Using the Glycemic Index
Tips for using the GI:
- Get a guide. The New Glucose Revolution, by Drs. Jennie Brand Miller and Thomas Wolever, is the authoritative printed guide to the GI.
- Consider the carbs. Don’t lose sight of the total carbohydrates in a particular food or meal. Just because a food has a low GI doesn’t mean you can eat twice as much.
- Don’t forget form. The same food can have different GI values based on whether it’s cooked or raw, ripe or underripe, whole grain or finely ground. Make sure you have the right GI value for the form or preparation method.
- Lighten your load. The glycemic load (GL) of a food, which takes the GI and factors in serving size, is also a useful tool for managing dietary control. A GL of 10 or less is considered low.
If you're interested in using the glycemic index for better dietary control of blood glucose levels, talk with your registered dietitian about incorporating it into your meal plan.
Reviewed by Francine Kaufman, MD. 4/08
Fennel and Apple Gratin with Gruyere Cheese Iced Espresso Quick-Fix Guacamole Dip Grilled Mahi Mahi with Tomato Vinaigrette Lemon Pepper Pork Chops Spinach Dip Steak and Green Bean Soup Marinated Black-Eyed Pea and Tomato Salad Peppy Pumpkin Pies Off the Shelf Chicken Salad
As I mentioned in an earlier post, one of the benefits that made it cost-effective for me to go with the real healthcare (HSA) plan rather than the phony (HRA) plan is that my company is now covering "preventative" medicines at $0 copay. The formulary for these, as stated by CVS/Caremark (my pharmacy benefits provider), covers all test strips, lancets, and control solutions. I dutifully get my doctor to write up prescriptions for all of my testing needs, submit...