Product Description

Low GI foods break down slowly and reduce unhealthy food cravings. The GI diet has been scientifically proven to be extremely effective in the long term. Contains a full menu of recipes for the whole family.

Product Details

• Amazon Sales Rank: #2315 in Books
• Published on: 2005-03-24
• Original language: English
• Binding: Paperback
• 160 pages

Slimming, April 2005
As well as yummy recipes, there are useful pointers to lower the GI of everyday foods

OK! Magazine, May 2005
The GI Diet is fast becoming the smartest way to lose pounds... sensational recipes

Family Circle, April 2005
a safe and healthy way to shed the pounds

Customer Reviews

Fails as an everyday diet book
I have recently been diagnosed with insulin resistance, and told I needed to follow a low GI diet. A recipe book created by a chef who was also diagnosed as insulin resistant seemed like an obvious choice, but I was very disappointed for several reasons.

First, most of the recipes do not seem practical for everyday living. Many of them have long cooking times and need perishable or unusual ingredients, and therefore need forward planning.

Second, I feel there is not enough information to enable the reader to make their own low GI recipes. There is GI table in the front, but over-simplified (for my tastes) into low, medium or high GI and not containing that many foods. Also, bread in particular may be low, medium or high GI depending on variety - again, I'd have liked more information.

Third, I felt many of the recipes were a bit of a cop-out. Meat and fish have zero GI, and a good few of the recipes are meat/fish with vegetables or salad, served with boiled new potatoes. I don't need new ways of cooking meat, I need ways to avoid boiled new potatoes with every meal. Also, almost all the deserts are based on stewed fruits.

All that having been said, I really liked the soup section, and there are a few useful and adaptable recipes in here. I particularly liked the idea of using pearl barley to make risotto. It's a good 'special occasions' book, or an addition to other GI books you may have; just don't try using it as a diet book unless you have a lot of spare time!

fantastic GI recipes
I was sceptical about Warrall-Thompson and GI since he seems to endorse everything and anything. But in fact the science bit explaining GI is by an expert and the recipes are by WT and tweaked by another expert to make them lower GI. The result is a set of recipes that are simply great. We have made about half of the recipes in the book and every single one has been delicious and we will make them again. Unlike some other cookery books, if you follow the instructions, the recipes just work. (The only criticism is that he doesn't always give a heat setting - do I fry the fish cakes at a high or medium heat?) Another reviewer mentioned that some take a while and that's true (but the fish pie really is worth it!) and some involve overnight marinades but the techniques are not difficult and the results are superb.

Don't be intimidated - these are easy!
I've had this book for a year and use it every week. The recipes are almost all accessible, delicious, and by no means as time-consuming as you might think. I've lost the half-stone I intended to, but have stuck with this new way of eating as I find it a pleasure.