About the G.I. Diet

Armen Hareyan's picture
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All diets will let you lose weight so why do 95% of them fail? The answer is simply that people cannot sustain them because:

  • They feel hungry or deprived

  • Diets are too complex with measuring and counting of calories, grams, blocks, points etc.

  • They don't feel healthy

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Rick Gallop waged his own personal battle of the bulge, tried countless diets before discovering the Glycemic Index or G.I. and realized he had found the magic bullet that addressed all these issues head on.

Developed by Dr. David Jenkins, a professor of nutrition at the University of Toronto, the G. I. measures the speed at which foods are broken down by the body to form glucose, the body's source of energy. High G.I. foods break down quickly and leave you looking for the next food fix. Low G. I. foods break down more slowly and leave you feeling fuller, longer. It is these low G.I. foods that form the core of the diet.

Most high GI foods such as those made from white flour are heavily processed where the essential nutrients have been stripped away. Conversely, low GI foods such as fruits, vegetables, nuts, legumes, whole grains, lean meat/fish and low fat dairy are rich in nutrients essential for your good health.

The G.I. Diet makes all the calculations for you by listing all foods in three traffic light color categories: red light foods which you avoid if you want to lose weight; yellow light listings are foods that are to be used occasionally; and green light foods

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