Planet Diet is currently in the grip of carbophobia, but can pasta lovers return to the fold without putting back everything they've lost via Atkins or South Beach? Are carbs really bad? Is it safe to eat all fat all the time? Is pasta passé? What about fibre and antioxidants, beta-carotene and all the other healthy nutrients found most abundantly in grains, fruits, and vegetables?
The truth is, the glut of low-carbohydrate diets has sown a lot of confusion - but there is a way out. It's called G.I.
In 1981 Dr David Jenkins of the University of Toronto devised the glycaemic index, or G.I. Put simply, it's a way of ranking foods by the effect they have on blood sugar. Blood-sugar surges play havoc with your insulin levels, appetite and fat-storage capabilities, so it makes sense to find a way to control them. Switching to lower-G.I. foods can help you do that without having to stick to a monotonous one-trick eating program. It's not rocket science, but you will need a little help to get started. 'The G.I. Handbook' provides that help; it explains who needs the G.I., how to use it for healthier eating, and which foods are okay and which off-limits: a wealth of solid, no nonsense information in a single compact volume, the perfect size to slip into a purse, back pocket, or briefcase, for ready reference at home, on the
job, at the supermarket, on the road, at parties, restaurants, and holiday gatherings.
