GI diet reviewed

We investigate the pros and cons of the most popular diets out on the market today - find out how they measure up!

The method
GI stands for Glycaemic Index, which is a measure of the energy levels of carbohydrate foods and the rate at which your body uses them. It seems not all carbohydrate foods are the same. The higher the GI, the quicker the food is absorbed and used and the sooner you feel hungry again. Low-GI foods means the energy stored in your body after digestion as glycogen last longer. So low- and medium-GI foods are the ones to aim for. But you must also watch what the GI foods are cooked with.

Does it work?
Good for those with an active lifestyle, as the slow-release energy of low-GI foods means less snacking in between meals. It's a long-term eating plan that you should stick with for life, so in theory you won't have to diet again!

Pros
Low- and medium-GI foods are varied and plentiful. Oats, pasta, basmati rice, nuts, fruits, lots of vegetables, pulses, sweetcorn, muesli and brown bread should make up 70% of your diet, which is easy. Dairy foods (except skimmed milk), red meats, cakes and chocolates should form about a tenth of your daily intake. Processed foods are not encouraged, but occasional use won't make you veer off course.

Cons
You have to memorise lists of what is low and medium GI. Weight loss is slow, but once it's off it stays off, if you stick to the same good foods.

Buy the books
A good guide is Nigel Denby's The GL Diet, Diet Freedom, published by John Blake at £5.99. GL stands for Glycaemic Load, which is how GI foods combine with other foods, particularly fats - more useful than having a long list of GI foods. It also contains good recipes that all the family can eat. The book describes itself more as a way of eating than a diet book.

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The GI diet FAQs