Thomas M. S. Wolever

This book aims to provide a credible, complete and accurate source of information about all the aspects of glycaemic index. It contains chapters on glycaemic index definition and measurement and how glycaemic index information can be applied to meals and diets. Discussions on the reasons why foods have different glycaemic index values and the impact of altering the glycaemic index of diets on health and disease are presented as well.

A Physiological Classification of Dietary Carbohydrate

The Glycaemic Index

Dr. Jennie Brand-Miller

Kaye Foster-Powell

Stephen Colagiuri

Shows how and why eating low-GI foods has health benefits, provides recipes, weekly menu ideas, and the GI values for foods and drinks.

The New Glucose Revolution Guide to the Long-Term Health Benefits of Low GI Eating

The Low GI Handbook

Jennie Brand-Miller

With over 1 million copies sold of the three previous editions, The New Glucose Revolution is the go-to book for all things GI. Now in its fourth edition, The New Glucose Revolution is completely revised and updated, expanding on the most recent scientific findings related to GI and health. It includes new chapters dedicated to pre-diabetes, pregnancy, and heart health; easy and delicious recipes; weekly low-GI menu ideas; and the GI values for more than 900 different foods and drinks, plus saturated fat and carbohydrate contents listed. On the heels of Dr. David Jenkins' groundbreaking GI study (one of the largest and longest to assess the impact of foods with a low GI), the time is right to adopt and maintain a low-GI lifestyle. If you want to lose weight; manage your diabetes; and improve your blood glucose levels, cardiovascular health, and sense of well-being, this is the book for you.

This book will be of significant interest to researchers in nutrition, medicine and food science, and to health agencies and the food industry."--Jacket.

Thomas M. S. Wolever

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