- A New York Times best-seller: The New Glucose Revolution is a New York Times best-seller, has sold 600,000+ copies of our Marlowe editions, and has been published in dozens of countries around the world. The New Glucose Revolution has been praised for its authority, accessibility, and comprehensiveness by dozens of prominent health experts.<BR>- Definitive, first-ever guide to the GI: Dr. Jennie Brand-Miller is the pioneering researcher on the subject and has championed the GI approach to nutrition for more than twenty years. All of the information, advice, and recipes in this book are based on hard scientific research, most of which was conducted by the authors in their world-leading laboratory at the University of Sydney.<BR>- Revised for the first time in four years: Since publication of the last edition, using the glycemic index to choose low-GI foods has become more popular among Americans and more widely recognized than ever before. This third edition is newly revised and updated to include new chapters on PCOS and vegetarian eating, expanded tables for more than 800 foods, new recipes, success stories, and the latest scientific information relating to the GI and its benefits.<BR>- Major food trend: In April 2006, the glycemic index was named one of "America's 10 Hottest Food Trends" by Food Technology (featured on WebMD). Eating low-GI is a trend that's skyrocketing while Atkins and low-carb are on the decline. Food companies are also now creating products featuring low GI choices, as the Wall Street Journal reported earlier this year.