I guess eating wholegrain toast might be an improvement on a doughnut. It depends on where you are now in terms of your diet.
Working with pre diabetics right now though not a clinician so my usual advice is to go for a change you can make consistently rather than going straight off the deep end - maybe 1 meal at a time.
However I would say that low gi and keto are NOT on the same spectrum; the former involves lots of starch (which turns into glucose whether it is a doughnut or a bowl of porridge) so won't turn your insulin resistance around whereas the latter, or lower carb, is proven to do so.
However I would say that low gi and keto are NOT on the same spectrum; the latter involves lots of starch (which turns into glucose whether it is a doughnut or a bowl of porridge) so won't turn your insulin resistance around whereas the latter, or lower carb, is proven to do so.
When it comes to head to heads like carb diets win in the overwhelming amount of cases. By win I mean on weight loss, metabolic rate and most bio markers apart from LDL.
Low calorie diets can catch up on the weight loss side at around a year in some cases, but they tend to have higher Trigs and lower HDL.
I have been told all about low GI diets - my insides are obviously far too efficient in digesting whatever I eat, as nothing seems to slow down the rate of increase in blood glucose.