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The Glucose Revolution: The Authoritative Guide to the Glycemic Index-The Groundbreaking Medical Discovery Paperback – Bargain Price, June, 1999


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Product Details

  • Paperback: 272 pages
  • Publisher: Marlowe & Company; 1 edition (June 1999)
  • Language: English
  • ISBN-10: 1569246602
  • ASIN: B001G8WR6K
  • Product Dimensions: 8.8 x 5.9 x 0.9 inches
  • Shipping Weight: 14.1 ounces
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #3,037,179 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

At last, a diet book based on sound scientific research! The Glucose Revolution: The Authoritative Guide to the Glycemic Index--The Groundbreaking Medical Discovery, is written by respected Australian and Canadian nutrition experts, including two MDs and a Ph.D., who've spent the past 20 years researching the role of carbohydrates in a healthy diet. According to the authors, watching carbohydrate consumption is the key to a healthy diet. There's good reason the book has been endorsed by biggies in the medical field like Harvard's Dr. JoAnn Manson and integrative health guru Dr. Andrew Weil: the authors are acknowledged in the medical community as leading authorities on the topic and have published hundreds of articles in scientific journals before translating their findings here for us regular folks.

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

Review

'Forget Sugar Busters. Forget The Zone. If you want the real scoop on how carbohydrates and sugar affect your body, read this book ' -- Jean Carper, bestselling author of Miracle Cures. 'Here, at last, is a book that explains what we know about the glycaemic index and its importance in designing a diet for optimum health. Read the good news about pasta and even - believe it or not - sugar!' -- Andrew Weil, bestselling author of 8 Weeks to Opti --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

I was excited about reading this book.
H
By knowing the GIs of the foods you eat, you can gain better control over your desire for food and have better control over your appetite and energy level.
Dan Sherman
That will prevent the sugar spiking which causes insulin levels to also rise.
Nanjean

Most Helpful Customer Reviews

213 of 217 people found the following review helpful By A Customer on December 13, 1999
Format: Paperback
The information contained in this book can give you the will power to stay on your current diet, by eliminating between meal hunger. A great companion book to weight watchers 1-2-3 program or for those who think they are addicted to carbohydrates. After reading this book, you'll find that it isn't carbohydrates that are causing you to over-eat, but rather the type of carbohydrate you are choosing. By choosing foods with a low glycemic instead of those that are high, your blood sugar remains stable. For example, grapes have a G.I. index of 46 where, cantalope has a G.I. index of 65. By eating the grapes instead of the cantalope, you're stomach empties slower... your blood sugar level remains stable... and you last longer without needing food. After adding the information I learned in this book to my weight watchers program, I've lost more weight in the past six months than I did in the prior two years on the program. It feels more natural, I don't feel deprived and I don't struggle between meals. The information in "The Glucose Revolution" virtually eliminated my hunger pains.I highly recommend this book!
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49 of 49 people found the following review helpful By A Customer on March 22, 2000
Format: Paperback
In January 2000 I was diagnosed with Diabetes. I had the good fortune(?) of having friends who have experience with diabetes. They told me about this book (1996 edition). The information contained in this book is absolutely brilliant. The scientific research and proof about what your body does with different types of carbohydrates and the dispelling of the old myths is fascinating reading. All foods should come out with a GI factor listed on them now. Recipe books are finally starting to come out with GI listing for meals. One of those NEW books is called the ENJOY COOKBOOK, written by Sally James (ISBN 187662406X) which rates a meal by the GI factor of the ingredients. At least it would take the guess work out of knowing what's good and what isn't. Every home should have The Glucose Revolution : The Authoritative Guide to the Glycemic Index.
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81 of 85 people found the following review helpful By Nanjean on January 7, 2000
Format: Paperback Verified Purchase
Having dealt with diabetes for years, I learned about the glycemic index and insulin long ago. There is one other condition called Syndrome X which is when someone is insulin resistant. The body makes too much insulin but the person isn't diabetic. The over supply of insulin causes water retention, high blood pressure and heart disease. The one piece to add to this information is that when you DO eat high glycemic food, always ADD some added fat (butter or olive oil) or protein to the meal. That will prevent the sugar spiking which causes insulin levels to also rise. The stomach will empty slower and the sugar level will stay more constant. You'll also feel full longer.
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43 of 44 people found the following review helpful By Scott Esposito on November 7, 2000
Format: Paperback
Diets incorporating the glycemic index have experienced rising popularity as of late. Simply put, the idea of such diets is to eat foods which rank low on the glycemic index, as these foods (theoretically) are the most conducive to losing weight and keeping it off. There is some substance to these diets, as clinical trials have shown the glycemic index to be a valuable dietary tool. _The Glucose Revolution_ offers an above average introduction to the glycemic index and low glycemic diets.
This book is by no means an exhaustive reference for those interested in creating low glycemic diets. However, it is still an excellent resource, as most of us simply want enough knowledge to put together a diet, and do not desire to become an authoritative figure on the glyceic index. For many people it will be the only book they ever need to read on the glycemic index, for others it will provide an excellent starting point for further research.
If you desire knowledge and not exhaustive authority, _The Glucose Revolution_ can provide a valuable explanation of the glycemic index and why it is a useful diet tool. Plausible meal plans and diet tips heighten this books usefulness. While there is the drawback that some of these meals follow the glycemic index diet more faithfully than others, one reading of the book will give you enough information so that you can determine for yourself which of the provided meals are better.
Another slight drawback is that the book can be a little overbearing at times. The tendency seems to be to force the reader to eliminate any and all high glycemic foods from the diet. Such strict adherence is not necessary, and should not be desirable, as eating should be about enjoyment as well as nutritional value.
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43 of 45 people found the following review helpful By Dan Sherman VINE VOICE on July 17, 2000
Format: Paperback
I found this to be an excellent, well-written book that explains the very sensible notion of the glycmic index (GI) -- a measure how much sugar a given food adds to your blood in a gievn time. By knowing the GIs of the foods you eat, you can gain better control over your desire for food and have better control over your appetite and energy level. The concept is very well explained in the book and there is lots of information in the book (including recipes) of how to specific foods that will have a low (and healthy) GI index.
A good thing about this book is that it is easy to understand and does not take a lot of effort to implement. It is easy to identify what types of food are better than others (e.g., most vegeatbles rather than bread) and the only effort is to include more of these foods in your diet. If weight loss (and maintenance) is your goal, then lower fat foods should be included in your diet. A good thing aboue this approach is that you don't need to give up "bad" foods, just combine them in moderation with other foods to average things out.
In summary, the book is a very good reference for understanding the concept of GI and making permanant changes in diet. A definite buy!
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