If, say, one eats a high GI meal, how much lemon juice needs to be consumed to bring the reading down to low GI? I am not at all suggesting this as a way of life, but I want to understand how I can overcome a problem, if it comes up.
Research findings over the past decade have indicated that a realistic amount of lemon juice or vinegar just as a salad dressing eaten with a mixed meal has significant blood glucose lowering effects. For example, as little as 1 tablespoon of lemon juice or vinegar in a vinaigrette dressing (with 2 teaspoons of oil) with an average meal lowered blood glucose by as much as 25-30%.
I have heard that Brewer’s yeast is a good source vitamin B. What are the benefits? Are there any pitfalls I should be aware of? (I have reduced my blood glucose levels by losing a considerable amount of weight.)
Dietitian Nicole Senior says: ‘Brewer’s yeast is simply a natural source of B vitamins, as well as some other nutrients. It is the dead yeast left over after brewing beer. It will have no adverse impact on your weight loss and blood glucose results. You could also source the nutrients you get from Brewer's yeast in yeast-extract spreads such as Vegemite or Marmite (acquired tastes and they are high in sodium). Brewer’s yeast also contains small amounts of other nutrients such as chromium (which may assist in blood glucose control), selenium, zinc, phosphorous and magnesium.’
Email your curly question about carbs, the GI and blood glucose to: firstname.lastname@example.org