Ever since I discovered the glycemic index a dozen years ago, I thought that I knew that anything we eat or drink has to have calories for it to raise our blood glucose levels. In fact, those calories have to come from carbohydrates – not protein or fat – to give those levels much of a spike.
Now, however, new studies have found a strange and disturbing exception to the rule. Continue Reading
Who would have thought that we can think better after eating whole grain barley for breakfast?
We knew that barley kernels cause our blood glucose levels to rise much less than any other grain. Whole pearl barley has a glycemic index of 25; the next lowest whole grain tested, rye kernels, has a GI of 34. Continue Reading
Now I know why so many diabetes specialists hold Irl Hirsch in such high esteem. Dr. Hirsch knows diabetes. He is an endocrinologist who has had diabetes since he was 6 years old. He is also a professor at the University of Washington Medical Center in Seattle and directs its Diabetes Care Center. Continue Reading
When I learned about the glycemic index right after I got my diabetes diagnosis a dozen years ago, it seemed so logical. It still seems to me that it is the most logical and sensible way for people with diabetes to eat.
That’s why I have such a hard time understanding why so many people think that it is hard to follow. Continue Reading
The glycemic index is such a big nutritional deal for people with diabetes that it has sprouted spin-offs. One of the most well known of these is the glycemic load. But many people might find the “substance glycemic index” to be even more useful. Continue Reading