I ’ ve never met a glycemic index I liked

You’ve heard this before (though not from me): “For weight loss and health, choose foods with low glycemic index.” Yes: And your sister is only half pregnant and your neighbor is a former murderer. We don’t have to look far to find illogical ideas in nutrition—they are everywhere. And the concept of glycemic index is yet another. But if you understand why glycemic index is nonsense, you are empowered to obtain even greater control over weight and health. Glycemic index, or GI, describes how high blood sugar climbs over 90 minutes after consuming a food compared to glucose. The GI of three fried eggs? Zero: Blood sugar will barely budge at all. How about an avocado? Zero, too. This is true for meats, poultry, fish, oils and fats, nuts, seeds, mushrooms, and non-starchy vegetables. Eat any of these foods and blood sugar doesn’t budge, no glycation phenomena follow, no glucotoxicity, no lipotoxicity. (The exception: People who have damaged pancreatic beta cells that produce insulin and/or severe insulin sensitivity. In these situations, even proteins can raise blood sugar a little bit.) There is nothing intrinsically wrong with the idea of measuring blood sugars after eating as glycemic index, nor of the related concept, glycemic load, a measure that also factors in the quantity of food. The problem is how the values for GI and GL are interpreted. The nutrition world breaks glycemic indexes down into: High glycemic index: 70 or greater Moderate gl...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle blood sugar finger stick fingerstick glucose gluten-free glycemic grain-free grains Weight Loss Wheat Belly Total Health Source Type: blogs