Re: South Beach Diet

[Guest guest]

<<<I may be making some mistakes here, I'm new to this area, maybe

some of the things I mention have already been studied. Do any other

ST's have information regarding some of the questions I pose here?

Any other info about Mayer- et al. (2005; The journal article),

the area as a whole?>>>

***A couple of useful resources:

http://www.mendosa.com/gilists.htm

http://www.glycemicindex.com/

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Revised International Table of Glycemic Index (GI) and Glycemic Load

(GL) Values—2002:

Mendosa (2002):

Snippet

<<<..The glycemic load (GL) is a relatively new way to assess the

impact of carbohydrate consumption that takes the glycemic index into

account, but gives a fuller picture than does glycemic index alone. A

GI value tells you only how rapidly a particular carbohydrate turns

into sugar. It doesn't tell you how much of that carbohydrate is in a

serving of a particular food. You need to know both things to

understand a food's effect on blood sugar. That is where glycemic

load comes in. The carbohydrate in watermelon, for example, has a

high GI. But there isn't a lot of it, so watermelon's glycemic load

is relatively low. A GL of 20 or more is high, a GL of 11 to 19

inclusive is medium, and a GL of 10 or less is low.

Foods that have a low GL almost always have a low GI. Foods with an

intermediate or high GL range from very low to very high GI...>>>

Many factors affect the GI of a food, for example, seasoning, food preparation,

cooking, ripeness, storage, other components of meal including fiber, fat,

protein, caffeine, (solid or liquid?) etc.

McArdle, Katch and Katch state that " eating foods based just on their published

glycemic index may not deliver the expected nutritional benefits. "

Summary of the low GI diet?:

Eat more natural sources of carbohydrate and less foods containing refined

sugar?

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Carruthers

Wakefield, UK