GI Diet ~ will it work?

My silent senses are starting to go on overdrive.

I simply CANNOT believe I've already gained 8 lbs. (yes, E-I-G-H-T) since our Boracay trip in early Feb. That's like 3 lbs a month! I've found that I've started feeling the old aches and pains, and that my body is getting more tired than usual.

I've previously extolled to others the virtues of the Atkins Diet as being:

"The diet that worked for me, without having spent a single cent! Its just all about diet modification!"

Now tell me, how do I curb the cravings for sweets again??? Duh... I just have to admit I'm a sucker for desserts and all things sinful to the waistline. Sheesh. Call me a foodie, call me a gourmet, call me a gourmand. Whatever it is, I truly enjoy eating, and it's starting to create stretchmarks on my P40,000 size "small" wardrobe.

Now I've come across Europe's hottest (fad?) diet: the GI Diet. GI stands for "Glycemic Index". Its actually no eureka concept in the dieting world. I've actually studied a bit about GI when I started doing Atkins.

Basic concept: Eat foods that have low GI to better manage your blood sugar and avoid spiking, which drives your body to crave for more carbs. The higher the GI, the higher the sugar content, without necessarily the right nutritional value. Along with high GI would possibly be high, empty calories as well. Makes perfect sense to me!

Here's an excerpt I got from Prevention.com:

Your Guide to the Glycemic Index
Exciting new way to pick the best foods to lose weight, live longer, and feel great
by Holly McCord, RD

What Is the Glycemic Index?

The Glycemic Index--or GI, for short--is a system that ranks foods by how they affect your levels of blood sugar. Low-GI foods (less than 55) produce a gradual rise in blood sugar that's easy on the body. Foods between 55 and 70 are intermediate-GI foods. Foods with high-GI numbers (more than 70) make blood sugar as well as insulin levels spike fast. We now realize that's a health threat.

Can Choosing More Low-GI Foods Make You Healthier?

Mounting research suggests keeping blood sugar from spiking pays off in many ways. Low-GI foods appear to:

• stave off heart disease
• prevent type 2 diabetes
• help you evade serious side effects if you have diabetes
• curb your appetite so you lose weight
• perhaps even help you feel more energetic

For starters, I've noticed low-GI foods are generally VEGGIES. Ugh. I love em, but I definitely ain't planning to become a vegan. Atkins was much simpler because all I had to be aware of was the carbs!!!

So what do you think? Should I start giving it a try?