Although the glycemic index sounds like a good step beyond simply dividing
carbohydrates into simple and complex carbohydrates, according to this
article the concept of GI is, itself, too simple, for various reasons.
I think the best point to take away from the article is not that the GI
isn’t useful, but simply that the body’s response to food is very complex.
You need to consider more than just one variable. In this case, eating
protein causes the body to increase its levels of insulin, which means it
removes the sugar in the blood quickly, which in turn means that eating a
high protien food with lots of quickly broken down carbohydrates might result in a lower blood sugar level than
eating a low protein food containing carbohydrates that get broken down more slowly. However, this doesn’t necessarily
change the general conclusion that eating low GI as opposed to high GI
foods will, on average, keep your blood sugar levels at more consistent
levels.
posted at 17:20 on Thu, 10 Mar, 2005 |
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