- Paperback: 117 pages
- Publisher: Marlowe & Company (9 Jan 2006)
- Language English
- ISBN-10: 1569243298
- ISBN-13: 978-1569243299
- Product Dimensions: 17.3 x 10.4 x 1 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,333,374 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
I found it extremely useful and helpful with a broad range of foods and their GI. There's a bit of flicking backwards and forwards to find reference info for the food you want but all in all a good pocket book to have with you when you're shopping. I wouldn't recommend this book for beginners because its more of a source of information on GI food values rather than how to follow or create a balanced low GI diet.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5 reviews
68 of 70 people found the following review helpful
More U.S. Products
8 Feb 2006
Format:Paperback
Readers frustrated by the lack of information on common U.S. -based foods in some earlier editions will be pleased with this updated listing. Mostly generalized foods ("graham crackers, plain") and some U.S. brand names ("Snickers bar, regular") are included with glycemic index, common serving size, available carboyhdrate (carbs-fiber) per serving, and glycemic load per serving.
A brief discussion of the nutritional reasearch used is included, but it is not the most thorough discussion of the topics (as would be expected, since this is a pocket reference guide, not the fully expanded books the author and others have published addressing specific medical and nutritional issues). The basic outline to apply this information is provided however, along with a revamped food pyramid and the recommended servings (and serving sizes) for each food group.
I did feel the additional set of charts grouping the lo, moderate, and hi GI foods for a given category (Fruit, Pizza, etc.) to be rather pointless, since the authors and other researchers have concluded that Glycemic Load (which factors in the serving size, not just the glycemic index of the carbs) is the definitive means to determine a food's affect on blood sugar and fat storage. I would have preferred the author use the space to list different versions of the serving size (28g or 1 oz or 1/3 cup) or to make the same charts based on Glycemic Load, not Gylcemic Index.
A brief discussion of the nutritional reasearch used is included, but it is not the most thorough discussion of the topics (as would be expected, since this is a pocket reference guide, not the fully expanded books the author and others have published addressing specific medical and nutritional issues). The basic outline to apply this information is provided however, along with a revamped food pyramid and the recommended servings (and serving sizes) for each food group.
I did feel the additional set of charts grouping the lo, moderate, and hi GI foods for a given category (Fruit, Pizza, etc.) to be rather pointless, since the authors and other researchers have concluded that Glycemic Load (which factors in the serving size, not just the glycemic index of the carbs) is the definitive means to determine a food's affect on blood sugar and fat storage. I would have preferred the author use the space to list different versions of the serving size (28g or 1 oz or 1/3 cup) or to make the same charts based on Glycemic Load, not Gylcemic Index.
61 of 78 people found the following review helpful
Of little value
5 Feb 2006
Format:Paperback|Amazon Verified Purchase
I bought this book with "The new Glucose Revolution: Low GI Guide to Diabetes." Compared with the other book, getting this one was superfluous as both books contain essentially the same information (I don't know if this is the case for all books of the series). The guts of both books consists of a table of GI values, total carbs and GL per serving. This table is preceded by a short introduction and discussion, and then followed by another table of food classes with individual items ranked by low, medium and high GI values. Both books have these features, but I did notice some differences in GI values given for the same food item between both books. Why is this? Was there originally an error made in one book and corrected in this one (this book was published later)?
As for the value of using GI concepts for my diet, I am not convinced. All I know that on a comparable GL basis, an orange will spike my blood sugar more than oatmeal. We know that other foods and eating conditions affect the rate and amount of glucose in the blood, and then there are individual variations in enzymatic response. The glycemic index approach to controling blood sugar may be too simplistic to be of real value to the diabetic.
As for the value of using GI concepts for my diet, I am not convinced. All I know that on a comparable GL basis, an orange will spike my blood sugar more than oatmeal. We know that other foods and eating conditions affect the rate and amount of glucose in the blood, and then there are individual variations in enzymatic response. The glycemic index approach to controling blood sugar may be too simplistic to be of real value to the diabetic.
1 of 1 people found the following review helpful
Not easy to find things, but handyto have anyway
12 Feb 2008
Format:Paperback|Amazon Verified Purchase
This little book is handy, although the foods are not organized consistently with regard to alphabetical vs. categorical listings. Nevertheless, it includes enough info to estimate the blood glucose impact of many foods, and that's helpful.
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