Glycemic Index. The index was compiled in the early 1980s at the University of
Toronto and is a ranking system for carbohydrates based on their immediate
effect on blood glucose levels. Carbohydrates that break down rapidly during
digestion and are easily converted to glucose have the highest glycemic indexes.
Those who break down slowly and gradually release glucose into the blood stream
have a low index.
The GI Plan diet is based on the idea that it is better to eat plenty of foods
with a low glycemic index because the steady and gradual release of glucose into
the blood will provide energy for a longer time while keeping the feeling of
hunger at bay. Foods with a high GI will make you feel full for a short while,
but the feeling passes fast and you find yourself reaching for something to eat
long before the next meal of the day comes around. The second part of the GI
Plan diet is to combine the original glycemic index with a ranking based on the
calorie content of each food.
Like other diets, this one is split into several phases. The initial two-week
phase is built around eating 17 points worth of food per day for women and 22
for men. The points are based on both the amount of bad carbs and calories found
in food. One of the good things about this diet is the liberty granted to users.
As long as you stick to the number of points, you can eat anything you want. The
second phase of the diet is the longer one, because this is where the shedding
happens. The number of points is raised to 20 for women and 25 for men.
The last phase of the diet begins once you’ve reached your goal and its aim is
to maintain the weight achieved. This diet encourages the consumption of
wholemeal pasta, wholegrain cereals, vegetables and fruits over white bread and
doughnuts. Users can expect to lose up to 2 pounds a week on the average,
although the first two weeks are known to cause a much more significant loss of
weight. Again, this is not unique to the GI Plan, but the normal response of the
body before the starvation mode kicks in.
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