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The glycemic index (GI) is the scientifically proven tool that is revolutionising the way people view what foods, especially carbohydrates, they eat. It is thing less than a revolution!The GI - an easy-to-understand guide to how the carbohydrates in different foods affect blood glucose levels - can help you:lose weightreduce the risk of heart attack and heart diseasemanage type 1 and type 2 diabetescontrol blood glucose levelsachieve optimum healthIn clear and simple language, The New Glucose Revolution explains why eating slowly digested carbohydrates (those with a low GI) will have dramatic effects on your wellbeing. As well as all the latest scientific research, this popular book shows you how easy it is to include healthy, low GI foods in your diet.The New Glucose Revolution is for everybody, every day, every meal.
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.
Anthony R. Leeds, Jennie Brand-Miller, Kaye Foster-Powell, Stephen Colagiuri