Glycemic Index News

Sid Bonkers

Sid Bonkers

Well-Known Member
Messages
3,976
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
Customer helplines that use recorded menus that promise to put me through to the right person but never do - and being ill. Oh, and did I mention customer helplines :)
There is a very useful monthly newsletter published on a blog called G.I. News which is free to read or you can suscribe and it will be sent to your mail box monthly saving you the time and bother of remembering it.

It was a member here who once pointed me to it for which I have always been grateful as it has been a considerable help to me in gianing better diabetic control, it has lots of useful ideas and information.

This month newsletter contains articles including:

  • Give prime position on the buffet table to healthy dishes;
  • Does replacing sugar with isomaltulose improve BGLs?
  • Lower BGLs, better memory;
  • Prof Jennie Brand-Miller on getting kids to like good foods;
  • Dr Alan Barclay on festive drinks;
  • Nicole Senior enjoys deliciously low GI dates;
  • For festive fare try: Spiced date, nut and pomegranate loaf; Moroccan-style BBQ or roasted turkey with date stuffing; Almond meringues

So if anyone is interested in expanding their knowledge of how the Glycemic Index of foods affects our blood sugars you can read or subscribe to this free blog by clicking the link below. Its not a magic bullet that will improve your control overnight but it has been a useful part of my overall diabetic control strategy, and you might pick up a few tips as I have by reading it.
http://ginews.blogspot.co.uk/
 
noblehead

noblehead

Guru
Retired Moderator
Messages
23,618
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Type 1
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Disrespectful people
The GI news blog is great, been reading it for a few years now :thumbup:
 
phoenix

phoenix

Expert
Messages
5,671
Type of diabetes
Type 1
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Pump
I think Mr Groves is putting up a lot of straw men, he seems to be stuck in the last century in his explanations.
The 2008 'list' , somewhat later than the one he refers to is quite up front about the problem of different recipes in different countries. That is a problem with eating processed foods, not the concept of the GI. Nobody claims that the GI of processed white bread is very much different to that of one made from highly processed (ie finely ground) wholemeal flour.
There is a demonstrated correlation between the average GI of staple foods and their effect in both people with diabetes and without.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2584181/
The GI news as SId says has some really useful info and lots of success stories but because it's a newsletter you sometimes have to search to find info on how specific things alter GI eg an article on this page shows why things like bran flakes labelled wholegrain aren't really whole and are high GI.
http://ginews.blogspot.fr/2010_03_01_archive.html
Montignac also has an excellent description of how different types of starch and processing methods effect GI. Though it might seem a bit difficult on first reading, It's not really that complicated.

http://www.montignac.com/en/the-factors ... c-indexes/
 
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