tag:blogger.com,1999:blog-13473599.post115703781350662577..comments2024-03-26T05:07:24.149+11:00Comments on .: Feedback—Your FAQs AnsweredGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-13473599.post-1159802163513717282006-10-03T01:16:00.000+10:002006-10-03T01:16:00.000+10:00I am a 29 year-old female. I was on a low-carb die...I am a 29 year-old female. I was on a low-carb diet for about 2 years and lost 20 lbs. It was becoming hard to maintain this diet and I was worried about it being unhealthy...so I stopped...and gained about 10 pounds. I then came across the GI diet and thought this sounded like a a very good option for me and started trying to understand and follow it and gained another 10 lbs. So I thought maybe I wasn't quite grasping it and decided to start following the meal plans from the 12 week GI diet book. I'm on week 9, and I haven't lost any weight. I follow the meals and snacks exactly, and measure out all my portions. Is it possible that my body is still adjusting to eating carbs again?? Do you have any advice/tips?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1158828570479691302006-09-21T18:49:00.000+10:002006-09-21T18:49:00.000+10:00Body building and adequate protein: Miles, you sho...Body building and adequate protein: Miles, you should probably have a chat to a registered dietitian about adequate protein intake for bodybuilding on a vegetarian diet that includes fish. We know from David Lee Nall's story in August GI News that bodybuilders need plenty of protein along with those low GI carbs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1158538621250515912006-09-18T10:17:00.000+10:002006-09-18T10:17:00.000+10:00I have been eating low GI for several months now a...I have been eating low GI for several months now and have noticed major improvements in my physical and mental well being. I am also a pesco vegetarian and was wondering what recommendations could be made to someone who engages in body building on such a diet. My specific concerns are adequate protein consumption.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157502360075327702006-09-06T10:26:00.000+10:002006-09-06T10:26:00.000+10:00Re acne: The jury is still out on the acne diet li...Re acne: The jury is still out on the acne diet link. But the debate is ongoing. After Prof Loren Cordain and his colleagues published ‘Acne Vulgaris: A Disease of Western Civilization,’ Archives of Dermatology/Vol 138, December 2002) we received a number of questions asking where you can read more about GI and acne. Cordain believes the Western diet filled with refined carbs permanently boosts the production of the hormone insulin, which leads to acne. By elevating growth factors and hormones, insulin indirectly stimulates the overproduction of oil and skin cells in pores. Clogged pores nourish bacteria, forming infected blemishes. Follow up research on GI and acne is underway but nothing has yet been published. However, you can read Cordain’s article in full on www.thepaleodiet.com/articles/Acne%20vulgaris.pdfAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157501923440346232006-09-06T10:18:00.000+10:002006-09-06T10:18:00.000+10:00Re night sweats: These can be a sign of low blood ...Re night sweats: These can be a sign of low blood glucose levels. A spoonful of a low GI pure floral honey might reduce nocturnal dips in blood glucose levels. However, in all such matters it's a good idea to get proper medical advice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157267371705579832006-09-03T17:09:00.000+10:002006-09-03T17:09:00.000+10:00Hi, I am new to the GI way of eating. I have a mil...Hi, I am new to the GI way of eating. <BR/>I have a mild case of acne and I was wondering if I would benefit from these low GI diets. <BR/>If so, what can I eat and what can't I eat?<BR/>Any advice?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157262976821993802006-09-03T15:56:00.000+10:002006-09-03T15:56:00.000+10:00Re wheat free/gluten free eating: It is a problem ...Re wheat free/gluten free eating: It is a problem for people wanting to eat a low GI gluten-free diet that so few gluten-free/wheat-free products have been GI tested. But there's a whole world out there of healthy low GI, gluten-free foods fo explore and enjoy. Here are some ideas for starters.<BR/><BR/>Fruit and vegetables <BR/>Temperate climate fruits – apples, pears, citrus (oranges, grapefruit) and stone fruits (peaches, plums, apricots) – all have low GI values. Tropical fruits – pineapple, paw paw, papaya, rockmelon and watermelon tend to have higher GI values, but their glycemic load (GL) is low because they are low in carbohydrate. <BR/>Leafy green and salad vegetables have so little carbohydrate that we can’t test their GI. Even in generous serving sizes they will have no effect on your blood glucose levels. Higher carb starchy vegetables include sweet corn (which is actually a cereal grain), potato, sweet potato, taro and yam, so watch the portion sizes with these. Most potatoes tested to date have a high GI, so if you are a big potato eater, try to replace some with lower GI starchy alternatives such as sweet corn, yam or legumes. Pumpkin, carrots, peas, parsnips and beetroot contain some carbohydrate, but a normal serving size contains so little that it won’t raise your blood glucose levels significantly. <BR/><BR/>Breads and cereals<BR/>Opt for breads made from chickpea or legume based flours. For example chapattis made with besan (chickpea flour) have a low GI. If you make your own bread, try adding buckwheat kernels, rice bran and psyllium husks to lower the GI. Most gluten-free breads seem to be better toasted than used to make sandwiches.<BR/>Breakfast cereals containing pysllium husks are likely to have a lower GI – you could also add a teaspoon or two of pysllium to you usual cereal. To date there are just a few gluten-free breakfast cereals on our database that have a low GI. If you do have a higher GI gluten-free cereal, combine it with lots of fruit and low fat yoghurt or low fat milk, to lower the GI. <BR/>Noodles are a great stand-by for quick meals, a good source of carbohydrate, provide some protein, B vitamins and minerals and will help to keep blood glucose levels on an even keel. There are several low GI gluten-free options available fresh and dried.<BR/> Buckwheat (soba) noodles <BR/> Cellophane noodles, also known as Lungkow bean thread noodles or green bean vermicelli, are made from mung bean flour. <BR/> Rice noodles made from ground or pounded rice flour, are available fresh and dried. <BR/>Gluten-free pastas based on rice and corn (maize) tend to have moderate to high GI values so opt for pastas made from legumes or soy. As for wholegrains, try buckwheat, quinoa, lower GI varieties of rice such as basmati and sweet corn. Currently there are no published values for amaranth, sorghum, and tef. Millet has a high GI. <BR/>Minimise refined flour products and starches irrespective of their fat and sugar content such as crispy puffed breakfast cereals, crackers, biscuits, rolls, most breads and cakes or snack foods. Limit high GI snacks such as corn and potato chips, rice cakes, corn thins and rice crackers <BR/><BR/>Legumes (pulses) including beans, chickpeas and lentils<BR/>When you add legumes to meals and snacks, you reduce the overall GI of your diet because your body digests them slowly. So make the most of beans, chickpeas, lentils, and whole and split dried peas.<BR/><BR/>Nuts<BR/>Although nuts are high in fat (averaging around 50 per cent), it is largely unsaturated, so they make a healthy substitute for foods such as biscuits, cakes, pastries, potato chips and chocolate. They also contain relatively little carbohydrate, so most do not have a GI value. Peanuts (actually a legume) and cashews have very low GI values.<BR/><BR/>Low fat dairy foods and calcium-enriched soy products <BR/>Low fat milk, yoghurt and ice-cream or soy alternatives provide sustained energy, boosting your calcium intake but not your saturated fat intake. Check the labels of yoghurts, icecream and soymilks as many contain wheat-based thickeners.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157219151674325882006-09-03T03:45:00.000+10:002006-09-03T03:45:00.000+10:00Hi.I am new to the GI way of eating.It's been abou...Hi.I am new to the GI way of eating.It's been about 3 weeks and in spite of food intolerances(mainly wheat and cows' milk) I am so happy with the variety and amount of food I can eat.I was on a low carb diet for years and felt so deprived.The only problem I'm having is that many of the wheat free low GI brand name foods on your lists are not available here in the U.S.I've tried contacting some companies to find out if their products are low GI.I guess the low GI diet is not as popular here and they say testing is expensive.Any suggestions?<BR/>Thank you,<BR/>SusanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1157079926183192242006-09-01T13:05:00.000+10:002006-09-01T13:05:00.000+10:00I am male, aged 73 and enjoy good health. However ...I am male, aged 73 and enjoy good health. However I find that over the past 15-20 years I suffered from night cramps. After reading an article on honey some months back and seeing our Bush Honey has a reasonably low GI, I tried taking a desertspoonful of honey on retiring each night, ( The lack of quinate tablets helped) to see what affect this might have.<BR/>The cramps have all but dissappeared and the night sweats I have suffered for years have also gone. Would this have been due to due to fluctuating glucose levels during the night? Any comments would be appreciated.Nevillehttps://www.blogger.com/profile/10938937510116693311noreply@blogger.com