The world's leading authorities on the glycemic index offer even more delicious diet solutions in this companion cookbook volume to the New York Times bestselling The New Glucose Revolution series. Low GI eating is widely acknowledged by health experts as a healthier, better balanced, and more flexible alternative to every other diet regimen. Now, based on their groundbreaking research discoveries on the benefits of eating low glycemic foods, Dr. Jennie Brand-Miller and Kaye Foster Powell,along with Joanna McMillan-Price, present a complete low-GI cookbook on vegetarian and vegan meals. Featuring 100 simple, satisfying recipes, The New Glucose Revolution Low GI Vegetarian Cookbook makes it easy for vegetarians and vegans to switch to a low-GI lifestyle — and for low-GI fans to adopt a vegetarian diet. The book includes essential information on the basics of vegetarian and vegan cooking, food shopping the low-GI way, preparing kids meals, and menu ideas for a busy lifestyle.With beautiful color photos throughout, The New Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the key to achieving weight loss goals and lifelong vitality.
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About the Author
<b>Jennie Brand-Miller, Ph.D.</b>, one of the world’s foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than 20 years. Professor of Nutrition at the University of Sydney and the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied onlyto nutritious foods. Winner of Australia’s prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller 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.<BR><BR><b>Kaye Foster-Powell, M. Nutr & Diet</b>, 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.<BR><BR><b>Kate Marsh, RD, CDE</b>, is a practicing dietitian and diabetes educator in Sydney, Australia.<BR><BR><b>Philippa Sandall</b> is a writer and editor who specializes in the areas of food, health, and nutrition and has been involved in the Glucose Revolution series since its inception in 1996.
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Most helpful customer reviews
Format:Paperback|Amazon Verified Purchase
I got this book because I thought I could use from recipes for my husband who is vegetarian and I am diabetic. However many of the recipes in here use lots of pasta. I was hoping to avoid this. If you are a pasta lover that wants lower glycemic then you are in luck. It does have some good information about how starches work, but not very impressive recipes. I like the raw books I ordered instead, much more clever ways to use vegetables.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3.7 out of 5 stars
53 reviews
185 of 190 people found the following review helpful
5.0 out of 5 stars
Comparing 3 Low Carb cookbooks
Nov 15 2006
By C. Nash
- Published on Amazon.com
Format:Paperback
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.
I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller
After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.
On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.
"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.
But by far Robertson's "Carb Conscious Vegetarian" is the best.
I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...
By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...
Hope this helps!
I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller
After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.
On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.
"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.
But by far Robertson's "Carb Conscious Vegetarian" is the best.
I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...
By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...
Hope this helps!
81 of 86 people found the following review helpful
1.0 out of 5 stars
Too small
Feb 1 2007
By Von Gardiner
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
This book is small in size (4inches by 6 inches), small in length (133 pages), and small in content. If you are looking for a book of glycemic values of foods, this is a poor choice. There are only 53 pages of food values and they are mostly generic, such as coca cola, apple, raisin bread, rather than specific cokes, apple varieties, or whose raisin bread. The list is woefully incomplete and what values are included, are hard to locate. Foods are listed by type (Beverages, fruit, soups, etc.) rather than alphabetically arranged. Most of the book is about what the GI value means and how to shop for lower GI foods. It's more of a rough pocket guide than a book.
66 of 71 people found the following review helpful
2.0 out of 5 stars
Low GI but not Low GL
May 25 2008
By SaxMaam
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
I bought this book expecting to learn how to identify and use low-GI ingredients.
Why I'm disappointed:
(1) The recipes for more substantial dishes have a lot of rice and pasta. While technically these are low-GI, their glycemic load is high because portion sizes of these are typically largish and/or they have a lot of available carbs. I had hoped to learn about alternatives to these kinds of ingredients.
(2) The photos are attractive and the recipes sound good and aren't too complicated. But too many of the use foods that I want to diminish in my diet. They are pretty conventional in the sense that no light bulbs went off as I read through the recipes.
I hope this helps.
Why I'm disappointed:
(1) The recipes for more substantial dishes have a lot of rice and pasta. While technically these are low-GI, their glycemic load is high because portion sizes of these are typically largish and/or they have a lot of available carbs. I had hoped to learn about alternatives to these kinds of ingredients.
(2) The photos are attractive and the recipes sound good and aren't too complicated. But too many of the use foods that I want to diminish in my diet. They are pretty conventional in the sense that no light bulbs went off as I read through the recipes.
I hope this helps.
›
Go to Amazon.com to see all 53 reviews
3.7 out of 5 stars
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