Product Details
The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index

The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index
By Dr. Dr. Jennie Brand-Miller M.D., Kaye Foster-Powell M. Nutr & Diet, Kate Marsh

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Product Description

The world's leading authorities on the glycemic index offer even more delicious diet solutions in this companion cookbook volume to the New York Times bestselling The New Glucose Revolution series. Low GI eating is widely acknowledged by health experts as a healthier, better balanced, and more flexible alternative to every other diet regimen. Now, based on their groundbreaking research discoveries on the benefits of eating low glycemic foods, Dr. Jennie Brand-Miller and Kaye Foster Powell, along with Joanna McMillan-Price, present a complete low-GI cookbook on vegetarian and vegan meals. Featuring 100 simple, satisfying recipes, The New Glucose Revolution Low GI Vegetarian Cookbook makes it easy for vegetarians and vegans to switch to a low-GI lifestyle — and for low-GI fans to adopt a vegetarian diet. The book includes essential information on the basics of vegetarian and vegan cooking, food shopping the low-GI way, preparing kids meals, and menu ideas for a busy lifestyle. With beautiful color photos throughout, The New Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the key to achieving weight loss goals and lifelong vitality.

Product Details

  • Amazon Sales Rank: #18255 in Books
  • Published on: 2006-09-25
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 176 pages

Editorial Reviews

About the Author

Jennie Brand-Miller, Ph.D., one of the world’s foremost authorities on carbohydrates and the glycemic index, has championed the GI approach to nutrition for more than 20 years. Professor of Nutrition at the University of Sydney and the President of the Nutrition Society of Australia, Brand-Miller manages a GI food-labeling program in Australia (www.gisymbol.com.au) with Diabetes Australia and the Juvenile Diabetes Research Foundation to ensure that claims about the GI are scientifically correct and applied only to nutritious foods. Winner of Australia’s prestigious ATSE Clunies Ross Award in 2004 for her commitment to advancing science and technology, Brand-Miller 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.

Kate Marsh, RD, CDE, is a practicing dietitian and diabetes educator in Sydney, Australia.

Philippa Sandall is a writer and editor who specializes in the areas of food, health, and nutrition and has been involved in the Glucose Revolution series since its inception in 1996.

Customer Reviews

Comparing 3 Low Carb cookbooks5
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.

I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller

After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.

On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.

"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.

But by far Robertson's "Carb Conscious Vegetarian" is the best.

I will say that I don't know either of these authors and am doing this to help a buyer who may be wondering which one to get...

By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...

Hope this helps!

Great Buy!!!!!!5
This cookbook is the best! I've made 6-7 recipes from the cookbook already and all of them have been delicious. Also, I lost about 5 lbs. the first week following low-GI and most importantly I'm not hungry. Also, I've noticed that I have more energy.

Innovative and tasty, but a few flaws4
After 20 years of ovo-vegetarian living, I embraced this book. It offers a lot of delicious and new (to me) vegetarian recipes, and also presents helpful information about low GI eating and sound nutritional habits. Overall, the selections I've prepared have been consistently good and not too fussy. A favorite is the buckwheat pancakes with tofu, basil, and sun-dried tomato.
The book's shortcomings are that (1) it's not especially friendly if you're cooking for one, as many of the recipes don't keep well, and (2) some of the nutritional information provided is a little unbelievable (i.e., black bean soup on p. 94 has 624 calories per serving???).