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Title: The Glucose Revolution: The Authoritative Guide to the Glycemic Index-The Groundbreaking Medical Discovery by Thomas M.S. Wolever M.D. Ph.D., Jennie Brand-Miller Ph.D., Kaye Foster-Powell, Stephen Colagiuri M.D. ISBN: 1-56924-660-2 Publisher: Marlowe & Company Pub. Date: June, 1999 Format: Paperback Volumes: 1 List Price(USD): $14.95 |
Average Customer Rating: 3.61 (46 reviews)
Rating: 2
Summary: A good premise, unhealthy advice
Comment: The Glucose Revolution offers sound advice on the metabolism of carbohydrates. Understanding the glycemic index of the carbohydrates we consume can have significant benefits on our health. This book is based on a an important premise and explains the effects of various foods on our blood glucose levels in an easy-to-understand way. My contention, however, is the lack of distinction between healthy and unhealthy foods. As an example, the authors' state, "soft drinks, candy, honey, sugar, flavored milk and ice cream are actually very concentrated sources of carbohydrate that can be used to supplement your diet." This is absurd, especially considering the authors' supposed credentials. The authors' give sanction to the junk food eaters. The idea that non-nutritive foods can be used to supplement the diet is ludicrous! Instead of citing examples of healthy alternatives they succumb to presenting the benefits of eating white bread and candy. While its important to understand the relative position of the carbohydrates we consume within the glycemic index, and when to utilize high and low glycemic foods, the notion to utilize non-nutritive junk as a supplement is never justified. The authors', all of whom tout impressive credentials, should be ashamed to put their names on this book. They took an important subject and catered it to the masses who need further sanction to indulge in an unhealthy lifestyle.
Rating: 3
Summary: Useful but conflicts with some recent findings about carbs
Comment: This book has one BIG use: the introduction of the concept of Glycemic Index (G.I.) which makes it clear that not all carbs are created equal. The G.I. measures how fast the carbs in a food get translated into glucose (which travels in the blood). As most diabetics should know (I am one of them -Type 2, since October 2002), violent blood sugar rises is something that most people (athletes excepted, ocassionally, perhaps) should avoid. This is where this book's meat and bone truly lies: the presentation of this concept plus very useful tables of G.I.'s of some 300+ foods, which should come in handy when choosing what to pick in the grocery store or the restaurant.
On the flip side, there are some VERY conflicting views presented in the book: "the most important message is that the diet should be low in fat and high in carbohydrates." (quote from page 55). This thought disturbed me, after a year of successfully applying a low-carb lifestyle. I am eager to see what the updated edition of this book brings in 2003. All in all, useful as I said, but conflicting. I give it 3.5 stars.
Rating: 5
Summary: Nice.
Comment: Eating the low glycemic way is healthy. It's not like being on a diet. You just make thoughtful choices. I am less hungry, and I have more energy. I was surprised. I was using for my husband and helped myself. I recommend this book. I've stopped feeling like I need to snack after dinner.
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