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The Low GI Handbook: The New Glucose Revolution Guide to the Long-Term Health Benefits of Low GI Eating [Paperback]

Jennie Brand-Miller , Thomas M. S. Wolever , Kaye Foster-Powell
5.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

July 13 2010 New Glucose Revolutions
With over 1 million copies sold of the three previous editions, 'The New Glucose Revolution' is the go-to book for all things GI. Now in its fourth edition, 'The New Glucose Revolution' is completely revised and updated, expanding on the most recent scientific findings related to GI and health. It includes new chapters dedicated to pre-diabetes, pregnancy, and heart health; easy and delicious recipes; weekly low-GI menu ideas; and the GI values for more than 900 different foods and drinks, plus saturated fat and carbohydrate contents listed. On the heels of Dr. David Jenkins' groundbreaking GI study (one of the largest and longest to assess the impact of foods with alow GI), the time is right to adopt and maintain a low-GI lifestyle.If you want to lose weight; manage your diabetes; and improve your blood glucose levels, cardiovascular health, and sense of well-being, this is the book for you.

Frequently Bought Together

The Low GI Handbook: The New Glucose Revolution Guide to the Long-Term Health Benefits of Low GI Eating + The Low GI Shopper's Guide to GI Values 2013: The Authoritative Source of Glycemic Index Values for More than 1,200 Foods + 500 Low Glycemic Index Recipes: Fight Diabetes and Heart Disease, Lose Weight and Have Optimum Energy with Recipes That Let You Eat the Foods You Enjoy
Price For All Three: CDN$ 39.33

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Diabetes Educator, December 2011
“Overall, The Low GI Handbook is one of the few resources that makes decoding the GI scale a lot easier. It takes complex science and communicates it in a manner that is easy to understand by the average consumer. The authors present accurate, empirically sound content with key points repeated throughout each chapter in bold type, reinforcing reader comprehension.”

About the Author

Jennie Brand-Miller, PhD, is one of the world's leading authorities on the glycemic index.She and Kaye Foster-Powell, M Nutr & Diet, an accredited dietitian-nutritionist with extensive experience in diabetes management, are coauthors of more than fifteen books in the bestselling New Glucose Revolution series. Thomas M. S. Wolever, MD, PhD, is professor in nutritional sciences, University of Toronto, and a member of the Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto. Stephen Colagiuri, MD, is professor of medicine at the Institute of Obesity, Nutrition and Exercise at the University of Sydney.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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5.0 out of 5 stars Low GI Handbook March 18 2014
Format:Paperback|Verified Purchase
This book is truly a wonderful accomplishment and a key means towards good health and physical wellbeing. It makes so much sense and brings such a better quality of life, preventing disease and making it unnecessary to medicate oneself prematurely if at all.
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Most Helpful Customer Reviews on (beta) 4.1 out of 5 stars  12 reviews
21 of 25 people found the following review helpful
2.0 out of 5 stars QUESTIONABLE DATA March 12 2011
By Robert W. Argens - Published on
Format:Paperback|Verified Purchase
A disappointment. I am familiar with the general information to be had on the benefits of a low GI diet, so I bought the book hoping to get a better index of GI values than those commonly available (most are based on research done in Australia, and contain values for lots of products/brands not readily available in the U.S.). The same is true of the table provided in this book. Good luck finding President's Choice, SoLo, and RyVita brands at your local market. According to the President's Choice website, the outlet closest to me is in Saint Jean, Quebec- 362 miles from my doorstep. The table also contains enough errors to invalidate it as a stand alone guide (e.g. Kellogg's Corn Flakes are given a GI level of "high", while Frosted Flakes are rated "low"). Despite being a "revised and updated" fourth edition, this book is in need of some additional work and better editing. Save your money.
6 of 8 people found the following review helpful
5.0 out of 5 stars Low GI Handbook Jan. 13 2011
By S. King - Published on
Format:Paperback|Verified Purchase
For people who are seriously interested in feeling good, looking good, and experiencing clarity in their thinking, knowing the glycemic index of the food they are consuming, the Low GI(Glycemic Index) is the source, the authority that clarifys why some food satiate the appetite, why some foods sort of help, and why some fast foods, snacks, etc., are not only fattening, but useless to the body. Bottom line, a lot depends on how much a person cares about their health, their appearance, and the inner peace attained from nutritional awareness.
5.0 out of 5 stars This is an excellent book. I have Type 2 diabetes and have ... Sept. 15 2014
By Mary K. Gilbert - Published on
Format:Paperback|Verified Purchase
This is an excellent book. I have Type 2 diabetes and have poured over many books and articles on the Internet looking for sound dietary advice. There is so much conflicting information. But once I read The Low GI Handbook and watched one of Jennie Brand-Miller's videos on YouTube, it became clear that low GI is the way to eat. I bought a paperback version and am glad I did because I have marked pages, dog eared others, and I like being able to go back and forth between sections of the book. This is one paperback that won't end up going to the used bookstore!
2 of 3 people found the following review helpful
5.0 out of 5 stars great book Dec 3 2011
By beth - Published on
Format:Paperback|Verified Purchase
This book is fantastic for someone trying to learn the low glycemic way of eating. My husband was diagnosed with type 2 diabetes and in less than a month of low glycemic eating he has dropped about 20 pounds. Now to get myself started.
4.0 out of 5 stars A Good All-Around Handbook for Understanding and Applying Concepts Related to the Glycemic Impact of Foods March 25 2013
By Jan Peczkis - Published on
This work provides a good introduction as to why many modern foods are so unhealthy. For instance, the breads of old were stone-ground, and so it took a while for digestive enzymes to break down the starches into sugar. Thus, the blood sugar impact of old-style breads was low. With the advent of the Industrial Revolution, grains are ground into powdered flour. Our enzymes convert the products almost instantly into sugar, and so we have a high blood sugar rise followed by a precipitous drop. Over time, this damages our blood vessels.

This book shows how to compute the average glycemic index of a meal, based on tabulated data for individual foods, which are provided. It also distinguishes glycemic impact from glycemic load.

Finally, this work has special sections on such medical conditions as diabetes, and dispels many common myths about foods. For instance, fatty foods are not satiating--in the sense that it is very to overeat on something like potato chips owing to the high caloric density.
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