Page Tags: pritikin-diet
Glycemic index useful, but not last word, on diabetes control.
…its ripeness, the length of time it was stored, how it was cooked, its variety (potatoes from Australia, for example, have a much higher GI than potatoes from the United States), and how it was processed. --The GI of a food varies from person to person and even in a single individual from day to day, depending on blood glucose levels, insulin resistance and other factors. --The GI of a food might be one value when it is eaten alone and another when it is eaten with other foods as part of a complete meal. --The GI value is based on a portion that contains 50 grams of carbohydrate, which is rarely the amount typically eaten. --Most GI values reflect the blood glucose response to food for only two hours, whereas glucose levels after eating some foods remain elevated for up to four hours or longer in people with diabetes. --Figuring out which foods are "high GI" and "low GI" can be complicated, too, because it depends on which base reference is used to determine the GI -- white bread or glucose. And believe it or not, many high-fat foods, such as candy bars and pizza, have a low GI. If food manufacturers begin lowering the GI of processed foods by adding high-fat ingredients or high-fructose corn syrup (which has a low GI), we'll…