|
||||||||||||||||||
 |
From: Jellen (ca15-ch01-bl06.fl-miami0.sa.earthlink.net)
Hello, I follow the G-Index pretty closely. Two books that have helped are The G-Index Diet by Podell and New Glucose Revolution: The Authoritative Guide to the Glycemic Index....assorted authors. I lost a lot of weight half of my 90, by watching carbs and eating low carb, but I always felt off and weak or tired..and worried about low blood sugars. I later began to focus on type of carb, eating serving correct sizes, and stopped counting carbs...as long as I ate only one or two low glycemic types of complex carbs at the same meal. For example, I just had sprouted grain whole grain slice of rye bread toasted, all natural creamy peanutbutter on it while still warm, spread with all natural apple butter. If I counted carbs, I would be over their recommended 15 total, but counting Glycemic load, which is the accumulated effect of the food mixture, I am in the right ballpark. So if the toast is 15 carbs, and its GI is 50, divide by 100, the load is about and 8. Now if I take the applebutter at 6 carbs times 40 GI, getting around 240 divide by 100...getting 2.4 and I add the p.butter at 6 carbs time 22 GI, getting 132 divided by 100, get 1.3...adding all together...get almost a 12 total...letting me stay under a 15 for the glycemic load...and all is fine. You can figure out whole meals for the GL but keeping eating times simple, eating more times a day, works for me. I have tested with monitor over many months and just know what certain things will do within a half hour and within an hour. If you don't at first understand all that G load stuff, just think in terms of GI and watch servings amounts. So I have found that low carbing it is not as effective or as satisfying as watching the GI and making sure carbs are complex...plus the most recent research is pointing out that for diabetics, eating more fiber rich carbs is recommended. Hope this is helpful. Jellen
|
