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Message: <blockquote data-quote="Chris24Main" data-source="post: 2748064" data-attributes="member: 585131">It really works a lot better if you freeze it, toast it and then don't eat it at all.GI as a measure is all and good, but you might want to reflect on the thought that the sugar industry really got behind the idea of GI - mainly because it takes the pressure off them, because really for us, the glycaemic load is the important thing - any sugar or starch you eat needs insulin to deal with it - the less insulin you need, the better control, the easier to control, the more likely remission - any goal that you have is easier to reach if you lower the amount that you ask your body to deal with.GI is really a marketing tool for the sugar industry. In a person with a totally healthy metabolism (ie, not us) then a low GI food will cause less of a glucose spike than a high GI food... but it isn't as helpful for us.That really isn't to preach, and everyone has to make their own choices... it's really that any sugar and starch may be desirable, but it just makes everything else so much more difficult.</blockquote>

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