Could someone explain this Glycemic Index for food? I understand that some carbs are better than others, but the numbers that are assigned to the food means what? That is carrots cooked with a number and the raw carrots have a number. (Sugar and or carbs?) I just want a simple list of foods. Which one is better for you and why? Dr. David Mendoza has a Glycemic Index Food List.
http://www.mendosa.com/gilists.htm
Myra
The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels, but a lot of other factors have to be considered in the diabetic diet.
I suggest you read The Trouble with Fructose by David Mendose Nov. 15,2007. While fructose has a GI of 19, it should only be used sparingly .
A follow up article More Trouble with Frucose April 24,2008, is another "must read". The more knowledge you gain, the greater understanding you will have over diabetes.
Good luck
Joan Mercantini
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The Glycemic Index is good but the Glycemic Load information is even more valuable in controlling blood sugar levels.
Thank you very much, I found the "Revised International Table of Glycemic Index and Glycemic Load Values -- 2008" by David Mendosa. Here is website below:
http://www.mendosa.com/gilists.htm
Again thank you.