Why Diet Chef?

Proven way to lose weight
Hassle-free for busy people
Lose weight without hunger
Meals that taste great
Support when you need it
Healthy ingredients

Your Stories

"My doctor told me about Diet Chef when I was seeing him about my blood pressure. On the diet I lost three stone over four months and now my blood pressure is back to normal and I'm off the pills. You only appreciate your health when something goes wrong and I'm now much more careful about what I eat."
— Audrey Ross, 51, Darlington

How It Works

The Diet Chef hamper has been created by nutritionists to make losing weight as easy as possible.

Success The average woman uses up 1800 calories in a day and the average man uses 2000 calories. When you’re enjoying the Diet Chef meals you will be on less than 1200 calories a day which means that each day you will be burning up 800 calories worth of fat.

It would be possible to cut the calories even further but if you have too few calories then your metabolism will slow down and you will just put all the weight straight back on as soon as you stop your diet — in fact you might even put on more weight than you lost! The Diet Chef nutritionists have made sure that you’re losing the most weight you can while staying healthy.

The Glycemic Index (GI) measures how quickly your body absorbs carbohydrates. We’ve carefully chosen foods that are naturally low GI so you will feel full for longer after eating Diet Chef food. It’s a great way to lose weight without feeling hungry.

The Science

All Diet Chef meals are based on the combination of a reduced calorie plan. This ensures that you will have rapid weight loss, in addition, we have used low GI ingredients to ensure that you feel fuller for longer than you would on a traditional calorie controlled diet.

Start with a low saturated fat, moderate-to-high carbohydrate diet - based on recognised good nutrition principles (eg healthy eating pyramid recommended by the NHS or UK government).

The principles of low GI are as follows:

or people with diabetes, low GI diets can improve both glycemic control and quality of life, through being practical and flexible. Some additional points for the education of people with diabetes are:

Quality - not just quantity - of carbohydrate is important.
Use the GI rather than the sugar content to assess the quality (GI) of a food.
Number of meals and snacks can be ‘individualised’, as well as preferred serving sizes of carbohydrate foods.
List of low GI foods can be useful - actual GI values are not necessary.
Recipes can be modified to lower GI (eg by ingredient substitution).
Low saturated fat is important.

This is the basis of the science behind Diet Chef - we offer you a Glycemic advantage to kick start your weight loss and avoid hunger!

There are a number of articles and scientific studies into the effectiveness of low GI diets and these have been recognised as an important part of weight loss. Many UK supermarkets have also started labelling their products with the GI level.

Our products are prepacked in portion controlled pouches to make sure that you get exactly the right portion. There is no need to use scales, measuring jugs, portion plates or other gadgets.

Scientific Papers

Foster-Powell K, Holt SHA, Brand-Miller JC (2002). International table of glycemic index and glycemic load values: 2002. American Journal of Clinical Nutrition 76:5-56.

Ludwig DS and Eckel RH (2002). The glycemic index at 20y. American Journal of Clinical Nutrition 76:264S-265S.

Jenkins DJA, Kendall CWC, Augustin LSA et.al. (2002). Glycemic index: overview of implications in health and disease. American Journal of Clinical Nutrition 76:266S-273S.

Willett W, Manson J, Liu S (2002). Glycemic index, glycemic load, and risk of type 2 diabetes. American Journal of Clinical Nutrition 76:274S-280S.

Brand-Miller JC, Holt SHA, Pawlak DB, McMillan J (2002). Glycemic index and obesity. American Journal of Clinical Nutrition 76:281S-285S.

Leeds AR (2002). Glycemic index and heart disease. American Journal of Clinical Nutrition 76:286S-289S.

Pi-Sunyer FX (2002). Glycemic index and disease. American Journal of Clinical Nutrition 76:290S-298S.

Ludwig DS (2002). The glycemic index: physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Journal of the American Medical Association 287:2414-2423.