Cathy has been successfully using the GI method with a range of clients for over four years with impressive results. Clients have lost up to five stone in weight over a period of nine months. The GI method is less of a diet than a lifestyle change, switching to healthy foods and away from processed foods.

The glycaemic index (GI) method is a way of measuring blood sugar levels with respect to carbohydrate consumption. Foods containing carbohydrates are measured on a scale of 1 to 100, giving each food its own glycaemic index value. The GI not only measures increases in the blood sugar level, but also how quickly, following the consumption of various foods it takes to do so.

If someone needs to raise their blood sugar quickly, such as an athlete running a race, they would want to consume foods with a high glycaemic index. For most people, foods with a low Glycaemic Index are the best choice in keeping blood sugar levels consistent over long periods of time. Foods with a high glycaemic index rating are those that fill you up quickly, give a fast burst of energy, but then leave you feeling hungry and lethargic a short time later.

being full for longer as well as continuous energy for longer periods. Foods such as fruits, vegetables and whole grains belong to this category. The glycaemic index is an important tool used in treating people with diabetes and in weight loss programmes. Because a food with a low glycaemic index rating makes you feel full longer and stay satisfied longer, you are less likely to overeat.

The following books provides more comprehensive information in terms of GI ratings for a range of foods, eating plans and recipes. The GI Diet by Rick Gallop published by Virgin Books (2004) The Food Doctor Everyday Diet by Ian Marber and published by Dorling Kindersley Books (2005) The Low GI Diet by Professor Jennie Brand-Miller & Kay Foster-Powell with Joanna McMillan-Price published by Hodder Mobius (2004)