Rating:  - Helped me a LOT
This book helped me understand why white bread and "enriched" products came to be and how to better control glucose levels a LOT more than other sources.
Rating:  - Not worth the $40 I paid
The flyer in the mail looked provocative and full of valuable information. The book cost $40. I can't believe I ordered it. Hardcover, yes, but low quality paper and printing, no photos or color, so why the high price? The information inside was not presented in a readable or interesting manner. I haven't tried the recipes. I have a wheat allergy and this book doesn't have gluten-free recipes, just sugar-free. I plan to try out their claim that this book comes with a life-time guarantee and can be returned.
Rating:  - Better off reading something else like "Insulin resistance diet"
I was excited about reading this book. However, it's was infuriating.
I had high expectations because of the qualifications of the writers, but was severely let down.
The book is contradictory. It is not clear about how you should eat, since some of the recommendations it makes seem to go against what it advises.
It's hard to read, and is not easy to follow. There is so much detail and no clear way for you to know what is right to eat without the GI book. They have now come out with a book to answer questions from this book. It's just not a good read for someone trying to find a better way to eat. it's hard to understand and is not enjoyable. I ended up reading this book, the Insulin resistance Diet and really liked it.
Rating:  - Useful but conflicts with some recent findings about carbs
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.
Rating: - Nice.
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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