Just to clear up any confusion, Living the G.I. Diet by Rick Gallop does not involve fat-fighting tips from action figure G.I. Joe, and attendance at boot camp is definitely not required. The "G.I." referred to in this sequel and companion to Gallop's best-selling G.I. Diet is the glycemic index, which shows the rates at which carbohydrates break down and release glucose into the bloodstream. Gallop's diet is based on scientific research that shows that the secret to successful weight management is choosing the right foods and avoiding the "sugar high" that comes from a sudden spike in glucose levels. The right foods make you feel full longer, Gallop says, and consequently you eat less.
Gallop is a past president of the Heart and Stroke Foundation of Ontario, and for this book he turned to Emily Richards, co-host of "Canadian Living Cooks," to come up with recipes for the G.I. Diet. Gallop uses a simple traffic light analogy to help readers cut out the most damaging "red light" foods and choose "green light" foods that allow one to lose weight. Foods to be avoided include some well-known dietary hazards such as doughnuts, potato chips, and hot dogs, but more surprisingly, melba toast, turnips, and watermelon are also off-limits. "Your body digests them so quickly that you are hungry again an hour later," Gallop warns. Foods that get the green light are offered in more than 100 varied and tasty recipes, including Berry Crepes, Smoky Black Bean Soup, Garlic Shrimp Pasta, and Pork Tenderloin with Grainy Mustard and Chive Crust. And since this isn't a deprivation diet, the luscious desserts include Baked Chocolate Mousse and Glazed Apple Tart. Living the G.I. Diet is not based on fads or faulty science but on choosing healthful, heart-smart foods. Losing weight is just a nice side benefit. --Carolyn Leitch
“Stick to this diet and the pounds should pour off.”
—The Globe and Mail
“In this follow-up to the best-selling book, The G.I. Diet, Rick Gallop has joined forces with home economist and recipe developer Emily Richards, co-host of Canadian Living Cooks, to provide great recipes as well as more motivational tips to make following the GI diet easy and tasty … you will end up with a healthy, balanced eating plan that is easy to follow and provides lots of nutritious choices.”
—The Toronto Sun
It is a great book. The one I bought was in excellent shape. I have tried quite a few recipes and like them very much. Read morePublished 10 months ago by Jean
I was not disappointed. I received the book in excellent condition. I was very pleased all the way around.Published 11 months ago by Donna Knight
Great read - very insightful on how to eat for a healthy life everyday. Gives a lot of insight into why we can gain weight so easily (boxed and heavily prepared foods) and makes... Read morePublished 15 months ago by Trista
Too much maintenance and focus on daily intake of food. Surprised margarine and sweetners are recommended over natural butter and sugarPublished 18 months ago by Deborah hunter
I must say this book is great! The only real problem I had with it was the 4 week shipping time. (I bought it used from an independent seller off Amazon. Read morePublished on Oct. 24 2011 by Baker
Gave this a really good go. No change.
Didn't help me and I did not find the recipes 'Delicious'.
I feel like I fell for the latest hype, and wasted my money. Read more
Living the G.I. diet is really not a diet, but an awareness for lifestyle changes. The principles are easy to understand and there are great recipes!Published on March 29 2010 by Monique Champagne