The New Glucose Revolution for Diabetes is the first comprehensive guide to using the glycemic index to control type 1 diabetes, type 2 diabetes, prediabetes, and more. The book features the latest, most accurate information with new findings by the authors. It includes GI-based recipes and menus for type 1, type 2, prediabetes, gestational diabetes, and juvenile diabetes, as well as related conditions like obesity and celiac disease, plus practical dietary guidance on sugar, sweeteners, alcohol, snacking, and eating out.
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Editorial Reviews
Review
"The New Glucose Revolution for Diabetes is a fantastic book that covers everything about diabetes in simple, clear and easy-to-read language while it is also accurate and up-to-date. The discussion about GI is balanced and places it into exactly the right perspective as an important and helpful component of the diet, but not the only thing that needs to be considered. Not only does it have lots of helpful technical information about diabetes but it also has lots of practical tips and tasty recipes. This is the only book that people with diabetes will need." -- Thomas M. S. Wolever, Ph.D., D.M., department of nutritional sciences, University of Toronto
"The New Glucose Revolution for Diabetes, written by a compassionate team of experts, combines years of clinical experience and state-of-the-art research into a comprehensive approach to diabetes. The book is loaded with practical information, step-by-step guidance, recipes and other supports that will guide the reader to prevent a problem from developing, or effectively manage one that has. I recommend it enthusiastically." -- David Ludwig, M.D., Ph.D., director, Optimal Weight for Life program, Children's Hospital Boston, and author of Ending the Food Fight
"Diabetes is the epidemic of the 21st century and this book will empower you to take charge of your life and `live well' with diabetes. Written by the world's experts on diet and the glycemic index, this book will provide the tools you need to make dietary and lifestyle changes to achieve lifelong health. The authors are to be congratulated for an eminently lucid book with the potential for real impact on public health." -- JoAnn E. Manson, M.D., professor of medicine, Harvard Medical School, and chief of preventive medicine, Brigham and Women's Hospital
"Jennie Brand-Miller's research has proven that the low-GI approach works wonders, bringing easy weight loss and improved blood sugar control. We have used a low-GI menu with great results in our research studies, and I would recommend the GI method as an important tool for anyone." -- Neal D. Barnard, M.D., Adjunct Association Professor of Medicine, George Washington University School of Medicine; President, Physicians Committee for Responsible Medicine
"These authors get it: People with diabetes must actively participate in their self-care. To do this effectively, they must be properly informed. The New Glucose Revolution for Diabetes arms the patient with practical information that assists them in managing their diabetes on a day-to-day basis." -- Johanna Burani, R.D., C.D.E., author of Good Carbs, Bad Carbs
"The New Glucose Revolution for Diabetes, written by a compassionate team of experts, combines years of clinical experience and state-of-the-art research into a comprehensive approach to diabetes. The book is loaded with practical information, step-by-step guidance, recipes and other supports that will guide the reader to prevent a problem from developing, or effectively manage one that has. I recommend it enthusiastically." -- David Ludwig, M.D., Ph.D., director, Optimal Weight for Life program, Children's Hospital Boston, and author of Ending the Food Fight
"Diabetes is the epidemic of the 21st century and this book will empower you to take charge of your life and `live well' with diabetes. Written by the world's experts on diet and the glycemic index, this book will provide the tools you need to make dietary and lifestyle changes to achieve lifelong health. The authors are to be congratulated for an eminently lucid book with the potential for real impact on public health." -- JoAnn E. Manson, M.D., professor of medicine, Harvard Medical School, and chief of preventive medicine, Brigham and Women's Hospital
"Jennie Brand-Miller's research has proven that the low-GI approach works wonders, bringing easy weight loss and improved blood sugar control. We have used a low-GI menu with great results in our research studies, and I would recommend the GI method as an important tool for anyone." -- Neal D. Barnard, M.D., Adjunct Association Professor of Medicine, George Washington University School of Medicine; President, Physicians Committee for Responsible Medicine
"These authors get it: People with diabetes must actively participate in their self-care. To do this effectively, they must be properly informed. The New Glucose Revolution for Diabetes arms the patient with practical information that assists them in managing their diabetes on a day-to-day basis." -- Johanna Burani, R.D., C.D.E., author of Good Carbs, Bad Carbs
About the Author
Jennie Brand-Miller, Ph.D., one of the world’s foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than 20 years. Professor of Nutrition at the University of Sydney and the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied only to nutritious foods. Winner of Australia’s prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller 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.
Kaye Foster-Powell, M. Nutr & Diet, 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. She is the coauthor of all books in the Glucose Revolution series.
Stephen Colagiuri, MD is the Director of the Diabetes Centre and Head of the Department of Endocrinology, Metabolism and Diabetes at the Prince of Wales Hospital in Randwick, New South Wales. He graduated from the University of Sydney and received his Fellowship of the Royal Australasian College of Physicians. He has a joint academic appointment at the University of New South Wales. He has more than 100 scientific papers to his name, many concerned with the importance of carbohydrates in the diet of people with diabetes, and is coauthor of several books in the Glucose Revolution series.
Alan Barclay is an Accredited Practicing Dietitian and is completing a PhD at the University of Sydney, researching the association between glycemic carbohydrate and the risk of developing chronic lifestyle-related diseases like Type 2 diabetes.
He is a member of the Editorial Board of Diabetes Australia’s Health Professional magazine, Diabetes Management Journal, and was a founding Director of Glycemic Index Ltd, the company behind Australia’s Glycemic Index Symbol Program, which provides information about the glycemic index on food labels
Kaye Foster-Powell, M. Nutr & Diet, 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. She is the coauthor of all books in the Glucose Revolution series.
Stephen Colagiuri, MD is the Director of the Diabetes Centre and Head of the Department of Endocrinology, Metabolism and Diabetes at the Prince of Wales Hospital in Randwick, New South Wales. He graduated from the University of Sydney and received his Fellowship of the Royal Australasian College of Physicians. He has a joint academic appointment at the University of New South Wales. He has more than 100 scientific papers to his name, many concerned with the importance of carbohydrates in the diet of people with diabetes, and is coauthor of several books in the Glucose Revolution series.
Alan Barclay is an Accredited Practicing Dietitian and is completing a PhD at the University of Sydney, researching the association between glycemic carbohydrate and the risk of developing chronic lifestyle-related diseases like Type 2 diabetes.
He is a member of the Editorial Board of Diabetes Australia’s Health Professional magazine, Diabetes Management Journal, and was a founding Director of Glycemic Index Ltd, the company behind Australia’s Glycemic Index Symbol Program, which provides information about the glycemic index on food labels
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Customer Reviews
Most Helpful Customer Reviews
27 of 27 people found the following review helpful
Format:Paperback
I'm newly diagnosed with type 2 diabetes. I bought this and another book after checking the web for diet guidlines and mostly finding "eat healthy" or "buy my pills." The most helpful parts of this book for me are
Diet - Remember serving size. A high glycemic index isn't bad if the serving size is small. This is the difference between glycemic load (what a serving will do to your blood glucose) and glycemic index (what a 'standard ammount' would do). And a little sugar is o.k. (I eat 1-2 Dove dark chocolate pieces after dinner.)
Exercise - Maximum improvement using insulin to process blood glucose with minimum perceived effort comes from walking 40 minutes every other day.
It's been 6 weeks since I started taking meds and about a month since I started following the exercise and diet suggestions. All my blood glucose readings for the last two weeks have been under 125.
Diet - Remember serving size. A high glycemic index isn't bad if the serving size is small. This is the difference between glycemic load (what a serving will do to your blood glucose) and glycemic index (what a 'standard ammount' would do). And a little sugar is o.k. (I eat 1-2 Dove dark chocolate pieces after dinner.)
Exercise - Maximum improvement using insulin to process blood glucose with minimum perceived effort comes from walking 40 minutes every other day.
It's been 6 weeks since I started taking meds and about a month since I started following the exercise and diet suggestions. All my blood glucose readings for the last two weeks have been under 125.
50 of 54 people found the following review helpful
By Roger K. Lee
Format:Paperback
The book deals with dieting viewed from the "Glycemic Index" point of view which in my opinion is a long overdue consideration in the management of diabetes. The book has sections for Type I Diabetics, Type II Diabetics, "Understanding Diabetes", "Managing Diabetes", "Managing Prediabetes", "Pregnancey, Birth, Breast Feeding and Diabetes", and Dietary Tables.
An example of the change of view, is the allowability of fructose in the diabetic diet. In my 1910 Encyclopedia Brittanica the article on diabetes says that fructose is a preferable sweetener to glucose or sucrose. For the last 50 years, the dietetic attitude has been to minimize any sugar in the diet, including fructose. "The New Glucose Revolution" on the other hand says, "It (fructose) stands out from the crowd (of sweeteners), being sweeter than sugar providing the same number of calories, but having only one third the GI(Glycemic Index). So you can use less fructose to achieve the same level of sweetness, and as a result, consume fewer calories and experience a much smaller rise in your blood glucose levels." This quotation demonstrates the viewpoint of this book in its balanced discussions of glycemic index, and the reduction in calories for weight control. Oddly, it vindicates some of the medicine of our Victorian ancestors as well.
Roger K. Lee
An example of the change of view, is the allowability of fructose in the diabetic diet. In my 1910 Encyclopedia Brittanica the article on diabetes says that fructose is a preferable sweetener to glucose or sucrose. For the last 50 years, the dietetic attitude has been to minimize any sugar in the diet, including fructose. "The New Glucose Revolution" on the other hand says, "It (fructose) stands out from the crowd (of sweeteners), being sweeter than sugar providing the same number of calories, but having only one third the GI(Glycemic Index). So you can use less fructose to achieve the same level of sweetness, and as a result, consume fewer calories and experience a much smaller rise in your blood glucose levels." This quotation demonstrates the viewpoint of this book in its balanced discussions of glycemic index, and the reduction in calories for weight control. Oddly, it vindicates some of the medicine of our Victorian ancestors as well.
Roger K. Lee
27 of 28 people found the following review helpful
5.0 out of 5 stars
A "must" read Guide for all at risk of developing Type 2 Diabetes
September 5, 2007
Format:Paperback
"This is an excellent and easy to read comprehensive Guide that will help people suffering with any type of diabetes to take responsibility for and properly manage all aspects of their disease under the guidance of their health care team, by adapting a healthy diet and lifestyle with the right behavioral attitude, thereby attaining the best quality of life they can within the constraints of this potentially debilitating disease. Indeed, I believe that anyone who is diagnosed as even being at risk of developing Type 2 diabetes should conscientiously study this Book."
Most Recent Customer Reviews
5.0 out of 5 stars
great book
I am not a vegan but this is helpful with my trying to understand proper eating and loosing my diabetes. thanks to you for offering this book
Published 8 days ago by Becky Jonas
3.0 out of 5 stars
OK
Had some good ideas and recipes but I'm not sure it will be a book I'll keep going back too.
Published 19 days ago by Joseph M Harter
2.0 out of 5 stars
A good concept but not for diabetics
Carbs in general are bad for diabetics, no matter how they try to sugar coat it. Pun intended. If your type 2, you need to minimize your carb intake and not just reduce it or... Read more
Published 1 month ago by Mark Buster
5.0 out of 5 stars
Great source of information
Chock full of needful information to help anyone newly diagnosed as Type 2 or pre diabetic understand and navigate through necessary lifestyle changes.
Published 4 months ago by Yoseph
4.0 out of 5 stars
GI and Diabetes Primer
I purchased this book after reading excerpts from it online. I think it's a good primer book on GI and diabetes without a lot of complicated material, providing enough "food for... Read more
Published 7 months ago by J. Cumming
5.0 out of 5 stars
Understanding diabeties, the in your face book
I started out blind to the effects of this disease. Type 2 is not a death sentance. Don't ever think it to be unless you are eating all the wrong foods and you are killing yourself... Read more
Published 8 months ago by Deborah M. Schultz
5.0 out of 5 stars
All inclusive HANDBOOK FOR DIABETICS
I thought it would be a simplified easy read, however, book is 488 pages and offers A LOT OF INFORMATION. Read more
Published 8 months ago by mltaylor
5.0 out of 5 stars
Wonderful book
After reviewing the contents of this book online, I decided to purchase two. One for me, the other for a friend. Chock full of excellent information. Read more
Published 9 months ago by S. Hart
3.0 out of 5 stars
Good basic information but somewhat out-of-date
This book was written in 2007 and is now out of date in regards to current standards as to what glucose levels are considered diabetes. Read more
Published 10 months ago by Dandelion
5.0 out of 5 stars
essential info for diabetics and prediabetics
Very informative guide for diabetics to use in controlling their blood glucose levels and thus in protecting their body from developing diabetic complications sooner than would... Read more
Published 13 months ago by bart
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