Interesting book that introduces the reader to the concept of the glycemic index and eating a low-GI diet. I was searching for an updated version but this 3rd edition is the most up-to-date copy. Lots of studies are referenced. Most if the book deals with the science of the GI. There are also about 60 pages of recipes. It SEEMS like this way of eating would be easy to implement. Something that I will keep in mind on my weight-loss journey.

Healthy eating (with recipes) to maintain steady glucose levels in blood, stave off hunger and diseases like diabetes and obesity. Gives whole background and touches on specific topics, even how this can be used for children. Tables worth the price along.

This book is a short and concise description of the glycemic index (GI), why it's important, what foods have higher or lower GI, and how you can improve your health by observing a low-GI diet. Since I'm prediabetic, the knowledge is of importance to me, and it explains why my single successful diet worked.

A really in-depth, science-based handling of a topic I'd been only peripherally familiar with prior. I read an older edition, but I think I will track down the most recent edition, as cutting-edge nutrition has a way of needing several editions to get things exactly right.

Bah!! While it is a great book for understanding the basics of GI, the emphasis on eating so many carbs (especially corn, potatoes and rice) just gagged me. I have never lost any weight eating those particular items. It is possible everyone's body is different to a degree and certain diets work for certain people. Starches have no place in my diet. They blow me up like a hot-air balloon. I stopped reading this book for its lack of worth to my goals.

The book I read to research this post was The Glucose Revolution which is a very good book which I bought from a local bookstore. This book is about the Glycaemic Index of food and how you can use this information to help you eat a healthy diet. This book contains detailed tables of dietary information for various foods and also has lots of recipes. Even food scientists have difficulty working out the GI of specific foods. You should eat lots of low density foods that fill you up as they provide nutrition, all bran and natural yoghurt are examples. There is no such thing as a bad food and all the less healthy foods can be eaten in moderation. In fact when we think of things like carbohydrates & fats as being harmful we need a certain amount. You want food that will be digested slowly so as to give you energy. It's only in the last 1-200 years that people have had more wealth and food has become more plentiful and people have eaten lots of meat and cereal crops like wheat and rice. This has caused an imbalance to our natural diet and certainly most people should eat more fruit and vegetables. This book is particularly useful if you have a health problem like sugar diabetes but it can be used just as well as a prevention of dietary health problems.

Not really a thrilling read, but did you know that french bread converts to sugar in your bloodstream as quickly as pure glucose syrup?

Poco convincente. Anche le ricette che ci sono in fondo al libro in alcuni punti sembrano andare contro quello che e' stato spiegato. Carote cotte???!! Come mai, se hanno un indice glicemico altissimo una volta cotte? No, no, io suggerisco di leggere il libro di Montignac a chi e' interessato.

I completely agree. Now if I could only eat like they recommend.

This is a good refernce book for people trying to eat foods that have a low GI/GL index. I also liked how it provided simple preperation ideas. The book is set up so you can just locate a food or you can read through the book.

Reading it was a bit too technical and dry for me.

Important concept. Puzzled over recommendation for rice, potatoes and pasta for diabetic diets, but I'm sure that, if pressed, the authors would say "in moderation", which is really true of just about everything. I think they include them just to make the diets more palatable. Still, GI is a good concept to keep in mind when choosing foods, as there is little doubt of its impact on blood glucose.