Living the G. I. Diet
Book description
The easiest diet going is now even easier--and tastier. Off to an explosive start, The G.I. Diet quickly landed on New York Times and Wall Street Journal bestseller lists, and required five quick printings (for a total of 190,000 copies) to keep pace with demand after national publicity discovered the…
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1 author picked Living the G. I. Diet as one of their favorite books. Why do they recommend it?
Dr. David Jenkins and University of Toronto colleagues developed the glycemic index (GI) in 1980–1981. Based on solid science, the GI distinguishes between carbohydrates that are digested slowly (those in Mother Nature’s pantry), those that are digested quickly (refined carbohydrates), and those that lie in between. Using either glucose or white bread as reference points, the GI assigns relative values to carbohydrates and makes sensible selection possible.
Based on David Jenkin’s science-based glycemic index, shortly after publication, this book made the New York Times and Wall Street Journal bestseller lists. The latest edition provides a large number of recipes. Additionally,…
From Milan's list on nutrition from a retired dentist.
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