GI Diet

GI Diet
The Glycemic Index Diet was developed by Rick Gallop. During his time as the President of the Heart and Stroke Foundation of Ontario he gained a significant in-sight into the nutrition, diet, and weight loss industry. The GI diet was born after he suffered a lower back problem and had to stop exercising which lead to weight gain.

Following his back problem and subsequent weight gain, he tried several popular diets, none of which worked as expected. This lead him to create his own diet to address the flaws of other popular diets. And so the GI diet was born.

The GI diet helps you understand the key components of any food; carbohydrates, proteins and fats, and how they are digested by our bodies.

Essentially the index shows how quickly your body digests food and turns it into glucose, which is used as energy by the body. Glucose is the bench mark at 100, with other foods scored against how they spike your glucose levels.

The theory behind the Glycemic Index is that higher GI foods quickly enter your blood stream as glucose, and quickly leave. This results in you feelign hungry for more energy, compared to a low GI food, which is slower to enter the blood stream and leave, which means you feel full for longer.

An additional benefit is that if insulin levels are kept low, the formation of fat is slowed, and it can be converted back into energy to be burnt, rather than stored.

As always you should consult your doctor or medical advisor before altering your diet or exercise plan.