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gi diet [Hardcover]

Antony Worrall Thompson
4.2 out of 5 stars  See all reviews (59 customer reviews)

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Product details

  • Hardcover: 160 pages
  • Publisher: ANGUS BOOKS LTD; First Edition edition (2005)
  • Language: English
  • ISBN-10: 1904594662
  • ISBN-13: 978-1904594666
  • Product Dimensions: 23.6 x 19.6 x 2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (59 customer reviews)
  • Amazon Bestsellers Rank: 37,327 in Books (See Top 100 in Books)

More About the Author

Antony Worrall Thompson is one of the UK's best-loved chefs and the presenter of ITV's 'Daily Cooks Challenge'. His bestselling books include 'The Sweet Life' and 'The GL Diet Made Simple', which has been translated into 8 languages. Antony has done more than any other chef to reinvent the way we eat while managing glucose levels and maintaining a healthy weight as can be seen with his new publications 'The Essential Diabetes Cookbook: Good Healthy Eating from around the World' and 'The Essential Low Fat Cookbook'.

Product Description

Anthony Worrall Thompson offers a highly accessible and intelligent analysis of the theory behind using the glycaemic index (GI) to design a diet which will help you lose weight and find a healthier you.

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Customer Reviews

Most Helpful Customer Reviews
477 of 480 people found the following review helpful
5.0 out of 5 stars Great food, and still the pounds fall away! 5 April 2005
I looked at some other recipe books for low GI diets, and most repeated the same recipes in different guises over and over again. Some recipe books base their menus over a really bland, under-imaginative, dietician's menu, however, I found this book to be really progressive and thoughtful. There are well over one hundred recipes in this book, and like the recipes in his TV programme, they are really imaginative and tasty, though not fattening. The book, written by Worrall Thompson, has been supervised by a real dietician, and unlike many dietician written books, this one really has managed to balance healthy eating with great taste.
Already, using the recipes in this book, my wife and I are shedding pounds, and I feel that combined with the lifestyle changes you need to tailor in to your life, the weight may stay off. Usually, when on a diet, you are faced with really tedious food, however, Worrall Thompson's recipes are completely irresistible; sometimes you find it hard to believe that these recipes are part of a weight-loss diet.
The book is also quite educational. It teaches you all about the glycaemic index, GI (a measure of how fast carbohydrates are metabolised into glucose by the body and hence how fast they raise blood sugar levels), and gives you a valuable insight into which foods have which types of affects upon the GI, for instance, by categorising foods as low, medium and high GI foods, and what each terms means, e.g. low GI foods are slow to digest, and hence make you feel less hungry and help you lose weight.
I have found this book useful as it simply gives you whole ranges of recipe.
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67 of 67 people found the following review helpful
4.0 out of 5 stars At last! 21 April 2006
Having been on unsuccessful diets all my life (I am in my 70s), I couldn't believe it when I lost 9 lbs in the first three weeks. Wonderful recipes, especially soups and fish dishes. All are delicious and fulfilling.

A simple explanation of the science of the GI system is given at the beginning of the book. His recipes use lots of fresh herbs and he is not above using the odd tin of beans.

I never feel hungry, I can now do up the waist of my skirts and trousers. It is now the ONLY cook book I use. It works (and I am a difficult customer!)
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303 of 310 people found the following review helpful
4.0 out of 5 stars Entertaining, accessible, stimulating advice 5 Jun 2005
Anthony Worrall Thompson offers a highly accessible and intelligent analysis of the theory behind using the glycaemic index (GI) to design a diet which will help you lose weight and find a healthier you. Of course, you'll be forgiven if you're sceptical about the claims - with overweight becoming a pandemic problem and diabetes rates rocketing, more and more people are being obliged to look at what they eat and why.
Low carbohydrate and GI diets emphasise that the major problem is not counting calories but understanding how different foods are broken down and either converted into fuel for your body or stored as fat against leaner times ahead. It's a natural process - the trick is to burn fuel rather than lay down fat. Choosing a low carb diet or watching the GI of the foods you eat is far more effective and certainly far more sustainable than simply counting calories (which usually leaves you feeling hungry ... and then guilty when you succumb to temptation).
The theory, I hasten to add, seems to work: at 6'2", I'm a big, big bloke, but I've never been overly worried about dieting before (not when there's another pint of beer to be drunk), but I've been learning lessons from low carb and GI advocates, and I've lost several excess pounds ... and I feel a lot healthier and more energetic. I'm maybe twenty pounds overweight, and I appreciate that I need to change my lifestyle slightly to ease off that fat. No crash diets, no quick fix, but a sensible, healthy approach to eating.
Low carb and GI approaches emphasise just that. The real objective is to redesign your lifestyle, learn healthy eating habits, and adopt a balanced diet which provides your body with the fuel and nutrition it needs yet does not leave you feeling hungry.
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112 of 115 people found the following review helpful
5.0 out of 5 stars I'm diabetic and found this really helpful 28 May 2005
This book was a breath of fresh air - a cook book suitable for diabetics that actually includes things I want to cook and eat !
I've tried a few diabetic or diabetic friendly diet and/or cookery books before and have always been put off by the use of ingredients like low fat spread, sugar substitute and all sorts of other yucky stuff that is full of additives and other junk.
This book is different and recommends using all sorts of healthy but high quality ingredients such as olive oil, fresh fruit and veggies and decent quality meat and fish, but with the more calorific ingredients in moderation. The book is based around the low GI principles recommended for both diabetics and for healthy eating and weight loss for everybody.
I have already tried one recipe with excellent results and am planning to try some more very soon. A slight word of warning would be that I think that this one might be a bit of a challenge if you have never really cooked before.
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Most Recent Customer Reviews
4.0 out of 5 stars Very good product.
Very good prod and service
Published 10 days ago by Mr. R. Young
5.0 out of 5 stars Five Stars
good exoplanations, fast delivery
Published 1 month ago by joanned999
3.0 out of 5 stars Three Stars
Published 1 month ago by joybelle
5.0 out of 5 stars Great
Great book with great info and recipes
Published 2 months ago by sarah earle
5.0 out of 5 stars Brilliant book. Lots of great recrpies made easy
Brilliant book . Lots of great recrpies made easy .
Published 2 months ago by Jassy
5.0 out of 5 stars excellent book.
Having been diagnosed with type 2 diabetes,I was trying to find some recipies that suited my new diet and at the same time tasted good. Read more
Published 7 months ago by Mr Ian J Shufflebotham
5.0 out of 5 stars great
i really like this book its so helpful and anthony is a great chef, the recipes are easy to follow and understanding the GI is very clear to follow. Read more
Published 8 months ago by jo
3.0 out of 5 stars review
thought this would be so good after all the hype about it, but it was not for me also felt a lot of the recipes were a lot of work.
Published 10 months ago by dreamer
5.0 out of 5 stars Cool
Help me keep me weight down and don't make me feel hungry and bored with the cabbage soup good ideas
Published 10 months ago by a l willis
5.0 out of 5 stars Leek & Pea soup is wonderful
Have tried a few of the recipes from this book and they are so simple. The leek and pea soup is brilliant and quick to make. Read more
Published 10 months ago by Bridgette
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