The New Glucose Revolution Low GI Eating Made Easy - by Jennie Brand-Miller & Kaye Foster-Powell (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>The authors of the "New York Times" bestseller "The New Glucose Revolution" show readers how to choose low-glycemic index carbohydrates so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable.<p/><br></br><p><b> Book Synopsis </b></p></br></br>In <i>Everyday Low GI Eating</i>, the authors of the <i>New York Times</i> bestseller <i>The New Glucose Revolution</i> show readers how to choose low-GI carbohydrates -- the ones that produce only small fluctuations in our blood glucose levels -- so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI foods divided into easy-to-follow sections such as fruit and veggies, breads and cereals, legumes, nuts, and indulgences; tips on low-GI cooking and shopping; and much more. Complete with a 7-day low-GI meal plan to start readers off on the right foot, Everyday Low GI Eating is a one-stop resource for all those looking for an easy way to make the switch to a low-GI lifestyle.<p/><br></br><p><b> About the Author </b></p></br></br><b>Jennie Brand-Miller, PhD</b>, is one of the world's foremost authorities on the glycemic index. <p/> Brand-Miller and <b>Kaye Foster-Powell, BSc, MNutr & Diet</b>, are coauthors of many books in the <i>New York Times</i> bestselling New Glucose Revolution series. <p/><b>Philippa Sandall</b> has been freelancing in the areas of food, health, and nutrition for over 20 years. Involved in the New Glucose Revolution series since its inception in 1996, she has played a vital role in its success.
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