The New Glucose Revolution Low GI Guide to Diabetes: The Only Authoritative Guide to Managing Diabetes Using the Glycemic Index (Marlowe Diabetes Library) [Paperback]

Jennie Brand-Miller (Author), Kaye Foster-Powell (Author), Johanna Burani (Author)

Book Description

Publication Date: December 30, 2005 | Series: Marlowe Diabetes Library

The New Glucose Revolution Low GI Guide to Diabetes is the only guide providing up-to-date information about using the GI to help manage Type 1 and Type 2 diabetes. GI experts Brand-Miller and Foster-Powell explain why diets based on low GI foods improve blood sugar control, which types of carbohydrate are best to eat, and why many so-called "taboo" foods don't really cause unfavorable effects. Practical tips advise how to use the GI to control one's blood glucose throughout the day. Grocery and pantry lists detail the best foods to have on hand, and recipes cover a week's worth of low-GI meals. Also included are GI values for hundreds of foods and beverages.

Editorial Reviews

About the Author

<DIV><STRONG>JENNIE BRAND-MILLER, PhD</STRONG>, one of the world’s leading authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Professor of nutrition at the University of Sydney and the president of the Nutrition Society of Australia, Brand-Miller was recently awarded Australia’s prestigious ATSE Clunies Ross Award for her commitment to advancing science and technology. She 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. <BR><BR><STRONG>KAYE FOSTER-POWELL, M NUTR & DIET</STRONG>, 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.<BR><BR><BR><STRONG>Johanna Burani, MS, RD, CDE </b , is a registered dietitian and certified diabetes educator with more than fifteen years of experience in nutritional counseling. One of the pioneering and leading champions in the United States of the glycemic index approach to nutrition, she is also coauthor of the <EM>The New Glucose Revolution Life Plan </EM>, among other books. She lives in Mendham, New Jerse</DIV>

Product Details

• Paperback: 192 pages
• Publisher: Da Capo Press; 1 edition (December 30, 2005)
• Language: English
• ISBN-10: 1569243352
• ISBN-13: 978-1569243350
• Product Dimensions: 6.7 x 4.7 x 0.5 inches
• Shipping Weight: 2.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #199,744 in Books (See Top 100 in Books)
  • #6 in Books > 4-for-3 Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Diabetes
  • #43 in Books > 4-for-3 Books > Health, Mind & Body > Diets & Weight Loss > Diets > Weight Maintenance
  • #66 in Books > 4-for-3 Books > Health, Mind & Body > Diets & Weight Loss > Diets > Weight Loss

Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful:

5.0 out of 5 stars Taking the fear out of diabetes, January 9, 2007

By 

A. Rawlinson (Iowa & London) - See all my reviews
(REAL NAME)   

This review is from: The New Glucose Revolution Low GI Guide to Diabetes: The Only Authoritative Guide to Managing Diabetes Using the Glycemic Index (Marlowe Diabetes Library) (Paperback)

Before I got this book I was working in the dark as far as my newly diagnosed condition was concerned. I had advice from doctors but could not gauge the real effects of food on my sugar levels. This has released me from what was seeming like a lifetime of imprisonment within a very narrow diet. Now I eat ice cream occasionally and cream, knowing that the rest of my diet will balance out any negative effects. This is freedom ! Now here I come (again) world ! And, of course, I feel better than I have done for years.

10 of 11 people found the following review helpful:

3.0 out of 5 stars Doug's Review, January 12, 2007

By 

Douglas Gilbert (Vacavile, CA) - See all my reviews
(REAL NAME)   

This review is from: The New Glucose Revolution Low GI Guide to Diabetes: The Only Authoritative Guide to Managing Diabetes Using the Glycemic Index (Marlowe Diabetes Library) (Paperback)

Good information, but would have liked to see the glycemic index for more food items listed. Discussion was good, but somewhat repetative.

9 of 11 people found the following review helpful:

2.0 out of 5 stars The New Glucose Revolution - Low GI guide to diabetes, December 3, 2007

By 

Alice R. Moriarty "Diabetic cook" (Marshall, NC) - See all my reviews
(REAL NAME)   

This review is from: The New Glucose Revolution Low GI Guide to Diabetes: The Only Authoritative Guide to Managing Diabetes Using the Glycemic Index (Marlowe Diabetes Library) (Paperback)

If this is your first guide to GI, I suppose it is OK. I was disappointed in arrangement of information. The 15 pages devoted to numeric values of GI are poorly arranged. Case in point: #1 Rice. In the alphabetical listing only "Rice,parboiled" with a value of 72 is shown BUT if you know the different kids of rice, e.g. Basmati, Jasmine, Long Grain, Short Grain, Sticky, Brow Rice-cooked etc. (Some of these I had never heard of) then you get a different picture. These have values from 50 to 109. Case #2 Beans. Alphabetical listing shows: Baked beans (GI value 38, Baked beans canned in tomatoe sauce (GI value 48) but, again, under bean variety names you get values from 31 to 79. If all were listed under one heading of "Beans", one could then choose which beans one wanted to try. Another complaint: Chapter 22 is devoted to visual symbols to show Low, Medium and High GI values of foods. Under the heading "Bakery Products, Cakes" five are listed as "Low", one of which is "chocolate cake with chocolate frosting" (!) Wouldn't the GI value depend on what ingredients went into that cake?
Information is there, it is just hard to dig out and, as in the case of the cake, of questionable value.