The Glucose Revolution: The Groundbreaking Medical Discovery of the GI Factor Book

The food we eat reflects the lifestyle we lead. And in the consumerist society of the 21st century, what most of us are after is the fast food fix. No fuss, no mess and... no nourishment. But who cares about goodness? It's convenience that matters. For instant gratification, just add water. Despite their lack of dietary know-how, our ancestors ate far healthier meals than we ever have. They survived on what nature provided, such as beans, vegetables and whole cereal grains. All these foods are high in carbohydrates, ie, starch, sugar and fibre. (Chances are the last snack you ate had as much natural fibre in it as a pair of polyester slacks). And, as The Glucose Revolution reveals, not all carbohydrates are bad. It depends on which ones you choose, and on the way that they're used. The book explains how carbohydrates work and how our bodies utilise them. Using the glycaemic index (a simple ranking of foods based on their immediate effect on blood sugar level), the book lists the best food sources of carbohydrates and explains how many we need a day. The book also includes chapters on how a controlled carbohydrate diet can help achieve weight loss, ease diabetes and even run a marathon. As well as a good food glossary The Glucose Revolution shows you how to cook carbo cuisine and provides recipes for every meal of the day. Eat these words, and you'll be feeling all the healthier for it.--Christopher KellyRead More