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The New Glucose Revolution: The Authoritative Guide to the Glycemic Index--the Dietary Solution for Lifelong Health Paperback – December 10, 2002

3.9 out of 5 stars 98 customer reviews

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Amazon.com Review

Forget the high-carb, low-carb debate. The glycemic index (GI)--a measure of carbohydrate quality based on how quickly a food raises blood-glucose (blood sugar) levels--is the dietary key to health, say the authors. Contrary to other diets that treat carbohydrates as all alike, The New Glucose Revolution divides carbos according to their GI into two categories. One is high GI (less desirable): carbohydrates that break down quickly during digestion, leading to fast and high blood-glucose response. Examples are baked potatoes, sports bars, instant rice, corn flakes cereal, and baguettes. The other is low GI (more desirable): carbohydrates that break down slowly during digestion, leading to a gradual glucose release. Examples here are pasta, whole grains, fruit, legumes, and yams.

A low-GI diet is especially recommended for people with diabetes, abdominal overweight, and Syndrome X, say the authors, who have strong medical, nutritional-science, and diabetes education credentials. They explain the importance of understanding GI values, how GI is determined, health applications, and how to choose low-GI foods and balance the overall GI load. They give cooking tips, menu ideas, and 47 recipes. A 68-page table gives the GI values of many foods, including brand names. The New Glucose Revolution is recommended for health-conscious readers who want to understand the glycemic index and how to incorporate it into their diet. --Joan Price


"The Glucose Revolution is nutrition science for the 21st century..... A practical guide for both professionals and patients. " -- Richard N. Podell, M.D., M.P.H., Clinical Professor, Department of Family Medicine, UMDNJ–Robert Wood Johnson Medical School, and co-author of The G-Index Diet: The Missing Link That Makes Permanent Weight Loss Possible, on The Glucose Revolution

"At last a book explaining the importance of taking into consideration the glycemic index of foods for overall health." -- Artemis P. Simopoulos, M.D., senior author of The Omega Diet and The Healing Diet and President, The Center for Genetics, Nutrition and Health, Washington, D.C., on The Glucose Revolution

"Clear, accessible, and authoritative information about the glycemic index. An exciting, new approach to preventing obesity, diabetes, and heart disease." -- David Ludwig, MD, PhD, Director, Obesity Program, Children’s Hospital, Boston

"Forget Sugar Busters. Forget The Zone. Read this book." -- Jean Carper, best-selling author of Miracle Cures, Stop Aging Now!, and Food: Your Miracle Medicine, on The Glucose Revolution

"[Recommended] to both health professionals and the general public who could use this state-of-the-art information to improve health and well-being." -- Joann E. Manson, M.D., Dr.P.H., Professor of Medicine, Harvard Medical School and Co-Director of Women’s Health, Division of Preventive Medicine, Brigham and Women’s Hospital, on The Glucose Revolution

"[This book] explains what we know about the glycemic index and its importance in designing a diet for optimum health." -- Andrew Weil, M.D., University of Arizona College of Medicine, author of Spontaneous Healing and 8 Weeks to Optimum Health, on The Glucose Revolution

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Product Details

  • Series: Glucose Revolution
  • Paperback: 336 pages
  • Publisher: Marlowe & Company; English Language edition (December 10, 2002)
  • Language: English
  • ISBN-10: 1569245061
  • ISBN-13: 978-1569245064
  • Product Dimensions: 9.1 x 6 x 1 inches
  • Shipping Weight: 15.2 ounces
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (98 customer reviews)
  • Amazon Best Sellers Rank: #1,006,134 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
This is an excellent book for learning how to eat in such a way that you naturally move towards your optimal weight, and do so without hunger if you're overweight and need to lose.
A few of the previous reviewers apparently skimmed through the book and/or missed many of the qualifying details provided in the book about foods. Potatoes indeed have a high GI value: the bigger and older the potato the higher the value. So those small young red potatoes have a lower GI value than those big white Idahos most of us eat. Also, the authors stress that the goal of this approach is not to condemn all "high GI" foods and avoid them like the plague; the goal is to learn how to balance them out with sufficient low GI foods that you don't provoke the classical insulin spike associated with high GI foods.
And the approach is not a "high carbohydrate diet." The GI values specifically measure carbohydrates and their different effects--as measured in the lab-- on insulin response. Meats, fish and dairy are pretty much "no GI" foods (as are a large number of vegetables by the way), and the authors encourage us to eat them abundantly (but to tilt towards the lean side of the meats and to still make sure we don't overeat). The main idea with meats, cheeses and other high protein foods is that they are "calorically dense" and that you can easily overeat them, the more fat they contain the easier.
This is not a "plug and chug" kind of a dietary approach. The authors expect their readers to be reasonably intelligent and mentally hard working in devloping their individual eating plans. The GI values were not simply "invented" because they sounded good in theory.
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Format: Paperback
The body is perfectly adapted to the diet that our human ancestors followed for hundreds of thousands of years, but cannot properly handle "industrial foods", such as refined flour. These mechanically-processed foods flood the blood stream with glucose (the simple carbohydrate that fuels the cells) and provoke an outpouring of insulin. The excess insulin compels the body to burn carbohydrate, leaving the fat to accumulate in our bodies. The deranged insulin levels can also lead to diabetes and heart disease.
This book shows that by choosing our carbohydrates with a just little more care, we can restrain these outbursts of insulin and encourage the body to burn more fat. By simply choosing Basmati rice over other varieties, or substituting a sweet potato for an ordinary potato, or buying sourdough bread or bread made with whole-wheat, stone-ground (coarser) flour rather than white flour, we can smooth out the glucose spikes and enjoy better health.
This concept of "glycemic index" (GI) is indeed revolutionary. Each food is rated on a scale of 0 to 100, with pure glucose (as in corn syrup) set at 100. Anything with a GI value of 70 or more is a High-GI food; Intermediate-GI foods range from 56-69, and Low-GI foods have scores from 0 to 55. These values are derived by testing actual foods on actual volunteers, whose blood glucose levels are measured periodically over a couple of hours after they have eaten the food.
The book includes 67 pages of tables so that you can look up the GI values of hundreds of foods, and then use those values to choose which foods you would wish to emphasize and which you would wish to avoid.
The authors go on to explain the factors that influence its GI value.
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This book shed a lot of light on why I was not succeding in my weight loss goals. I had already given up almost all sugar and all artifical sweetners, eating mostly whole grains, and had been doing a 45-60 min cardio workout 3 times a week and getting no where in the 50 lbs I need to lose. In the past I had a lot of success following Atkins, but felt that it was unhealthy and it left me feeling sluggish and miserable. I stopped Atkins and started the daily losing battle with my weight. After three weeks of following the basic principals I have had successful weight changes for the first time in a long time.

This book is not for someone who wants a quick fix or answer, the book gives a ton of data points and strives to tell you how to use the data to make your own balance. Other people have commented that there are many contradictions, and I think the problem is that they are looking for a yes/no list or formula not a guideline and plan for moderation and balance. You also have to really understand the differneces between Glycemic Index and Glyecmic Load, which I feel she explains quite well. I doubt this diet idea will ever be popular becuase there are no quick fix answers. I have been following the plan for almost a month and feel great and can see myself doing this for the rest of my life with no hesitation. The fact that it is a guidline rather than formula gives you the ability to adjust to your stage of life, activity level and weight loss goals.

There is no denying that reading this is a bit like going back to school where you need to read it, process it, and figure out how it relates to your own eating habits and weight goals.

There are two down sides to this book.
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