Name: Glucose Revolution
ISBN: 9781982179410

Glucose Revolution

Improve all areas of your health—your sleep, cravings, mood, energy, skin, weight—and even slow down aging with easy, science-based hacks to manage your blood sugar while still eating the foods you love. Glucose, or blood sugar, is a tiny molecule in our body that has a huge impact on our health. It enters our bloodstream through the starchy or sweet foods we eat. Ninety percent of us suffer from too much glucose in our system—and most of us don't know it. The symptoms? Cravings, fatigue, infertility, hormonal issues, acne, wrinkles… And over time, the development of conditions like type 2 diabetes, polycystic ovarian syndrome, cancer, dementia, and heart disease. Drawing on cutting-edge science and her own pioneering research, biochemist Jessie Inchauspé offers ten simple, surprising hacks to help you balance your glucose levels and reverse your symptoms—without going on a diet or giving up the foods you love. For example: • How eating foods in the right order will make you lose weight effortlessly • What secret ingredient will allow you to eat dessert and still go into fat-burning mode • What small change to your breakfast will unlock energy and cut your cravings Both entertaining, informative, and packed with the latest scientific data, this book presents a new way to think about better health. Glucose Revolution is chock-full of tips that can drastically and immediately improve your life, whatever your dietary preferences.

What Hacker News says

guiambrosJun 2025

I've been using a CGM on and off for the last year, and it has given me a whole new perspective about food and nutrition.

I discovered that a bunch of things I thought were reasonably healthy actually caused huge glycemic spikes -- e.g., white bread in the morning, croissants, dried mangos, excessive amount of fruits, etc.

I also discovered the importance of what you eat for your first meal in the day (either breakfast or lunch), or how to better order what you eat (fibers, fat and protein first, carbs last), light movement after eating reduces 20+ mg/dl, and more.

At this point I don't even need to wear a CGM every day; I can tell my glucose level just by thinking of what I ate earlier.

I still wear one when I'm traveling for work, as I know I'll have less control over food and calorie intake (airplane meals, restaurants, team lunches, etc).

ps: if you're interested in learning more even without using a CGM, strongly recommend "Glucose Revolution" [1].

[1] Glucose Revolution: The Life-Changing Power of Balancing Your Blood Sugar - https://www.amazon.com/Glucose-Revolution-Life-Changing-Powe...

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guiambrosJul 2024

Agree. A good first step is to learn about how food chemistry, and how your body processes it.

I lived my whole life with barely an understanding of the macronutrients, wrapped in popular wisdom: eat enough fiber, protein is good for you, be careful with carbs, sugar is bad (but you can't avoid it).

I also casually dabbled with some fashion diets, experimented with apps for counting calories, and grew up with plenty of wrong and harmful advice (fruit juice is healthy, honey & cereal as a healthy breakfast, etc). Nothing really stuck.

I never understood why sugar is bad, or what's the difference between fiber and carbs (aren't they both plants?), what happens in your body when you eat carbs, or what the heck are calories anyway?

It was only when I read more about how your body processes food and the impact on your glucose levels that things started to click for me. I also got a CGM, and started seeing the direct correlation of the spikes and crashes with mood, cravings, motivation, post-lunch slump, headaches, energy levels.

It has also completely changed my relationship with food. I started eating more, lost weight, and my glucose levels are significantly lower (and, more importantly, I know exactly how to control it). Also have a bit more energy, less cravings, no post-lunch slump.

There's plenty of resources out there, but the three that helped me were [1][2][3], and a Dexcom CGM (but that's totally optional).

[1] https://www.amazon.com/Glucose-Revolution-Life-Changing-Powe...

[2] https://www.amazon.com/Glucose-Goddess-Method-Cutting-Cravin...

[3] https://www.amazon.com/gp/product/B000QUEHNU/

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guiambrosMay 2024

Here's a potentially better alternative to Ozempic: glucose control.

Let people buy CGMs without a prescription, increase education about healthy habits from the point of view of minimizing glucose spikes [1][2], and the importance of metabolism for everything, including physical and mental health [3].

Yes, diet and exercise helps, but what you eat is also important, as well as when, and in what order. Once you learn about it (and have a CGM showing the effects in your body in realtime) you can't unsee it.

[1] Glucose Revolution, by Jessie Inchauspe https://www.amazon.com/Glucose-Revolution-Life-Changing-Powe...

[2] Brain Energy, by Dr. Christopher M. Palmer MD - https://brainenergy.com/

https://www.psychologytoday.com/us/blog/advancing-psychiatry...

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m463Sep 2023

I recommend the book "the glucose revolution" by jessie inchauspe. It is a pretty good book to understand blood sugar, and can go a long way to help you prevent diabetes, manage your energy, cravings and weight.

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beavis000Apr 2023

Same here. I switched to a very low glycemic diet and I've gone from 193 to 181 in less than 2 weeks with very little effort. Note -- reading the research on the damage of glucose spikes over a prolonged period of time (read: years) has made it easy for me to want to avoid sugar and "white" carb. Going low glycemic has required little to no willpower on my part; i've found a way to turn my hypochondria/anxiety into a helpful/beneficial thing. I suggest reading "Glucose Revolution" (yes, the title makes me cringe, and it's written on an 8th grade level) -- it contains lots of easy tricks for lowering glucose spikes that work, even for people that aren't compelled to adopt a super duper low glycemic diet like me.

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guiambrosMay 2024

> The article seems to suggest that low obesity rates are the result of a particular style in Food, compared with western foods.

I think you're missing the point of the article. It's not claiming that the mere existance of unhealthy food is what's causing obesity; it's the societal norms and behaviors developed around food (and exercise).

Of course ultra-processed food also exists in Japan. Same for sugary drinks, sugars and sweets. But it's undeniable that there's a culture of acceptance of junk food in the US, and a confusion that some of it "must be good for you" -- e.g., fruit juices, cereals.

There's so many historical differences between Japanese and American societies that could be part of the cause -- many of them listed in this thread.

To give you one example: breakfast in the US is typically full of carbs, sugars and fructose: cereals, fruit juices, bread, honey, maple syrup. There's a common belief that they're healthy, and you need that "energy punch early in the day to keep you going".

That couldn't be further from the truth. All this carb and sugar-heavy meal does to your body is to give your metabolism a glucose spike, followed by a rush of insulin, and eventually a crash [1]. This roller coaster leaves you hungry and craving soon after. Rinse and repeat for 30 years (together with other bad habits), and you're one stop closer to obesity and diabetes.

The American culture of "snacks" is another example: we're inundated with granola bars, dried fruit, veggie chips -- all "organic", "natural", "full of vitamin". Portion size is another one; go compare to portion sizes in the US vs. Japan. Or the common habit of eating fast and until full, while in Japan is 'eat slow, until 80%'. The list goes on.

Now, you need a social scientist to understand WHY it happened this way over the past 70 years. It may have been the food scarcity during WWII, or how baby boomers grew up, the rapid industrialization of American society, or a myriad of other confounding factors.

Whatever the case, it's clear that this is wrecking the metabolism of millions of Americans, and it'll get worse before it gets better.

ps: I'm using Americans instead of Western society, because 1) that's the reality I'm familiar with, and 2) I think this is more prominent in the US than in the Western societies at large.

Source: born and raised abroad, but living in the US for the past 20 years, with a Japanese-descent spouse. This gave me some perspective on how different cultures develop a relationship with food.

[1] Glucose Revolution, https://www.amazon.com/Glucose-Revolution-Life-Changing-Powe...

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