Glycemic Index Help
Low Glycemic Index Foods Questions
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?
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.
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
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.
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).
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."
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
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?
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.
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!
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?
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.
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.
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
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?
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
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.
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?
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?
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!
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?
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!
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
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!!
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?
ediet.com? Worth it? I need a diet with a focus on low Glycemic Index foods. I need to loose 25 lbs, and I halve PCOS. I know someone who did the ediet and lost so many lbs since I had seen her last (months) that I wasn't 100% sure it was her before I said hello. She said it took a lot of work which I can do. So is this worth it? They have special right now where you pay $4.49 a week instead of $9.97 a week. Anyone out there who has done this program on ediet.com? I am swimming 3 times a week with our new membership at a local community center during lap swim. So I am exercising regularly.
Does anyone have a good source of glycemic index and load values? I am looking for a complete list of glycemic index and load values. I keep finding the same list online which does not include some of the common foods, like eggs and celery (maybe they aren't included because they are low). Can anyone recommend a website?
Are Balance Gold Nutrition Energy bars a good snack for diabetics? The box says they have a Low Glycemic Index. If this is not a good snack, can you recommended a food or energy bar that would be good? Much thanks TIM
Will i lose weight eating this? I've been eating sweet potatoes instead of regular potatoes because I heard they were better for you and have a lower glycemic index, although I don't understand why seeing as a large sweet potato contains about 15 grams of sugar! I bake the sweet potatoes and eat them with either salsa or ketchup and I never put butter or anything else on them. Is this ok to be eating along side other healthy foods to help me lose weight? I just can't see how something with 15g of sugar can be healthy!
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
Lean Cuisine frozen dinners work as good as Nutrisystem? I wanted to try Nutrisystem but it is way expensive. I see the frozen dinners in the grocery store like Lean Cuisine and Weight Watchers, SmartChoice, etc. Will these work the same? I know they are low calorie and low fat, but Nutrisystem claims they have this system of food with glycemic index.... does these frozen meals offer the same? I don't see it anywhere on the box. Thanks.
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.
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
Best long term diet to help lose weight...? I have tried the Atkins diet with no success. I know that I eat not because I am hungry, but because I like food. I mean, I am seriously addicted to food! I am going to lose 100 pounds and wanted to know what would be the best way to do that? I think the low glycemic index diet is the best for me because I am addicted to bad sugars, but what do you think? I usually don't eat more than 1200 calories in a day or more than 100 grams of fat. I do, however, eat at least twice as many carbs in a day as you are supposed to eat. Any suggestions?
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?
Cutting Sugar for Anxiety Probs... Agave Nectar? I'm cutting back sugars in my diet, and eventually, getting them to tiny proportions in order to improve my anxiety disorder. So, obviously, table sugar, junk food, corn syrup... all gone! But what about Agave Nectar? I've read it has a low glycemic index... but what does that really mean? Is it still a harmful sugar that could exasberate anxiety?
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!
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...
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?
believers- isn't this awesome!? -A friend sent this to me. It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish... all before making a human. He made and provided what we'd need before we were born. These are best & more powerful when eaten raw. We're such slow learners... God left us a great clue as to what foods help what part of our body! God's Pharmacy! Amazing! A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes. A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food. Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food. A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function. Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys. Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body. Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (mo dern science has only studied and named about 141 of them). Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility. Sweet Potatoes look like the pancreas and actual ly bal ance the glycemic index of diabetics. Olives assist the health and function of the ovaries Oranges, Grapefruits, and other Citrus fruits look just l ike the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts. Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body. i said BELIEVERS- i don't care what unbelievers think and i wouldn't answer a question that said hateful unbelievers only so give me the same respect
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