The G.I. Handbook: How the Glycemic Index Works
[back cover]The world is currently in the grip of “carbophobia,” but are all carbohydrates really so bad? What about all the fiber, antioxidants, and other healthy nutrients found in grains, fruits, and vegetables? Devised in 1981, the glycemic index, or G.I., makes sense of the carb confusion by ranking foods according to the effect they have on blood sugar. High-G.I. foods cause blood sugar surges, which play havoc with insulin levels, appetite, and fat storage capabilities. If you are affected by any of these problems, understanding the glycemic index is a vital first step in helping you control sugar surges and achieving steady and permanent weight loss.The G.I. Handbookexplains how to use the G.I. for healthier eating. It gives you a formula for a lifetime lifestyle that will help you reduce the risk of contracting many diseases and achieve optimum health, no matter what your age. The book contains a wealth of solid, no-nonsense information in a single compact volume, the perfect size to slip into a purse or pocket, for ready reference at any time.[front flap]The glycemic index (G.I. for short) is not a diet. It is a guide for healthy eating that can help you make the long-term changes you need to achieve your desired weight, reduce the risk of health problems, and get all the nutrients you need from a well-balanced diet. It allows you a wide range of choices without getting you hung up on numbers. Best of all, it offers freedom from hunger and cravings.The G.I. Handbookis a compact guide to help you navigate the murky waters of the latest diet fads. It makes sense of the carbohydrate controversy, no matter what your goals. Find out all you need to know about:What the glycemic index isWho needs the glycemic indexHow to plan meals at home and when eating outThe big picture: how to lose weight successfullyThe G.I. way to healthy livingHow to rate the foods you eat using the G.I. range of a large selection of everyday foods and ingredients[back flap]Barbara Ravage has been writing about nutrition, health, and medicine for more than 25 years. A graduate of Barnard College in New York City and a member of the National Association of Science Writers, she lives on Cape Cod.