The New Glucose Revolution Shopper's Guide 2007: The Authoritative Source of Glycemic Index Values for More Than 500 Foods - Softcover

JENNIE BRAND-MILLER, PhD, one of the world's leading authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Professor of nutrition at the University of Sydney and the president of the Nutrition Society of Australia, Brand-Miller was recently awarded Australia's prestigious ATSE Clunies Ross Award for her commitment to advancing science and technology. She is one of the world's most in-demand speakers on the GI, and her laboratory at the University of Sydney is the world's foremost GI-testing center.

KAYE FOSTER-POWELL, M NUTR & DIET, an accredited dietitian-nutritionist with extensive experience in diabetes management, counsels hundreds of people a year on how to improve their health and well-being and reduce their risk of diabetic complications through a low-GI diet. She is the lead author of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition.

JENNIE BRAND-MILLER, PhD, one of the world's leading authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than twenty years. Professor of nutrition at the University of Sydney and the president of the Nutrition Society of Australia, Brand-Miller was recently awarded Australia's prestigious ATSE Clunies Ross Award for her commitment to advancing science and technology. She is one of the world's most in-demand speakers on the GI, and her laboratory at the University of Sydney is the world's foremost GI-testing center.

KAYE FOSTER-POWELL, M NUTR & DIET, an accredited dietitian-nutritionist with extensive experience in diabetes management, counsels hundreds of people a year on how to improve their health and well-being and reduce their risk of diabetic complications through a low-GI diet. She is the lead author of the authoritative tables of GI and glycemic load values published in the American Journal of Clinical Nutrition.