The Glucose Revolution Pocket Guide to the Top 100 Low Glycemic Foods
by Kaye Foster-Powell, Thomas Wolever Paperback

The Glucose Revolution: The Authoritative Guide to the Glycemic Index-The Groundbreaking Medical Discovery
by Thomas Wolever, et al Paperback

The G-Index Diet: The Missing Link That Makes Permanent Weight Loss Possible
by Richard Podell, William Proctor Paperback (1994)

 

The Glycemic Index

What is the Glycemic Index (GI)?

The glycemic index ranks foods on how they affect our blood sugar levels. This index measures how much your blood sugar increases in the two or three hours after eating.

The glycemic index is about foods high in carbohydrates. Foods high in fat or protein don't cause your blood sugar level to rise much.

A lot of people still think that it is plain table sugar that people with diabetes need to avoid. The experts used to say that, but the glycemic index shows that even complex carbohydrates, like baked potatoes, can be even worse.

When you make use of the glycemic index to prepare healthy meals, it helps to keep your blood sugar levels under control. This is especially important for people with diabetes, although athletes and people who are overweight also stand to benefit from knowing about this relatively new concept in good nutrition.

Suggested Reading on Glycemic Index
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Recent studies of large numbers of people with diabetes show that those who keep their blood sugar under tight control best avoid the complications that this disease can lead to. The experts agree that what works best for people with diabetes - and probably the rest of us as well - is regular exercise, little saturated fat, and a high-fiber diet. That is excellent advice - as far as it goes.

The real problem is carbohydrates. The official consensus remains that a high-carbohydrate diet is best for people with diabetes. However, some of the experts, led by endocrinologists like Dr. Richard K. Bernstein, recommend a low-carbohydrate diet, because carbohydrates break down quickly during digestion and can raise blood sugar to dangerous levels.

Many high-carbohydrate foods have high glycemic indexes, and certainly are not any good in any substantial quantity for people with diabetes. Other carbohydrates break down more slowly, releasing glucose gradually into our blood streams and are said to have lower glycemic indexes. Does a substantial quantity of these foods with lower glycemic indexes belong in your diet? Only your personal experience can answer that question.

 
   
     

 

Beans

Cookies

Grains

baby lima 32 oatmeal 55 barley 22
baked 43 shortbread 64 brown rice 59
black 30 Vanilla Wafers 77 buckwheat 54
brown 38 bulger 47
butter 31

Crackers

chickpeas 36
chickpeas 33 Kavli Norwegian 71 cornmeal 68
kidney 27 rye 63 hominy 40
navy 38 saltine 72 millet 75
pinto 42 rice, instant 91
red lentils 27

Desserts

rice, parboiled 47
split peas 32 Angel Food Cake 67 rye 34
soy 18 bran muffin 60 sweet corn 55
Danish 59 wheat, whole 41
fruit bread 47 white rice 88

Breads

pound cake 54 white rice, amylose 59
bagel 72 sponge cake 46
Kaiser roll 73
pita 57

Fruit

Juices

pumpernickel 49 apple  38 apple  41
rye 64 apricot, canned  64 grapefruit  48
rye, whole 50 apricot, dried  30 orange  55
white 72 banana  62 pineapple  46
whole wheat 72 banana, unripe  30
waffles 76 cherries  22

Milk Products

fruit cocktail  55 chocolate milk  34
Cereals grapefruit  25 ice cream  50
All Bran 44 grapes  43 milk  34
Cheerios 74 kiwi  52 yogurt  38
Corn Bran 75 mango  55
Cornflakes 83 orange  43 Pasta
Grapenuts 67 pear  36 brown rice pasta  92
Flakes 80 pineapple  66 linguine, durum  50
Muesli 60 plum  24 macaroni  46
NutriGrain 66 raisins  64 macaroni & cheese  64
Oatmeal 53 strawberries  32 spaghetti  40
Oatmeal 1 min 66 watermelon  72 spag. prot. enrich.  28
Puffed Wheat 74 vermicelli  35
Puffed Rice 90 vermicelli, rice  58
Rice Krispie 82
Shredded Wheat 69
Special K 54

Compiled by The Permacult Project
the Chronic Fatigue Centre 2001

Swiss Muesli 60

Note that these numbers are compiled from a wide range of research labs, and as often as possible from more than one study.
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The glycemic index is a useful tool that measures how fast a particular food is likely to raise your blood sugar. It can be very helpful in managing your blood sugars. For example, if your blood sugar is low or it is dropping during exercise, you would prefer to eat carbohydrates that raise your blood sugar quickly. On the other hand, if you want to keep your blood sugar from dropping during a few hours of mild activity, you might prefer to eat extra carbohydrate with a lower glycemic index and longer action time. And if your blood sugar tends to spike after breakfast, you would want to select a cold cereal with a lower glycemic index.

The numbers above are based on glucose, which is the fastest carbohydrate available except for maltose. Glucose is given a value of 100 - other carbs are given a number relative to glucose. Faster carbs (higher numbers) are great for raising low blood sugars and for covering brief periods of intense exercise. Slower carbs (lower numbers) are helpful for preventing overnight drops in the blood sugar and for long periods of exercise. (Note: if you prefer to use white bread as your standard, simply multiply the numbers above by 1.42, i.e., glucose would have a glycemic index of 142.)

Note that these numbers are compiled from a wide range of research labs, and as often as possible from more than one study. These numbers will be close but may not be identical to other glycemic index lists. The impact a food will have on blood sugars depends on many other factors like ripeness, cooking time, fiber and fat content, time of day, blood insulin levels, and recent activity. Use the Glycemic Index as just one of the many tools you have available to improve your control.

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