Guest guest Posted December 7, 2000 Report Share Posted December 7, 2000 I took the two columns to mean that you can choose a baseline and go from there. Some people prefer to measure things compared to how straight sugar would affect them. Some people are more comfortable with measuring compared to the slice of white bread. Personally, I use the glucose column. The Glycemic Index of a given food is how it should affect you in comparison to how the baseline food should affect you. Notice, I say " should " . Everyone is different. Many of us try to stay low on the glycemic index, even if we're not low carbing. A higher number means that the carbs in the food are more readily available to your system. A lower number means that you expend more calories (and need more time) to access the carbs in the food. Lower numbers are generally associated with higher fiber foods (brown rice as opposed to white). High fiber foods also tend to make you feel fuller longer (the fiber takes longer to digest). Hope this helps. Robin G. > >Reply-To: diabetes_integroups >To: diabetes_integroups >Subject: Glycemic Index >Date: Thu, 07 Dec 2000 10:00:48 -0800 > >So ... I'm reasonably intelligent, but I printed out the Glycemic Index and >took it home to look at it and I just can't get a grasp on the meaning of >the two #'s - one being White Bread and the other being glucose. > >Help! > >) Judith > > Re: WOW changes with mild exercise ) > > > > >I see two problems with the ADA institutional recommendations. One is >they > >set your intake at 225 grams, and many of us find we have to stay >at/below > >100 grams/day and 35 grams/meal to keep from spiking. Another is they >don't > >take into account the Glycemic Index of foods. Some foods are spikier >than > >their numbers indicate. Milk is a good example. Skim milk has 13-15 > >grams/cup, but lactose sugars are a bugger to raise glucose levels! In >fact, > >some type 1's use skim milk to recover from mild hypos. > > ________________________________________________________________________________\ _____ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2000 Report Share Posted December 7, 2000 Judith, It is confusing. I get so many questions about the two sets of numbers that I'm sorry I added the glucose scale! Probably my explanation at the top of the list hurts more than it helps because it's too long. In a nutshell, the two sets of numbers are because you can base the glycemic index on either white bread equaling 100 or glucose equaling 100. Different lists use one or the other. As long as you are not comparing this list with another one it doesn't matter in the slightest which one you use. Rick Mendosa: A Writer on the Web: www.mendosa.com E-mail: mendosa@... Phone: Office: 238 Coronado Drive, Aptos, CA 95003-4011 Re: WOW changes with mild exercise ) > > > > >I see two problems with the ADA institutional recommendations. One is they > >set your intake at 225 grams, and many of us find we have to stay at/below > >100 grams/day and 35 grams/meal to keep from spiking. Another is they don't > >take into account the Glycemic Index of foods. Some foods are spikier than > >their numbers indicate. Milk is a good example. Skim milk has 13-15 > >grams/cup, but lactose sugars are a bugger to raise glucose levels! In > fact, > >some type 1's use skim milk to recover from mild hypos. > > > > -------------------------- eGroups Sponsor -------------------------~-~> > eLerts > It's Easy. It's Fun. Best of All, it's Free! > http://click./1/9699/0/_/529507/_/976213479/ > -------------------------------------------------------------------- > > > Public website for Diabetes International: > http://www.msteri.com/diabetes-info/diabetes_int > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 Judith wrote: << So ... I'm reasonably intelligent, but I printed out the Glycemic Index and took it home to look at it and I just can't get a grasp on the meaning of the two #'s - one being White Bread and the other being glucose. >> One thing it pointed out to me was how spiky bread is. What confused me when I first viewed the G.I. is all the foods not included. It is a breakdown of only carby foods ... meats, e.g., are not listed. I basically count the carbs .... but try to factor in the Glycemic Index as well, because there are some big surprises. Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 To use the GI, you have to factor in: your combination of foods (fats, proteins, carbs)eaten together and your PERSONAL test results from said food. Some test a food by itself and then in combination with fats, proteins to see how it affects the bg levels. Carol T In a message dated Mon, 11 Dec 2000 3:23:26 PM Eastern Standard Time, anne@... writes: << Having a Glycemic Index with two scales is like having two different ways of measuring temperature, Fahrenheit and Celsius. A long time ago, a scientist named Celsius decided quite arbitrarily that zero degrees on his scale would be the freezing point of water and 100 degrees would be the boiling point of water. Fahrenheit independently set the freezing point to 32 on his scale and the boiling point to 212 degrees. Now, what does this trivia have to do with Glycemic Index? Well, there was no obvious base value to choose as a reference point for a scale of how different foods relate to each other. So one scientist decided to make White Bread be 100 on his scale, while another scientist chose to make glucose 100 on his. In either case, higher numbers mean a faster or greater increase in BG, just like higher numbers on the two temperature scales mean it is " relatively " hotter. To compare values, you need to know which scale they are on, just as you need to know if a temperature was measured on the Fahrenheit or Celsius scale. Hope this helps, Anne ottercritter@... wrote: > > Judith wrote: > > << So ... I'm reasonably intelligent, but I printed out the Glycemic Index and > took it home to look at it and I just can't get a grasp on the meaning of > the two #'s - one being White Bread and the other being glucose. >> > > One thing it pointed out to me was how spiky bread is. What confused me when > I first viewed the G.I. is all the foods not included. It is a breakdown of > only carby foods ... meats, e.g., are not listed. I basically count the carbs > ... but try to factor in the Glycemic Index as well, because there are some > big surprises. > > Susie > > > Public website for Diabetes International: > http://www.msteri.com/diabetes-info/diabetes_int Public website for Diabetes International: http://www.msteri.com/diabetes-info/diabetes_int >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 Can anyone point me to a good place on the internet to find a glycemic index list? I've found a couple of " sample " lists, but I would like something more inclusive. Thanks, Camille Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 Camille asked: << Can anyone point me to a good place on the internet to find a glycemic index list? >> http://www.mendosa.com/gilists.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 Thank you!! Camille In a message dated 12/11/2000 5:38:40 PM Mountain Standard Time, ottercritter@... writes: > Camille asked: > > << Can anyone point me to a good place on the internet to find a glycemic > index > list? >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2000 Report Share Posted December 11, 2000 When I was in elementary school 25 years ago, they had us learning the metric system along with the English measurments because supposedly the U. S. was going to eventually convert to metric. Hasn't happened yet, has it? Unless of course you count 2 liter soda bottles (diet soda that is)! Just an observation. But I agree that the metric system is easier; everything is in 10's. anne@... wrote: > Hi Sam - > > I did all of my H.S. and college science work in the metric system. > Though I am used to English units, the metric ones are far easier to use > for any kind of scientific application. I have to agree with you. The > Brits fought the change for a long time, and weren't happy with it, > particularly the temperature scale change, for even longer. But they > did convert. And so could we, if we took a serious interest in > participating in the global economy. > > Anne > > > E Levy wrote: > > > > Anne, we would be better off with Metric measure. Even the Brits > > changed. I think we are one of 3 countries that still use English > > units, it retards learning and computation. Go Metric, though I > > might have some trouble with tire pressures in Kilopascals per > > square meter.. Sam > > > > > > Public website for Diabetes International: > > http://www.msteri.com/diabetes-info/diabetes_int > > eGroups Sponsor [Click Here!] > > Public website for Diabetes International: > http://www.msteri.com/diabetes-info/diabetes_int > > > Quote Link to comment Share on other sites More sharing options...
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