The Glucose Revolution: Diabetes Book

Since the 80s, scientists have studied blood sugar responses to hundreds of different foods on people with diabetes. These foods have been ranked according to whether they raised blood sugar levels dramatically, moderately or just a little. Known as the glycaemic index (or the GI factor), this research has turned some widely held conceptions inside out. It was found that many taboo foods (such as those high in sugar) don't necessarily have the detrimental effect on a person's diabetes that was traditionally thought. In fact, carbohydrate foods that break down slowly into the bloodstream, and therefore release glucose gradually, actually help diabetics to control their all-important blood sugar levels. Although a pocket book, this guide is fat with information and facts that dispel the myths about what diabetics should and shouldn't eat.--Christopher KellyRead More