- ISBN13: 9780761144793
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Now in paperback: The New York Times and Wall Street Journal bestseller. The #1 bestseller in Canada. The book chosen by People magazine and “The View” as one of the top diet books of 2005. The book called “The Canadian Miracle Diet” by Woman’s World magazine. The book that first popularized the glycemic index, and brought widespread attention to how dieting based on this index is the foundation for losing weight permanently without feeling hungry, counting calories, or jeopardizing your arteries. And the book that made dieting as simple as a traffic light: Green is go, yellow is proceed with caution, and red is stop.
Backed by the science of the glycemic index, The G.I. Diet places every type of food into one of three color-coded categories: Green—make these foods the centerpiece of your diet; Yellow—eat occasionally, after you’ve achieved your ideal weight; and Red—avoid. For example, quickly digested white bread, including bagels and rolls, causes blood sugar to spike and hunger to return quickly. It’s “red.” Slowly digested stone-ground whole-wheat bread, which gives a much-longer feeling of satiety, is “green.” The diet is a cinch to stick to, truly healthful, and couldn’t be easier to follow. Includes recipes, snack ideas, a shopping list, and tips for dining out.
I don’t see an “M. D. ” behind the presumptive by-line of “‘MISTER’ Gallop”–unlike the THREE (count ‘em!)”M. D. ’s” and a layman who gave us “Sugar Busters”!!
Admittedly, I didn’t thoroughly read Gallop’s book (like I have with “Sugar Busters”), but after a quick skim-read and making a few comparisons, I quickly decided that I’m gonna stick with the doctors!!! They convinced me that they know what they’re talking about–at least more than Mr. Gallop!!
No offense to Mr. Gallop, but that’s just the way I see it!
Incidentally, I have absolutely no connection to any of these people! I’m just an “ordinary Joe” who tries to pay attention to what’s going on!!!
Rating: 2 / 5
What does this book offer that we don’t already know? Low calorie, low fat, low carbs moderate dairy and moderate protien (about a 1/4 of a plate or, say, the size of a deck of cards)will result in weight loss. Who is paying to hear this again?
Rating: 1 / 5
I was ordered by my doctor to start eating healthier. This book will help. Thanks
Rating: 1 / 5
I received the wrong book. I wanted the paper back version. Can I return the hard back and reorder the paper back version? The hard back does not have the receipes that are in the paper back version. Thank you. Clover Williams
Rating: 1 / 5
What I like most about this book is the general principles it espouses about proper eating habits which include whole, natural foods, as well as balancing the relationship between carbohydrates, fats and protiens. The author simplifies alot of jargon and explains scientific terminology in lay persons language. It makes sense to load up on vegetables and fruits, eat the right protiens, and YES, still enjoy our carbohydrates despite the mass frenzy of high protien diets in the marketplace. It’s all about making informed choices, sound decisions and eating wholesome, least processed foods. How difficult is that? Furthermore, he takes the math out of counting calories, counting sugar content. All we have to do is follow the Glycemic Index chart to determine what foods are low on the GI scale, i. e. what is low on unprocessed, low fat, and low sugar foods. It’s really not that difficult, and if you’re already a healthy eater, than this is just a reinforcement of what you probably already know. But (and there’s always a but), I don’t agree with everything he has to say. And while I may be nitpicking (because after all, he does have very sound principles), I found some of the information misinformed at best, or misleading at worst. For example, he talks about avoiding Chinese food if you are on a diet, especially the sugary sauces. To my in-depth knowledge of Chinese cuisine, I would hardly qualify Chinese food as sugary (and I’m not talking about the junk that passes itself off as Chinese you find in mall food courts). He also talks about avoiding Chinese food because of the starchy, glutinous rice dishes are served with. Glutinous rice first of all is not part of everyday Chinese diet. It is served in occasional items, but hardly a staple of each meal. In fact, I would even say Chinese food is one of the healthier types of cuisines available because of its focus on balancing the elements of starches, vegetables and protiens. Protiens such as beef, pork and chicken are served in small morsels to accompany the strong vegetable element along with some long grain rice (which he does recommend in the GI chart). Other misleading information also talks about drinking sugar free drinks with aspartame. While he does make mention of the sugar industry lobby who tries to discourage aftificial sweetners, he fails to address concerns of nutritionists and health professionals who talk about how sweeteners such as aspartame are in fact processed in the body the same way as sugar. There is growing evidence artificial sweeteners is stored as fat as well. So I find some information lacking and misleading. In the interest of making it a easily digestble book (pardon the pun), some information just seemed to be missing. I get the sense he does not have much knowledge of cooking, which he later admits to in the book, and so alot of food items seem to be missing. On the negative side, it seems to be a bland book geared towards individuals who may not have much variety in their diet. What about couscous? While on the one hand he talks about the low incidence of heart disease among Mediterreanean diets (because of their their healthy consumption of mono and poly fats, and fruits and vegetables), it just seemed like their was something missing when we know the French diet consists of pastries and heavy sauces. Yes, its true, they probably do not consume as much of it as North Americans, but still that leaves a question in my mind. 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.
Rating: 4 / 5