The G I Diet Menopause Clinic

From Canada’s own bestselling G.I. Diet author comes the latest real-life 13-week clinic featuring women in their menopausal and post menopausal years. After the success of his first e-clinic, where he recruited volunteers with a body mass index of 33 or over to participate in his diet program, Rick identfied a group he felt needed a clinic tailored to their own needs: women in menopause. These women face their very own special challenges when they try to lose weight. The G.I. Diet Menopause Clinic has all the hallmarks of the G.I. Diet – tips and tricks, weekly meal plans, real-life advice, and support and encouragement from the experiences and inspiring stories from the women who walked the walk in the e-clinic. Gallop will be your personal coach, holding your hand, every step of the way as you battle to conquer that universal problem: the dreaded middle-aged spread.

The original G.I. Diet" "helped hundreds of thousands of people around the world to lose weight and keep it off. Now Canada's diet guru Rick Gallop has revised and updated the book to include: - Over 40 new recipes - New additions to the red-, yellow- and green-light food listings - The latest health updates - More readers' success stories Most diets fail for three reasons: 1) you feel hungry; 2) they're too complicated; or 3) they're unhealthy. With the G.I. Diet: - You won't feel hungry or deprived - You will never have to count calories, carbs or points again - It's healthy and will reduce your risk of heart disease and diabetes

In this real-life clinic, Rick Gallop coaches men and women who suffer from diabetes, pre-diabetes and type 2 diabetes through the challenges of changing their eating habits to help control their disease. In this latest week-by-week guide, diet guru Rick Gallop tackles the epidemic problem of diabetes and weight gain. Just as The G.I. Diet Menopause Clinic did, this book will include food charts based on Gallop's practical and easy-to-follow traffic light system, up-to-date nutritional information attuned to pre-diabetics, type 2 diabetics and insulin-dependent diabetics, weekly meal plans, practical weight loss tips and delicious and easy recipes. The original G.I. Diet was singled out by the Canadian Diabetes Association for its effectiveness at controlling weight gain and blood sugar levels, both crucial factors in diabetes. Here Rick documents the results as men and women at risk of diabetes or who already have the condition change the way they eat as an effective means of helping to manage the disease.

Outlines a three-step program designed to correct hormonal imbalances for potential health benefits, explaining how to identify problem areas in order to address such challenges as weight gain, insomnia, and mood disorders.

NY Times best-selling author Dr. Michael Roizen reveals how the food choices you make each day--and when you make them--can affect your health, your energy, your sex life, your waistline, your attitude, and the way you age. What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour's worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and preventive medicine specialist Michael Crupain offer readers choices that benefit them the most--whether it's meals to help them look and feel younger or snacks that prevent diseases--based on the science that governs them.

Based on the Glycemic Index, and developed by the author of the "New York Times"-bestselling "G.I. Diet," this 13-week weight-loss plan incorporates recipes, meal plans, motivational techniques and tips, and the inspirational real life stories of dozens of participants.

Lose weight while enjoying fabulous food with this newest addition to the internationally bestselling G.I. Diet series, featuring 200 recipes. Fans of the G.I. Diet always say that it shouldn’t be called a diet but simply a different way of eating. With the G.I. Diet, you never go hungry as you eat three square meals plus three snacks a day – and yet the pounds steadily fall off. And because no food groups are eliminated – not even desserts – you’ll never feel deprived. Now The G.I. Diet Cookbook offers a plethora of tempting recipes to add to your G.I. repertoire. With two hundred nutritious, low-G.I. recipes for breakfasts, lunches, snacks, appetizers, dinners and desserts, you’ll lose weight effortlessly as you indulge in delicious food. There are simple-to-prepare dishes for weekday meals, simmers and roasts for leisurely weekends, and elegant fare for entertaining friends. Through the week, enjoy Crunchy Granola for breakfast, Creamy Seafood Chowder for lunch, a slice of Strawberry Tea Bread for a snack, Spinach-Stuffed Chicken Breasts for dinner and Chocolate Pudding for dessert. Throwing a dinner party? Serve appetizers of Spinach Bites and Baba Ghanoush with Basmati Rice Crackers, a first course of Mushroom Soup with Roasted Garlic and Ginger, a main of Roasted Pork Tenderloin with Balsamic Glaze and Gingered Peach Salsa and a luscious dessert of Chocolate Cake with Ganache Icing. The G.I. Diet Cookbook will introduce you to a whole new world of sumptuous, healthy eating and a slim new you.

This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.