Didn't read either all the way through - too long. They also seemed really repetitive: this is the glycemic index, this is what it means, this is why it's not necessarily a good thing to use exclusively for meal planning.
For me, the glycemic index is a tool that I can use when I'm trying to find a better alternative to something I'm wanting to have - but as with everything, it's a balancing act. If I want a sweetener, I'll go and check carb values, nutritional values AND glycemic values when making a choice. That's why we use agave syrup when making bread, for instance - it's lower glycemically than sugar or honey and about equal as far as carbs and still gives those little yeasties the sugar they need to bloom and make a lovely loaf of bread.
The hard thing about trying to use the GI values is that not all foods have been measured so it's not uncommon to run into something that isn't listed anywhere. Then it's just a best guess anyhow which I could do without the whole rigamarole.
We do have a couple low GI cookbooks - the better of the two explains the situation and offers substitutions that are lower glycemically in ALL categories (for instance, sweet potato instead of white). It makes a good jumping-off place to work with but it's by no means the sole resource we use.
I liked page 2 of this article but got completely confused after that.
Amy
Didn't read either all the way through - too long. They also seemed really repetitive: this is the glycemic index, this is what it means, this is why it's not necessarily a good thing to use exclusively for meal planning.
For me, the glycemic index is a tool that I can use when I'm trying to find a better alternative to something I'm wanting to have - but as with everything, it's a balancing act. If I want a sweetener, I'll go and check carb values, nutritional values AND glycemic values when making a choice. That's why we use agave syrup when making bread, for instance - it's lower glycemically than sugar or honey and about equal as far as carbs and still gives those little yeasties the sugar they need to bloom and make a lovely loaf of bread.
The hard thing about trying to use the GI values is that not all foods have been measured so it's not uncommon to run into something that isn't listed anywhere. Then it's just a best guess anyhow which I could do without the whole rigamarole.
We do have a couple low GI cookbooks - the better of the two explains the situation and offers substitutions that are lower glycemically in ALL categories (for instance, sweet potato instead of white). It makes a good jumping-off place to work with but it's by no means the sole resource we use.
--Deb