Glycemic Index Help - High Glycemic Index Foods Knowledge Base

High Glycemic Index Foods Knowledge Base

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

What happens if one stops intake of all refined sugar and High Glycemic index foods because fasting sugar 120? I am 62 , for past couple of years during 3-4 random sugar checks I was found to have fasting blood sugar above 100 ( 126, 114, 94, 116) . My calorie intake has always been in control and am not obese. PP Sugar is always less than 130. The lipid profile is in good control with the help of statins. The BP is in control with medication, exercise and yoga. The doctor has recently advised me to avoid all refined sugar and high glycemic index foods . Can this have an adverse effect of deficiency in meeting energy requirements of the body functions with any undesirable side effects ?

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?

Where does soda fall on the Glycemic Index? where is a large list of foods with Glycemic Index numbers? thanks I'm asking as Creatine is supposed to be taken with foods high on the Glycemic Index to better absorb the supplement.

Why might a food with a high glycemic index and glycemic? Why might a food with a high glycemic index and glycemic load be advantageous for athletic performance but disadvantageous for health?

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?

What foods are high on the glycemic index?

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

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 tell if a food has a high-glycemic-index by looking at the nutrien facts or the ingredients?

Where can I find a site showing categories of the glycemic index of foods(low, moderate, high)?

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?

why are foods with high glycemic numbers bad for you? Well i mean i know a little bit of why, too much glucose for your cells... but i have to do a paper on it and im not fully understanding Glycemic index. Help?

HELP !!!!!!!!!!!!! If I eat a High Glycemic Index (GI) Food........? What lowers its GI the best? *Protein *Healthy Fats *Fiber For example how could I lower the GI of gelato icecream to avoid a blood sugar spike?

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.

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.

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?

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?

If the feeling of hunger stems from low blood sugar, would a diabetic never feel hungry? I was just doing some reading about the glycemic index. The high glycemic foods cause a sudden spike and fall of the consumer's blood sugar level which makes them feel hungry shortly after. Now, since diabetics can't produce or don't produce enough insulin.... Meaning that they have high blood sugar if they don't take their medicine. So, putting 2 and 2 together, and untreated diabetic would never feel hungry, correct?

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?

What Can I use as a substitute for Corn Syrup? I'm making olive garden salad dressing and the recipe calls for 1/4 cup of corn syrup. I'm currently on the South Beach Diet, and real sugar or any form of a high glycemic index food is unacceptable. Is there a sub out there for this that does not contain sugar? Perhaps splenda? Please help... I want tasty things on this diet!

Can you decrease a spike in Glycemic index by eating a handful of oats/bran with a high sugar food?

Is it okay to eat brown rice every day? I recently read a news article about brown rice being a high glycemic index food and it can increase the risk for heart disease and can raise blood sugar levels. However, I also read in a website saying brown rice can actually help reduce the risk of heart disease and is actually healthy. What do I believe? I eat brown rice every day for lunch or dinner.

How do I calculate the glycemix index of a food? I am a borderline diabetic and my doctor has given me a list of foods I can eat and also which to stay away from. Basically, I have to eat foods that do not have a high glycemic index - but there are some foods that don't fall into either category on my list and I was wondering how to calculate what is ok and what isn't - obviously high sugar foods are no no's. But there are some foods that are more difficult to determine and I don't want to be calling my doctor every single time I have a question - that can get very expensive as well as tiresome. For instance, I cannot eat white bread or even whole wheat , but there are some low carbohydrate breads that are high in fiber - are these ok? Can someone please tell me if there is a specific formula to calculate the glycemic index of a food? Thank you.

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.

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?

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?

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

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.

Does diet REALLY affect acne? First of all, let me say that I have found not a single website or study that goes beyond simply stating that "acne and diet are unrelated." Yet, I can find a million websites that go into details with M.D. studies that claim that the two ARE related. Why is this? You guys may say that the only things that affect acne are an imbalance of hormones. Correct me if I am wrong, but eating a diet full of high glycemic-index foods (such as white potatoes, white rice, etc) gives a sharp increase in your insulin levels. In turn, an increase in your insulin levels throws your hormones out of whack. That is conclusive of diet, hormonal activity and acne being related

How can i stop my OCD and bad eating habits? Every day i say, ok this is the last time i'm going to do a ritual - yet OCD always takes over and i cave in. Same with eating. (i am diabetic) i am supposed to avoid high glycemic index foods but get hungry - tell myself 'ok this time - then that's it. no more unhealthy eating." Yet, i cave in. Do i have no self-discipline or what? When will i ever draw the line and say STOP? p.s. i'm on my own so don't have someone to help me w/ this

22 y/o female, always hungry? Hello, I am always hungry. No matter how much I eat I don't gain or lose weight. I could eat 1000 calories per day and not lose weight, I could eat 3000 and not gain weight (of course, this is including keeping up with those intakes, not just isolated days). Anyway, I usually eat under 2000 calories per day, around 1600-1800. However I am still always hungry. I will eat something and within 30 minutes I will have stomach growling and hunger. Within 2 hours I will be shaking sometimes, or dizzy with hunger. Or my field of vision will black or white out when I stand up. I ate a bread about 1.5 hours ago and I am shaking right now. My protein intake is good, and I try not to eat too much carbs, and definitely not ones that release too quickly (high glycemic index foods). Why is this happening? Btw I also drink a lot of water to try and ward off the hunger so I also have a side problem of having to pee a lot Thanks. I should mention though that my biggest exercise involves typing and thinking, and my metabolism might be easily adaptable but it's definitely not fast. I've lost some weight in the past few years (since age 17/18) and I don't understand why. if I was like this before I'd never have gained the weight at all.

GI and freezing of dried foods, particularly legumes.? Hello, I was wondering whether or not dried legumes that have been dry frozen (as their moisture is very low, they can't become frosted or suffer from cold burns) would have a lesser amount of resistant starch when cooked? I've heard that rice, because of it's easily accesible starch, has a high glycemic index. Does freezing play a part in GI of a food? Thanks, Av

Sports drinks..? I'm doing an essay on the possible negatove effects of sports drinks and have come across some research about the fact that sports drinks contain carbohhydrates/ sweeteners etc with high glycemic index which is said to be bad for the body but I can't find any actual proper info on whether these high glycemic foods increase fluid loss which is why they're bad or... any ideas?

Why does boiling pasta longer than 4-7 minutes increase the pasta's glycemic index rating? I just got home from Whole Foods, where I had gotten papardalle pasta (among other things, of course). On the package, it says: "The more you cook your pasta, the higher the glycemic-index rating. Please test your pasta frequently, and become accustomed to eating pasta al-dente, as they do in Italy". I searched on the internet and found sites that say that the GI rating increases with more boiling, but none say why? I would have thought it would be the opposite, thinking that the starches would boil out of the pasta the longer it boiled?

I am looking for a website that shows the gycemic index of a lot of foods. Also one that says many grams are? various foods. Like lists I am trying to find out which foods in general have a high glycemic load and which ave moderate or small EDIT I mistyped that..I want a list of glycemic LOAD NOT GLYCEMIC INDEX

Glycemic index on diabetics differs from healthy individuals? ? Hello, I have been trying to avoid high GI foods from my diet and the other day I saw a food with a GI listed and then it said *when tested on diabetics. I know that glycemic response varies from person to person, but in general, do diabetics have a lower GI response? Thanks, Cana

Should i look at Glycemic load or glycemic index?gestational diabetes at 20 weeks? Hi all, I am 20 weeks pregnant and i failed the glucose screening test.They are going to test me if i have diabetes with another blood test in a weeks time.I thought of making some food adjustments, but i am confused seeing GL and GI.Which should be considered by me.I thought i can eat a banana with my BF as its high in nutrients and has a medium glycemic load.But its glycemic index is high.Please share what you feel is more important for me who has a high possibility of having gestational diabetes

Glycemic index and glycemic load for cereals? I am trying to decide which cereal to eat and how much of it to eat for breakfast based on some research I have been doing on glycemic index and glycemic load. Cheerios is made of whole grain oats, it has about 20 g of carbs per serving, 1 g of sugar per serving, and it has a glycemic index of 74 and and a glycemic load of about 15. I would eat a bowl, and in a bowl, you would get about 60 g of carbs, so you’d get a glycemic load of 45. Shredded wheat cereal (the one that also contains bran) is made of whole grain wheat and wheat bran and it has 40 g of carbs per serving, no sugar, a glycemic index of about 70, and a glycemic load of 27. I would eat a bowl, and in a bowl, you would get about 80 g of carbs, so you’d get a glycemic load of 54. Which would be a better cereal to eat for breakfast? Is an increase of 9 in the glycemic load for the shredded wheat a significant increase? Are these values very high values (for breakfast)? For controlling blood sugar levels, does the amount of carbohydrates matter, or is it the glycemic index, or is it the glycemic load that matters? Or are blood sugar spikes not significant for whole grain foods, regardless of the glycemic index and load? That didn't answer my question.

What are some good post workout foods that digest quickly after weight-lifting.? I've done some research and says that I should eat something high on the glycemic index. Should I eat a bagel or something that I don't normally eat because I have a strict muscle building/toning diet. What I eat is a banana, brown rice with tuna after training. P.S. Please don't say Whey protein because I get acne from that.

Eating According to the Glycemic Index? Is it possible to offset a high GI food with a lower GI food? Like if I eat a banana but follow it with some low-fat mozzarella string cheese does that make it okay to eat the banana? Or if I eat some Total cereal but eat a grapefruit as well, does that even it out?

I follow a Low-fat, low-GI, low-sodium diet, and I'm worried about my micronutrients...? By strictly getting only 10% of my calories from fat, and generally not consuming food with high glycemic index, most of my meals are based in legumes and grains. I also try to eat at least a fruit every day and lots of tea. Do you think that there is something lacking in my diet? I'm worried about micronutrients. Can you suggest improvements, keeping the three lows in it?

Glycemic Index??????? I am doing a science experiment, and I need to plan out a schedule of high sugar foods that will raise my blood sugar. I need to finish my dinner schedule and I don't know a lot of high sugar foods that you can have for dinner! so can you name a few foods that are high in sugar for a dinner??? thanks!

Porridge (types and cooking methods) and the glycemic index? Hi I have a large bowl of porridge (rolled jumbo oats) made with water andtopped with natural yogurt. I always cook it well so it fluffs up, and adsorbs alot of water. My question is that i find it easy digest so does that mean it has a high GI? I basically thought that the harder/longer it's takes to digest a food the lower it's GI ?

glycemic index question? I read if you balance a low gi food, with a high gi food, it balances the gi out. I'm wondering if that would include eating chicken, or some other type of food that does not have a gi value. Thanks

Tofu on glycemic index? Hello! Can someone please find a 2009 Glycemic Index for me? I have been searching and the most recent one I could find was 2002. I am looking for one that has "High" and "Low" values on it. I am a fan of tofu. My father who is a Type 2 Diabetic says "tofu" is one of the worst foods you can eat for your blood sugar. Is this true? I've been eating Gardenburgers and Boca burgers lately - and I'm wondering if I need to stop eating tofu products. I read a question on yahoo answers asking if bean curd is tofu - and they said, "no, it's different. Bean curd is better for you." Well... actually, they are exactly the same thing! haha Thanks for any information you can find - and please attach the website to the index if you find one. Thanks so much! That's so strange, because his doctor actually gave him a list of high/low glycemic foods. And he "claims" tofu is rated #1 on the list of high/bad for your blood sugar foods. Hmmm... I hate to question him, but I'll have to check out this "list" when I go to visit them in a couple weeks.

calories vs glycemic index? which is more important to pay attention to when trying to avoid weight gain? would a higher calorie food with a lower GI value be better, or a higher GI value but with less calories? i'm guessing that calorie/fat values are more important, am i right?

Foods to Eat to Reduce Fat and Let Muscles Show? I am 19 and just starting to attend the gym regularly - twice a week for a few hours. This will include walking, running, swimming, stretching and weight lifting. What foods should I eat/avoid to reduce body fat and thereby increase muscle definition? I knew a body builder once who said he only ate protein, no carbs. Some stuff I've read says to eat pasta because it's high on the glycemic index. I am confused. I am certainly not fat right now, I am 5'11 and wear a 36 long jacket and a 31 waist. I just want to lose the fat that covers the definition of the muscles.

My body does not tolerate wheat very well so it is avoided.? I read pumpernickel bread is supposed to be high in the glycemic index. There is no celiac disease or IBS - just my body has trouble digesting processed foods. My diet is relatively rigid but it is good for me. I can eat wheat but would rather not - my choice. When eating out, the bread served is (upon my request) rye bread. I can eat rye bread but if pumpernickel is better for me, I will opt for that bread instead of rye. Digestive enzymes also help me.

Whats best for weight loss- a focus on high protein or high fiber? Tips for stomach fat/big appetite? I have a huge appetite (part of my culture is big portion sizes) and gain all my weight in the stomach. Therefore I REALLY rely on filling foods and strategy in my diet. The glycemic index seems to work for me (keeping insulin low, etc.) but any other suggestions? 5'6'' female with 35 inch waist (BAD) and weigh 140 lbs. Thanks a lot!

Diabetic cat weight gain. VERY concerned.? My little female Russian blue mix 13-year-old spayed cat, who had to be encouraged to eat and tended to be low weight, became diabetic last November. She is on insulin injections twice daily. She is sedentary, though I do plan on taking her outside on a leash while I putter in the flower beds, etc. She is playful and fun. Her optimal weight is 9 lb 2 oz, but she has ballooned to over 11 pounds and doesn't seem to want to top out. I have reduced her caloric intake. I feed Merrick low glycemic index foods, flavors ranging from 140 to 160 kcal/can, one can daily, plus a tablespoon of grain-free, weight management, senior, kibble, and occasionally a half tablespoon of cat tuna. Restricting her caloric intake has not slowed her weight gain! I really love this delightful little spirit and I am terribly worried about this weight thing. I need to get her runaway gaining to stop, and then reverse. She is like the Very Hungry Caterpillar, always begging for food, and I simply force her to fast between meals and have limited her intake. I am reluctant to feed a prescription diet, because the ingredients of the prescription foods are not as good as Merrick. I do not buy into the Wysong philosophy of lots of protein and high fat. I do give her bits of raw meat from time to time, but I am not a devotee of the raw foods philosophy as a solution to diabetes. I have a wonderful veterinary clinic, but there are problems there, and I'm considering taking her to a clinic that specializes in cats. Her fructosamines are good, but this weight thing has aged her, slowed her down, and it will kill her. I would really appreciate input/responses from folks in the Answers community who are veterinary professionals or who have a beloved furball with whom they have had a similar problem. HELP! I'm very concerned. Thanks for any help.

Glycemic Index Help!!!? Ice cream, vanilla, 10% fat 61 Low Fat Ice Cream35 Fat lowers the GI of a food. *Why does 'Lower fat ice cream' have a 'lower GI' then 'High fat ice cream'? Why isn't it the other way around?! I'm thrown.

What food is a good supplement for bread? I have acne and would like to try a low GI diet but bread is high on it. I eat sandwiches all the time. what can i use instead that is not so high on the GI? (Glycemic Index) Im trying to avoid wheat also. Im not trying to lose weight. I need to gain weight actually.

Creatine-- need some answers? Currently I am on whey and it is working great. I am going to start taking creatine as well this coming fall, in order to gain more mass and strength. From what I have read, creatine gives your muscle more energy and more endurance, so that you are then capable of forcing your muscle harder, and having a tougher workout, which in turn will make more muscle and strength. I have read also that it is very important to drink plenty of water, and that in order to speed the absorption of creatine into your muscle, it is important to have enough sodium and to eat foods high on the glycemic index. Some of the methods of loading/maintenance phases that I have seen are these: LOAD: For a week to 10 days, with 25g/day with 5g at every meal MAINTAIN:10g/day for about 8 weeks also LOAD:same thing MAINTAIN: a couple weeks, then go back to loading Out of everything here, what is right/wrong, and what all can you suggest involving this subject? THANKS!

Why are american parents making their children obese? Are they just trying to please their children with all kinds of sweets and fats. And they don't care about the health consequences? Or are they simply ignorant about health and good nutrition? Here is what one scientific article says about obesity among american children: "Our current Western food environment has become highly 'insulinogenic,'" Lustig says, "as demonstrated by its increased energy density, high-fat content, high glycemic index, increased fructose composition, decreased fiber, and decreased dairy content." "In particular, fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin," he adds.... "The concept of personal responsibility is not tenable in children. No child chooses to be obese," he says. "Furthermore, young children are not responsible for food choices at home or at school, and it can hardly be said that preschool children, in whom obesity is rampant, are in a position to accept personal responsibility." http://www.sciencedaily.com/releases/2006/08/060811192215.htm

Biology HW; Numbers mean how many letters are in the word? 1. the main function of carbohydrate in the body is to provide _____ (6) 2. _____ is produced by the pancreas when blood glucose levels are high (7) 3. _____ is produced by the pancreas when blood glucose levels are low (8) 4. production of new glucose from protein (15) 5. excess glucose may be stored in the liver or muscle as _____ (8) 6. _____ will reduce the glycemic response (5) 7. to generate energy; glucose is metabolized through _____ _____ to produce carbon dioxide, water and energy in the form of ATP. (8,11) 8. _____ starch will have a high glycemic index. (7) 9. immediately after a meal, blood glucose levels will _____ (8) 10. a ranking of how specific food affect blood glucose compared with the response of a reference food of similar carbohydrate content is called the _____ _____ (8,5) 11. hours after a meal, blood glucose levels will _____ (8) 12. fruits and legumes tend to have a _____ glycemic index (3) 13. the body may use surplus glucose to synthesize _____

Anybody want to join in my committment to eating more healthfully? I was just reading an article online about how rampant type 2 diabetes in the US is. My uncle actually has type 1 (insulin-dependent diabetes which used to be referred to as 'juvenile diabetes' but adults albeit rare can get type 1 as well) and my aunt on the other side of the family has type 2 ('adult onset' but kids who are overweight can get it as well). The article mentioned that potatoes, namely fries as the example was when asked by the fast food worker 'if you want fries with that' to say no due to the high glycemic index (which tends to make the blood sugar quickly spike and then drop which can put one in more danger of type 2 diabetes). I love potatoes btw :) It also mentioned that white bread has a high glycemic index as well and that those simple carbs, that tend to spike the blood sugar high and then plummet can put someone at risk for type 2 diabetes. It got me very worried, and I'd like to make a (com)pact with myself and whomever wants to join :) Thanks

Can someone please help me!!!? One positive attribute of dietary fat is that it's a good source of? A)water B)boron C)vitamin C D)energy Which one of the following choices is the best way to control Type II diabetes? A)Inject insulin B)Avoiding all simple sugars C)Adopting a healthy diet & excercising D)Avoiding salt which one of the following snacks provides all of the essential amino acids? A)Apple wedges & carrot sticks B)small bowl of chili beans & rice C)Corn on the cob D)Pasta salad with vinaigrette dressing which on of the following choices is the best way to build muscle bulk? A)use amino acid powders from a health food store B)eat more high-protein foods C)avoid vegetarian diets D)eat a healthy,balanced diet & follow a regular firness program High triglycerides increase the risk for which one of the following conditions? A)type II diabetes B)heart disease C)thyroid disease D)osteoporosis saturated fats found in animal products,such as bacon & cheese,are also called? A)cholesterol B)triglycerides C)lipids D)amino acids an elevated HDL is considered a? A)risk factor for osteoporosis B)risk factor for artritis C)less harmful form of cholesterol found in the boady D)more harmful form of cholesterol found in the body How can a person with lactose intolerance obtain dietary calcium? A)take a pill that helps to digest lactose B)eat green leafy vegetables,nuts,and enriched soy products C)eat lots of fresh shellfish D)eat lots of whole grains which of the following choices is most accurate about fat-soluble vitamin? A)they can cause gastric upset,diarrhea,and kidney stones B)they provide no risk of vitamin toxicity C)they can be stored in the body D)they help build collage & aid in healing The glycemic index predicts the way certain foods affect A)blood sugar levels B)weight loss C)excercise performance D)blood pressure what are the heath benefits of zinc? A)reduced muscle fatigue B)proper wound healing C)control of blood pressure D)lung efficiency which one of the following factors contributes to hypertension? A) A vegotous exercise regimen B) A lack of sleep C) A diet that lacks protein D) A high-fat diet which one of the following choices is the best option for vegan snack? A)Vanailla soymilk,peanut butter,& pretzels B)Almond milk with butter cookies C)Chocolate soymilk with angel food cake D)Tomato jucie & macaroni & cheese how should daily calorie intake be divided for an adult in good health? A)80% carbohydrates,20% proteins B)60% carbohydrates,40% proteins C)60% carbohydrates,30% fats,10% proteins D)80% proteins,10%carbohydrates,10% fats A person who is lactose intolerants would have difficulty digesting which one of the following foods? A)grilled veggie burg on a sesame bun B)low-fat cheesecake with rasberries C)turkey hot dog with mustard D)three-bean salad which one of the following choices is the most nutrient-dense snack? A)sliced bananas,walnuts,& orange sections B)baked potato chips & sparkling water C)green salad with ranch dressing D)unsalted pretzels & cheddar cheese To derive energy from food,you must eat foods that contain? A)vitamins & minerals B)carbohydrates,proteins,and fats C)water D)fiber which one of the following choices would be an acceptable small meal for a person who is gluten intolerant? A)microwave popcorn & carrot sticks B)peanut butter on whole-wheat toast C)bread sticks with low-fat dressing D)orange jucie & graham crackers

Can someone please help me with my homework....? One positive attribute of dietary fat is that it's a good source of? A)water B)boron C)vitamin C D)energy Which one of the following choices is the best way to control Type II diabetes? A)Inject insulin B)Avoiding all simple sugars C)Adopting a healthy diet & excercising D)Avoiding salt which one of the following snacks provides all of the essential amino acids? A)Apple wedges & carrot sticks B)small bowl of chili beans & rice C)Corn on the cob D)Pasta salad with vinaigrette dressing which on of the following choices is the best way to build muscle bulk? A)use amino acid powders from a health food store B)eat more high-protein foods C)avoid vegetarian diets D)eat a healthy,balanced diet & follow a regular firness program High triglycerides increase the risk for which one of the following conditions? A)type II diabetes B)heart disease C)thyroid disease D)osteoporosis saturated fats found in animal products,such as bacon & cheese,are also called? A)cholesterol B)triglycerides C)lipids D)amino acids an elevated HDL is considered a? A)risk factor for osteoporosis B)risk factor for artritis C)less harmful form of cholesterol found in the boady D)more harmful form of cholesterol found in the body How can a person with lactose intolerance obtain dietary calcium? A)take a pill that helps to digest lactose B)eat green leafy vegetables,nuts,and enriched soy products C)eat lots of fresh shellfish D)eat lots of whole grains which of the following choices is most accurate about fat-soluble vitamin? A)they can cause gastric upset,diarrhea,and kidney stones B)they provide no risk of vitamin toxicity C)they can be stored in the body D)they help build collage & aid in healing The glycemic index predicts the way certain foods affect A)blood sugar levels B)weight loss C)excercise performance D)blood pressure what are the heath benefits of zinc? A)reduced muscle fatigue B)proper wound healing C)control of blood pressure D)lung efficiency which one of the following factors contributes to hypertension? A) A vegotous exercise regimen B) A lack of sleep C) A diet that lacks protein D) A high-fat diet which one of the following choices is the best option for vegan snack? A)Vanailla soymilk,peanut butter,& pretzels B)Almond milk with butter cookies C)Chocolate soymilk with angel food cake D)Tomato jucie & macaroni & cheese how should daily calorie intake be divided for an adult in good health? A)80% carbohydrates,20% proteins B)60% carbohydrates,40% proteins C)60% carbohydrates,30% fats,10% proteins D)80% proteins,10%carbohydrates,10% fats A person who is lactose intolerants would have difficulty digesting which one of the following foods? A)grilled veggie burg on a sesame bun B)low-fat cheesecake with rasberries C)turkey hot dog with mustard D)three-bean salad which one of the following choices is the most nutrient-dense snack? A)sliced bananas,walnuts,& orange sections B)baked potato chips & sparkling water C)green salad with ranch dressing D)unsalted pretzels & cheddar cheese To derive energy from food,you must eat foods that contain? A)vitamins & minerals B)carbohydrates,proteins,and fats C)water D)fiber which one of the following choices would be an acceptable small meal for a person who is gluten intolerant? A)microwave popcorn & carrot sticks B)peanut butter on whole-wheat toast C)bread sticks with low-fat dressing D)orange jucie & graham crackers

Glycemic Index Help!!!? Ice cream, vanilla, 10% fat 61 Low Fat Ice Cream 35 Fat lowers the GI of a food. *Why does 'Lower fat ice cream' have a 'lower GI' then 'High fat ice cream'? Why isn't it the other way around?! I'm thrown. Does 10% fat refer to icecream made with cream or whole milk

Fitness And Nutrition? 1. One positive attribute of dietary fat is that it’s a good source of A. water. C. vitamin C. B. boron. D. energy. 2. Which one of the following choices is the best way to control Type II diabetes? A. Injecting insulin B. Avoiding all simple sugars C. Adopting a healthy diet and exercising D. Avoiding salt 3. Which one of the following snacks provides all of the essential amino acids? A. Apple wedges and carrot sticks B. Small bowl of chili beans and rice C. Corn on the cob D. Pasta salad with vinaigrette dressing 4. Which one of the following choices is the best way to build muscle bulk? A. Use amino acid powders from a health food store. B. Eat more high-protein foods. C. Avoid vegetarian diets. D. Eat a healthy, balanced diet and follow a regular fitness program. 5. High triglycerides increase the risk for which one of the following conditions? A. Type II diabetes C. Thyroid disease B. Heart disease D. Osteoporosis 6. Saturated fats found in animal products, such as bacon and cheese, are also called A. cholesterol. C. lipids. B. triglycerides. D. amino acids. 7. An elevated HDL is considered a A. risk factor for osteoporosis. B. risk factor for arthritis. C. less harmful form of cholesterol found in the body. D. more harmful form of cholesterol found in the body. 8. How can a person with lactose intolerance obtain dietary calcium? A. Take a pill that helps to digest lactose. B. Eat green leafy vegetables, nuts, and enriched soy products. C. Eat lots of fresh shellfish. D. Eat lots of whole grains. 9. Which one of the following choices is most accurate about fat-soluble vitamins? A. They can cause gastric upset, diarrhea, and kidney stones. B. They provide no risk of vitamin toxicity. C. They can be stored in the body. D. They help build collagen and aid in healing. 10. The glycemic index predicts the way certain foods affect A. blood sugar levels. C. exercise performance. B. weight loss. 11. What are the health benefits of zinc? A. Reduced muscle fatigue C. Control of blood pressure B. Proper wound healing D. Lung efficiency 12. Which one of the following factors contributes to hypertension? A. A vigorous exercise regimen C. A diet that lacks protein B. A lack of sleep D. A high-fat diet 13. Which one of the following choices is the best option for a vegan snack? A. Vanilla soymilk, peanut butter, and pretzels B. Almond milk with butter cookies C. Chocolate soymilk with angel food cake D. Tomato juice and macaroni and cheese 14. How should daily calorie intake be divided for an adult in good health? A. 80 percent carbohydrates, 20 percent proteins B. 60 percent carbohydrates, 40 percent proteins C. 60 percent carbohydrates, 30 percent fats, 10 percent proteins D. 80 percent proteins, 10 percent carbohydrates, 10 percent fats 15. A person who is lactose intolerant would have difficulty digesting which one of the following foods? A. Grilled veggie burger on a sesame bun C. Turkey hot dog with mustard B. Low-fat cheesecake with raspberries D. Three-bean salad 16. Which one of the following choices is the most nutrient-dense snack? A. Sliced bananas, walnuts, and orange sections B. Baked potato chips and sparkling water C. Green salad with ranch dressing D. Unsalted pretzels and cheddar cheese 17. To derive energy from food, you must eat foods that contain A. vitamins and minerals. C. water. B. carbohydrates, proteins, and fats. D. fiber. 18. Which one of the following choices is a simple sugar? A. Glucose C. Lactase B. Orange juice D. Chocolate 19. Which one of the following snack combinations will best satisfy a person’s daily fluid requirements? A. Ice cream, sherbet, and fruit B. Bananas, whole-wheat bread, and water C. Fresh fruit, green salad, water D. Fruit juice, energy bars, cold cereal 20 Which one of the following choices would be an acceptable small meal for a person who is gluten intolerant? A. Microwave popcorn and carrot sticks B. Peanut butter on whole-wheat toast C. Bread sticks with low-fat dressing D. Orange juice and graham crackers

IS this physically possible? I recently lost 20 lbs in a month and a half on an all natural, no processed food, low glycemic index diet. After having a baby 3 months ago I automatically went from 207 to 191, and then after following this diet for the past month and a half went from 191-170. i have also been exercising regularly with cardio and strength training. I am 5'3 and plan on getting to my goal of 135. (My college weight which was perfect.) My question is...I have been at 170 lbs before, when I was in high school. This is the weight I am currently, but it's odd because i look more like I'm in the 150's. My skin is not lumpy or rolly and in general I look a lot thinner than what my current weight is. I physically look so so so much healthier and more slender than I was when I weighed the exact same weight in high school. The last time I weighed 170, I looked very rolly and very very unnattractively chunky. Now people just say, oh you're a little overweight but you look great. I'm wondering if this all natural, no processed, low glycemic index diet has something to do with it? Maybe it's the fact that I was just preggers and people saw me at 200 and now they see me closer to normal? Maybe I do look better at this weight now, than I did when I was this weight before? It's just odd.

PCOS and Insulin Resistance? I have PCOS due to insulin resistance. I will start a glycemic index (GI) diet. I am not obese but I am overweight. The GI will be accompanied by daily exercises. I understand that the diet includes minimizing the carbohydrates intake. However, not all food labels mention the GI of the food. White bread, pasta, potatoes, are high GI foods. Other foods are not classified as high GI foods even though they have high carbohydrates content. I understand that the GI is determined based on (1) the carbohydrates content and (2) based on how fast the carbohydrates break down into glucose and delivered to the blood stream. My question is how do you determine if this food is high in GI and the other is not? Is looking at the carbohydrates content enough? If so, what carbohydrate content (per serving) should be considered as a threshold to consider the GI high? How can I resolve this dilemma with rule of thumbs or easy guidelines? Thanks all. I have tried metformin before and I had sever reactions/side effects. Therfore, I am looking now for other alternatives.

What will it take to lose weight with PCOS? I've been started on Metformin and BCP since July. I have been following a low-glycemic index diet as best I can (whole grain toast, salads with oil and vinegar, baked chicken, veggies, fruit, etc). I would be lying if I said I never ate higher gi foods, but I've made a huge shift in my diet. I haven't been exercising as much as I should, the medication makes me SO tired. I do walk the dog and have a fairly physical job. I am wondering, though, why I haven't lost ANY weight at all! I would have thought that will all this medication and eating hardly anything I actually like, I would have seen at least a small loss. Has anyone else had this problem?

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Wanna help me to create a site for Reactive Hypoglycemia? I suffer from hypoglycemia (reactive hypoglycemia) caused by a pre-diabetic insulin resistance. Everyone is diabetic in my family, but so far (I'm young) I have no diabetics but this unbereable pre-diabetic blood-sugar fluctuations where my blood sugar goes up and down the whole day. The symptoms are just frightening and life crippling. I had a glucose tolerance test. In the first hour my blood sugar raised a lot and one hour later it crashed to below 30 and I fainted. There are several people with this problem and very little resources on the web. Most websites have not been updated for years and most forums have been inactive for months. When you search the net for info on reactive hypoglycemia you just can't help but feeling desolation and loliness because no forum or group or newsgroup is really active, no book is older than 10 years ago and no organization has been active since the last 20 years. It's just pure desolation and you must skim through archived webpages to find something. I have tried many diets but mostly Zone, Atkins, Low-Fat Glycemic Index. In other words the extreme: high-carb low-fat, high-fat low-carb, high protein. Eventually I found out that a better approach is a "balanced" and "moderate" diet using all the strategies to maintain a balanced blood sugar along the day. Now I want to create a community of hypoglycemics to share ideas, food and activity logs, recipes, to ask and answer questions, to provide tips and to make friends. If you want to help me, contribute or know more, send me an email or message or post your contacts.

Wanna help create a site about hypoglycemia? I suffer from hypoglycemia (reactive hypoglycemia) I had a glucose tolerance test. In the first hour my blood sugar raised a lot and one hour later it crashed There are several people with this problem and very little resources on the web. Most websites have not been updated for years and most forums have been inactive for months. I have tried many diets but mostly Zone, Atkins, Low-Fat Glycemic Index. In other words the extreme: high-carb low-fat, high-fat low-carb, high protein. Eventually I found out that a better approach is a "balanced" and "moderate" diet using all the strategies to maintain a balanced blood sugar along the day. Now I want to create a community of hypoglycemics to share ideas, food and activity logs, recipes, to ask and answer questions, to provide tips and to make friends. If you want to help me or know more, send me an email or message. Alannah thanks for the information Monsterrachie you're not allowing email and messages and I don't know how to contact you.

Obesity at all time highs - what happened, and what's to blame? It seems that people are really suffering with the need to be at healthy weight, and I think the odds are against them. I started to really check out nutrition labels, read about carbs, glycemic index and glycemic loads, and it looks like the best diet to follow is one that mirrors what people with diabetes can eat. What do you think? After starting to pay attention to what was really in the foods I was eating, I actually got irritated at finding how much garbage is really in some of the foods I "used" to buy. I also find that it's hard to find products with good ingredients, low-carb, etc...anyone else find this a problem too?

Dr. said to limit my carbs to 20 - 30g's a day...what can I eat?!?!? I went to the Dr. to be checked out for diabetes the other day. I don't have it, but she wants me to "diet" like a diabetic would, drastically limiting the amount of carbs I eat a day to 20 - 30 grams. She said that chicken, lean meats, red meats high in protein, peanuts, egg whites, and salads w/o dressing, croutons, and tomatoes were good, but what about breakfast food and all that? Can someone tell me how to read labels to better understand how many carbs I REALLY take in when I eat? Or maybe send me a link to reading labels better as well as the most updated version of the glycemic index? Seriously, I got a really vague desciption of what I can eat by just being told "proteins, and fruits and veggies low on the glycemic index". How the hell am I supposed to know what ones are low enough for me to eat?! I'd like to have a wide variety of things I could eat, rather than eating salads day after day. Any help whatsoever would be greatly appreciated. Thanks so much! Just to clarify, I'm not some total junk food junkie, but I will admit that I am a total pasta and soup lover. I eat about 1,200 - 1,500 calories a day and walk regularly for at least an hour. I know what servings are, and eat equal to or less than the recommended amount on labels. And I'm not an athelete and i'm insulin resistant, so how can carbo-loading or a rant on the importance of carbs for energy really help me when I said they had to be limited?! You don't need like 60% of your daily food intake to be carbs in order to live, especially if you're diabetic or insulin resistant and your doctor says to lay off the carbs...

Is this bad advice from my doctor for diabetes and my diet? I generally eat a very healthy whole food diet for the most part. By volume. it is over 60 or more produce with a wide variety of produce maybe 15-20 kinds of veggies and 5-6 kinds of fruit a day, 90% whole grains, free range meats maybe 4-5 meals a week, healthy fats, nuts and seeds and occasional free range dairy/eggs. I kept a food dairy for 4 days..when I gave it to her, she checked off every fruit and grains..told me not to eat kashi buckwheat pancakes, oatmeal, brown rice, tabouli, brown rice or whole grain spaghetti and every fruit such as berries, apples, grapes, etc except unsweetened lemons she said I could have. I have metabolic syndrome and possibly diabetes along the last aic was 5.9 just under the 6.0 wire. I think it is unhealthy to leave out all carbs like that..the grains are complex carbs and although the fruit is considered simple sugar, it does have fiber to help it. Is this good advice or should I continue eating as I do and work towards improving the occasional messups. I am not sure what regular doctors recommend with blood sugar problems on diet..my doctor is an allopath but she is very, very into alternative health. Are whole grains and fruits bad for me to eat. I am worried as my blood sugar was high today as I messed up and went to a Chinese buffet and this has me thinking if I should avoid carbs. I had heard eating low on the glycemic index was good for blood sugar.

Does diet REALLY affect acne? First of all, let me say that I have found not a single website or study that goes beyond simply stating that "acne and diet are unrelated." Yet, I can find a million websites that go into details with M.D. studies that claim that the two ARE related. Why is this? You guys may say that the only things that affect acne are an inbalance of hormones. Correct me if I am wrong, but eating a diet full of high glycemic-index foods (such as white potatoes, white rice, etc) gives a sharp increase in your insulin levels. In turn, an increase in your insulin levels throws your hormones out of whack. That is conclusive of diet, hormonal activity and acne being related. Christine, it would be nice if you actually read what I wrote you dumb dolt

How bad is white flour if you eat it with healthy foods? I've been into the fitness scene for a few years now. Nothing hardcore, but I know my healthy foods and lifestyles. I eat whole grains like brown rice and whole grain breads when I can, but things like pasta and rice noodles I like to have made from regular old white flour. I sometimes take white rice as well. I find myself frequently wondering how bad white flour can really be if eaten in a balanced diet with an active lifestyle. It seems there's an unusually strong movement to really throw white flour out on the curb these days. It's almost as if people are looking for something to blame their own deficiencies on. I understand studies have shown quite a bit, but there's no way one food could so significantly exacerbate the health problems we see in America today. As we know, white flour products such as white bread, white pasta, white flour noodles, all purpose flour, etc. are a high glycemic index (GI) food that cause spikes in insulin and provide no real nutritional value outside of calories. But, many people don't eat these by themselves. When I have foods such as white flour pasta or white rice noodles, I like to have lots of fiber filled food and protein alongside (vegetables and lean meats), just as I do with any other meal. Wouldn't this essentially lower the collective GI of my meal and slow absorption into my body? I'm fairly sure there are a great number of fit individuals out there who have consumed white flour products all their lives without a second thought. What separated them from the bunch, aside from genetics? Regular exercise actually sensitizes our bodily tissues to the presence of insulin, and may serve as a "buffer" against insulin spikes which would otherwise wear down a normal person. Finally, quite a few studies have shown that one of the biggest factors in weight loss and maintenance is simply calorie consumption. If the composition of the diet is within reasonable boundaries (high carb, low fat, high protein or high fat, high protein, low carb), fit individuals can be produced from both types of lifestyles. If we eat white flour in a sensible diet that is within our caloric range for the day and exercise regularly, won't we be just fine? Thanks in advance for all your input -- I don't claim to be an expert on this subject. It's just a view. I'd rather hear your experiences rather than be spoonfed advice from mass media.