The New Glucose Revolution Shoppers' Guide to GI Values 2006: The Authoritative Source of Glycemic Index Values for More Than 500 Foods

by Jennie Brand-Miller, Kaye Foster-Powell, Dr. Jennie Brand-Miller MD

Neil R. Storey has drawn on a vast array of originial sources - among them witness statements, coroners' reports and court records - to produce a revealing insight into the East End's darkest moments.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1569243298
• ISBN13: 9781569243299
• Release Date: December 2005
• Publisher: Da Capo Lifelong Books
• Length: 117 Pages
• Weight: 0.20 lbs.
• Dimensions: 0.3" x 4.6" x 6.7"

Customer Reviews

Excellent help for food buying

short and simple guide to use and follow for a food guide

THE NEW GLUCOSE GENERATION SHOPPERS GUIDE

EXACTLY WHAT I WAS LOOKING FOR. VERY INFORMATIVE AND EASY TO UNDERSTAND

More U.S. Products

Readers frustrated by the lack of information on common U.S. -based foods in some earlier editions will be pleased with this updated listing. Mostly generalized foods ("graham crackers, plain") and some U.S. brand names ("Snickers bar, regular") are included with glycemic index, common serving size, available carboyhdrate (carbs-fiber) per serving, and glycemic load per serving. A brief discussion of the nutritional reasearch used is included, but it is not the most thorough discussion of the topics (as would be expected, since this is a pocket reference guide, not the fully expanded books the author and others have published addressing specific medical and nutritional issues). The basic outline to apply this information is provided however, along with a revamped food pyramid and the recommended servings (and serving sizes) for each food group. I did feel the additional set of charts grouping the lo, moderate, and hi GI foods for a given category (Fruit, Pizza, etc.) to be rather pointless, since the authors and other researchers have concluded that Glycemic Load (which factors in the serving size, not just the glycemic index of the carbs) is the definitive means to determine a food's affect on blood sugar and fat storage. I would have preferred the author use the space to list different versions of the serving size (28g or 1 oz or 1/3 cup) or to make the same charts based on Glycemic Load, not Gylcemic Index.