The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods [Paperback]

Dr. Dr. Jennie Brand-Miller M.D. (Author), Kaye Foster-Powell M. Nutr & Diet (Author)

Book Description

Series: Glucose Revolution | Publication Date: December 9, 2005

Whether you're grocery shopping, planning tonight's dinner or tomorrow morning's breakfast, eating out, or meeting with your nutritionist or dietitian, this first-ever annual edition of the New Glucose Revolution Shopper's Guide to GI Values 2006 is a must-have book for all GI-aware consumers. Included are: glycemic index and glycemic load values for more than 500 popular foods; tips on the best low GI foods available; a guide to food labeling so you know what you're really looking at; and two GI food pyramids to guide your daily food choices.

Product Details

• Paperback: 192 pages
• Publisher: Marlowe & Company (December 9, 2005)
• Language: English
• ISBN-10: 1569243298
• ISBN-13: 978-1569243299
• Product Dimensions: 6.8 x 4.1 x 0.4 inches
• Shipping Weight: 2.4 ounces
• Average Customer Review: 3.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,033,372 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

68 of 70 people found the following review helpful:

4.0 out of 5 stars More U.S. Products, February 8, 2006

By 

Cap (Oklahoma, USA) - See all my reviews

This review is from: The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods (Paperback)

Readers frustrated by the lack of information on common U.S. -based foods in some earlier editions will be pleased with this updated listing. Mostly generalized foods ("graham crackers, plain") and some U.S. brand names ("Snickers bar, regular") are included with glycemic index, common serving size, available carboyhdrate (carbs-fiber) per serving, and glycemic load per serving.
A brief discussion of the nutritional reasearch used is included, but it is not the most thorough discussion of the topics (as would be expected, since this is a pocket reference guide, not the fully expanded books the author and others have published addressing specific medical and nutritional issues). The basic outline to apply this information is provided however, along with a revamped food pyramid and the recommended servings (and serving sizes) for each food group.
I did feel the additional set of charts grouping the lo, moderate, and hi GI foods for a given category (Fruit, Pizza, etc.) to be rather pointless, since the authors and other researchers have concluded that Glycemic Load (which factors in the serving size, not just the glycemic index of the carbs) is the definitive means to determine a food's affect on blood sugar and fat storage. I would have preferred the author use the space to list different versions of the serving size (28g or 1 oz or 1/3 cup) or to make the same charts based on Glycemic Load, not Gylcemic Index.

61 of 78 people found the following review helpful:

1.0 out of 5 stars Of little value, February 5, 2006

By 

Lubow Jowa (, CA USA) - See all my reviews
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This review is from: The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods (Paperback)

I bought this book with "The new Glucose Revolution: Low GI Guide to Diabetes." Compared with the other book, getting this one was superfluous as both books contain essentially the same information (I don't know if this is the case for all books of the series). The guts of both books consists of a table of GI values, total carbs and GL per serving. This table is preceded by a short introduction and discussion, and then followed by another table of food classes with individual items ranked by low, medium and high GI values. Both books have these features, but I did notice some differences in GI values given for the same food item between both books. Why is this? Was there originally an error made in one book and corrected in this one (this book was published later)?

As for the value of using GI concepts for my diet, I am not convinced. All I know that on a comparable GL basis, an orange will spike my blood sugar more than oatmeal. We know that other foods and eating conditions affect the rate and amount of glucose in the blood, and then there are individual variations in enzymatic response. The glycemic index approach to controling blood sugar may be too simplistic to be of real value to the diabetic.

1 of 1 people found the following review helpful:

2.0 out of 5 stars Not easy to find things, but handyto have anyway, February 12, 2008

By 

Martha Powers "Martha Powers" (Fairfax, VA) - See all my reviews
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This review is from: The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More than 500 Foods (Paperback)

This little book is handy, although the foods are not organized consistently with regard to alphabetical vs. categorical listings. Nevertheless, it includes enough info to estimate the blood glucose impact of many foods, and that's helpful.