Understanding GI Food values

In the third of the New Glucose Revolution podcasts, Prof Jennie Brand-Miller explains why the GI value of foods matters for everybody - not just people with diabetes - and where choosing smart carbs that reduce the peaks and troughs of your blood glucose levels fits, in the context of a healthy diet that's low in saturated fat and has plenty of fruits and vegetables.




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Prof Jennie Brand Miller talks about GI

Prof. Jennie Brand-Miller, co-author of The New Glucose Revolution, explains what carbs really do in the body and why they're necessary, despite the trend towards low-carb diets over the past several years. She offers practical advice about appetite control, what we should focus on in our diets to create lifelong healthy habits, and why indulging can be a good thing.


Jennie Brand-Miller


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Jennie Brand-Miller talks to Margaret Throsby

Jennie Brand-Miller talks to Margaret Throsby about diabetes, pre-diabetes, the miracle of a cochlear implant and music.




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Introduction to the New Glucose Revolution 3rd edition

The New Glucose Revolution publisher, Matthew Lore, has type 1 diabetes. Here he talks about how he manages his diabetes, how the glucose revolution and understanding the GI has helped him, the foods he eats and why the GI is applicable to everybody, every day, every meal.


Matthew Lore


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