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1 August 2006
Making the Most of GI News
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7 comments:
Your newsletter would be much more useful to me if the articles focused more on Glycemic Load and less on Glycemic Index. It is very distracting to have to stop and do the extra calculations required. In my opinion, Glycemic Load is the more effective concept.
Hi,
This from our February issue:
Should you use GI or GL and does it really matter?
Your blood glucose rises and falls when you eat a food or meal containing carbohydrate. How high it rises and how long it remains high depends on the quality of the carbohydrate (its glycemic index value or GI) as well as the quantity of carbohydrate in your meal. Researchers at Harvard University came up with a term that combines these two factors—glycemic load (GL).
Some people think that GL should be used instead of GI when comparing foods because it reflects the glycemic impact of both the quantity and quality of carbohydrate in a food. But more often than not, it’s low GI not low GL that predicts good health outcomes. So which one should you use?
We are often asked this question. Our advice is to stick with the GI rather than GL—the reason being that following the low glycemic load (GL) route can lead you straight to a low carb diet: ie fatty meats and butter, for example have a low GL. .
But if you eat plenty of low GI foods, you’ll find that you are automatically reducing the GL of your diet and at the same time you’ll feel fuller for longer with these satisfying carbohydrate-containing foods, as well as improve many health parameters.
We also emphasise that there’s no need to get overly technical about this. Think of the GI as a tool allowing you to choose one food over another in the same food group—the best bread to choose, the best cereal to choose etc.—and don’t get bogged down with figures. A low GI diet is about eating a wide variety of healthy foods that fuel our bodies best—on the whole these are the less processed and wholesome foods that will provide carbs in a slow release form.
The take-home message:
1) Slow carbs, not low carbs
2) Use GI to identify the best carbohydrate choices.
3) Take care with portion size with carb-rich foods to limit the overall GL of your diet.
Hi,
Thanks for all of your effort in producing the newsletter, I find it really helpful.
I noticed that in the May 2006 issue you listed a GI for Oat mountain bread (76) in the newsletter. However, I can't find this in the GI database (even just searching for bread won't bring it up). Is this a reliable GI value for this food? What brand was it? Have any other varieties been tested? I live in Australia and have been eating the rye and oat varieties of the brand available here and would love to know their GI.
Thanks, Rose
Sorry, but I still can't figure out how to print one article (eg the article about coffee).
You wrote "click on the name of the article in the right hand column".
But the article isn't there!!!! Am I crazy, or just slow? RON
I don't want to miss any of this.
Can I "Print" it where the words come out in nice bold form?
I cannot find a place that I can punch for the "PRINT" Version.
Thanks.
Regards.
Beverly Aldridge
bnwaldridge@cox.net
Please include more AMERICAN Brands in your listings on the GI....I am diabetic and find your information very helpful in creating my food plans. I'm new to this. Thanks
Re American brands: We would love to include more, but we can only include the food products that have been tested AND the manufacturer agrees to release the results. Watch this space. We know there are more in the pipeline. What can you do? Pester and hassle the manufacturers of your favourite products to get their foods GI independently tested according to the standardised procedure and allow us to include the information on our database.
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