Glycemic Index Help
Low Glycemic Index Foods Knowledge Base
What Are Some Soft And Low Glycemic Index Foods? Hi, I had oral surgery earlier today, and was instructed to eat only soft foods, like jello and ice cream. The problem is, I have extreme reactive hypoglycemia, and can only eat low Glycemic Index foods, and, at most, around ten grams of sugar per day. The majority of foods which fit this diet plan, i.e. lean meats, vegetables, and nuts, are tough to eat. I was wondering if anyone knew some foods which are both soft and have a Low Glycemic index...
Books on organic eating and low glycemic index foods? My husband and I are trying to switch to an organic diet as well as trying to stay away from high glycemic index foods. Does anyone know of a good book that contains unbiased information on both of these topics?
if you mix high glycemic index foods with low glycemic foods does it control the spike in blood sugar? for example bread and milk or fruit and yogurt? i'm not diabetic but i am trying a low glycemic diet
For weight loss, is it better to do a low carb diet, or lean more towards the low glycemic index foods? I am not diabetic, or hypoglycemic, I am just overweight and want to loose weight!
Confused about Low Glycemic index foods? Some websites say pasta is high GI and others say it's low GI. Which one is is?? I only eat whole wheat pasta because it's a good source of protein in my vegetarian diet and I eat is as a staple.
Im on a low GI (Glycemic Index) foods diet, since these foods being low in GI does this mean i can eat all? Can i eat as much as i want of this low GI foods without having to worry about gaining weight?
low Glycemic Index foods? Can anyone give me or tell me where I can find a list of low GI foods and foods to avoid on the diet?thanks x
what is the low glycemic index diet and what foods are in it? Hello, I am over weight with PCOS, I was reading online that the low glycemic index diet would be best for me, can someone please give some examples of what kind of food are in that diet and what foods to avoid?!?!! It's super confusing to me!!!
Anyone here on Low Glycemic Index foods, diabetes diet, or celiac (non-gluten/non-wheat) diet? How to live like this? Any tips or hints? Any advice would be great! Do you get to eat deserts, pizzas, and so forth?
how do you know if foods have a low glycemic index? can you tell me also what to do to find out what a good glycemic index is for losing weight?
What foods contribute to a LOW glycemic index diet? Also, what should be avoided ?
I've heard people speak of the low glycemic food index.? How do I utilize the index of low glycemic foods? What combintaions work best (protein, carb, milk/dairy, etc) ? Are there comprehensive lists available? What "low glycemic foods" do I avoid? I suspect I'm a borderline diabetic and need help reducing the stress my body is subject to when I don't eat properly.
Why do certain high protein, low carb foods have low glycemic index but HIGH INSULIN INDEX? This idea perplexes me. Here's a quote from Wikipedia that I am having trouble grasping: "Rather than relying on blood glucose levels, the Insulin Index is based upon the insulin response to various foods, and seems to be more promising than either the Glycemic Index or the Glycemic Load. The primary reason for this is that certain foods (e.g., lean meats and proteins) seem to cause an insulin response despite there being no carbohydrates present. Additionally, other foods seem to cause a disproportinate insulin reaction for its carbohydrate load."
How can I curb my appetite for sugar? I've tried the lower glycemic index foods. I am diabetic.? I love chocolate! I've lost 130 pounds (10 of which I gained back because I have trouble controlling my eating habits).
Glycemic index (low GI foods) vs sugar on food label? Is the sugar value on the food label a good indicator of the glycemic level of the food?
What foods are low on the glycemic index? I don't like vegetables and I am insulin resistant. Also, is Insulin Resistance a serious medical condition? Should I really change my ways or is this no big deal. My doctor didn't really tell me if this was a serious thing and didn't tell me to change my eating habits, but online it sound serious. Does anyone know?
low glycemic index food dishes? please indicate websites on which low glycemic index and low glycemic load dishes are available. these dishes are useful in diabetes and other type of cardio vascular diseases thanks anu
why do foods with a low glycemic index (G.I) help you lose weight? Thanks xxxxx How? And why is it good to eat these foods xx
How can I find a low glycemic index bread? I am pre-diabetic, so I am limiting my intake of foods with a high glycemic index (gi) value such as candy, cookies, cake, white bread, white rice, etc. I want to switch to a whole grain bread with a low gi value. Is there any way to tell, by looking at a bread's nutrition label, what its gi value is?
What kind of foods would I have to eat to be on a low glycemic index diet? I need to lose 10 pounds quick! Would this be a good way?
Are sprouted corn tortillas low in the glycemic index? I buy my at Whole Foods, I am determined finally to? lose weight but it's hard giving up tortillas, I'll be watching those carbs carefully and I know that corn is high on the glycemic index, any experience on this? thank you.
Looking for food with low glycemic index, medium carb content, that is not legume or grain.? Lately I have been on the slow carb diet, but I have a big problem with legumes. Beyond all the research on their anti nutrient properties and lecithins, they disrupt my digestive system. I am in search for a replacement that is low GI and has decent amount carbs, because I still want carbs, as slow carb is not low carb.
glycemic index related to polycystic ovarian syndrome help? its official. after being medicated for four months for something that no one was sure i had, i actually read the results today. i have (polycystic ovarian syndrome) . on that note to regulate how my body utilizes insulin i have to find foods that have a low glycemic index... (foods that effect insulin rates lower are of a lower glycemic index) any body have recommendations who have to follow this index as well? i'm sort of confused... i was reading something about usweetened milk?? idk where i would find this stuff Going to the doctors on friday... the second guy that answered the question are you sure aboutthat ? i read that sugars are HIGH and rice has LOW indexes?? maybe its a typing fluke... idk!
Low Glycemic Index diet? Hi, about six weeks ago I did some research on PubMed and found a dietary "cure" for my acne. Basically this diet requires me to only eat foods with a low glycemic index. The reasoning behind this is that high insulin levels have been linked to production of DHT (dihydroxytestosterone) which overstimulates sebaceous glands and causes acne. This makes alot of sense because my family has a history of type 2 diabetes meaning I probably have some form of insulin resistance. This diet has worked wonders for me and my complexion and energy levels are through the roof. The problem is: I recently joined the navy and I will be leaving for boot camp in a few months. I don't want to use antibiotics as a crutch again, so I was wondering if anybody could give me some insight on the typical diet given to recruits during basic training. Are there alot of carbohydrates and foods with a high glycemic index?
how high glycemic index (GI) food induces diabetes & low GI food prevents diabetes? recent studies shows that eating two much high GI food can induce diabetes and a diabetes can be controled by consuming low GI food.i want to know the details physiological mechanism of these fact.how does high GI food induces diabetes and low GI controls?
For diabetes and hypoglycemia: what is the difference between the glycemic index vx. glycemic load of foods? I've been studying the glycemic index to find low carbohydrate foods that metabolize slowly. I'm not diabetic, but with hypoglycemia I know that I could become diabetic. I'm confused now by the conflicting information I'm getting about the glycemic index not being a true indicator of how our blood sugar levels respond to carbohydrates. For instance, carrots supposedly have a higher GI rating than most vegetables, but react differently in our bloodstream than the same amount of carbs from refined bread or sugar would. Any information would be greatly appreciated. By the way, hypoglycemia is not a problem for me, I rarely experience it since I have avoided sugary foods for years.
Low GI Diet Foods - Authority Book For Low GI Diet Plans? Looking for more information about low glycemic index (low gi) diet foods.
Does anyone have any good Kosher recipes that are low on the Glycemic Index ? I'm looking for kosher food recipes for main meals and desserts that are low on the glycemic index. That means that they are made of slow burning carbs.
anyone know about the low glycemic index diets? what foods can you eat? what is it all about anyway? i'm looking to lose weight, but not by starving myself. i've tried low-fat diets but they don't work for me.
Where can I find a food database with glycemic index and potassium? I need to find foods that are high in potassium but low on the glycemic index scale. I have been searching and haven't come up with a database that allows this search. Any suggestions?
how to eat something that has high glycemic index? i recently learned about food that has high or low glycemic index and i was told that food with high glycemic index is bad?my question is that if im craving something like a cake that has high GI how can i eat that without making my blood sugar level very high.and is it okay if i ate fruits that has a high GI with low calorie content?how and when can i eat these type of fruits
Help me with a low glycemic index diet ? I am looking for a low glycemic index diet... easy to follow... simple 1-2-3 items to eat and wont cost me a dime to join some ediets or nutresystem.... i dont have the funds for that. does anyone have a simple maybe 10 food combo i can do... thanks to much
Which is worse, consuming a lot of low-glycemic-index sugar, or a smaller amount of high-glycemic index sugar? I know that high-GI sugar makes your blood sugar spike dramatically, which is not good. Low-GI food is better, but at the end of the day, sugar is still sugar, right, and too much of it in your body won't help? Additional question: Is “natural sugar” (such as naturally found in oranges, strawberries, bananas, apples, etc.) bad for you, or can you basically eat as much fruit as you want? I'm trying to shift away from a Western diet of processed sugar towards a natural one of vegetables and fruits, but it might not help much if bananas, grapes and apples etc. are high in harmful sugar.
Given starch extracted from foods, what color of stain with iodine would indicate the lowest glycemic index? a. ) red b. ) green c. ) purple d. ) blue
Why is it that after every meal be it large, medium or small i feel a slight stomach pain that lingers all day? the pain is also present even when i don't eat. It doesn't matter what i eat or drink even from low glycemic index foods to cola or coke i must feel this discomfort after consuming any foods. The magnitude of the discomfort varies with the type of foods ingested but not the quantity. I have done scans and don't have appendicitis or ulcer. someone please tell me WHAT COULD BE WRONG?
How to lower insulin levels? how do i lower my insulin levels? does the glycemic index convert directly to insulin lowering foods? by eating low glycemic index foods, would that be the perfect way to lower insulin levels? or a low carb diet? or just eat healthy?
why is it that after every meal be it large, medium or small i feel a slight stomach pain that lingers all day? the pain is also present even when i don't eat. It doesn't matter what i eat or drink even from low glycemic index foods to cola or coke i must feel this discomfort after consuming any foods. The magnitude of the discomfort varies with the type of foods ingested but not the quantity. I have done scans and don't have appendicitis or ulcer. someone please tell me WHAT COULD BE WRONG?
what are the glycemic index food specificly? i need a list of foods i can eat with med. to low GI carb.
I am so confused about the glycemic index can anyone help? Atkins Low Carb help? first all the glycemic index sites I find all have different values for the same thing. One will say broccoli is 10 another site says 15, one says wheat bread 50 another 67. second, some of the list things like snickers and other candy bars as low glycemic value when I know very well they can't be!! Others have white bread less GI value than whole wheat and skim lower GI than whole milk. All of this is driving me very very crazy. Im taking in less than 50 grams of carbs a day and lost 20lbs quickly but now my weight loss has come to a complete halt!! So I was searching for even better food choices on glycemic web sites and that is when my head started to really spin. Im not saying I'm trying to add snickers bars to my diet! I was showing how messed up some of the glycemic websites are to list a candy bar as low glycemic like it would be ok to eat as part of a low carb lifestyle.
Will a hernia repair itself naturally or is surgery necessary ? A few years ago I had a C section and delivered prematurely. I am morbidly obese, have no co-morbidities but did develop pre-eclampsia. My question is, after my surgery I develop a few hernias. One is an umbilical hernia, and the other is along my surgery scar. I have learned to eat healthy in the last year and I have lost weight but eating low glycemic index foods and becoming more active. yay for me, but it does not necessarily repair my "buldge" Will these in time repair itself naturally once my weight normalizes or is surgery my only option at this point ? I do wear a girdle to hold it so that when I cough it does not "pressure out" I would hate to have to continue to do this forever even after my weight becomes healthy. Any suggestions relating to surgical hernias and obesity ?
Has anyone been on a low-glycemic index diet?? If so, what's the easiest way to find the gi of foods you eat, and how well did it work?
Number of GI in Low and high GI foods? wat is the glycemic index of low and high GI foods? like how big of a GI do low GI foods have, and how big of a GI do high GI foods have?
If I mix white and wheat flour, will the glycemic index drop overall? I like to mix white and wheat flour because wheat flour is more filling and tastes better, but pure wheat flour is nearly always extremely dense. So I generally cut 1 part of wheat flour into 2 parts of white flour. My girlfriend is borderline diabetic, so I wanted to know if the adding the wheat flour to bread products would create a lower, overall glycemic index for the food.
Any vegetarians/vegans following a "Zone" type diet? Recently I decided to follow a balanced meal rule similar to the Zone diet, but I'm having trouble coming up with meals that fit the rules (ie portions of carbs-protein-fat being 50-35-15). I'm also trying to stick to the low Glycemic index foods as well. Any suggestions for meal ideas? I eat eggs, but I'm lactose intolerant and don't eat processed cheeses so I don't often get dairy. Soy isn't an option either, as I'm trying to eliminate most of it from my diet (thyroid problems=P). How about any ideas for low-cal/low-sugar dips or seasonings for both raw and cooked veggies? I'm asking a lot, but any suggestions are greatly appreciated!
I want to lose 35 lbs by October, who here thinks I can do it? I plan to hover around 1500 calories a day, stick to low glycemic index foods, lots of fruits and veggies, my usual exercise regimen (I exercise 1-2 hours broken up through the day like bike rides, pilates, weights, etc). Can I do it, or do I lack willpower and motivation? C'mon, be honest! Oh man you guys ROCK! Keep em coming, I'm gonna print all these out and pin them up all over my house!
How can I prepare dried red beans so they will have a lower glycemic index? According to glycemicindex.com, red kidney beans are reported as having glycemic indexes of 25, 36, 43, and 51, depending on the study. I want to end up with beans closer to the lower end of that. I've read that, in general, the less processing and cooking a food undergoes, the lower its glycemic index will be. The instructions on the package of beans says to soak overnight, then simmer for 1.5 to 2 hours. Can I change this preparation method in some way (soaking time, simmering time, etc) to lower the glycemic index, while still ending up with good taste and texture? Thanks Nikki: So, with your method, there's no pre-soaking involved at all?
How many Glycemic Index "points" should you consume in a day in order to lose weight? I've heard of the Glycemic Index diet, that the lower the GI the food has, the quicker you lose weight and the easier it is to stay healthy. What is the appropriate amount of GI to consume in a day? Does it count like calories? If you want to lose weight, how many "points" should you consume in a day?
What do you think of my thoughts on metabolism, blood sugar, and diet? Hear me out on this. Yeah if you know the stuff I post you know this is going to get long. Settle in. I'd like this question answered seriously by serious people. It's my intention to one day write a fitness self-help book. I'd like to know what I'm talking about, not just for the sake of being informed, but because I'd be giving advice to be people from which they'd be making decisions on their lives. Naturally I feel a responsibility. I suppose one could argue that this is not the place one should form their ideas for that sort of thing; and yet one can't argue that this is a place that forms ideas, and, more specifically, ideas of mine will be formed here, regardless. Ugh. The luck I've been having I asked this question in Diseses & Conditions>Diabetes (I'm like, hey, these guys no about blood sugar and such). I guess I should have posted it at an earlier time of day because my lone response was a guy spamming weight-loss berries from Oprah (no really). I posted it on Diet & Fitness, and it didn't even show up on the Diet & Fitness page! (Apparently that's been happening with Y!A lately. That and I think my long question broke it.), and then it happened again. So anyways, fourth time the charm? The thinking on the glycemic index these days is that a high post-ingestion blood sugar spike is a bad thing, because the parts of one's metabolism that convert metabolisables into body fat work hardest when there's an abundance to work with. The reason being that in evolutionary terms the best way these nutrients can be kept is deposited as fat, not swirling around in the blood stream, which can't maintain anywhere near as high an energy density (duh) especially since excessive blood sugars have toxicity issues and must be excreted from the body. Basically the body is rushing to convert this stuff to fat while there's still a bunch of it before it all gets flushed out. I have the notion there's more to this story though. Nutritionists talk about how low glycemic foods, give you much more energy down the line than high glycemic foods of equal calories, because, for whatever reason, the blood sugar profile of these foods is less a graph with a high spike and a rapid descent into low blood sugar, and more a low spike followed by a very shallow drop over time of moderate blood sugar, which keeps you feeling energetic and full of spunk. Most metabolisable nutrients have been given the O.K. in this regards. Proteins, fats, complex carbohydrates may not be equals, but are at least far better for you than simple sugars. Now there are some things that really bother me about that. What's going on is we are given two values, the Glycemic Index, and the number of calories in food, and that's supposed to tell us everything. Just to give an example if you have a high glycemic index food with a certain amount of calories, then you know two things. You know your blood sugar is probably going to be real high after you eat that food and you know the potential metabolisable energy that your body can extract from that food. Well suppose you want to make a graph of what that would do to your blood sugar over time. What you have is the peak value of that graph and the area that should be under the graph's line. You know what? That leaves alot undefined. You could have high blood sugar plateaued for a short time that then crashes like nobody's business. You could have an immediate steep decline in blood sugar. Or, you could have a quick drop in blood sugar, with moderately elevated blood sugar for some time after. You really don't know. This problem is helped even less since there's alot we don't know about these values that we're supposed to know. The Glycemic Index is not a measure of the immediate effect on blood sugar by each metabolisable nutrient in each category. It is not produced by calculations based on the chemical characteristics of fructose, or Omega-3 fatty acids. It is an empirical measurement of the effect of specific FOODS, that contain a variety of metabolisables, on blood sugar. In a way it is a composite measurement of the combined effects of every nutrient, and even the physical makeup and texture of a given food. And as I've suggested, nutritionists would help us out alot to try and track the effects of foods on the blood sugar over time. Of course, there's reasons why that's easier said than done, and perhaps even less scientific than what we're talking about in the first place. The lasting effect of foods is sometimes lost in the background (or more than background) noise of people's fat's contributions to their blood sugar. And such data over time would require fasting, before and for the duration of the tests. And we don't know calories the way we think either. Maybe you already know that there is not a one to one to one relationship between the number of calories that we chew and swallow, the number of calories that end up as blood sugar, and the number of calories that end up as body fat. Not everything that goes into your mouth is destined to go on your hips. But, did you know it's not just because your body isn't set to turn everything it gets into body fat, and it's not just because of the Glycemic Index? What we're dealing with is a theoretical number. In theory, if your body put some real effort into it, it could pry every calorie loose from that granola bar. But, I don't think it will come even close to doing that. So what, you ask? After all that just means even less calories to worry about than you thought. O.K. Let's go back to the whole nutritionists say low glycemic index foods are good because they make you have more personal energy to take you through your day thing. You say, so I'm down on energy, that'll just encourage my body to burn some fat instead. I may feel down, but I'll feel better when I'm fit. Besides that I'm fairly certain that I've seen studies that say that starving your body whatever way you do it is not a sound strategy for lasting fitness, I still have to think that's flawed. You have to take this in the context of what that means for the parts of your body that regulate your body fat. From that perspective if blood sugars are always low that's all the more reason to convert metabolisables into fat when there's a spike in them. Whenever that spike may be. To my thinking, for obesity the problem here is not high, medium, or low blood sugar levels. It's the jumping up and down, and the steep rises and falls of the blood sugar levels. Even complex carbohydrates could be bad to this line of thinking. Sure they might not spike your blood sugar very much, but what then? How long does that last? And, how steep is the crash? That's really what largely got me thinking on these ideas in the first place. Complex carbohydrates have been lauded for how they have low glycemic index, because it's hard for the body to convert them from food to blood sugar. My reaction to that was, that doesn't mean complex carb's are good for you because they have a low glycemic index due to their low impact on blood sugar. That means complex carb's have next to no effect on blood sugar ever so their low glycemic index is worthless. They'ra just another kind of a starvation diet. And, my hunch is that since complex carbohydrates are cut from the same cloth as simple sugars they are suspect. I mean there are lots of dieticians, especially sports dieticians, who will tell you that carbohydrates are still an important part of your diet. My point is they're not an essential part of your diet. You can't live without proteins, or fats. You can live without carb's. The closest thing they're is to a nutrient carbohydate is dietary fiber (certain kinds of complex carb's), and even they're not essential, even though yes you should include them in some way, especially if you're trying to get your cholesterol levels under control. But, I suppose given the information we really have we can't any more certainly point the finger at complex carbohydrates, proteins, or fats. (But simple sugars? Oh yeah.) Actually officially, and I believe this is the position the british governemnt still stands by, the purpose of Sir Walter Raleigh's expedition was exploration. Which although I'm sure that was a priority, I think the main interest of his journey was flagrant piracy. I mean the guy sacked a convent. As for the potato, I'm fairly certain when it was brought back it was considered a botanical oddity, and wasn't actually eaten until later. Oh and as for the obesity epidemic don't forget air conditioning. People don't sweat the way they used to. And thank god for that. And on exercise yeah I'm definitely going to tell be people that exercise before diet is the key to fitness, though diet enables exercise. You gave me alot to think about. I'll do some more research. Also did this question ever show up on the front page? Do you know?
Which is more effective to treat Insulin Resistance: Diet & Exercise or Metformin? I know diabetes management requires Metformin but I'm talking about pre-diabetes - Insulin resistance with a family history of type II diabetes. Diet & Exercise 1200 calorie diet, 5 small meals a day, low glycemic index foods, less than 100g carbohydrates daily, 60 mins jog 6 days a week Metformin 250mg daily
Know anythig about the glycemic index? I've been watching television and hearing how you can use a glycemic index to avoid those high glucose foods like bread and rice cakes if you may be susceptible to diabetes. What are some examples of foods that are LOW and HIGH on that Index?
Glycemic Index Question? I'm confused on how my professor worded this on the homework assignment. I'm familiar with the glycemic index. I also know that a lower glycemic index is better for you. When he says 'Least Favorable' does he mean the choice with the highest glycemic index (since lower is more favorable?) So far, I think it's baked potato. Baked potatoes are pretty starchy and high on the GI. However, I might be misinterpeting the question. Any suggestions are appreciated. ----------------------------------------------------- In a person with type 2 diabetes, which of the following foods would ordinarily promote the LEAST favorable glycemic effect? a. chocolate b. ice cream c. baked potato d. baked beans
How does glycemic index actually work for weight loss? I've heard a lot about the South Beach Diet and other diets that go by GI. I was wondering how GI actually helps someone lose weight. I know that low GI foods tend to be more filling and all that, but what is it about keeping blood sugar levels low? How does keeping blood sugar relatively under control make one lose weight?
Any ideas as to what could be causing this constant loss of energy? Im trying to gain some weight by building muscle so I have been weight lifting 5 days a week. I also eat a small meal every 3 hours but I only eat low glycemic index foods. It seems like the more low glycemic index foods I eat, the less energy I have. Lately I have not been able to make it through 1/4 of my workout. The moment I start trying to exert energy, I get real lethargic and my eyes get heavy and headaches like I haven't slept in days. I drink plenty of water and my urine is clear so I know im not dehydrated. My friend says that because of all the low glycemic index foods and fiber that it is taking longer for my body to process and by that my body is actually drainning energy. She also said that im probably not getting enough carbs because of the fiber. I only get about 40-70grams of fiber a day. Any ideas?
Too much fiber and energy loss? Im trying to gain some weight by building muscle so I have been weight lifting 5 days a week. I also eat a small meal every 3 hours but I only eat low glycemic index foods. It seems like the more low glycemic index foods I eat, the less energy I have. Lately I have not been able to make it through 1/4 of my workout. The moment I start trying to exert energy, I get real lethargic and my eyes get heavy and headaches like I haven't slept in days. I drink plenty of water and my urine is clear so I know im not dehydrated. My friend says that because of all the low glycemic index foods and fiber that it is taking longer for my body to process and by that my body is actually drainning energy. She also said that im probably not getting enough carbs because of the fiber. I only get about 40-70grams of fiber a day. Any ideas?
Do you know of any natural, safe appetite suppressants? I take chromium to help stabilize my blood sugar....has anyone tried Hoodia or other natural appetite suppressants/herbs? How did they work/any side effects? I eat low carb/low-glycemic index food...Thanks!!
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