The G.I. Diet: The Easy, Healthy Way to Permanent Weight Loss
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Product Description
Why was this a #1 bestseller in Canada in 2002? Because it is an simple-to-follow, simple-to-stick-to, truly healthy approach to eating that is based on the Glycemic Pointer, the original science behind The Zone Diet, but eliminates that diet’s complexity and trend to place dieters wanting more. If you can know a traffic light, you can know this diet–and lose weight permanently lacking feeling hungry, counting calories, or jeopardizing your health. If a food is in the green column, eat it. If it’s in the red column, avoid it. And if it’s in the yellow column, proceed with caution. Take bread, for example. White bread, with its high G.I. number, is red-because it’s so highly processed the body digests it quickly, resulting in a spike in blood sugar, a relief of insulin, potential storage as stout, and a quick return of the hungry feeling. Low-G.I. 100% stone-ground whole-wheat bread is green-the body takes a while to digest it, with no spike in blood sugar and a much longer feeling of satiety. Green, yellow, red: It’s all here, with a full explanation of how the diet works, plus ratings for breakfast, lunch, dinner, food and drink, eating out or eating in. Includes some recipes, snack thoughts, a shopping list, and tips on dining out.
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I don’t see an “M.D.” behind the presumptive by-line of “‘MISTER’ Dash”–unlike the THREE (count ‘em!)”M.D.’s” and a layman who gave us “Sugar Busters”!!
Admittedly, I didn’t painstakingly read Dash’s book (like I have with “Sugar Busters”), but after a quick skim-read and building a few comparisons, I quickly chose that I’m gonna stick with the doctors!!! They convinced me that they know what they’re talking about–at least more than Mr. Dash!!
No offense to Mr. Dash, but that’s just the way I see it!
Incidentally, I have absolutely no tie to any of these people! I’m just an “ordinary Joe” who tries to pay attention to what’s going on!!!
Reader’s Rating: 2 / 5
What does this book offer that we don’t already know? Low calorie, low stout, 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?
Reader’s Rating: 1 / 5
I was ordered by my doctor to start eating in excellent health. This book will help. Thanks
Reader’s Rating: 1 / 5
I received the incorrect 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
Reader’s Rating: 1 / 5
What I like most about this book is the all-purpose principles it espouses about proper eating habits which include whole, natural foods, as well as balancing the relationship between carbohydrates, fats and protiens. The leader simplifies alot of jargon and clarifies scientific terminology in lay persons language. It makes sense to load up on vegetables and fruits, eat the right protiens, and YES, still delight in our carbohydrates despite the mass frenzy of high protien diets in the market. It’s all about building informed choices, sound decisions and eating wholesome, least processed foods. How hard is that? Furthermore, he takes the math out of counting calories, counting sugar content. All we have to do is follow the Glycemic Pointer chart to determine what foods are low on the GI scale, i.e. what is low on unprocessed, low stout, and low sugar foods. It’s really not that hard, and if you’re already a healthy eater, than this is just a reinforcement of what you probably already know.
But (and there’s permanently 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 establish 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 in excellent health types of cuisines available because of its focus on balancing the fundamentals of starches, vegetables and protiens. Protiens such as beef, pork and chicken are served in tiny morsels to accompany the strong vegetable element along with some long grain rice (which he does recommend in the GI chart).
Additional 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 take up 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 stout as well. So I find some information missing and misleading.
In the interest of building 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 featureless 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 right, 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 featureless, dull and really devoid of ethnic considerations. It would be appealing 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. As a replacement for 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 “terrible” food.
Having said all that but, the principles in this book are a excellent guideline to go by, but the infromation by no means definitive. It’s a excellent start. As long as you stick to the principles, you’re on the right track.
Reader’s Rating: 4 / 5