The New Glucose Revolution Low GI Guide to Losing Weight
The Only Authoritative Guide to Weight Loss Using the Glycemic Index
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New Glucose Revolution Low GI Guide to Losing Weight by Dr. Jennie Brand-Miller
Book DescriptionWhen it comes to losing weight, not all foods are created equal. The glycemic index--an easy-to-understand ranking of foods, most notably carbohydrates, based on the rate at which the body metabolizes them--can help people choose the right foods to eat in their quest to lose weight and keep it off. Written by the world's leading authorities on the glycemic index, The New Glucose Revolution Low GI Guide to Losing Weight answers the questions most frequently asked by dieters about low-GI foods, recounts success stories about people who have lost weight by making the switch to a low-GI diet, includes a week's worth of low-GI meal plans, and much more.
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Book DetailsISBN: 9781569243367
(175mm x 105mm x 11mm)
Imprint: Marlowe & Co
Publisher: Marlowe & Co
Publish Date: 9-Dec-2005
Country of Publication: United States
Books By Author Dr. Jennie Brand-Miller
Low Gi Diet Shopper's Guide, Paperback (March 2016)
Whether you eat paleo or gluten - free, high - carb, moderate or low, the LOW GI DIET SHOPPER'S GUIDE gives you the tools and tips you need to choose the best carbs. Newly updated with the latest values and products, this easy - to - use guide show the...
Everything You Need to Know to Manage Type 2 Diabetes, Paperback (June 2015)
"A completely revised edition of 'The new glucose revolution for diabetes,' published in 2007 by Da Capo Press"--Colopho
Low GI Diet, Paperback (December 2014)» View all books by Dr. Jennie Brand-Miller
The revised edition of the essential handbook on how to reduce the health risks posed by type 2 diabetes - from the team behind the internationally bestselling Low GI series, including Professor Jennie Brand-Miller, who contributed the Low GI chapter to World's Best Diet.
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Author Biography - Dr. Jennie Brand-Miller
JENNIE BRAND-MILLER, PhD, one of the world's leading authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Professor of nutrition at the University of Sydney and the president of the Nutrition Society of Australia, Brand-Miller was recently awarded Australia's prestigious ATSE Clunies Ross Award for her commitment to advancing science and technology. She is one of the world's most in-demand speakers on the GI, and her laboratory at the University of Sydney is the world's foremost GI-testing center. KAYE FOSTER-POWELL, M NUTR & DIET, an accredited dietitian-nutritionist with extensive experience in diabetes management, counsels hundreds of people a year on how to improve their health and well-being and reduce their risk of diabetic complications through a low-GI diet. She is the lead author of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition.
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