Sep 23 2004
Choosing foods with a low glycemic index is the key to successful and sustainable weight loss, according to a new book written by nutritionists from the University of Sydney.
The Low GI Diet has been written by the University's Professor of Human Nutrition, Jennie Brand-Miller, along with Joanna McMillan-Price who is researching her PhD at Sydney and dietician Kaye Foster-Powell. It is a follow-up to the series of books by Professor Brand-Miller, The New Glucose Revolution, which have sold more than two million copies worldwide over the last 8 years.
The book is based on choosing low GI carbohydrates, which are slowly digested and absorbed producing only gentle rises and falls in blood glucose and insulin levels. The diet also places an emphasis on regular exercise.
The Glycemic Index, on which the book is based, was developed by the University's Human Nutrition Unit and has since spawned a website, www.glycemicindex.com, and a trademarked food labelling program, the GI Symbol Program.
"I believe this is the most solid scientific platform on which any popular diet has ever been based," said Professor Brand-Miller at the launch of the book. "We do not describe it as a low-fat, low-carb or high protein diet. It is much more flexible than that and aims to act as a blueprint for healthy eating for the rest of your life."
The launch of the book coincided with the results of a new study by Joanna Macmillan-Price comparing the effects of four different diets on weight loss, body composition and cardiovascular risk.
"In the first month the participants in each diet performed more or less the same. After that the results separated showing weight loss on the low GI diet was more sustained," said Ms Macmillan-Price. "This is important because part of our hypothesis is that a low GI diet helps to prevent middle aged spread as well as immediate weight loss."