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The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (New Glucose...
Books: CookBooks: Chili Recipes: Item 2
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The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (New Glucose...by Jennie Brand-Miller, Kaye Foster-Powell, and Joanna McMillan-Price
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13 of 17 people found the following review helpful: Too many odd spices and ingredients, May 27, 2006 Reviewer:chicitysue "chicitysue" (Chicago) - The recipes in this book look really good. It is a beautiful book. However, too many require unusual spices and ingredients for the ordinary cook. On the other hand, some of the recipes do use everyday ingredients. Many of the recipes also require the use of a blender or food processor. That involves extra steps and cleanup. Also, I was under the impression that whole wheat pastas had a lower GI index than regular pastas, and she doesn't use these in her recipes. What I needed was a low GI cookbook with ordinary ingredients and simple recipes.
From Publishers Weekly
Forget about low fat, low cal and low carb, say the authors, join the New Glucose Revolution, a weight-loss plan based on the "glycemic index," (GI for short) which ranks foods by their affect on blood-sugar levels. Low GI cuisine produces "only gentle rises in your blood glucose and insulin levels," which supposedly keeps hunger down and energy up. The authors don't produce any studies to back up these claims, but the diet seems reasonable, as it's high in fiber, low in fat and encourages exercise. But the true test of any cookbook is in the kitchen, and based on this criterion, the book is only a qualified success. The recipes are admittedly superior: they're clearly written, with accurate preparation times and scrupulous nutritional information. The wide spectrum of dishes (chickpea burgers, meat and fish entrees, French toast) will appeal to many tastes, and the food is tasty. The problem is a low-GI diet just doesn't seem easy to follow. The authors do include a section on what to keep in your kitchen, as well as a brief passage about food labeling, but it's difficult to imagine how anyone with a job will have time to keep track of all this information. And, although the authors assert that there are "no special foods to buy," it seems unlikely that you'll find quinoa or chermoula at the Piggly-Wiggly.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Based on the healthy low-GI eating principles established in The Low GI Diet Revolution, New York Times bestselling authors Jennie Brand-Miller and Kaye Foster-Powell, along with Joanna McMillan-Price, offer readers a companion cookbook packed with 100 delicious recipes that incorporate the top 100 low-GI foods. The New Glucose Revolution Cookbook covers everything from breakfast, snacks, and juices to dinner, dessert, and smoothies and features a special section on cooking essentials. Complete with important information on food shopping the low-GI way, kids meals, menu plans to suit our busy lifestyles, and gorgeous four-color photographs throughout, The New Glucose Revolution Cookbook makes sticking to a low-GI diet easy and enjoyable.
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