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> Glycemic Index, glycemic index /American Diet Associatio
post Apr 17 2006, 01:53 PM
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I was looking around on internet under American Dietetic Association and found a topic on Glyemic index. It was stating that the Glycemic index has recently gained attention as a possible tool for controlling appetite and managing weight/blood glucose levels.

It stated-" The Gi does not measure how rapidly blood glucose levels increase as is claimed by some popular diet books. Research has found that blood glucose levels peak at about the same time regardless of the carbohydrate source. Also, the body's insulin response to a specific food is not directly related to the carbohydrate content of the food or the GI value."

The major appeal of grouping food by GI is the potential for making meal planning easier, especially for people with diabet4s. But it's not that simple. Here's why:
. A food can have different GI values as a result of how ripe it is, its variety, how it is cooked and how it has been processed, and from country to country.
. The GI of a food varies significantly from person to person. For some individuals, it can even vary from day to day.
. The GI of a food eaten alone is different than when it is eaten with another food. For example, if a high GI food is eaten in combination with a low GI food, the GI response is moderate.
. Standard test portions of foods used for determing GI are not the usual portion sizes that individuals consume.
. The GI is not a reliabel guide for healthy food choices. Although many healthy foods have a low GI, there are also foods of questionble nutritional value with low or moderate GI values such as soft drinks, candies, sugars and high fat foods.

Bottom Line- At this time, research does not support the claim that a low GI diet causes significant weight loss or helps control appetite. Fore people with diabetes, monitoring total grams of carbohydrate remains the key strategy. However, some individuals with diabetes may be able to use the GI concept, along with blood glucose monitoring, to "fine-tune" their food choices to produce a modest improvement in postmeal blood glucose levels.

But as a fact I can say this type of eating does work, I have done it before with this woe. Just thought you might find this interesting also.

Sorry its so long.

Crystal (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/wink.gif)
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post Apr 20 2006, 03:19 AM
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Crystal, and Rose,

I don't have too much to add here, and I generally agree with Ed's observations.

I would point to Kate's post where she follows ADA but makes sure the carbs are SB legal. This seems like the strongest diabetic diet within reason. [I say I'd point to the post, but I just remember it, and don't have the pointer.]

My own experience is that I lost slowly but steadily, and it took about 6 months to lose 30 lbs, from about 230 to 200. That works out to just over 1 lb per week. Doesn't seem very fast, but I took several years to make that gain. Didn't seem like much then, either.

As Ed said, each person is different and needs to learn how their body reacts to food and this WOE. We've heard that (I think it is Molly) can't lose weight unless the carbs are kept to two legal (OK, small) servings daily. More than that will stop the loss.

So, along with moderation, I would suggest patience. Seems like the story of my (shoud have been) life.

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