New Book Explores Diet Concepts


By: Daniel Trecroci

With the concepts of glycemic index (GI) and glycemic load (GL) influencing the way many people with diabetes eat, four leading researchers on the glycemic index have written a book to help people better understand this approach.

“The New Glucose Revolution: The Authoritative Guide to the Glycemic Index,” 2d ed., by Jennie Brand-Miller, Thomas M.S. Wolever, Kaye Foster-Powell, and Stephen Colagiuri (Marlowe, 2003) offers arguments for the benefits of a low-GI and low-GL diet.

The glycemic index is based on the idea that not all carbohydrates act the same way in the body. Some are broken down quickly and can raise blood glucose sharply, while others are much slower. The GI of a particular food is a measure of how rapidly that food raises blood-glucose levels; GL indicates the total blood-glucose impact of a serving of food (the food’s GI multiplied by the grams of carbohydrate in the serving).

“The New Glucose Revolution” includes recipes with complete nutritional information and tables of GI values for hundreds of foods. It provides answers to frequently asked questions about carbohydrates, the glycemic index and glycemic load.

The new edition of the book is available for $15.95 at and bookstores everywhere.



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