When it comes to losing weight, not all foods are created equal. The glycemic index—an easy-to-understand ranking of foods, most notably carbohydrates, based on the rate at which the body metabolizes them—can help people choose the right foods to eat in their quest to lose weight and keep it off. Written by the world's leading authorities on the glycemic index, The New Glucose Revolution Low GI Guide to Losing Weight answers the questions most frequently asked by dieters about low-GI foods, recounts success stories about people who have lost weight by making the switch to a low-GI diet, includes a week's worth of low-GI meal plans, and much more.

�ber die Autorinnen und Autoren

Jennie Brand-Miller, PhD, is one of the world's foremost authorities on the glycemic index.

Brand-Miller and Kaye Foster-Powell, BSc, MNutr & Diet, are coauthors of many books in the New York Times bestselling New Glucose Revolution series.

Stephen Colagiuri, MD, is professor of medicine at the Institute of Obesity, Nutrition and Exercise at the University of Sydney.

Johanna Burani, MS, RD, CDE, is a registered dietitian and certified diabetes educator with more than fifteen years of experience in nutritional counseling. One of the pioneering and leading champions in the United States of the glycemic index approach to nutrition, she is also coauthor of the The New Glucose Revolution Life Plan, among other books. She lives in Mendham, New Jersey.

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.

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