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Rating: 
Summary: Nice.
Review: Eating the low glycemic way is healthy. It's not like being on a diet. You just make thoughtful choices. I am less hungry, and I have more energy. I was surprised. I was using for my husband and helped myself. I recommend this book. I've stopped feeling like I need to snack after dinner.
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Summary: This book changed my life
Review: Finally there's a book out there like this! I always felt hungry after eating certain carbohydrates and now I know why thanks to this book. I know some people are skeptics and won't buy into the whole glycemic index idea, but too bad. This book has worked for me and I highly recommend it for people with diabetes or for people struggling to lose weight.
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Summary: Easy to Understand Guide to a Healthier Diet
Review: I found this to be an excellent, well-written book that explains the very sensible notion of the glycmic index (GI) -- a measure how much sugar a given food adds to your blood in a gievn time. By knowing the GIs of the foods you eat, you can gain better control over your desire for food and have better control over your appetite and energy level. The concept is very well explained in the book and there is lots of information in the book (including recipes) of how to specific foods that will have a low (and healthy) GI index. A good thing about this book is that it is easy to understand and does not take a lot of effort to implement. It is easy to identify what types of food are better than others (e.g., most vegeatbles rather than bread) and the only effort is to include more of these foods in your diet. If weight loss (and maintenance) is your goal, then lower fat foods should be included in your diet. A good thing aboue this approach is that you don't need to give up "bad" foods, just combine them in moderation with other foods to average things out. In summary, the book is a very good reference for understanding the concept of GI and making permanant changes in diet. A definite buy!
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Summary: Finally the ANSWER!!!!!
Review: I have Adult Onset (Type II) Diabetes. At the end of February, 2001, my blood glucose was at 288. In less than three months, the advice in this book allowed me to drop it to 96. My glyco-hemoglobin went from 9.8 to 6.4. I've also lost more than 20 pounds, and my blood pressure has become normal. This is an important, life-saving book. I didn't want to end up as a blind, impotent paraplegic on dialysis waiting to die from heart failure. I haven't felt this good in years. Perhaps you can take control of your health, too.
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Summary: NOT A DIET BOOK - A WAY OF LIFE
Review: In January 2000 I was diagnosed with Diabetes. I had the good fortune(?) of having friends who have experience with diabetes. They told me about this book (1996 edition). The information contained in this book is absolutely brilliant. The scientific research and proof about what your body does with different types of carbohydrates and the dispelling of the old myths is fascinating reading. All foods should come out with a GI factor listed on them now. Recipe books are finally starting to come out with GI listing for meals. One of those NEW books is called the ENJOY COOKBOOK, written by Sally James (ISBN 187662406X) which rates a meal by the GI factor of the ingredients. At least it would take the guess work out of knowing what's good and what isn't. Every home should have The Glucose Revolution : The Authoritative Guide to the Glycemic Index.
Rating: 
Summary: This book seems misleading
Review: The discussion is interesting although I'm suspicious of the repeated low fat advice, but am not really qualified to comment on it. However, I think the emphasis throughout most of the book on glycemic index rather than the glycemic load (the index adjusted for the amount of carbs in a portion) is extremely misleading. The authors mention this issue in some areas, but most of the book justs talks about the index without regard to portion size. They even recognize the issue with their discussion on carrots, but don't notice that their recommendations on pasta have exactly the same issue, but in the opposite direction. Spaghetti has a GI of 41, not too bad, but is very high in carbs, so it ranks in the 83rd percentile of all their listed food for total load. This is much higher than most potato dishes and breads for example. If the whole idea of glycemic effects means anything at all it has to take into account portion size.
Rating: 
Summary: INTERESTING READ
Review: The Glucose Revolution offers sound advice on the metabolism of carbohydrates. Understanding the glycemic index of the carbohydrates we consume can have significant benefits on our health. This book is based on a an important premise and explains the effects of various foods on our blood glucose levels in an easy-to-understand way. My contention, however, is the lack of distinction between healthy and unhealthy foods. As an example, the authors' state, "soft drinks, candy, honey, sugar, flavored milk and ice cream are actually very concentrated sources of carbohydrate that can be used to supplement your diet." This is absurd, especially considering the authors' supposed credentials. The authors' give sanction to the junk food eaters. The idea that non-nutritive foods can be used to supplement the diet is ludicrous! Instead of citing examples of healthy alternatives they succumb to presenting the benefits of eating white bread and candy. While its important to understand the relative position of the carbohydrates we consume within the glycemic index, and when to utilize high and low glycemic foods, the notion to utilize non-nutritive junk as a supplement is never justified. The authors', all of whom tout impressive credentials, should be ashamed to put their names on this book. They took an important subject and catered it to the masses who need further sanction to indulge in an unhealthy lifestyle.
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Summary: A good premise, unhealthy advice
Review: The Glucose Revolution offers sound advice on the metabolism of carbohydrates. Understanding the glycemic index of the carbohydrates we consume can have significant benefits on our health. This book is based on a an important premise and explains the effects of various foods on our blood glucose levels in an easy-to-understand way. My contention, however, is the lack of distinction between healthy and unhealthy foods. As an example, the authors' state, "soft drinks, candy, honey, sugar, flavored milk and ice cream are actually very concentrated sources of carbohydrate that can be used to supplement your diet." This is absurd, especially considering the authors' supposed credentials. The authors' give sanction to the junk food eaters. The idea that non-nutritive foods can be used to supplement the diet is ludicrous! Instead of citing examples of healthy alternatives they succumb to presenting the benefits of eating white bread and candy. While its important to understand the relative position of the carbohydrates we consume within the glycemic index, and when to utilize high and low glycemic foods, the notion to utilize non-nutritive junk as a supplement is never justified. The authors', all of whom tout impressive credentials, should be ashamed to put their names on this book. They took an important subject and catered it to the masses who need further sanction to indulge in an unhealthy lifestyle.
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Summary: Useful but conflicts with some recent findings about carbs
Review: This book has one BIG use: the introduction of the concept of Glycemic Index (G.I.) which makes it clear that not all carbs are created equal. The G.I. measures how fast the carbs in a food get translated into glucose (which travels in the blood). As most diabetics should know (I am one of them -Type 2, since October 2002), violent blood sugar rises is something that most people (athletes excepted, ocassionally, perhaps) should avoid. This is where this book's meat and bone truly lies: the presentation of this concept plus very useful tables of G.I.'s of some 300+ foods, which should come in handy when choosing what to pick in the grocery store or the restaurant. On the flip side, there are some VERY conflicting views presented in the book: "the most important message is that the diet should be low in fat and high in carbohydrates." (quote from page 55). This thought disturbed me, after a year of successfully applying a low-carb lifestyle. I am eager to see what the updated edition of this book brings in 2003. All in all, useful as I said, but conflicting. I give it 3.5 stars.
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Summary: Excellent Resource
Review: This book is an excellent resource on the G.I. By using low-glycemic foods, my husband and I both have found our appetite much reduced, causing us to eat less overall. With the low-glycemic diet and exercise, we've both lost 45 pounds in maybe five months. ...the foods listed were the only ones that had been tested to date. The authors explained that testing is a slow, expensive process. They are making more available as they test them...
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