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- Low carb and low GI are not the same
- Low GI diets do increase satiety
- Download Pulse Canada’s gluten-free book
- Low GI porridge for brekkie – new GI values
- The scoop on nuts with Emma Stirling
The new ‘Half-Your-Plate’ approach in the 2010 American Dietary Guidelines wants to make mealtimes easier by dispensing with measuring and counting your veg and fruit serves a day. Now they suggest people simply fill half the plate with fruits and vegetables at each meal rather than worry what a serving of broccoli or carrots looks like. We’d tweak this and say ‘non-starchy veg’ as the starchy ones like potatoes and sweet potatoes belong in the low GI carb corner with pasta etc. But we think it’s a great idea to tell people to make fruit and veg the focal point of meals, it's what we have been saying for years. All you have to do now is keep it colourful (think rainbow on your plate), tuck in and enjoy.
Good eating, good health and good reading.
Editor: Philippa SandallWeb management and design:
Alan Barclay, PhD
32 comments:
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As I know, the glycemic index can enable him or her to consume the same number of calories and have lower, more stable glucose and insulin levels.
I think the disadvantages with this system are that the reference food is not well-defined and the GI scale is culture-dependent
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You know gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup
Everybody know it! Why u wrote about it!?
"Low carb and low GI are not the same"
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I think while almost all such research to date has confirmed that adding vinegar to high glycemic foods reduces glycemic impact, these studies have also shown that the addition of other ingredients (such as common table salt) to a “mixed meal” can negate the beneficial effects of the added vinegar by decreasing the acidity of the mix
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I like fruits, and I feel I also need the diet.
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