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gi diet Hardcover – 2005

67 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 (67 customer reviews)
  • Amazon Bestsellers Rank: 249,671 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'.

www.awtonline.co.uk

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

4.2 out of 5 stars

Most Helpful Customer Reviews

478 of 481 people found the following review helpful By "shantnwcubed" on 5 April 2005
Format: Paperback
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 By Mrs. B. Jones on 21 April 2006
Format: Paperback
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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304 of 311 people found the following review helpful By Budge Burgess on 5 Jun. 2005
Format: Paperback
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 By H. E. Blanchard on 28 May 2005
Format: Paperback
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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