Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
Glycemic index
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="phoenix" data-source="post: 110113" data-attributes="member: 12578"><p>It is most definitely not a scam. The basic testing was originally done with 10 normoglycaemic individuals, though is far more complex than just testing them once. </p><p>However several studies have shown that the index is a useful tool for people with diabetes... There have been studies comparing the gi of foods on people with and without diabetes. These have found the index is applicable to both eg 'The correlation coefficient for 20 foods tested in both normal and diabetic subjects was r = 0.94 (in other words a high correlation)</p><p></p><p>Naturally,those foods which cause high peaks for non diabetics may cause even higher ones in people with diabetes Every day I read of people eating wholemeal bread wondering why it raises their blood glucose levels.... well actually, most wholemeal breads have a gi as high as white bread.</p><p>Misinformation about the Gi is rife.</p><p></p><p> More usefully, those foods that take longer to absorb and digest will give the system of the person with diabetes who retains some natural insulin production time to deal with it. </p><p>Thre is an analogy on the Gi site which suggests that a high gi carb is like a torrential down pour of rain on the ground ,making large puddles that remain for some time on the surface. A lower gi carb is more like a gentle trickle of rain ; more readily absorbed.</p><p></p><p>It is also no longer true to say that foods in gi tables are only testes on people without diabetes. Since 2008 'there are actually two tables, the first is a list of GI values derived from testing foods in healthy people, and the second primarily from individuals with impaired glucose metabolism.' If you look at the sources for the GI values on the gi database, you will find that many foods have been tested on people with and without diabetes </p><p>Strangely enough as someone with type 1 who advocates the use of the Gi index, I sometimes think I'm adding to my problems because lower gi foods are more difficult to match with the insulin profile of fast acting insulin, but by using it I know in advance how my glucose levels are likely to behave and that if I do it right I'm not pushing in a large amount of insulin at a time.</p><p><a href="http://care.diabetesjournals.org/content/31/12/2281.full" target="_blank">http://care.diabetesjournals.org/content/31/12/2281.full</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 110113, member: 12578"] It is most definitely not a scam. The basic testing was originally done with 10 normoglycaemic individuals, though is far more complex than just testing them once. However several studies have shown that the index is a useful tool for people with diabetes... There have been studies comparing the gi of foods on people with and without diabetes. These have found the index is applicable to both eg 'The correlation coefficient for 20 foods tested in both normal and diabetic subjects was r = 0.94 (in other words a high correlation) Naturally,those foods which cause high peaks for non diabetics may cause even higher ones in people with diabetes Every day I read of people eating wholemeal bread wondering why it raises their blood glucose levels.... well actually, most wholemeal breads have a gi as high as white bread. Misinformation about the Gi is rife. More usefully, those foods that take longer to absorb and digest will give the system of the person with diabetes who retains some natural insulin production time to deal with it. Thre is an analogy on the Gi site which suggests that a high gi carb is like a torrential down pour of rain on the ground ,making large puddles that remain for some time on the surface. A lower gi carb is more like a gentle trickle of rain ; more readily absorbed. It is also no longer true to say that foods in gi tables are only testes on people without diabetes. Since 2008 'there are actually two tables, the first is a list of GI values derived from testing foods in healthy people, and the second primarily from individuals with impaired glucose metabolism.' If you look at the sources for the GI values on the gi database, you will find that many foods have been tested on people with and without diabetes Strangely enough as someone with type 1 who advocates the use of the Gi index, I sometimes think I'm adding to my problems because lower gi foods are more difficult to match with the insulin profile of fast acting insulin, but by using it I know in advance how my glucose levels are likely to behave and that if I do it right I'm not pushing in a large amount of insulin at a time. [url]http://care.diabetesjournals.org/content/31/12/2281.full[/url] [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
Glycemic index
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…