After the appearance of the foods' glycemic index in 1981 many diets took its principles as the background of the weight loss program. However, it seems like the diet developed by Rick Gallop is the most devoted to the basic principles of the glycemic index.
The diet is called the G.I. Diet, where G.I. stands for Glycemic Index. The first book on this diet was published in 2003. After its success and in response to the growing popularity of the G.I. Diet the author published another books, giving diet followers new recipes and tips on preparing meals in accordance to the glycemic index theory. There are also books to guide a G.I. dieter through shopping and eating out and to give him ideas how to make the G.I. Diet suitable for all family members. For the time being, the G.I. Diet has a great popularity in Great Britain and Canada, where it became the number 1 bestseller.
Rick Gallop, the author of the book, received his education in Oxford University, England. After graduating from the University Rick Gallop moved to Canada in 1964, where he developed his career from the advertising and marketing specialist up to the president of the Heart and Stroke foundation of Ontario. Nowadays Rick Gallop lives in Canada.
The main idea of the G.I. Diet is quite simple and clear – in order to lose weight and improve health one is encouraged to eat low glycemic products (they do not cause rapid increase of glucose and insulin levels in blood) and avoid food with the high glycemic index. In order to make dieting easy and understandable Rick Gallop grouped all the products into three color marked groups: products from the green group may be eaten without any strict limitations, yellow marked products can be consumed only occasionally and red group products should be avoided.
The G.I. Diet does not belong to those weight loss programs, which ensure extreme losing of body weight. Following the Glycemic Index recommendations one may expect about 1 pound off every weak. Besides losing weight, avoiding high glycemic products may help to prevent heart diseases, stroke, and diabetes.
It should be noted that most of the dietitians are supportive to the G.I. Diet. They admit the scientific basis of the diet, its easiness to follow, balanced regimen, and general beneficial influence on the human organism.
Some critical issues arise from the fact that glycemic index is designed mainly for individual products. Since people usually eat combined meals prepared from different types of products, sometimes it is difficult to define correctly the total glycemic value of the meal. However, these are considered to be minor weak points of the diet in comparison to its potential benefits.