by Rick Gallop
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by Rick Gallop
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Living the GI Diet: To Maintain Healthy, Permanent Weight Loss by Rick Gallop |
by Antony Worrall Thompson
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by Rick Gallop
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Product Description
Amazon.co.uk Review
It's rather a relief to discover that The GI Diet is not, after all, an in-depth investigation into the secrets of the US Army's mess halls and field rations. This GI stands for Glycemic Index, the latest thing in weight-loss thinking. Encouragingly based on his own efforts to lose weight, the introduction explains how Rick Gallop worked his way through diet after diet. Single-food diets (grapefruit, cabbage) he rejected as unsustainable; high-protein/low-carb ones unreliable and potentially dangerous (sorry, Dr Atkins). None of them worked in the long run. Finally he stumbled across the theories of nutritionist Dr David Jenkins, and the GI Diet, the new Only Diet That Works, was born. Essentially, the Glycemic Index measures how quickly carbohydrates are digested and release their sugars into the bloodstream. Foods with a high GI rating release glucose rapidly, their energy is rapidly burned up and hunger quickly returns. The Chinese meal syndrome, where you're hungry half an hour later, is the perfect illustration of this. Low-rated slow-release foods, by contrast, provide long-term energy and tend to require the body to do more work to convert it. Oats, beans, barley and similar foods high in soluble fibre represent the ideal forms of low-GI food. Fats are likewise differentiated into the familiar saturated (bad), unsaturated (good) and polyunsaturated (best).
It's rather a relief to discover that The GI Diet is not, after all, an in-depth investigation into the secrets of the US Army's mess halls and field rations. This GI stands for Glycemic Index, the latest thing in weight-loss thinking. Encouragingly based on his own efforts to lose weight, the introduction explains how Rick Gallop worked his way through diet after diet. Single-food diets (grapefruit, cabbage) he rejected as unsustainable; high-protein/low-carb ones unreliable and potentially dangerous (sorry, Dr Atkins). None of them worked in the long run. Finally he stumbled across the theories of nutritionist Dr David Jenkins, and the GI Diet, the new Only Diet That Works, was born. Essentially, the Glycemic Index measures how quickly carbohydrates are digested and release their sugars into the bloodstream. Foods with a high GI rating release glucose rapidly, their energy is rapidly burned up and hunger quickly returns. The Chinese meal syndrome, where you're hungry half an hour later, is the perfect illustration of this. Low-rated slow-release foods, by contrast, provide long-term energy and tend to require the body to do more work to convert it. Oats, beans, barley and similar foods high in soluble fibre represent the ideal forms of low-GI food. Fats are likewise differentiated into the familiar saturated (bad), unsaturated (good) and polyunsaturated (best).
Naturally, there is more to it than this rather obvious-sounding core precept. Rick Gallop has constructed an entire dietary plan around it, with a introductory weight-loss period followed by a less severe maintenance diet (in this, rather like the Atkins Diet but much less onerous and restrictive). There are long lists of foodstuffs graded by GI rating, a selection of (rather basic) recipes and suggestions for exercise regimes--the latter including some interesting Pilates-like strengthening routines--so the whole thing becomes more of a lifestyle plan. The most telling evidence for its effectiveness, says Gallop, is that it worked for him and everyone he has persuaded to stay the course. Judging by the collection of excited testimonials from satisfied newly thin users, it could very well be worth a try.--Robin Davidson
Review
Unlike many of its predecessors, this is a diet book that takes an intelligent look at the way our eating patterns have evolved over the years and the reasons why such a large section of the population is overweight today. Rick Gallop has drawn on his long experience with the Heart and Stroke Foundation of Ontario, who have clearly documented the link between obesity and heart disease. His diet plan is not about counting calories; it is about creating an understanding of the foods we should avoid and the foods we need to consume, to lead active, healthy, energetic lives. Basing his advice on the concept of the Glycemic Index, a concept developed by David Jenkins, Professor of Nutrition at the University of Toronto, Gallop explains clearly and concisely the relationship between the food you eat and the speed at which your body breaks down that food and converts it into glucose, the vehicle used to create energy. The faster the food breaks down, the higher the rating on the G I Index. His argument is that when trying to lose weight it is vital to avoid high G I foods and follow a program of low G I foods. This book should be complicated but it's not. It should also be fairly boring, but once again, Gallop has developed an interesting 'chatty' style that keeps the text flowing and breaks down the scientific jargon into easily understandable recommendations. With plenty of colour-coded graphs to help you understand anything even slightly complicated and a handful of easy-to-follow recipes, this book will inspire you to look slimmer and feel healthier in just a few short months. (Kirkus UK)
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64% buy the item featured on this page: The G.I. Diet: The Easy, Healthy Way to Permanent Weight Loss |
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18% buy Living the GI Diet: To Maintain Healthy, Permanent Weight Loss |
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7% buy Antony Worrall Thompson's GI Diet £7.79 |
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6% buy The Gi Diet Pocket Guide £4.49 |
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