The GI diet is the one of the newest to work its way into the mainstream diet world. While it is most recent that we began hearing the GI diet discussed as one the A-Listers (among the likes of Atkins, South Beach, Zone and Jenny Craig) its principles and supporting research have been around for quite some time, and have been used by Dr Cederquist, founder of BistroMD in her medical practice for the past 10 years.
In 1981, Dr. David Jenkins was analyzing the affects of different foods on blood sugar. He looked at how many carbohydrate-rich foods dramatically affected the blood sugar levels, while some had little effect. From his research and subsequent findings he developed the Glycemic index on which the GI diet is based.
The GI diet basis, the Glycemic index, ranges from 0 to 100 and tells us how strong the effect on the body's blood sugar will be. Foods that are low on the scale have only a minimal effect on the blood sugar while foods that are high on the scale raise the blood sugar significantly. Blood sugar is directly related to weight loss in that the higher your blood sugar is the more likely you are to be hungry, and the more likely you are to eat unhealthy foods.
By eating foods that are low on the Glycemic Index your body will slowly release the sugars into the blood-stream resulting in a steady energy level, and feeling satisfied longer which will fight off the urge to snack. Foods that are high on the glycemic Index do the opposite; they cause a spike in blood sugar that gives you a quick burst of energy that is very short lived. It also makes you feel hungrier sooner, which when you are on any diet isn't a good thing.