The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (Glucose Revolution)

I was honestly expecting more from this cookbook. I've already tried a few of the recipes and they really aren't that interesting - the food is sort of bland. As far as I'm concerned the food has to taste good! And it can taste good and be good for you, too... I just didn't find it here...

I like the information on GI and that part of the book is really informative and helpful. It's not packed full of recipes I would use. I ordered a second book also part of the GI diet Called The GoodCarb Cookbook by Sandra Woodruff, it's much better. Still good GI info and packed full of recipes that my family will eat and many are easy to prepare. It even has good desserts, so for the best cookbook I recommend the sandra Woodruff book.

I wish I had gone to a bookstore and looked at this book before purchasing it. True, it is a beautiful book and has some good recipes; however, it is too close to gourmet for me to use. To make proper use of the recipes, I would have to revamp my pantry. I am a diabetic single senior adult and I am not up for a complete pantry re-do.

I teach a lifestyle course to assist with weight loss. Since we are challenging participants to eat low glycemic, this cookbook was very helpful in showing how many wonderful foods we can enjoy while caring for our health. The book arrived very quickly after the order, and the condition was great.

Thanks

The author's of this book claim to be "the world's foremost authorities on the glycemic index" and yet, not one of the recipes in this cookbook gives the actual GI or GL scores! Why is that? Could it be they don't want you to know that many of the so-called "low GI" recipes are not in fact "low"?
What does it mean to be truly low GI?

Any carbohydrate food that has a GL score of 10 or less is low glycemic that is IF PEOPLE DON'T EAT MORE THAN THE SERVING SIZE THAT IS RECOMMENDED. Anyone can see for themselves if the foods suggested in this cookbook are truly "low glycemic" or not. Simply go to the Glycemic Index (GI Database) and do a search. Put the number 55 in the proper search box. A list of foods with GIs of 55 or less will pop up. Look at pumpernickel bread (for example): a GI of 55, for a serving of 30 grams -- of which 13.4 g are carb, (most of the rest is fiber).

A slice of that bread has a GL (GlucoLoad, which is how fast it spikes blood sugar) of 7.4. A slice is low glycemic since it is 10 or under. However, Recognize that if people ate 2 slices they would double the amount of carbs thus doubling the GlucoLoad. Two times 7.4 is about 15. Remember I said anything less than 10 on the GL is low glycemic. All of a sudden the low glycemic meal that contains 2 slices of bread (a sandwich for instance) is NOT low glycemic!

This cookbook recommends using sugar, honey and brown sugar in several of the recipes. Why? If this is supposed to be low glycemic? Why not substitute the sugar with Splenda?

My only recommendation is if you want true Low Glycemic Recipes, you can find them at [..]