I have always had an interest in the connection between diet, nutrition and health. As someone who has struggled with weight control and other less easily defined health issues for many years, I have long had a vested interest in becoming knowledgeable on the subject. Over the years, I have built up a vast library of information, and there always seems to be a pile of new books, papers and articles calling for my attention.
One important thing that I have come to realize is that there are two types of information as far as the connection between nutrition, diet and health is concerned. The first is information that ignores the latest scientific understanding of diet and nutrition. This type of information is sadly often found in newspapers, magazines, diet books and even official healthy eating advice. These myths continue to be repeated because they are the widely accepted truth, even when new scientific evidence shows them to be based on flimsy science at best.
The second type of information is found in books and papers in medical journals written by doctors, nutritionists, biochemists, researchers and other professionals who have taken a special interest in learning the truth about how the body handles food and its present-day environment. Often sidelined or even ridiculed by the mainstream medical profession on account of their new ideas, they have documented their research discoveries and their successes in treating their patients in new ways in the hope that one day soon we would understand and embrace their way of thinking. It is this second type of information that I have sought out in my research.
The subject of weight control has been particularly poorly served by the medical profession up until now. For so long it has been the accepted truth that the only way to lose weight is to follow a low calorie or low fat diet. Then the low carb diet 'revolution' came along and forced the medical profession to reassess its beliefs. Dieters everywhere were losing weight successfully with their low carb but not particularly low calorie and certainly not low fat diets.
Moreover, dieters were often losing weight more successfully than with their former low calorie and low fat diets. At first there was disbelief, but opinions started to change when study after study delivered its results, showing that low carb diets were indeed very effective.
However, low carb diets were considered to be too far removed from current healthy eating advice to be unreservedly accepted by mainstream medicine. Though they have remained immensely popular, their leading position in the dieting world is now shared by their close relations, GI diets. GI diets are based on the same principle as low carb diets - that many of us cannot handle the carbohydrate-dense foods such as sugar and white flour that we eat so much of today. GI diets, like low carb diets, are designed to keep blood sugar and insulin levels stable.
When low carb diets first came to the fore, they were a personal revelation. I had struggled in vain for years to lose my excess weight on low fat, very low calorie diets. Yet the surplus weight just melted away as soon as I started to restrict my carbs. I realized that this was the answer I had been looking for for most of my life.
Of course, going low carb took a lot of getting used to. And the menus could be boring, too. That's when I started to develop my own recipes. I began to experiment with healthy, substitute ingredients which would allow me to make low carb versions of my favourite foods. The experiments turned out so well that I soon had a large repertoire of meals and snacks.
It was at this point that I realized my accumulated knowledge could help others who, like me, found it difficult or impossible to lose weight on low fat or low calorie diets. So I gathered all the scribbled recipes into a cookbook, which I called the Low Carb is Easy Cookbook. This later became the Low Carb / Low GI Cookbook, when GI diets became popular. Because, of course, the fact that all the recipes were low in carbs meant that they could not have a significant glycemic impact - so they were automatically suitable for low GI diets too.
There is still much for us to understand about the science behind low carb and low GI diets, but it is evident that the popularity of these insulin control diets has brought about a shift in opinion about healthy eating and weight loss methods that is here to stay. My aim with the Low Carb / Low GI Cookbook is to help make it easier for both low carb and low GI dieters to make the transition to a low carb or low GI way of eating and to achieve weight loss success.
Founder Director, GI Diet Recipes.com