About the G.I. Diet

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

  1. They feel hungry or deprived

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

  3. They don’t feel healthy

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 G.I. 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 – eat as much as you like.

In short, the G.I.Diet will not let you go hungry or feel deprived. It is simplicity itself for as one journalist put it ‘if you can follow a traffic light, you can follow this diet’. Finally it will not harm your health like many of today’s diets, but rather will actually reduce your risk from heart disease, stroke, type 2 diabetes, colon and prostate cancer. With recipes, snacks ideas, pull out shopping list, pantry and dining out guides, the G.I. Diet will be the way you will eat for the rest of your life.

If you need further convincing, check on “Readers’ Experiences” to see what readers have to say and on “Professional Reviews” to hear how physicians and media commentators have responded.