The g.i. factor: the good newsOur research on the G.I. factor began in the 1980s when health authorities all over the world began to stress the importance of high carbohydrate diets. Until then dietary fat had grabbed all the media attention (and to some extent this is still true). But low-fat diets are ipso facto high in carbohydrate. The questions therefore became which type of carbohydrate: ? Is best for overall health? ? Can reduce our risk of diseases like heart disease or diabetes? ? Is best for weight control? ? Can optimise sports performance? Our research since the early 1980s has contributed to the worldwide recognition that the rate of carbohydrate digestion in the gastrointestinal (digestive) tract has important implications for everybody. Although the G.I. factor has been well described in scientific journals and nutrition text books over the past decade, this information was not available to the public until the release of the first edition of The G.I. Factor. We believed that it was time to spread the good news to a wider audience and to broadcast the fact that there are different types of carbohydrate that work in different ways. The good news is that the G.I. factor provides an easier and more effective way to win the battle of the bulge and control fluctuations in blood sugar (glucose). People with diabetes or heart disease in the family, as well as serious athletes will welcome the news. For some people it will lift the great burden of guilt about eating. In this revised edition of the book we give you all the details on the G.I. factor plus new recipes, more meal plans and the very latest findings including: ? The benefit of vinegar and lemon juice on G.I. ? Recent studies from Harvard University ? New G.I. figures for recently tested foods. *3\33\4* «Buy Generic Levitra» |