The glycemic index of foods tells you how quickly a food product is turned into sugar after you eat it. As you would expect, white flour and high refined sugar food products convert instantly, causing a complex process of insulin secretion and fat storage. Whereas, foods with a low glycemic index do not cause the insulin reaction, and thus allow the foods you eat to be used as energy, rather than being stored as fat.

The G.I. diet is not about military guys or your gastro-intestinal system, it is about learning to recognize good carbs and bad carbs. To lose weight, the author of course recommends avoiding foods with high glycemic levels. I have tried quite a few diets over the years, but find diets that emphasize careful carb consumption work best for me. Over the past 18 months I have lost over 50 pounds by watching carbs. I plan to use the information in this book to further refine my carb conscious lifestyle.

I have always noticed that my back pain went away for a while after I ate something, so I wondered if this was something to do with my blood sugar/insulin level. The GI diet's stabilizing effect on insulin levels sounded intriguing when I spotted the Feb.17,2004 front page Women's World "Canadian Miracle Diet" headline, and when I saw how easy it was to follow, I bought "The GI diet" and started in. The recipes are excellent. I had no idea how strongly blood sugar/insulin affects one's appetite, let alone how one feels. The improvement in the way I feel is really amazing. I am quite active and have found my performance in swimming and exercising has improved markedly. My husband is sort of following the diet too (he cheats a bit - one beer a day, plus 30grams of dark chocolate a day, but he exercises with weights every day too) and he has lost 10 pounds, so I am telling all my friends, family, and colleagues about it. (A colleague at work has already lost 11 pounds since she started a month ago)

This book is a life-line to all of us.

At first, I puzzled at the title: G.I.--now, would that involve a routine like "drop and give me 50, run 5 miles first thing in the morning with a 40-lb pack and eat MRE's?" Hmm, that would be impractical, but it SHOULD work. Or G.I., as in gastro-intestinal tract. You choose: take unto yourself a tapeworm parasite or have a doctor tie off most of your stomach; each has its pro's and con's.

Ah, no, G.I. is GLYCEMIC INDEX or how starchy and sugary is this carb on my fork? The more G.I., the less you lose weight. This is in keeping with the late Dr. Atkins, with South Beach, and most of the other hot diet books promising results. And this really does work to quell appetites that are fueled by sugar and quieted by more protein and by fibrous carbs that are low in sugar (that is, celery is a Yes, carrots are a No.) This is a nice book in that it provides examples that can be incorporated into daily life without the requirement for a personal chef. Not a bad book for the committed, low-carb afficionado.

I have always noticed that my back pain went away for a while after I ate something, so I wondered if this was something to do with my blood sugar/insulin level. The GI diet's stabilizing effect on insulin levels sounded intriguing when I spotted the Feb.17,2004 front page Women's World "Canadian Miracle Diet" headline, and when I saw how easy it was to follow, I bought "The GI diet" and "Living the GI diet" and started in. The recipes in both the books are excellent. I had no idea how strongly blood sugar/insulin affects one's appetite, let alone how one feels. The improvement in the way I feel is really amazing. I am quite active and have found my performance in swimming and exercising has improved markedly. My husband is sort of following the diet too (he cheats a bit - one beer a day, plus 30grams of dark chocolate a day, but he exercises with weights every day too) and he has lost 10 pounds, so I am telling all my friends, family, and colleagues about it. (A colleague at work has already lost 11 pounds since she started a month ago)

These books are a life-line to all of us.

It reduces fatigue, stress, and I feel great. Rick Gallop is obviously a health expert and does not put your general health in any type of jeopardy. If you' re serious about losing weight in a healthy way, or simply want to improve your overall health, this is the book.

This book isn't groundbreaking: all the information here can be found through a proper search of the net. Still, it is nice to have it brought together in one place that is easy to refer to at home. The risk with all these "The ____ Diet" is that they focus on one area of health at the risk of a balanced approached. If you don't want to do the web legwork, buy this book and get educated on the concept of GI but then combine this knowledge with sensible information on exercise, micronutrients (vitamins) and hydration.

Furthermore, the few recipes he includes just seems bland, boring and totally devoid of ethnic considerations. It would be interesting to see a book like this include a more comprehensive listing of food varieties.
He also contradicts himself when he talks about how you will eventually find skim milk tastes just like 2% milk; and then a few chapters later he talks about how 2% milk tastes like cream to him now.
Then there's the issue of not needing to drink eight cups of water everyday. Instead you may drink juices or artificially sweetened drinks. That just doesn't make sense. Why hasn't he addressed the issue that the more water you consume the more likely your body will actively engage in weight loss. Besides, you will feel fuller too, and would be less likely to eat a "bad" food.
Having said all that however, the principles in this book are a good guideline to go by, but the infromation by no means definitive. It's a good start. As long as you stick to the principles, you're on the right track.

There are enough suggestions in this book to keep meals from getting boring and since taking on this diet there has never been I time when I was hungry between meals or tempted to cheat on the diet.