The G.I. Diet
By Rick Gallop
The diet works on the principles of Glycemic Index (GI): not all carbohydrates are created equal. The Glycemic Index is a tool developed to measure how different carbohydrates affect blood sugar after they are eaten and digested.
Foods with a low GI such as pumpernickel bread, brown rice, lentils, oatmeal, and bulgur cause a slower, more gradual rise in blood sugar, take longer to digest, release energy more slowly and tend to be more filling.
High GI foods such as white bread, mashed potatoes or watermelon are more quiclky absorbed and not as satisfying. The diet suggested in this book is essentially three balanced meals a day plus snacks with lots of low GI foods.
Gallop translates scientific findings into popular use and at times the science gets a bit sloppy. However, it is basically a healthy, balanced, easy to follow plan and I recommend it.
