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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. Handbook explains 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.
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. Handbook is 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 youneed to know about:
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.
From the Publisher:
G.I., which is short for Glycemic IndexÂ?or blood-sugar indexÂ?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 itÂ'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. HereÂ's a wealth of no-nonsense information in a compact volume for health-conscious readers.