The New Glucose Revolution Low GI Eating Made Easy: The Beginner's Guide to Eating with the Glycemic Index-Featuring the Top 100 Low GI Foods

The New Glucose Revolution Low GI Eating Made Easy: The Beginner's Guide to Eating with the Glycemic Index-Featuring the Top 100 Low GI Foods

The New Glucose Revolution Low GI Eating Made Easy: The Beginner's Guide to Eating with the Glycemic Index-Featuring the Top 100 Low GI Foods

The New Glucose Revolution Low GI Eating Made Easy: The Beginner's Guide to Eating with the Glycemic Index-Featuring the Top 100 Low GI Foods

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Overview

In Everyday Low GI Eating, the authors of the New York Times bestseller The New Glucose Revolution show readers how to choose low-GI carbohydrates -- the ones that produce only small fluctuations in our blood glucose levels -- so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI foods divided into easy-to-follow sections such as fruit and veggies, breads and cereals, legumes, nuts, and indulgences; tips on low-GI cooking and shopping; and much more. Complete with a 7-day low-GI meal plan to start readers off on the right foot, Everyday Low GI Eating is a one-stop resource for all those looking for an easy way to make the switch to a low-GI lifestyle.

Product Details

ISBN-13: 9781569243855
Publisher: Hachette Books
Publication date: 11/29/2005
Series: Glucose Revolution
Pages: 272
Sales rank: 129,138
Product dimensions: 5.50(w) x 8.20(h) x 0.90(d)

About the Author

Jennie Brand-Miller, PhD, is one of the world's foremost authorities on the glycemic index.

Brand-Miller and Kaye Foster-Powell, BSc, MNutr & Diet, are coauthors of many books in the New York Times bestselling New Glucose Revolution series.

Philippa Sandall has been freelancing in the areas of food, health, and nutrition for over 20 years. Involved in the New Glucose Revolution series since its inception in 1996, she has played a vital role in its success.
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