I disagree that GI is unimportant, or insignificant, but instead of using the Gi to eliminate foods, just use it to determine which carbs you have more often( low GI ), and which you must eat sparingly ( high GI ). Yes, you probably won't have any problems for years to come, but why wait to fix a problem till you have diabetes, or some other disease?
I got off my diabetes meds by reducing carbs, and eating lower GI foods. Wouldn't it have been much nicer to have know about it for my entire life, and maybe not have gotten diabetes at all, or at least 20-30 years in the future. Sometimes you have to do things that have no benefits NOW, but will have huge benefits LATER.
The advice to not worry about it if you are fine today is ridiculous. Why do you have health insurance? Why not eat coke, and cake 3 meals a day till you are obese? Chug mayo till you have clogged arteries? Forget about education till you need a job?
We do things all through life to avoid certain circumstances from happening. Limiting high GI foods now, may make it so you aren't taking diabetes meds in 10-20 years.
So I'm ok if I eat them raw (16) but if I eat them raw and diced (35) I may as well eat the boiled (33) as long as I don't cut them before boiling them (49) because then I'd be better off eating carrot cake (36-39). Really?! And if cutting makes such a difference why doesn't chewing?
Personally I consider the whole glycemic index thing to be pretty useless....unless I'm looking for a way to justify carrot cake lol. :)
Carbohydrate is the nutrient that has the most influence over your blood sugar levels proper portion control especially important for carbs. Carbohydrates from food are stored and turned into energy as well as fat. Complex carbohydrates are considered to be the “good” carbohydrates. A carb-rich meal, will produce a shoot in the sugar level in your blood, and your pancreas will start producing insulin in large amounts to take care of the excess sugar in the blood. The body uses this fat as energy only when you cut off the supply of fuel, which is the blood glucose. When you are on a diet, you increase your blood glucose, which in turn, stimulates the release of insulin so it does matter.
Carbohydrates lead to weight gain amd simple carbs make you feel hungrier.
Low carb fruits are pears, peaches, plums, apples, cherries and all sorts of berries.
Most veggies are low carb however omit potatoes. corn, peas, parsnips, white potatoes, sweet potatoes and yams. Red potatoes have less starch in them than white.
Try to get get a balanced amount of fat, minerals and vitamins, proteins and carbs.
If you don't have issues with blood sugar control, I wouldn't worry about it. Glycemic index is one of those things that started out sounding like a good idea, but it hasn't stood up to real-world applications. When you actually test people, foods don't affect insulin and glucose levels the way the glycemic index predicts.
Basically, try to eat whole foods when possible. Fruit is better than juice, whole wheat is better than white. potatoes with their skin are better than without, and so on. Be attentive to how YOU feel after specific foods, because some people react differenttly from others. (For example, rice gives me a sugar buzz whether it's white or brown, but I can eat corn, even tortillas, just fine.) If you avoid what you know is junk food, you probably don't need to worry about the GI of healthy foods.
What is the deal with high glycemic vs low glycemic carbohydrates? I've been reading everywhere that carbs with high GI are not only bad for your blood sugar but also not good for your health. Which carbs will help me keep a healthy weight?
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