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New Glucose Revolution/Glycaemic Index

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Old 04-14-2004, 04:35 AM   #1
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Default New Glucose Revolution/Glycaemic Index

Hello, people!

Anybody out there read 'The New Glucose Revolution' (Jennie Brand Miller), or following any programmes related to glycaemic index????? I have found the book really helpful: it explains the 'science' well, and in detail, and comes from a philosophy of 'you have to find what suits your own mind/body', rather than one size fits all. It has helped me to conquer my carb cravings, without counting carbs/doing a specific low-carb programme, and I am hoping that my blood sugar levels have also improved.

Be good to hear of anyone else's experiences.
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Old 04-14-2004, 12:14 PM   #2
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Claire, I read it and loved it! I also read "The G.I. Diet," but vastly preferred The New Glycemic Revolution. I'm not following any commercial diet, like The GI Diet or South Beach, but I'm absolutely incorporating the principles discussed in both The New Glycemic Revolution and Dr. Andrew Weil's "Eating Well for Optimum Health." Using some nutritional software, I do track all of my nutrients -- both macro and micro -- and I'm running about 40/40/20, for the most part, with of course the carbs being low glycemic. Lotsa low-gli fruit, lotsa veggies, grains are whole and the rougher the better! Hey, how many grams of fiber are you getting per day, do you know? I'm between 40 and 50, sometimes a little more. I'm just wondering where I am in the scheme of things......would love to hear how you're doing! I'm so glad to hear someone else loved the book as much as I did, and appreciated the science of it, and is following it like I am!!! YAY US!

Oh, and on the topic of blood sugar, I really wish that I'd gotten my blood work done before starting this, because I'd be so interested to see the changes......which have inevitably taken place. Alas, I'll have to settle for just getting the present counts, just as soon as I can drag my lazy behind into the doctor's for the tests.

I'm really looking forward to your response, Claire! I'm pretty excited to have a "Low-Gli" pal!
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Old 04-14-2004, 03:42 PM   #3
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LOVE...LOVE...LOVE the book...I am using it as a companion to South Beach Diet. I needed more of the science behind the South Beach diet (one down side of his book) and I got that by the New Glucose revolution.....glad to know that people are also using it and even better, finding success with it!!!!!!

I know I am ....I 35 + pounds and counting...in 13 weeks....wooooohoooooooooo! There is no qustion in my mind..that for me...this is definitely a way of life....I am s glad I found what works for me!!!!!!!!!
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Old 04-14-2004, 07:10 PM   #4
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Sarah - Dr. Andrew Weil is amazing. I loved that book. I think the science is important because without it we're just cows eating what we're told.
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Old 04-15-2004, 04:19 AM   #5
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LOL at Goddess Jessica - "cows eating what we're told"!!!!. Actually, I have a life-long very healthy cynicism of the 'diet industry', and dismiss most things as being fads/recycled commonsense and mainly designed to line peoples pockets! But I am glad I have made an exception for the glycaemic index stuff...

Sarah, glad you too are a fan. For a couple of months, I just incorporated the new glucose revolution approach into my eating - actually, I had cut out all processed/junk food anyway, so the main big change for me was a lot less potatoes - I now eat sweet potatoes (are they yams in your language, LOL??? not sure) instead, which I love. After a couple of months I realised that I needed a bit more support, so I did something I never thought that I would do, and joined a slimming club called 'Slimming World' - which is the rival to WW here in the UK. The programme is very flexible, has to be otherwise I wouldn't tolerate it, and you don't have to 'count' very much - which suits me - and I have incorporated the glycaemic index approach into it. So have not got a clue what my fibre grams are, or what the carbs/protein/fat split is - although very low fat, since that is basically how the programme works. I do track my food and exercise, and to be honest, I think it is the exercise which has most effect on my weight loss - for example, I stopped eating bread completely for a few weeks, and also went for a couple of months without eating chocolate/sweets and artifically sweetened food, and in terms of weight loss, I now eat very moderate amounts of bread (dark rye, of course!), chocolate etc, and my weight loss has slightly increased because I am exercising more.....however, I had noticed that if I ate a lot of potatoes, I would fall asleep about an hour later - so they clearly are effecting my blood sugar levels a lot!

Speaking of the old blood sugar levels - do go and get yours checked! My pre-diabetes/impaired glucose tolerance was discovered entirely by accident (after my optician noticed a very tiny dot haehmorage in my eye.....), and my doctor insists I have diabetes, while the consultant (diabetes specialist) I saw said it was IGT, and that losing around 7lbs or so should make a difference......I really should get re-tested, but I keep putting it off, mainly I suspect because it will be very de-motivating, if nothing has changed! So if you go get your tests done, I will too!
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Old 04-16-2004, 09:35 AM   #6
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Quote:
Originally Posted by Goddess Jessica
Sarah - Dr. Andrew Weil is amazing. I loved that book. I think the science is important because without it we're just cows eating what we're told.

Or, we're just cows eating cows!
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Old 04-16-2004, 09:39 AM   #7
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So if you go get your tests done, I will too!
Alright, it's a deal. Saturday, April 24th I'll go to the doctor to give some blood for testing.

Now what say you?
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Old 04-16-2004, 02:07 PM   #8
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oh no. oh no. oh no. That means I will have to face the Dr too. OK. I will call on Monday to make an appointment....Grrrrrr....
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Old 04-16-2004, 02:53 PM   #9
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Hi everybody! I have the New Glucose Revolution, too, but I think I need to read it again with a highlighter to make sure I understand it. I have a question-- are there some additional G.I. tables out there that list foods more readily available in America? These foods seem to vary a lot from country to country, even when it's the same "make" and "model"-- i.e. American Grape Nuts are 75, Canadian are 67. I'm having particular trouble locating the dark rye pumpernickel bread, Orowheat brand is the only rye bread I've found in my local grocers, and it's not dark. Thanks!
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Old 04-16-2004, 09:59 PM   #10
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Claire -- Yay!! Gotta say, I'm not especially looking forward to it myself, but I actually feel better just having made the commitment. (Now I've just got to lay my hands on the paperwork my doctor gave me to take with me when I go to get the bloodwork..... )
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Old 04-16-2004, 10:24 PM   #11
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Quote:
Originally Posted by SeekInnerThinChick
Hi everybody! I have the New Glucose Revolution, too, but I think I need to read it again with a highlighter to make sure I understand it. I have a question-- are there some additional G.I. tables out there that list foods more readily available in America? These foods seem to vary a lot from country to country, even when it's the same "make" and "model"-- i.e. American Grape Nuts are 75, Canadian are 67. I'm having particular trouble locating the dark rye pumpernickel bread, Orowheat brand is the only rye bread I've found in my local grocers, and it's not dark. Thanks!
Hello, SITC! I'd definitely reread it, unless you think you've got enough of an understanding of the science to be able to make sound decisions. I'm not an expert on all of this, but I'll share my thoughts! Unfortunately not as much GI testing takes place in America, as there's less of an awareness of the value of such studies and analyses here than in Canada, Australia and elsewhere; hence, most of the foods are other country-specific. So I just follow the science I learned in the book, and just use the other countries' food ratings as a guide, just for the main idea. Do you have the comprehensive list? If not, here's a link to it: http://www.about.com/library/mendosagi/ngilists.htm

On the topic of Grape Nuts cereal, avoid it like the plague -- I eat All Bran Extra Fiber every day and I love it!

As for dark rye, try to find "Dark Pumpernickle" from Pepperidge Farm; it fits the bill very nicely. Also, Pepperidge Farm has a good multigrain with 3 grams of fiber, it's all stone ground, low fat, and lower sodium.....I forget which one it is. 7 grain? 9 grain? Check it out.

Hope this helps, and it's great to have others with whom to share info and motivation about low-gli stuff!! Noone I know has a clue about it, and I get tired of explaining that it's not low-carb. Nope, I'll be taking a pass on those fried pork rinds, thanks anyway!
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Old 04-17-2004, 03:42 AM   #12
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SITC

Think I'd echo Sarah's comments there.....definitely worth a re-read of the book; I did that a few weeks ago, and it was good to have a refresher. As to the GI food lists - its true that they are not really developed to brand specific level, but I've found that once I've got the principles into my brain, an ingredient check can pretty much help me figure it out. And if in doubt add some 'acid' (vinegar/lemon juice) to the meal - it slows the digestive process, thereby lowering the overall GL of a meal...

Sarah

Go find those papers, girl!!! I hate going to the Dr......
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Old 04-17-2004, 09:59 AM   #13
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Thumbs up Read this!

Hey, SITC, Claire and Gina, check this out!!

http://www.snac.ucla.edu/pages/Resou...HOGlycemic.pdf
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Old 04-17-2004, 01:51 PM   #14
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Thanks, everyone, and thanks to Sarah for the link! I'll get Just Right, I haven't tried that one yet. And the search is on for pumpernickel (what a strange word that is).
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Old 04-17-2004, 03:14 PM   #15
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Thanks for the link Sarah - its great to have it all laid out on one page!
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