released by the pancreas when you have too much sugar in your blood (blood glucose). Your pancreas works as an internal control system. You got too much sugar in the blood, your pancreas freaks, releases insulin. This hormone increases the uptake of of glucose AND free fatty acids. It also helps in protein synthesis. The sugar in your blood is jammed into your muscles AND your fat cells (adipose). That's why people should understand that exercising is a vital part of keeping a consistently healthy diet in check (and vice versa). If you're idle all day, odn't eat foods with a high GI...your insulin spikes, the sugar goes into your fat cells. That's converted to triglycerides (stored fat). That's what the one person was trying to state, when discussing the "raising of tryglycerides...".

    Blah, I can't remember what else I wanted to correct now. This book is a perfect source for people to use when striving for a healthy body. Read carefully and reread before making absurd assumptions about it's "mistakes".

    Oh and that one dude...people's bodies are NOT that different from another, bar something like hypoglycemia or the sort. Eating low GI food is beneficial to ALL!

    Hypoglycemics: Follow the book's instructions. Whole grains periodically.

    Healthy fats are essential as well....more info
  • Changed my way of eating, and my body shape too!
    I bought this book several months ago. By eliminating/limiting foods high on the glycemic index and replacing them with foods lower on the glycemic index, I lost several inches from my waist and 10 lbs within 5 weeks. Four months later, I have continued to lost weight and inches at a lower and steady pace. The dietary changes I made became easy within a few weeks, and I don't feel like I am missing out on anything. I know that I can easily eat like this for the rest of my life.
    I wish I could have discovered this a long time ago!...more info
  • contradicts itself all over the place
    As a hypoglycemic, I've read a whole lot about glycemic index and other factors that affect blood sugar. While the underlying premise of the book is solid--replace high GI goods with low GI foods, the details are contradicting.

    The book talks about having a 'high-carb' diet with lots of grains, etc., which in and of itself seems strange. I think a 'balanced-carb' diet is the better attack. The food recommendations conflict. At times, apples are a 'high-GI' food, other places in the book it is low. They say potatoes are good, then they're bad, then they're good. Whoa! On pg. 206, it talks about a lady who improved her diet by including potatoes and rice, then on the next page it says potatoes are high-GI and should be replaced! Finally, they say sugar is 'not bad', and don't emphasize its restriction at all. The problem with this is that most sugary foods are very high in sugar, and I know from first hand experience, that cutting sugar alone has a drastic effect on health, as I've seen a myriad of my issues disappear.

    There are pieces of good information here, but in general, this book is not consistent. It has a huge GI table which is useful, although applies mostly to other countries as foods in different countries have different GI values. I would probably have it on the shelf as a reference, but not have it as the primary GI book. The cover says 'Forget Sugar Busters', but I actually recommend just the opposite--read Sugar Busters first. It is much more concise and has a clear message, and I've had not only myself but others I've recommended this book to improve their weight, well-being, and other nagging ailments by following the Sugar Busters lifestyle.

    Another good book is the Metabolic Typing diet, which actually explains why some people do better with more proteins and (good) fats, and others do better with slightly more carbs. This would be a better justification of some of the case studies mentioned in GI Revolution than making blanket statements that high-carb is the way to go....more info

  • The New Glucose Revolution
    This is an excellent book about the "new" approach to diet for those who may have been diagnosed as "pre-diabetic" or with diabetes. Contains extensive guides to foods with a "Glycemic Index" rating to help one monitor the best approach to diet that will help control the blood-glucose levels. Highly recommended. Earl Young...more info
  • Easy to Understand
    After reading several other books on Diabetes, Glycemic Index and other items along this line, this book was easier to understand and was of more help. Several items have been helpful in modifying our lifestyle of eating....more info
  • THE NEW GLUCOSE REVOLUTION
    WHENEVER I SEE A BOOK I WANT, I GO TO AMOZON WHERE THE PRICE IS ALWAYS RIGHT. THE BOOK WAS VERY INFORMATIVE AS I WAS SURE IT WOULD BE....more info
  • Very Informative, A Valuable Reference
    This book is very well written, and contains a great deal of useful information. It truly provides the background needed to understand the Glycemic Index well.I am also disturbed by someof the conflicting messages. The authors seem to bend over backwards to encourage people to eat plenty of starchy carbohydrates, i.e. still eat many servings of breads and grains/cereals every day. There is no explanation given for why someone should continue to eat many servings of breads/cereals/grains rather than getting more of their carbohydrates from veggies, fruits, legumes and dairy - all lower GI foods. There seem to be some unfounded reasons stated for why people should avoid lower carb, low fat, lean protein diets such as "The Zone" - the book states that you might find yourself yearning for high-GI foods like bread and potatoes. Huh? I get the impression that the authors are worried that people, like Atkins dieters, will use this book as an excuse to avoid carbohydrates altogether. They also seem to be concerned that if people reduce the carbs in their diet, they will be increasing their fat instead, and that that is a "bad thing". They do point out that the long term results from high protein and/or high fat diets are not yet known. These diets are not as well studied as a low-fat high-carbohydrate diets are.Regardless of some of these undercurrents, I am finding the book very useful in adapting my diet to take advantage of low-GI carbohydrates. I now understand the roles that different foods play in the diet, and how the processing of carbs affect their GI....more info
  • Confusing
    Confusing and dissappointing. I couldn't make heads or tails of this. The structure of the book dosen't make sense. Too bad....more info
  • HEY!
    I've been following this book for two weeks or so and have nothing but great things to say about it - and I don't even know if it's made an impact on my weight situation yet! I love this way of eating just because I feel GREAT. I'm not tired all of the time, no foggy thinking, no particular cravings (and I'm the icecream, chocolate, cheese and bread queen) and I can still have all of these things - what they're teaching you is that everything should be eaten in moderation - and that's much easier to follow when your blood glucose levels are on an even keel.

    I'm sorry to hear that some have quite a bit of difficulty decoding or following the book, but really, it's not exactly a diet - it's a new yet very old way of eating and it's actually quite simple...They're encouraging you to go back to eating whole foods, not processed. So yes, if you do eat foods that include hydrogenated oils or high-fructose corn syrup, you may need to re-examine how often you eat these foods. They're bad all over - just read 'Fast Food Nation' or 'Fat Land'.

    Judge for yourself - and to the person who left the comment ..."sugar is bad, don't buy the book." ...They obviously didn't READ the book - sugar is not bad - but anything is bad for you in large amounts....more info

  • saved my sanity
    i was diagnosed with Type 2 diabetes 4 months ago, and i had to figure out a different way of eating that would help me control my blood glucose. My doctor was intelligent enough not to simply throw a diet at me and order me to follow it, so I started doing research and discovered this book. Basically, it rates carbohydrate foods on how fast they raise the blood glucose, and encourages you to eat foods that have a less sudden and dramatic effect on it. (this is a wild oversimplification, of course.) The theory made sense to me. It's easy to substitute foods lower on the glycemic-index scale (whole grains, most veggies and fruits, foods that aren't overprocessed) for higher-GI foods, and the authors give many tips for making the change.

    I'm the original big appetite, but I haven't been hungry following this plan. I have lost 12 pounds and helped get my blood glucose under control. This makes sense, as the concept was developed to treat people with diabetes to begin with. My doctor is happy with my progress.

    I agree with the people who say that you have to use your intelligence when you follow the information in this book, but i would hate to be confined to a "diet" that tells me exactly what i have to eat when; here, i don't have to be. Best of all, this is a way of eating that I can follow for the rest of my life. Give this book a try; you'll be glad you did....more info
  • Why we gain weight--How to turn it around
    The body is perfectly adapted to the diet that our human ancestors followed for hundreds of thousands of years, but cannot properly handle "industrial foods", such as refined flour. These mechanically-processed foods flood the blood stream with glucose (the simple carbohydrate that fuels the cells) and provoke an outpouring of insulin. The excess insulin compels the body to burn carbohydrate, leaving the fat to accumulate in our bodies. The deranged insulin levels can also lead to diabetes and heart disease.

    This book shows that by choosing our carbohydrates with a just little more care, we can restrain these outbursts of insulin and encourage the body to burn more fat. By simply choosing Basmati rice over other varieties, or substituting a sweet potato for an ordinary potato, or buying sourdough bread or bread made with whole-wheat, stone-ground (coarser) flour rather than white flour, we can smooth out the glucose spikes and enjoy better health.

    This concept of "glycemic index" (GI) is indeed revolutionary. Each food is rated on a scale of 0 to 100, with pure glucose (as in corn syrup) set at 100. Anything with a GI value of 70 or more is a High-GI food; Intermediate-GI foods range from 56-69, and Low-GI foods have scores from 0 to 55. These values are derived by testing actual foods on actual volunteers, whose blood glucose levels are measured periodically over a couple of hours after they have eaten the food.

    The book includes 67 pages of tables so that you can look up the GI values of hundreds of foods, and then use those values to choose which foods you would wish to emphasize and which you would wish to avoid.

    The authors go on to explain the factors that influence its GI value. These are the degree to which the starch granules are expanded or even burst during cooking; the particle size (as in finely- or coarsely-ground flours); the chemical structure of the starch (straight- or branched-chain); the type of sugar in the food (sucrose, fructose, galactose, etc.); the quantity and nature of the fiber in the food (its coarseness, solubility and viscosity); and the acidity. In sum, you end up with a solid scientific understanding of why one food will support your health and another will sabotage you.

    Choosing low-GI foods virtually guarantees that we are eating foods with a low energy density and a high capacity to satisfy our appetites. We feel fuller on less calories, and the feeling of satisfaction lasts longer. The authors describe a South African study in which volunteers ate the same number of calories from carbohydrate, protein and fat, with the only difference being that one group got low-GI and the other got High-GI carbohydrates. After 12 weeks the low-GI group had lost an average of 20 pounds, versus 16 pounds for the high-GI group. Again, the ONLY difference was in the nature of the carbohydrates.

    There is already an international symbol, registered in the US and other countries, indicating that a food has been properly test for its GI value. Watch for it on food labels as the public catches on to the value of this information. P>My only complaint with this book is that the essential information on the link between glucose, insulin and health is scattered throughout the text, rather than being presented in a single succinct statement. But don't let this stop you. If you are concerned about weight, health, and diet, get this book....more info

  • leaves me no wiser
    I agree with the other reviewer who talks about contradictions. Nourishing traditions was a much better book on nutrition....more info
  • Guidlines Not a Formula
    This book shed a lot of light on why I was not succeding in my weight loss goals. I had already given up almost all sugar and all artifical sweetners, eating mostly whole grains, and had been doing a 45-60 min cardio workout 3 times a week and getting no where in the 50 lbs I need to lose. In the past I had a lot of success following Atkins, but felt that it was unhealthy and it left me feeling sluggish and miserable. I stopped Atkins and started the daily losing battle with my weight. After three weeks of following the basic principals I have had successful weight changes for the first time in a long time.

    This book is not for someone who wants a quick fix or answer, the book gives a ton of data points and strives to tell you how to use the data to make your own balance. Other people have commented that there are many contradictions, and I think the problem is that they are looking for a yes/no list or formula not a guideline and plan for moderation and balance. You also have to really understand the differneces between Glycemic Index and Glyecmic Load, which I feel she explains quite well. I doubt this diet idea will ever be popular becuase there are no quick fix answers. I have been following the plan for almost a month and feel great and can see myself doing this for the rest of my life with no hesitation. The fact that it is a guidline rather than formula gives you the ability to adjust to your stage of life, activity level and weight loss goals.

    There is no denying that reading this is a bit like going back to school where you need to read it, process it, and figure out how it relates to your own eating habits and weight goals.

    There are two down sides to this book. The first is that the first two weeks of eating that many vegetables and heavy grainy food can make you, to be blunt, gasy. The other is that she keeps suggesting margerine but I find it to be a horible low-fat alternative to butter and am ok with having more fat than chemicals. Again it is a guideline and I have the fleibilty to make as many natural and organic choices as I like and still follow the ideas.
    ...more info
  • Boring
    Why can't they put this into simple language. If you are a doctor or dietician, this might be understandable, but to the regular person, this is just plain boring. There must be another more easily understood book on the subject out there....more info
  • Works and Makes Sense--If You Read the Details
    This is an excellent book for learning how to eat in such a way that you naturally move towards your optimal weight, and do so without hunger if you're overweight and need to lose.

    A few of the previous reviewers apparently skimmed through the book and/or missed many of the qualifying details provided in the book about foods. Potatoes indeed have a high GI value: the bigger and older the potato the higher the value. So those small young red potatoes have a lower GI value than those big white Idahos most of us eat. Also, the authors stress that the goal of this approach is not to condemn all "high GI" foods and avoid them like the plague; the goal is to learn how to balance them out with sufficient low GI foods that you don't provoke the classical insulin spike associated with high GI foods.

    And the approach is not a "high carbohydrate diet." The GI values specifically measure carbohydrates and their different effects--as measured in the lab-- on insulin response. Meats, fish and dairy are pretty much "no GI" foods (as are a large number of vegetables by the way), and the authors encourage us to eat them abundantly (but to tilt towards the lean side of the meats and to still make sure we don't overeat). The main idea with meats, cheeses and other high protein foods is that they are "calorically dense" and that you can easily overeat them, the more fat they contain the easier.

    This is not a "plug and chug" kind of a dietary approach. The authors expect their readers to be reasonably intelligent and mentally hard working in devloping their individual eating plans. The GI values were not simply "invented" because they sounded good in theory. They were discovered as a result of extensive experimentation with human subjects and extensive post-eating blood draws.

    If you want a brain-dead approach that will simply tell you "this food is good, this food is bad" or that will tell you "today is Tuesday, this is what you can have for lunch" than this book is not for you. You are going to have to exercise your brain cells as well as your fork and your cardiovascular system (exercise is strongly encouraged) if you are going to get anything out of this approach.

    In the very few weeks I've used this approach I've already lost 13 pounds with no discomfort whatsoever and a fair amount of "cheating" (actually there is no cheating in this approach. If you pig out on a particular food at one time you simply adjust your eating plan accordingly for the next day or so and proceed. Forget the guilt). If you want to take it slow and easy, just remember to throw in some veggies with every meal, and try to have a low GI fruit with every meal as well (and horrors!! another contradiction!! Bananas are both "good" and "bad." Young bananas that are still very slightly green have a tested low GI value; older bananas with a lot of black spots on them have developed their sugars and now have a high GI value. Focus on eating slightly green bananas and forget the paranoia about them).

    The whole process is about learning which foods have low GI values and which foods have high GI values, and of thowing in some low GI foods whenever it seems appropriate and convenient, remembering that meats, poultry, fish and dairy are essentially "no GI" foods and including them in their lean incarnations as much as possible....more info

  • excellent
    the book is well written and is chock full of good information. A must read for people who look to improve their health....more info
  • not too helpful
    For everyday help in changing your eating habits I found this book fell short. It did have a few helpful things but over all I didn't find it informative....more info
  • great book slow delivery
    This book is super and full of information. But it took too long getting here. The seller was within their rights but I think shipping right away is a big plus....more info
  • Works
    I was diagnosed with Type 2 diabetes by my wifes RE and ordered this book before I even found a regular doctor. Between following this "diet" ie lifestyle changed and exercise I lowered my sugar level by over 50%. My Doctors office only advised me to limit my carb intake per meal to 45 carbs. By following this diet instead I was able to vary my diet, understand what changed my sugar levels and make myself healthy without going on drugs....more info
  • Where's the USA Info?
    This book is ok. I like the Low Glycemic concept. I didn't like the fact that most of the foods listed are from Australia. I would have liked a USA version. They only listed the most popular US foods. I'm glad I didn't buy the hard copy from Prevention. I found a paper back for less than 1/2 the price.
    I enjoyed the G-Index Diet much better. I'll probably follow that one more. The menues were good!...more info
  • Let me make this short and sweet...
    Suger is bad for you. That's the book. Save your money....more info
  • Losing 25 pounds should have been harder
    The importance of optimum health is far surpassed by the premise of this book. It should be called the book of optimum health because that is what I now enjoy with everyday of my life. Thank you Jennie Brand-Miller you've changed my physical life in a way that is stunning and miraculous. I've had dates and for me that is amazing. To be honest I haven't had one in over a year. I could go on and on about how this book has affected my life, but prove it to yourself. You can lose the weight, but you may have to admit to yourself that you need professional help. That's what I did and I'm changed for it forever. Similarly I picked up a book about self-knowledge through life changing growth. It has only been out for a few months but is rapidly inspiring people worldwide. The name of it is Dreams gateway to the true self. None in either of their respective genres have impacted me like these two books....more info
  • Exceptionally helpful if you're diabetic
    A practical guide to the GI index, what it is and how it works - and exceptionally helpful if you're diabetic...more info
  • 9 Secrets..........? What the heck?
    What the heck does that have to do with what the "Glucose Revolution" is about? What a joke!
    I found the book to be a good repreive from the Atkins pundits. Atkins seems to link all carbs into two major categories with very little real evidence as to how it effects the insulin levels. Not all carbs are equal and can't be lumped into two simple divisions. Raw carrots do not equal cooked. "....Revolution" has some real answers.
    I know people that have lost "10 pounds a week" on Atkins plan without stepping back and examining what that "weight" actually is. Let's do the math. sparing all the physiological details: 3500 calories per pound of body fat times 10lbs, equals about six days of running at ten hours each! (35,000/10 calories per minute/60 = 58 hours of running) Where does the weight come from? Not likely to be fat lose with Atkins plan!
    Better to get advice from sources that have the numbers from sound science....more info
  • environmental sociologist reports on the book
    If it ignores biochemical individuality and pretends that all foods have the same effects on all bodies, the book is worthless and very dangerous nutritionally. It will certainly help some, though that is only because around 50% of people in the world would apply to its recommendations. For instance, foods can have different effects in different bodies.

    If you want to know more about your body type before you begin a nutritional program, I suggest the following books instead. Most of the information presently known is from the sympathetic system side and very little is known about the autonomic, though these recommendations can protect you from such false suggestions of a 'common good program' for all people. Know thyself, before you make a nutritional plan. With the following books you can:

    Day, Phillip. 2001. Health Wars. Kent, England: Credence Publications.

    Wiley, Rudolf A, Ph.D. 1989. Biobalance: The Acid/Alkaline Solution to the Food-Mood-Health Puzzle. M.D. Foreword by Howard E. Hagglund. Hurricane, Utah: Essential Science Publications.

    Kristall, Harold J, D. D. S, and James M Haig, N.C. 2002. The Nutrition Solution: A Guide to Your Metabolic Type. M.D. Foreword by John R. Lee. Berkeley, California: North Atlantic Books.

    Kliment, Felicia Drury. 2002. The Acid Alkaline Balance Diet: An Innovative Program for Ridding Your Body of Acidic Wastes. Chicago, Illinois: Contemporary Books....more info

  • Interesting, great resource
    This is a very interesting book with a wealth of knowledge. It is a great resource if you want to learn about the GI....more info
  • Belly Fat melts away
    I obtained this book on orders by my physician. After years of yo-yo dieting, this is the best method for losing weight and keeping it off. Controlling blood sugar is the key to staying healthy. Your body hates sugar and shows you so by making you fat. All carbs turn to sugar. The key is to eat those foods which break down slowly, keeping your natural insulin levels low. This method of eating low glycemic index foods melts fat away. I've lost 38 pounds in five months and never felt deprived. I love the new me and would recommend this book and what it has to say to every American who is overweight....more info
  • Informative
    This book is more than a diet book, it is a complete guide to better nutrition. Yes, it will help you in your quest to lose weight but even better it will guide you in developing a more eating-right-for-a-lifetime diet. The book is easily read and followed, a terrific pathway to better health.
    Beverly J Scott...more info
  • What a Great Eye Opener
    If this book did nothing else, it brought to light all the misconceptions over the years about diabetes and sugar. Diabetes is in my family and I had it when I was pregnant. This was a very enlightening book. Also, on diets, glycemic index, eating habits, it just makes sense. That is the best way to put it. It is not a fad and it is not the newest thing coming out of Hollywood. It is very detailed about what our body does with what we eat. The ideas for losing weight and staying healthy are easy and don't require alot of lists or weighing foods. Nor do they involve starving. The only negative I could say about this book is they need more foods from America in the list instead of Austrailia and Canada. I realize it is a long process to test each and every food but it would be more helpful to us with foods we can actually buy at the stores here in America. Otherwise, a book that everyone should read, with or without health or weight issues....more info
  • Looking For Information
    This book contained a lot of information, a lot of it was confusing. Unfortunately, most measured products are from Australia and other countries. If this book was revised or updated to better explain formulas and use US brand name products for measurements it would have been much more helpful to me. I do think the author is onto something. ...more info
  • not for everyone
    This book is not for everyone. It is very technical. I can comprehend almost anything, but there is a lot of thinking that goes into the chemical issues. ...more info
  • A personal story.
    I was diagnosed with type 2 diabetes in early 2004 after a period of rapidly worsening health. Shortly after, a fellow diabetic friend told me about the Glycemic Index or GI.

    In the years following I've come to completely embrace the low GI approach and in a slightly srange way I'm glad that I have type 2 diabetes, as now along with low GI eating and regular exercise (mainly walking), my general health now in my late 40's is better than ever previously!

    I bought the first edition of this book during 2004 and I recently decided to update to this latest 3rd edition. It is a fine book complete with the latest data and I highly recommend the book!...more info
  • Finally, a non-diet diet that works for vegetarians!
    Let me preface the following by stating that I've never been a "dieter", I've always just tried to eat as healthy as I can. And, as a life-long vegetarian I'd never really been able to participate in most fad-diets anyway (I need my carbs!). But, I'd noticed over the past year that even though I work out pretty consistently, my metabolism was changing and I had dramatic drops in blood sugar that left me feeling tired, light headed and nauseous a lot. I read an article about the low GI diet in one of my fitness mags, and it sounded like something I could actually try as a vegetarian. My husband read the same article and felt it was something he could do without eating "diet" foods.

    It really isn't meant as a diet to help you lose a lot of weight quickly, it's much more about changing your overall eating habits and combinations of food so that you regulate your digestive track, which in turn controls hunger, crashes/spikes in blood sugar, increases energy, promotes overall long-term health, etc. It actually started as a method of eating for diabetics, but has since been adopted by non-diabetics.

    This particular book is great because it explains the science behind it and also has a bunch of recipes and GI values for most foods. I've found that after doing it for 2 full months, I can pretty much make foods without recipes just by being able to judge whether it's a high or low-GI food. I also bought the vegetarian recipe book, and already have a few favorites in it.

    Anyway, I've been doing this for about 2 months and really like it - you're not really depriving yourself of much. The only real adjustment is trying to buy organic when possible so there are no preservatives, and cooking a lot more!

    Although it shouldn't really be considered a "weight loss diet", I think just the nature of the changes in my diet has led me to loose some weight. I've never considered myself overweight and have always been a healthy eater and consistent gym-rat. But, over the past 2 months, I've lost about 10 lbs - and that is with the occasional cheating, weekly dinners out, plenty of chocolate and wine, and a 2-week respiratory infection where I didn't work out once!

    I would definitely recommend this book - and lifestyle - for anyone who is just trying to be, feel, and look more healthy overall without typical diet constraints.


    ...more info

 

 
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