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ISBN 10: 0-7570-0245-5
ISBN 13: 978-0-7570-0245-8
Length: 160 Pages
Size: 4 X
7-inch
Format: Mass Paperback
Category: Health/Nutrition
Price: $7.95
US / $9.95 CAN
Availability:
In print
Contents
Reviews
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From one of America's leading nutritionists
comes an easy-to-use guide to the glycemic index of a wide range
of common foods and beverages. Designed to be used at home or on
the go, this will quickly become the first resource you turn to
whenever you want to select a food that can help you reach your
health and dietary goals.
This book:
-- Provides both the glycemic index and the
glycemic load of hundreds of foods and beverages, including raw
foods, cooked foods, and popular combination and prepared foods.
-- Makes foods easy to find by listing them
both singly and under helpful categories.
-- Includes tips within the listings to guide
you towards the best food choices. 1 Provides lists of ethnic
foods for use at your favorite restaurant.
-- Presents easy-to-understand explanations
of glycemic index, glycemic load, and other important terms.
-- Expands your food choices by helping you
integrate high-glycemic index foods into your diet.
-- Explains how the glycemic index can help
you manage a range of disorders, from diabetes to cardiovascular
disease.
-- Answers commonly asked questions about
carbohydrates, blood glucose, and the glycemic index.
Whether you are interested in controlling your
glucose levels to manage your diabetes, lose weight, increase your
heart health, boost your energy level, or simply improve your overall
well-being, Transitions Lifestyle System Glycemic Index Food
Guide is the best place to start.
Shari
Lieberman, PhD, CNS, FACN, earned her doctorate in Clinical
Nutrition and Exercise Physiology from The Union Institute, Cincinnati,
Ohio, and her master's degree in Nutrition, Food Science and Dietetics
from New York University. A Certified Nutrition Specialist, Dr.
Lieberman is the author of four books, including the best-selling
Mineral Miracle and The Real Vitamin and Mineral Book.
Contents
Acknowledgments
Introduction
Part One: Frequently Asked Questions About
the Glycemic Index
Understanding Carbohydrates
What are carbohydrates?
Are there different types of carbohydrates?
How are different carbohydrates metabolized by the
body?
What does this have to do with the glycemic index?
Understanding the Glycemic Index
What is the glycemic index?
Why is the glycemic index important?
How is the glycemic index of a food calculated?
Why do certain foods within the same food group
have different rankings on the GI?
How is it possible that a plain baked potato has
a higher GI value than potato chips?
Why is pasta ranked as a low-glycemic food?
Why isn't sugar ranked high on the GI?
Certain foods such as meat, fish, and even some
vegetables are not ranked on the glycemic index. Why?
Why don't alcoholic beverages have GI numbers? Aren't
they made from high-carbohydrate ingredients?
Does eating more of a food cause its GI number to
increase?
What is glycemic load?
Why is glycemic load so important?
Do I have to give up my favorite high-GI foods?
What factors can affect the GI of a food, making
it higher or lower than shown on GI tables?
Can I estimate the GI of a packaged food that isn't
included on the table?
Health Disorders and the Glycemic Index
How are high-GI foods associated with diabetes?
How are high-GI foods associated with obesity?
How are high-GI foods associated with cardiovascular
disease?
How are high-GI foods associated with metabolic
syndrome?
How are high-GI foods associated with cancer?
How are high-GI foods associated with fatigue?
How can a low-GI diet improve your health?
Part Two: The Glycemic Index Food Guide
How to Use This Table
The Glycemic Index Food Guide
Helpful Websites
Index
Reviews
to come
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