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The Low GI Handbook: The New Glucose Revolution Guide to the Long-Term Health Benefits of Low GI Eating (New Glucose Revolutions) Paperback – Bargain Price, July 13, 2010


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Product Details

  • Series: New Glucose Revolutions
  • Paperback: 400 pages
  • Publisher: Da Capo Lifelong Books; Fourth Edition edition (July 13, 2010)
  • Language: English
  • ISBN-10: 0738213896
  • ASIN: B005CDV2IO
  • Product Dimensions: 8.9 x 6 x 1.1 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,965,011 in Books (See Top 100 in Books)

Editorial Reviews

Review

Diabetes Educator, December 2011
“Overall, The Low GI Handbook is one of the few resources that makes decoding the GI scale a lot easier. It takes complex science and communicates it in a manner that is easy to understand by the average consumer. The authors present accurate, empirically sound content with key points repeated throughout each chapter in bold type, reinforcing reader comprehension.”

--This text refers to an alternate Paperback edition.

About the Author

Jennie Brand-Miller, PhD, is one of the world’s leading authorities on the glycemic index.

She and Kaye Foster-Powell, M Nutr & Diet, an accredited dietitian-nutritionist with extensive experience in diabetes management, are coauthors of more than fifteen books in the bestselling New Glucose Revolution series.

Thomas M. S. Wolever, MD, PhD, is professor in nutritional sciences, University of Toronto, and a member of the Division of Endocrinology and Metabolism, St. Michael’s Hospital, Toronto.

Stephen Colagiuri, MD, is professor of medicine at the Institute of Obesity, Nutrition and Exercise at the University of Sydney.


More About the Author

Dr. Jennie Brand Miller is a professor of human nutrition at the University of Sydney. She is acknowledged worldwide for her expertise on carbohydrates and health, as well as infant nutrition.

Customer Reviews

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Most Helpful Customer Reviews

21 of 25 people found the following review helpful By Robert W. Argens on March 12, 2011
Format: Paperback Verified Purchase
A disappointment. I am familiar with the general information to be had on the benefits of a low GI diet, so I bought the book hoping to get a better index of GI values than those commonly available (most are based on research done in Australia, and contain values for lots of products/brands not readily available in the U.S.). The same is true of the table provided in this book. Good luck finding President's Choice, SoLo, and RyVita brands at your local market. According to the President's Choice website, the outlet closest to me is in Saint Jean, Quebec- 362 miles from my doorstep. The table also contains enough errors to invalidate it as a stand alone guide (e.g. Kellogg's Corn Flakes are given a GI level of "high", while Frosted Flakes are rated "low"). Despite being a "revised and updated" fourth edition, this book is in need of some additional work and better editing. Save your money.
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6 of 8 people found the following review helpful By S. King on January 13, 2011
Format: Paperback Verified Purchase
For people who are seriously interested in feeling good, looking good, and experiencing clarity in their thinking, knowing the glycemic index of the food they are consuming, the Low GI(Glycemic Index) is the source, the authority that clarifys why some food satiate the appetite, why some foods sort of help, and why some fast foods, snacks, etc., are not only fattening, but useless to the body. Bottom line, a lot depends on how much a person cares about their health, their appearance, and the inner peace attained from nutritional awareness.
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2 of 3 people found the following review helpful By beth on December 3, 2011
Format: Paperback Verified Purchase
This book is fantastic for someone trying to learn the low glycemic way of eating. My husband was diagnosed with type 2 diabetes and in less than a month of low glycemic eating he has dropped about 20 pounds. Now to get myself started.
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Format: Paperback
This work provides a good introduction as to why many modern foods are so unhealthy. For instance, the breads of old were stone-ground, and so it took a while for digestive enzymes to break down the starches into sugar. Thus, the blood sugar impact of old-style breads was low. With the advent of the Industrial Revolution, grains are ground into powdered flour. Our enzymes convert the products almost instantly into sugar, and so we have a high blood sugar rise followed by a precipitous drop. Over time, this damages our blood vessels.

This book shows how to compute the average glycemic index of a meal, based on tabulated data for individual foods, which are provided. It also distinguishes glycemic impact from glycemic load.

Finally, this work has special sections on such medical conditions as diabetes, and dispels many common myths about foods. For instance, fatty foods are not satiating--in the sense that it is very to overeat on something like potato chips owing to the high caloric density.
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Format: Kindle Edition Verified Purchase
All of the information is so good. The only negative thing is that I cannot read the low glycemic levels in that particular chapter on my kindle. they are too faint to see well, but otherwise I love it.
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1 of 2 people found the following review helpful By Mr. Cobb on September 12, 2010
Format: Paperback Verified Purchase
The book is very well written and relevant. The info is easy to understand and the recipes are really good.
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