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But, say the authors, not all carbs are created equal, which is where the glycemic index comes in. A ranking of carbs based on how quickly they're broken down during digestion and their effects on blood sugar (glucose) levels, the index is culled from 15 years of studies involving hundreds of people. Carbohydrates with a high glycemic index, such as bread and potatoes, are quickly digested and released into the bloodstream as glucose. They provide an immediate energy boost, but aren't filling enough to sustain you till your next meal. Carbs with a low glycemic index, such as rolled oats and pasta, slowly release glucose into the bloodstream, are more satisfying, and better help to control hunger.
Part one of the book provides the scientific--but highly readable--explanation of what comprises a healthy, balanced diet. Part two provides specific recommendations for people looking to lose weight without feeling hungry all the time, athletes seeking energy to fuel their workouts, and people with diabetes who need to carefully control their blood sugar. This section also contains 50 easy-to-prepare recipes for meals and snacks, with a glycemic index ranking and fat, calorie, carbohydrate, and fiber counts. --Nancy Monson
Recommended by my physical therapist, and it is an interesting read. Started to avoid some different foods and based on this book, incorporated some of the ones it recommended. Read morePublished 3 months ago by Aaron
This book should be the Bible for anyone who like me was diagnosed to be pre- diabetic. This book is on par with medications and more since it has no side effects to fear. Read morePublished 14 months ago by Albert Reingewirtz
I can't say enough about this book. It has helped me to understand and control my blood sugars I have read cover to cover and keep going back for reference. Read morePublished 15 months ago by Muriel H.
This book has good advice as far as what carbs to eat if you are a diabetic. I would recommend this book to all diabetics.Published 22 months ago by E Tor
I purchased this book, hoping to find some really good diet information. What I found was inconsistent, and rambling. Read morePublished on March 30, 2012 by crooner
This book helped me understand why white bread and "enriched" products came to be and how to better control glucose levels a LOT more than other sources.Published on January 1, 2008 by Mark A. Paul
The flyer in the mail looked provocative and full of valuable information. The book cost $40. I can't believe I ordered it. Read morePublished on December 3, 2007 by Carol Kean
I was excited about reading this book. However, it's was infuriating.
I had high expectations because of the qualifications of the writers, but was severely let... Read more
This book has one BIG use: the introduction of the concept of Glycemic Index (G.I.) which makes it clear that not all carbs are created equal. The G.I. Read morePublished on November 28, 2002 by Manny Hernandez