The New Glucose Revolution The Authoritative Guide to the Glycemic Index - the Dietary Solution for Lifelong Health

by Brand-Miller, Dr. Jennie; Wolever, Thomas M.S.

• ISBN13: 9781569242582
• ISBN10: 1569242585
• Edition: 3rd
• Format: Paperback
• Copyright: 2006-12-27
• Publisher: Da Capo Lifelong Books

Summary

The New York Times bestseller, by the world's leading authorities on the glycemic index, now completely revised and updated: More useful and relevant than ever, The New Glucose Revolution is the definitive introduction to and an essential source of new information for everyone seeking to establish a way of eating for lifelong health, no matter what your current age, weight, or medical or physical condition. Widely recognized as the most significant dietary finding of the last twenty-five years, the glycemic index (GI)an easy-to-understand measure of how foods affect blood glucose levelsshows how and why eating low-GI foods has major health benefits for everybody, every day, at every meal. This all-new third edition includes: ? The latest scientific findings on the GI and the myriad benefits of eating low-GI foods ? Instantly readable tables of GI and glycemic load values for more than 500 popular foods and prepared meals, including brand-new GI values for 125 foods ? Dozens of delicious, easy low-GI recipes for everyday meals and snacks ? A brand-new AZ of the 100 key terms used throughout the book ? Answers to nearly 50 of the most frequently asked questions about the GI

Author Biography

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.

Thomas M.S. Wolever, MD is professor in the Department of Nutritional Sciences, University of Toronto, and a member of the Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto. He is a graduate of Oxford University (BA, MA, MB, B.Ch, M.Sc, and DM) in the United Kingdom. He received his PhD at the University of Toronto. Since 1980 his research has focused on the glycemic index of foods and the prevention of type 2 diabetes. The coauthor of many books in the Glucose Revolution series, he lives in Toronto, Canada.

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 diebetes, and is coauthor of many books in the Glucose Revolution series.
Contributor residences (city, state or country if outside the US or Canada):

Table of Contents

Introduction	xi
PART 1 WHAT IS THE GLYCEMIC INDEX?	1	(60)
The Glycemic Index---A Brief Overview	3	(6)
Exactly How Does the Glycemic Index Work?	9	(20)
What's Wrong with Today's Diet?	29	(8)
Carbohydrates---The Big Picture: What They Are, Why We Need Them, How We Digest Them	37	(10)
How Much Carbohydrate Do You Need?	47	(14)
PART 2 THE GLYCEMIC INDEX AND YOUR HEALTH	61	(90)
The Glycemic Index and Weight Control	63	(25)
The Glycemic Index and Diabetes	88	(15)
The Glycemic Index and Hypoglycemia	103	(4)
The Glycemic Index, Heart Health, and Metabolic Syndrome	107	(13)
The Glycemic Index and Polycystic Ovarian Syndrome (PCOS)	120	(7)
Children and the Glycemic Index	127	(13)
The Glycemic Index and Peak Athletic Performance	140	(11)
PART 3 QUESTIONS & ANSWERS	151	(28)
Frequently Asked Questions About the Glycemic Index, Answered	153	(26)
GI Values of Specific Foods and Food Groups	154	(9)
Sugar and Starch	163	(1)
The GI and Mixed Meals, Portion Sizes, and the Myth of Diet Restriction	164	(4)
The GI and Diabetes	168	(3)
GI, Blood Glucose, and Other Metabolic Processes	171	(5)
Advanced Q&A's for Clinicians and Other Researchers	176	(3)
PART 4 YOUR GUIDE TO LOW-GI EATING	179	(108)
Making the Change to a Low-GI Diet	181	(27)
Low-GI Eating for Vegetarians	208	(11)
Cooking the Low-GI Way	219	(7)
More than 45 Low-GI Recipes	226	(61)
Breakfasts and Brunches	229	(10)
Soups, Salads and Vegetarian Sides	239	(10)
Light Meals, Lunches and Savory Snacks	249	(10)
Main Dishes	259	(14)
Desserts and Sweet Treats	273	(14)
PART 5 THE AUTHORITATIVE TABLE OF GI VALUES	287	(27)
An Introduction and How to Use the Tables	289	(3)
The Authoritative Tables of GI Values	292	(22)
Glossary: An A to Z of Key Terms Used Throughout This Book	314	(16)
Further Reading: Sources and References	330	(4)
Low-GI Foods and Weight: A Summary of the Scientific Evidence	334	(2)
Acknowledgments	336	(2)
Index	338	(7)
Recipe Index	345	(3)
Meet the Medical Doctors, Scientists, and Clinicians Behind the New Glucose Revolution	348