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" explains why eating slowly digested carbohydrates (those with a low GI) should have positive effects on your well-being, as well as helping to prevent or alleviate the symptoms of weight problems, heart disease and diabetes. 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.
Associate Professor Jennie Brand Miller is head of the teaching and research staff of the Human Nutrition Unit at the University of Sydney. Dr Tony Leeds is a Senior Lecturer at the Nutrition Department of King's College London.