A guide to dealing with diabetes

Friday, May 28th, 2010 at 6:12 pm

1275070354 A guide to dealing with diabetes (May 26, 2010)

With the number of cases of Type 2 diabetes increasing at an alarming rate in Canada and North America, it's crucial to control weight and blood sugar levels to deal with the disease, says Rick Gallop, author of a new cookbook on the subject.

Since 2002, he has written eight guides beginning with the G.I. Diet up to his new book, the G.I. Diabetes Clinic. It addresses the dietary requirements of those battling Type 2 and prediabetes.

The low glycemic index diet was developed in 1980 by Dr. David Jenkins, a professor of nutrition at the University of Toronto.

G.I. measures the speed at which your body breaks down food and converts it to glucose, which is used for energy or stored as fat. to lose weight, individuals must avoid foods that have a high G.I. because they are digested too quickly by your body.

Gallop's new book is based on a 13-week online e-clinic he conducted with volunteer Type 2 diabetics and pre-

It uses the simple traffic light colour-

coding from the original G.I. Diet. Foods to avoid are indicated by a red light, yellow light foods are those that can be eaten occasionally and green light foods can be eaten freely.

"I was really interested to find out if we could make a significant difference in a relatively short period of time by conducting the clinic," says Gallop.

"Most of the participants spend 30 or 40 years becoming diabetics, but with this program we had a substantial lowering of blood sugar levels in a relatively short space of time."

Gallop adds that he believes the diabetes epidemic has a very simple equation.

"Of all the major diseases, this one has the most direct lifestyle connection. ninety per cent of Type 2 diabetics are that because of being overweight and eating the wrong foods."

He explains that so-called diet breakfast cereals and crackers, for instance, are highly processed and, therefore, have a high G.I. rating.

"Rice cakes are an example of high glycemic because they contain no staying power and will digest quickly and leave the person hungry again," says Gallop.

However, on the green side, which is completely acceptable to eat on this food plan, there are high-fibre crisp breads and whole-grain breads.

Gallop takes his readers through chapters on following the diabetes clinic, meal plans and recipes.

A guide to dealing with diabetes

Tagged with: body • glycemic index diet • Guide • low glycemic index • time • weight