The G.I. Diet by Rick Gallop

The G.I. Diet by Rick Gallop

As president of a Heart and Stroke Foundation, Rick Gallop was determined to find a healthy diet that worked, until he came across the glycaemic index, or G.I. Developed by Dr. David Jenkins, a professor of nutrition at the University of Toronto, the G.I. measures the speed at which your body breaks down food and converts it to glucose - which is used for energy or stored fat. Foods with a high G.I. are digested too quickly by your body - leaving you feeling empty and hungry soon after eating. We've all felt hungry soon after eating a large Chinese meal - that's because our body has digested it too quickly. When trying to lose weight it is critical to avoid foods with a high G.I., instead eating foods with a low G.I. rating. This book has calculated glycaemic ratings of hundreds of foods and listed them into three easy categories: foods to avoid, foods to eat occasionally and foods that you can eat as much of as you want. Although we may be more educated and aware of avoiding high fat foods on a diet, foods such as instant rice, apricots, raisins and mashed potatoes have a high G.I. index and should be avoided, while basmati rice and peaches will help you get thinner. The book also contains recipes, snack ideas, tips on dining out and strategies to maintain your new weight.

Rick Gallop graduated from Oxford University and emigrated to Canada in 1964. After a twenty year career in advertising and marketing, he jined the Heart and Stroke Foundation of Ontario as President and CEO in 1986. During his tenure, the foundation became a major catalyst for behaviour and lifestyle change in Canada.

SKU	Unavailable
ISBN 13	9780753507759
ISBN 10	0753507757
Title	The G.I. Diet
Author	Rick Gallop
Condition	Unavailable
Binding Type	Hardback
Publisher	Ebury Publishing
Year published	2003-01-09
Number of pages	192
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.