More on the Glycemic Index
The US has been slow to adopt the Glycemic Index (GI) approach to evaluating food. Dr Weill speculated that the reason might be that the key research has come from Australia and Canada, and not the States. Britain has also embraced this measure and its largest supermarket, Tesco, actually instituted GI labelling on its products.
A low glycemic carbohydrate causes only a small rise in blood sugar, whereas a high glycemic carb triggers a large rise. The GI measures the impact of carbohydrates on blood sugar whereas the glycemic load (GL) measure the impact of a whole food or meal on blood sugar. For this reason, it is the glycemic load which is the more useful of the two measures.
Foods with fiber and fat will bring down the glycemic load of a high GI carb. So if you want to eat pancakes (high GI carbs) once in a while, top them off with some berries and perhaps a nut butter. The fiber in the berries and the fat in the nut butter will bring down the glycemic load of the whole meal.
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