Gi Basics

by Helen Foster

Think all carbohydrates are alike? Think again! Clinical evidence reveals a critical distinction in the ways different foods release carbohydrates into the bloodstream. The Glycemic Index (GI), was created to define this rate of release, which has significant health implications. Foods with a low GI rating enable us feel full longer, aiding weight loss and increasing energy. High GI-rated foods force the body to dump large amounts of insulin into the blood, resulting in fatigue, sugar cravings, and mood swings, with links to diabetes, heart disease, and some cancers. The complete story of the Glycemic Index is here, along with ratings for more than 300 common foods, self-tests, enjoyable nutritional plans, and ways to use the GI to feel better and live longer.

Genres: Nonfiction

96 pages, Paperback

First published January 15, 2006

Reviews

[Jennifer Barr]

Some good info here, but some of it is outdated. There’s some good recipes but they are arranged as a meal plan. You’re not to swap out meals because the numbers for the whole day are planned. So, it’s not very practical.

[Kelly]

This is a quick read about the Glycemic Index in food effects the body's production of insulin. It makes sense to me, but we will see if it really helps me regulate my hypoglycemia and help me lose some weight.

[Mary]

good book but I have read better explanations.