GI Update with Alan Barclay and Fiona Atkinson

Dr Alan Barclay answers your questions

‘We grow ‘all blue’ potatoes, which are suppose to be high in mineral content, are they a better choice for a person with type 2 diabetes? Are some potatoes better to eat than others?’
‘I believe the blue (and other exotic coloured) potatoes have a higher antioxidant content, but they are most likely still high GI (I am not aware of any of them having been tested though). On balance, I think people with diabetes should focus on the GI, rather than antioxidants – as potatoes are a significant source of carbohydrate, and antioxidants can be obtained from other (e.g. non-starchy) vegetables without having detrimental effects on blood glucose levels. Marfona, Almera and Nicola are the potato varieties that I am recommending at present.’

‘Is it true that fructose doesn't require insulin in order to be absorbed? And if so, does it mean that it is recommended for those of us trying to ward off insulin resistance?’
‘It is correct that fructose does not need insulin to be absorbed by our body’s cells (not to be confused with absorption from the intestines into the blood stream where insulin is not involved, but sodium in most instances). The evidence with respect to insulin resistance is mixed – more research is needed to answer this question.’

GI testing by an accredited laboratory
North America

Dr Alexandra Jenkins
Glycemic Index Laboratories
36 Lombard Street, Suite 100
Toronto, Ontario M5C 2X3 Canada
Phone +1 416 861 0506

Fiona Atkinson


Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)
Human Nutrition Unit, School of Molecular and Microbial Biosciences
Sydney University
NSW 2006 Australia
Phone + 61 2 9351 6018
Fax: + 61 2 9351 6022

New Zealand
Dr Tracy Perry
The Glycemic Research Group, Dept of Human Nutrition
University of Otago
PO Box 56 Dunedin New Zealand
Phone +64 3 479 7508

See The New Glucose Revolution on YouTube