The Glycaemic Index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term this is a clear & balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI how to measure the GI of a food how to apply GI information to meals & diets the reasons why foods have different GI values & the impact of altering a diet GI on health & disease. The book highlights the benefits & the problems surrounding the GI concept whilst encouraging readers to think critically about the issues involved.