The glycemic index (GI) is the scientifically proven tool that could revolutionize the way people view what foods, especially carbohydrates, they eat. "The Glucose Revolution" is the an updated edition of the bestselling "The GI Factor" and clearly and simply explains why eating slowly digested carbohydrates (those with a low GI) should have dramatic effects on your wellbeing. With a new, easier-to-read design the authors argue that the glycemic index is for everybody, every day, every meal. There are more new recipes and case studies as well as updated sections on the latest medical research. The authors are specialists on the glycemic index and are supported by worldwide studies including Harvard University's School of Public Health. The book contains up-to-date listings of foods with their glycemic index, plus the results of food tests from the University of Sydney's Department of Nutrition.
Jennie Brand Miller, PhD, is Professor of Human Nutrition at the University of Sydney and a world authority on the glycemic index of foods and its application for diabetes. Kaye Foster-Powell, BSc., M. Nutr and Diet, is the senior dietitian at the Wentworth Area Health Service. Professor 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 Sydney.