The G.I. Handbook: How the Glycemic Index Works
by Barbara Ravage
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Book Summary Information
Author: Barbara RavageEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-06-01
ISBN: 0764131605
Number of pages: 192
Publisher: Barron's Educational Series
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Book Reviews of The G.I. Handbook: How the Glycemic Index Works
Book Review: This one really works!
Summary: 5 Stars
I bought this book a year or two ago along with another GI book and read them both. It was easy to incorporate the plan into my nutritional activities, even though I did so half-heartedly. Within the past six months, people have been asking me if I was on a diet or if I had lost weight. I personally did not notice; the change of seasons and wardrobe switch precluded my observation from looser fitting clothes. After weighing myself, the scale showed that I lost 13 pounds by simply combining my foods properly and reducing the glycemic index. Unsolicited weight-loss made me feel uneasy, so for one month, I intentially ate high GI foods. This resulted in weight gain of approximately a pound a week; and this calmed my fears regarding a potentially pathologic cause of unsolicted weight loss. My daughter has been diagnosed with PCOS and needs to jump on board a full-blown GI guided nutritional plan. I will join her and it won't be difficult because the concept is simple. The only disadvantage could possibly finding the GI of foods. Huge databases of GI ratings are not yet available since the interest is relatively new. I have been told that the University of Sydney is performing ongoing GI testing of foods, and the database is available to online viewers. I have not tried it yet, but this is what I've been told. [...]
Summary of The G.I. Handbook: How the Glycemic Index Works
G.I., which is short for Glycemic Index--or blood-sugar index--must be maintained at an optimal level for weight control and sustained energy levels. Author Barbara Ravage recommends prudent dietary habits as she focuses on the varying effects of different carbohydrates on blood-sugar levels. Readers who follow her guidelines will conclude that it's neither difficult nor disagreeable to substitute low GI-rated foods for others with higher ratings. For instance, she suggests pasta rather than potatoes, berry fruits rather than bananas, and wine rather than beer with meals. She also offers advice on cooking and processing foods for optimal GI ratings. Extensive charts list the GI ratings of everyday foods, specifying the grams of carbohydrates each serving yields. For easy reference, foods are grouped into types that include: breads and bread products; cereals and grains; cookies, crackers, and cakes; fruit and fruit juices; vegetables and legumes; rice and pasta; milk and dairy foods, sweets and chocolate; and drinks. Here's a wealth of no-nonsense information in a compact volume for health-conscious readers.Diabetes Books
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