PLEASE NOTE: This book may have an alternate cover. The following description is provided as a guide only and may contain text that doesn't specifically relate to this item. 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.
