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Glycemic Index Chart: I could make one

kamakiri

kamakiri

Member
Messages
8
Type of diabetes
Treatment type
Tablets (oral)
I was looking around for a handy Glycemic Index chart—preferably one that is pleasing to the eye and doesn't look like something scrabbled together with Microsoft Word—and I was amazed to find a complete dearth of anything on Google Images, except (link removed by moderator), for which they're charging the hilarious amount of $20 and up.

As a graphic designer who dabbles in infographics, I realized that this would be a project that's right up my alley. It would take a while, especially inputting all the various foods, but I think the end result would be nice, and it WOULDN'T COST TWENTY BUCKS. I was thinking more along the lines of $0.99!

Would anyone be interested in such a chart (as a PDF), and if so, do you have any suggestions on what should be on it, taking as a guide the one they're selling on the page I linked? Obviously every country has their more commonly eaten foods—for example, here in Canada we don't eat as many baked beans as the British (I went to public school—Feltonfleet and Chartehouse, so I know all about British food!) so perhaps there could be different charts for different countries.

Any ideas?
 
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Yeah . . . I was hoping to avoid brand names, as many times the products will have their nutrition info online or on the box. I was thinking to make a more general chart, as in, the GI of basmati rice, or whole wheat pasta—that sort of thing. Also, a little bit more eye-catching than a spreadsheet. But thanks—those files can help me plot the actual chart when I get around to it.

Cheers!

Nick
 
yes, I have been thinking recently perhaps too much talk of content in grams and not enough of how it affects the blood sugar. EG after a race at a diabetes charity stall I was told brown bread is fine as it has hardly any sugar in it !!
 
Yeah, the information is confusing, to say the least. Glycemic Index vs. Glycemic Load . . . just read somewhere that regular white pasta was considered "medium glycemic load," thus perfectly acceptable to eat every day as a diabetic.

Huh? It just shows that a lot of sources are talking out their asses, have a hidden agenda or just have no clue what they're talking about.

I just want a chart I can go to any time and get a quick assessment of what a typical food—not a brand name, like "Kellogg's Frosted Flakes," which you'd be insane to eat anyway—comes out to be. Like "Blueberry muffin." And not in some arcane measurement, like 150 grammes. I have NO CLUE what 150 grammes is, and NO SCALE to weigh these things on. So it's meaningless. So is "½ a cup." Half a cup of pasta? WHAT? That's like twelve strands of spaghetti. WHO EATS HALF A CUP OF PASTA?

So . . . many things to be considered. We're not all professional diabetics.
 
The only other thing I can suggest is that you google "Portion Distortion"
 
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