Does the glycemic index really matter?

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  • neanderthin
    neanderthin Posts: 10,261 Member
    One thing noticed quite a bit from watching videos on people that wear a CGM (Continuous Glucose Monitor) is, foods that should not spike insulin very much and are low GI actually show significant spiking which probably has to do with the individual metabolisms of people. Another confounder is protein and fish for example is highly insulinogenic as are many other proteins and so when we have a dinner with mixed foods, some protein, a complex low GI carb and vegetables will show different responses and mostly not what was expected. Cheers
  • kshama2001
    kshama2001 Posts: 28,052 Member
    DFW_Tom wrote: »
    kshama2001 wrote: »
    My A1C has always been in the normal range, but I wouldn't be surprised if I had undiagnosed insulin resistance. Will reach out to my PCP at some point.

    I've long known that I have a problem with certain types of bread, while sprouted breads like Ezekiel are filling and not triggering.

    I don't look at GL/GI numbers, but just eat higher fiber bread, never eat crackers without fat and protein, and know that unless I have a small portion of birthday cake/ice cream, I'm going to feel sick. (This feeling sick happens despite never consuming birthday cake except shortly after a meal.)

    I feel sick after drinking apple/orange juice, but fine after eating a whole apple/orange. However, I mostly have fruit with fat and protein, but more because I find it more filling that way.

    I almost missed this post. Lucky I finally saw it or I would have missed the reference to Ezekiel bread, which I've never heard of. I'll have to keep an eye out for it.

    This has been an good, informative thread for me. The comments and suggestions will change how I eat some things. While I now can enjoy apple slices, I dip them in peanut butter because they taste so good that way, it never occurred to me that the fat and protein in the peanut butter might be lowering the GI/GL making my insulin level behave. When I got a munch attack for something like my spouse's stash of chips or crackers, I would eat them plain - not wanting to add anymore dense calories to the processed junk I was eating. <A guilt complex thing.> Next time I'll make sure to eat them with some fat+protein and to heck with the extra calories. Will just make up for the extra calories down the road.

    @DFW_Tom Around here, all of the supermarkets have sprouted bread in the freezer section. I've also seen Dave's sprouted on the bread shelves of Market Basket, a regional supermarket. (Dave's also makes non-sprouted.)

    According to the article, Arnold, Pepperidge Farms and Panera have jumped on the sprouted bread bandwagon, but I haven't noticed them yet. I imagine these would be in the shelves rather than the freezer. The "P" brands are ranked less favorably.

    I said "Ezekiel" but it looks like that is actually a few varieties of the Food for Life brand.

    I used to really like Alvarado St Bakery flax, but moved away from the one store that carried it.

    https://www.eatthis.com/best-sprouted-bread/

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  • xrj22
    xrj22 Posts: 218 Member
    for weight loss, glycemic index is irrelevant. It is the total number of calories that matters. For controlling diabetes, or avoiding insulin resistance/metabolic syndrome on a moderate carb (i.e. not keto) diet, glycemic index is a better way than carbs to create guidelines about what foods to eat vs. avoid. However, if you want to track numbers and have a goal for each day, that is easier to do with carbs than with glycemic index.

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