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The Glycemic Index – Good Carb, Bad Carb

If you’re one of those people who can’t stand all the counting, tracking, adding, and charting that some diets require, you might find refuge in a simple numerical scale: the glycemic index. On the other hand, you might find another infuriating way to complicate the simple act of eating.

The glycemic index is a measure of the quality of carbohydrate foods. It’s kind of good carbs/bad carbs, depending on how they affect your blood sugar. Although it’s not new, it started to get a lot of buzz when the anti-carb movement took hold.

It works like this: in the glycemic index, pure glucose is arbitrarily assigned a score of 100; it doesn’t mean anything in particular; it’s just a set benchmark for how it affected blood sugar about two hours after eating. Then all the other foods on the index are given a number relating to glucose and its effect on blood sugar.

Low index foods generally break down slowly and do not cause drastic blood sugar fluctuations. Foods with a high index usually do. For example, green peas have an index of 39, while corn flakes have an index of 92.

Originally developed to help people, especially diabetics, control their blood sugar levels, the index primarily includes carbohydrate foods because protein and fat don’t have much of an immediate effect on blood sugar levels.

But assigning numbers to different foods based on their glycemic effect simply creates a scaled list of foods that ends up being a very useful tool for people with obesity and other health issues. Indeed, simply maintaining a low-glycemic diet tends to guide people toward healthier eating and weight loss, even when that’s not their specific goal.

Consider: Type II diabetes, along with various cancers and cardiovascular disease, are all strongly correlated with high-index diets. Much research shows that reducing the overall glycemic index also reduces the risk of these problems.

Indeed, almost by default, a low-index diet will include more fresh fruits and vegetables, more fiber, more dairy, all foods that provide essential nutrients, are more likely to be lower in calories, and have tendency to keep the body full longer. , repelling the next hunger spell. All of this generally equates to weight loss, regardless of the program.

Proponents of the index say it’s more useful than counting calories or grams of fat or carbs, and actually offers a simplified approach to learning how to eat better, but some experts warn people shouldn’t worry too much about specific numbers. Instead, they urge people to pay attention to whether the foods they eat have a low, medium or high rating.

Indeed, as with any rule, there are exceptions to the fairly consistent physiological rules that underlie the index. For example, watermelon has a fairly high glycemic index, around 75, which is even higher than table sugar. Does it hurt you? No. Because despite its high index, watermelon actually has a fairly low glycemic load. It’s a measurement based on how much food you actually eat, not just an arbitrary amount used in testing, like with the Index.

The glycemic load of a food can be determined using a food’s glycemic index, divided by 100 and multiplied by the available carbohydrates you consume. With most foods, a low index corresponds to a low load, but there are some bizarre exceptions. Of course, finding them would require a whole lot of math, and that’s just not how people normally eat.

That’s why doctors and nutrition experts are encouraging people trying to develop a healthy diet to avoid getting caught up in the numbers game and to look at index foods more generally, leaning towards those that are at the bottom of the scale. Anything above 70 is considered high, 55 to 69 is medium, and below 55 is low glycemic index food.

And look what’s in these groups: high-index foods include most breakfast cereals, white breads and other processed baked goods, most potatoes, ice cream, candy and table sugar, your Atkins nightmare.

Low-index foods include cherries, grapefruit, broccoli, legumes like lentils and beans, most whole-grain baked goods, and most dairy products. So even without counting calories or tracking specific cues, you can see that directing your diet down the cue is bound to do you good.

We like to encourage patients to consider glycemic index and glycemic load as two other tools that can be helpful in developing healthier thinking and planning about eating habits.

One last thing to remember: there is no standardized list of glycemic indexes and most indexes include brand name items that people buy on a typical shopping trip, as well as more generic items like vegetables and fruits. This is one of the most useful aspects of listings, but only if you get one that relates to where you live.

If your average South West Florida resident looked at an index created in Australia, that wouldn’t be much help, because really, when was the last time you ate a few Golden Pikelets with a good glass of Milo ?

THROUGH THICK AND THIN

Fruit tends to be high on the glycemic index, so I recommend people take their fruit with a meal or with protein like cottage cheese or regular cheese. These sources of protein help mitigate the glycemic effect of fruit. Don’t let a high index keep you away from your apple a day.

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