New book incorporates food plans for the year
Rick Gallop, whose groundbreaking weight-loss program — known as the G.I. Diet — is practised in 22 countries in 17 languages, still believes there is a massive rethink needed to fight obesity in Canada.
"People in their cars who suddenly have a hunger attack immediately head to a fast-food restaurant for a high-fat snack. We seem to take one step forward and one back and I really do despair,’’ Gallop said in a recent interview. "The dangers of fast-food consumption has not percolated down. Look at the stats. We are still putting on weight.’’
However, the 68-year-old isn’t about to give up fighting the obesity crisis. His third book, The G.I. Diet Cookbook (Random House), has been released in time for people to consult as part of their New Year’s resolutions and, he hopes, incorporate into their food plan throughout the year.
"G.I." stands for glycemic index. It was developed by Dr. David Jenkins, a professor of nutritional sciences at the University of Toronto, when he was researching the impact of different carbohydrates on the blood sugar or glucose level of diabetics.
He found that certain carbs broke down quickly and flooded the bloodstream with sugar, but others broke down more slowly, only marginally increasing blood sugar levels.
The faster a food breaks down, the higher the rating on the glycemic index, which sets sugar at 100 and scores all other foods against that number. For example, corn flakes are high on the glycemic index with a score of 84, while All-Bran is low at 43.
Gallop used these findings to develop a program for weight loss while reducing the risk of cardiovascular disease, diabetes, high blood pressure, colon cancer, stroke and obesity. For more information, visit www.
•The G.I. Diet Cookbook contains 200 new recipes developed by restaurant chef Laura Buckley of Toronto. For a recipe for basque chicken, which is a stew containing rich flavours reminiscent of Spanish regional cooking, visit www. metronews.ca. It’s a good dish for entertaining and can be made up a day ahead and reheated.