After indulging perhaps a little too much (if there is such a thing) over the Christmas period, January brings with it a flurry of internet searches and bookstores battling to offer the best diet to help us trim off that holiday weight. But with so much information readily available; how do we know what to choose?
With plans claiming to help you shift a stone in a week, it’s hard to know who to trust where ‘fad’ diets are concerned. To learn more, we did a little digging into the low-GI diet and this is what we found.
The glycaemic index measures how quickly carbohydrates affect your blood sugar (glucose). Low GI foods can speed up the rate at which your body burns fat. This is because eating low-GI foods regulates the level of insulin in your body. As insulin is a storage hormone, a steady rise in its production will leave you feeling fuller for longer.
A low-GI diet plan primarily consists of lots of vegetables, nuts and seeds and lean meat and fish. This type of plan works because it avoids surges of insulin. High levels of insulin promote fat storage and prevent our fat stores from being broken down for energy.
Why not try this amazing low-GI masala chicken at home from our cookbook developed by well-known nutritional therapist and Author, Alli Godbold.
Ingredients: (serves 2)
2 skinless chicken breasts (sliced into smaller fillets)
1 green chilli
1-inch piece of fresh root ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp lemon juice
Teacup sized portion of brown basmati rice
Put all ingredients (apart from chicken) into a food processor and blend to a paste.
Cover the chicken in the paste in a shallow oven proof dish.
Bake in the oven for 20 minutes until the chicken is cooked through.
Serve with a small portion of brown basmati rice and green vegetables.