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Just to clear up any confusion, Living the G.I. Diet by Rick Gallop does not involve fat-fighting tips from Action Man, and attendance at boot camp is definitely not required. The "G.I." referred to in this sequel and companion to Gallop's bestselling G.I. Diet is the glycemic index, which shows the rates at which carbohydrates break down and release glucose into the bloodstream. Gallop's diet is based on scientific research that shows that the secret to successful weight management is choosing the right foods and avoiding the "sugar high" that comes from a sudden spike in glucose levels. The right foods make you feel full longer, Gallop says, and consequently you eat less.
Gallop is a past president of the Heart and Stroke Foundation of Ontario, and for this book he turned to Emily Richards, cohost of Canadian Living Cooks, to come up with recipes for the G.I. Diet. Gallop uses a simple traffic-light analogy to help readers cut out the most damaging "red light" foods and choose "green light" foods that allow one to lose weight. Foods to be avoided include some well-known dietary hazards such as doughnuts, potato chips and hot dogs, but more surprisingly, Melba toast, turnips, and watermelon are also off-limits. "Your body digests them so quickly that you are hungry again an hour later", Gallop warns. Foods that get the green light are offered in more than 100 varied and tasty recipes, including Berry Crepes, Smoky Black Bean Soup, Garlic Shrimp Pasta, and Pork Tenderloin with Grainy Mustard and Chive Crust. And since this isn't a deprivation diet, the luscious desserts include Baked Chocolate Mousse and Glazed Apple Tart. Living the G.I. Diet is not based on fads or faulty science but on choosing healthy, foods that are good for the heart. Losing weight is just a nice side bonus. --Carolyn Leitch, Amazon.ca --This text refers to an out of print or unavailable edition of this title.
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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