Antony Worrall Thompson's GI Diet: Use the Glycaemic Index to Find the Carbs That Will Help You Lose Weight for Good, with Over 100 Recipes Paperback – 24 Mar 2005
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100 accessible, original recipes -- The Daily Telegraph, 2 July 05
As well as yummy recipes, there are useful pointers to lower the GI of everyday foods -- Slimming, April 2005
The GI Diet is fast becoming the smartest way to lose pounds... sensational recipes -- OK! Magazine, May 2005
a huge range of delicious recipes to savour -- Star Magazine, May 05
a safe and healthy way to shed the pounds -- Family Circle, April 2005
he knows good food... 120 tasty recipes -- The Sun, 7 July 05
From the Publisher
Welcome to a new way of dieting. The Glycaemic Index diet has long been used by people with diabetes to manage their weight and regulate their blood sugar, and it is now recommended as a safe, healthy and permanent way for anyone including Kylie, Bill and Hilary Clinton, Steve Redgrave and Naomi Campbell to shed pounds. Proven to be far more effective in the long-term than any other diet, the GI Diet does not eliminate any food groups. This means that not only is it a healthy approach to weight-loss, but you are far less likely to fall off the wagon due to food cravings. Antony Worrall Thompsons GI Diet includes a full introduction to the Glycaemic Index and 120 fantastic recipes, with luscious colour photography. This is the diet you have been waiting for!See all Product description
Top customer reviews
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. You don't need to spend much time cooking, or looking for ingredients - it's all just quick, easy cooking and food preparation, and a delight to have when you have returned late from work and just want to eat something tasty and healthy and not slave over the cooker for any length of time. On a personal note, many of my family members have suffered from maturity onset diabetes and heart disease, and this book specifically deals with aspects of both of these, and teaches you how to eat to best avoid both of these.
I have already noticed changes in myself since first using this book - I already feel as though I have more energy, and several people have commented upon how they think I am looking younger. If it's because of the change in my diet, inspired by this book, then how can you complain?
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