The GI Plan: Lose weight forever

Description

The glycaemic index (GI) is one of the hottest topics in weight loss today. Like Atkins, it's based on carbohydrates but unlike Atkins it's based on the quality of the carbs and allows much more flexibility for the dieter. This book uses GI in a groundbreaking fashion: simply by adding up the GI point of each food (the 'GiPs'), and keeping to 30 GiPs a day, it's possible to lose weight quickly, effortlessly, enjoyably - and permanently. Unlike other diet books, this is not about avoiding foods - it's about eating what you want within healthy boundaries. Importantly, it's about balancing your meal - by eating certain foods together, you can ensure you get a healthy, delicious and low-GI meal - and lose those kilos.

Azmina Govindji is a consultant nutritionist and registered dietitian, broadcaster, author of 10 books (including Healthy Eating for Diabetes with Antony Worrall Thompson) and Master NLP Practitioner. Previously Chief Dietitian to Diabetes UK, she now works for the British Heart Foundation, the Diabetes Research and Wellness Foundation and the British Dietetic Association. She appears on TV and radio regularly and writes for a number of consumer magazines. Nina Puddefoot is a Master Practitioner and Certified NLP Trainer and development life coach, and regularly contributes to radio, newspapers and magazines.

GI is fast becoming a well-known name in weight loss, and if there's one diet likely to knock Atkins off the No 1 diet spot, it's this one * Now * a flexible, realistic and forgiving approach to dieting. It is not about avoiding foods, but simply eating what you like within healthy boundaries - and it even allows for those occasional naughty bites and moments when you really need comfort food. Inspirational and encouraging, it not only provides the motivation you need to stick to this diet, but also transforms your entire relationship with food * Dr Hilary Jones * It looks as if GI-madness is on the way. GI-speak will soon be as common as carb-speak is now * The Guardian *