In This Issue:
- Don’t Get Carried Away With Glycemic Load
- Reducing the Risk of Stroke
- Is It the GI that Makes the Difference to Weight control?
- Carrots
- Barley
- Chargrilled Vegetables and Beans with Pasta
- The Low GI Guide to Managing PCOS (UK edition)
- The Healthy Shopping Tour (Diabetes Australia CD-Rom)
- Why Is There No GI for Blueberries, Blackberries, and Raspberries?
- I Have Type 2 Diabetes. How Can I Feed a Big Family with Cost-effective, No-hassle Low GI Foods?
Jennie Brand-Miller
2 comments:
Hello,
Some years ago, I went on a diet which was called "The Montignac regime", named after his creator, Michelle Montignac, french. Is this GI fashion a development of Montignec ideas or is it just a coincidence? Is the cientific comunity convinced that counting GI and GL is actually better than counting callories?
Thank you.
Joao Pedreira
Lisbon, Portugal
GI or the glycemic index was first developed by Dr David Jenkins, a professor at the University of Toronto, in 1981 to determine which foods were best for people with diabetes - five years before Michel Montignac published his first book.
When you need to lose weight, calories count and so does the quality of the carbohydrate you eat.
There's no doubt that eating fewer calories will lead to weight loss. Just how you do this is the name of the game. These days we are eating less fat but getting fatter. The real solution to weight loss and maintenance is to be choosy about the carbs you eat. This is because not all carbs are created equal. In fact they behave quite differently in our bodies. The GI is how we describe that difference. Delicious, safe and satiating low GI carb foods such as rolled oats, apples, pasta and yoghurt are not only digested more slowly, they are richer in micronutrients than their high GI counterparts.
Best...Gi group
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