Your Definitive Guide to Using the Glycemic Index to Achieve Scientifically Proven Long-term Health Benefits.
The ultimate GI reference
The most significant dietary finding of the last 25 years, the glycemic index (GI) is an easy-to-understand measure of how food affects blood glucose levels and has revolutionised the way we eat. This fifth edition of Australia s original New York Times bestseller is the one-stop classic resource for anyone who wants to discover the benefits of adopting a healthy low GI lifestyle and will help you:
Lose weight and keep it off
Improve diabetes management
Reduce the risk of heart disease
Improve blood cholesterol levels
Manage the symptoms of PCOS
Boost your fertility
Reduce hunger and stay full for longer
Prolong physical endurance
Increase your body s sensitivity to insulin.
Professor 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. Fiona Atkinson is a research dietitian and the manager of the Sydney University Glycemic Index Research Service (SUGiRS - http://www.glycemicindex.com/testing_research.php).