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"All vegetables, fruits, and grains have been ranked on a scale called the glycemic index, which rates them according to how quickly they are digested, and according to how many carb calories they dump into the system. This rating system should be your guide to avoiding hypoglycemia. The glycemic index of the Relatively High-Glycemic Foods Foods are rated from best glycemic index to worst 1. Beans. 2. Low-starch vegetables with peels intact. 3. Low-starch, peeled vegetables. 4. Moderate-climate fruits, such as apples or pears. 5. Nonrefined, bran cereals. 6." - Kenneth Bock, Healing the New Childhood Epidemics: Autism, ADHD, Asthma, and Allergies: The Groundbreaking Program for the 4-A Disorders (Get the book.)

"What is the glycemic index and how is it related to blood sugar? The glycemic index (shown in Appendix A, page 167) was developed to measure how quickly carbohydrates enter into the bloodstream as glucose. In order to keep blood sugar from rising, we recommend that you eat foods with a low glycemic index (i.e., those with an index <50%). Another way to keep blood sugar from rising is to eat carbohydrates in balance with other whole foods that contain protein, fat, and other nutrients which help slow the entry of sugar into the body. Which carbohydrates should I eat?" - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"Or do you INFLUENCE OF glycemic index ON GLYCEMIC RESPONSE, APPETITE, AND FOOD INTAKE IN HEALTHY ADULTS High glycemic index (Gl) diets are commonly promoted as a way to enhance appetite and promote weight gain. Support for these ideas is mainly based on the results of very short term studies done under artificial settings. So a study by Brazilian researchers published in September 2005 in the peer-reviewed journal Diabetes Care put these ideas to the test. Two groups of adults consumed either only low- or only high-GI foods for eight days under carefully controlled conditions." - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.) "Now, you may be thinking, "Here it comes, more information about counting carbohydrates and calculating my fat intake," or "I hope we're not going to be reviewing the glycemic index and glycemic load. I'm sick of trying to figure out those charts." Actually, we're going to correct some important misconceptions about the common wisdom surrounding the glycemic index. Furthermore, we're going to share with you incredibly important information that we're almost certain you've never read or heard before." - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.)

"Those foods with a high rating on the glycemic index cause a higher insulin response than those with a low rating. "The glycemic index ranks foods according to how fast they are absorbed into the blood as sugar," says Ann Louise Gittleman, MS, CNS, author of Get the Sugar Out. "A diet based on high glycemic index foods (those absorbed most quickly) usually leads to a condition of chronic low blood sugar because you have rapid rises followed by sharp dips in blood sugar levels." - Herbert Ross, DC with Keri Brenner, L.Ac., Alternative Medicine Magazine's Definitive Guide to Sleep Disorders: 7 Smart Ways to Help You Get a Good Night's Rest (Get the book.) "To evaluate foods based on their insulin impact, a scientific rating system called the glycemic index was developed by diabetes researchers at the University of Toronto. The index offers a comparison of the insulin effect of different foods, measuring their real-life effect on blood sugar levels. Those foods with a high rating on the glycemic index cause a higher insulin response than those with a low rating. "The glycemic index ranks foods according to how fast they are absorbed into the blood as sugar," says Ann Louise Gittleman, MS, CNS, author of Get the Sugar Out. " - Herbert Ross, DC with Keri Brenner, L.Ac., Alternative Medicine Magazine's Definitive Guide to Sleep Disorders: 7 Smart Ways to Help You Get a Good Night's Rest (Get the book.)

"Carbohydrates can be rated on a "glycemic index" scale. "Good" carbohydrates will have a low glycemic index rating: they do not excessively raise blood sugar levels. "Bad" carbohydrates will have a high glycemic index rating: they will cause blood sugar to elevate quickly, resulting in an exaggerated insulin response. A table listing of the glycemic index of various carbohydrates is found in Appendix A. There is no question that eating food with a low glycemic index is helpful to promoting a healthy hormonal and immune system. B." - David Brownstein, Overcoming Thyroid Disorders (Get the book.)

"Therefore, it is best to eat a low glycemic diet as outlined in Chapter Three. The glycemic index is a measure of how quickly a food rums into a sugar in the bloodstream. The lower the rating on the glycemic index, the less quickly it flips into a sugar in the blood. Certain foods contain beneficial bacteria that help to displace bad bacteria in the intestinal tract. Fermented products such as plain yogurt, kefir and miso all contain the good bacteria called acidophilus." - Heather Caruso, Your Drug-Free Guide to Digestive Health (Get the book.)

"This rating system should be your guide to avoiding hypoglycemia. The glycemic index of the Relatively High-Glycemic Foods Foods are rated from best glycemic index to worst 1. Beans. 2. Low-starch vegetables with peels intact. 3. Low-starch, peeled vegetables. 4. Moderate-climate fruits, such as apples or pears. 5. Nonrefined, bran cereals. 6. Whole rye, pumpernickel, and pita breads. 7. Wheat breads (including whole wheat and white), crackers, and pancake mixes. 8. Sweets, with nuts and fats added. 9. Brown rice. 10. Maple syrup. 11. Tropical fruits. 12. Wheat pasta. 13." - Kenneth Bock, Healing the New Childhood Epidemics: Autism, ADHD, Asthma, and Allergies: The Groundbreaking Program for the 4-A Disorders (Get the book.)

"High vs. Low glycemic index Food High glycemic index (GI) food is food that is high in fast-digesting sugars that cause the body to release excessive insulin, resulting in fat storage, fatigue and accelerated aging. If one consistently eats a lot of it, he or she will not feel good at all. These symptoms, however, are more typical of people consuming refined sugars and grain products on the SAD diet and not so typical of those eating raw diets with an abundance of fresh fruit as staples. Some sweet fruits, melons in particular, score high on the GI scale; most others are in the mid-range." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"The Glycemic Index The glycemic index is designed to show what foods cause a sugar surge into the blood and thus a rapid rise in insulin. This concept is often referenced as a basic dietary truth for guiding food selection. The glycemic index is overrated. According to it, high-fructose corn syrup would be a good choice for consumers. This index has some value for understanding how you can eat too many carbohydrates. Studies support the fact that formerly real foods which have had their fiber and nutritional value stripped away are a source of disease." - Byron J. Richards, The Leptin Diet: How Fit Is Your Fat? (Get the book.)

"The higher a food's glycemic index, the greater its effect on blood sugar levels. The chief determinant of the glycemic index of a particular food is the speed at which it is digested. Carbs that break down into glucose quickly raise blood sugar sharply. Slow-digesting carbs keep blood sugar levels on an even keel. What determines the speed of digestion? A food's particle size. The smaller the particles, the faster the food is digested and the higher its glycemic index." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.)

"We use the term glycemic index to characterize carbohydrate foods by the relative speed with which they are broken down into glucose for entry into the bloodstream and delivery to cells. Refer to the glycemic food index in appendix B. The rate of conversion determines the amount of insulin secreted by the pancreas to regulate carbohydrate metabolism. Foods with a high glycemic index—that is, more carbohydrate content per serving?require more insulin to be broken down. These foods include breads, potatoes, pastas, pastries, rice, and anything with high concentrations of sugar." - Stephen Sinatra, M.D. and James C., M.D. Roberts, Reverse Heart Disease Now: Stop Deadly Cardiovascular Plaque Before It's Too Late (Get the book.)

"To gauge a particular food's effect on blood sugar levels, scientists use what is known as the glycemic index. At the top of this 100-point scale is glucose. Consumption of glucose causes the sharpest rise in blood sugar. Other foods fall lower on the scale. The higher a food's glycemic index, the greater its effect on blood sugar levels. The chief determinant of the glycemic index of a particular food is the speed at which it is digested. Carbs that break down into glucose quickly raise blood sugar sharply. Slow-digesting carbs keep blood sugar levels on an even keel." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.)

"What is the glycemic index and how is it related to blood sugar? The glycemic index (shown in Appendix A, page 167) was developed to measure how quickly carbohydrates enter into the bloodstream as glucose. In order to keep blood sugar from rising, we recommend that you eat foods with a low glycemic index (i.e., those with an index <50%). Another way to keep blood sugar from rising is to eat carbohydrates in balance with other whole foods that contain protein, fat, and other nutrients which help slow the entry of sugar into the body. Which carbohydrates should I eat?" - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"If you have spent any time at all in the world of low-carb dieting, you will have heard of the glycemic index (GI). This index is a concept that is outdated for reasons I will describe more fully below. The glycemic index should be replaced by an index that judges how rich the carbohydrates you eat are in phytonutrients. This new index is called the phytonutrient index (PI), and it gives us much more valuable information than the glycemic index ever did, because it gives us a way to judge how rich our diets are in these healing plant foods." - Mark Hyman, Ultra-Metabolism: The Simple Plan for Automatic Weight Loss (Get the book.)

"When you incorporate more and more nutrient-rich produce in your diet, you automatically increase your intake of plant fibers, lignins, and plant sterols, and lower the glycemic index of your diet and the level of saturated fat, salt and other negative elements without having to think about it. Your ability to appreciate natural flavors will improve because you are losing your dependence on salt and sugar. More beans and nuts are added to your diet to replace animal products." - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"Actually, we're going to correct some important misconceptions about the common wisdom surrounding the glycemic index. Furthermore, we're going to share with you incredibly important information that we're almost certain you've never read or heard before. We will explore what we recognize to be the critical cause of diabetic complications—glycation—and how to employ strategies to decrease the damage done to your body by excess glycation and food-derived glycotoxins." - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.)

"Xylitol contains calories (about 40% less than sugar), but its slow release into the blood gives it a much lower glycemic index. If taken in moderation, Xylitol is unlikely to pose a problem. However, refined carbohydrates, such as pasta, white bread, pastries, and cakes are quickly broken down into glucose and act just as refined sugar does. (Note: complex carbohydrates as found in whole grains and washed white Basmati rice are fine, but avoid most other types of polished white rice due their depleted nutritional value." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"Fifteen times sweeter than sugar, with no calories and a glycemic index of 0, the powdered leaf of Stevia rebaudiana Bertoni has recently become highly sought after as a supersweet, low-calorie addition to a low-glycemic diet. It gives a sweet taste, and does not raise the blood sugar as all the other natural sweeteners do. Unlike nutrient-empty synthetic sugar substitutes, stevia is loaded with vitamins and minerals, including magnesium, niacin, riboflavin, zinc, chromium, and selenium." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.) "High insulin index foods, which are low on the glycemic index but still diabetogenic, include meat, fish, chicken, and dairy. We recommend against fruit for three to six months until the fasting blood sugar (FBS) stabilizes at 85 or below, and then only low-glycemic fruit such as berries, cherries, citrus, goji berries, cranberries, and an occasional apple. LOW FIBER Fiber is the part of the plant that cannot be digested or absorbed by the body. It is a carbohydrate that is obtained from vegetables, fruits, nuts, and seeds. Fiber is either water soluble or water insoluble." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.) "For sweets, do not use dried fruits, because they are too high on the glycemic index, and are mycogenic, meaning they support the growth of pathogens like Candida. Instead, the Tree of Life Cafe tends to use the sweeter vegetables, and some of the lower-glycemic fruits. At Phase 1.5, one can occasionally use a few soaked raisins, apples, or pears, and occasionally a little orange juice. One can also use a little coconut water and the sweeter vegetables like cherry tomatoes, bell peppers, carrots, and beets. Sweet white miso is very good for a sweet and a salt." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.) "Also, heating activates the breakdown of complex carbohydrates to simple sugars more rapidly, thus raising the glycemic index of the food. My clinical experience over some thirty-five years has been that a raw-food, low-fat diet with the use of food enzymes and supplemental digestive enzymes has been very effective in the treatment of adult Type-2 diabetes. Cooking affects weight gain as well. Research has found that if raw potatoes are fed to hogs they won't gain weight, but when fed cooked potatoes they gain weight. In his book Food Enzymes for Health and Longevity, Dr." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"IBID, 90 Appendix A: glycemic index of Carbohydrates The glycemic index is a measure of the speed of entry of carbohydrates into the bloodstream. Since carbohydrates cause blood sugar to rise, resulting in an elevated insulin level, it is recommended to limit the foods with the highest glycemic index and to eat foods with the lowest glycemic index (i.e. those with an index <50%)." - David Brownstein, The Miracle of Natural Hormones (Get the book.)

"The best way to keep insulin and blood sugar levels low is to eat carbohydrates that rank low on the glycemic index. These foods usually contain more fiber (roughage). As it travels through the digestive tract, fiber cleanses the intestines, encourages regular bowel movements to keep your colon healthy, and gives you a feeling of fullness. Studies have shown that for every 10-gram increase of daily fiber, there is a stunning 29 percent reduction in the risk of heart disease. The best foods for lowering insulin are legumes (such as lentils and chickpeas) and broccoli. 2. High in antioxidants." - Stephen Sinatra, M.D. and James C., M.D. Roberts, Reverse Heart Disease Now: Stop Deadly Cardiovascular Plaque Before It's Too Late (Get the book.)

"International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 76:5-56. Goldberg T et al. Advanced glycation end products in commonly consumed foods. J Am Diet Assoc 2004 Aug; 104(8):1287-91. Harper CR, Jacobson TA. The fats of life: The role of omega-3 fatty acids in the prevention of coronary heart disease. Arch Intern Afo/2001; 161(18):2185-92. Koschinsky T et al. Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy. Proc Natl Acad Sci USA 1997 Jun 10; 94(12):6474-79. Ledikwe et al." - Steven V. Joyal, What Your Doctor May Not Tell You About Diabetes: An Innovative Program to Prevent, Treat, and Beat This Controllable Disease (Get the book.)

"After reviewing the food diaries of thousands of my patients in all weight ranges, whose weight and cholesterol or triglyceride levels were not dropping, I have found that fruit and what I call "white," "beige," and "brown" foods emerge as the major culprits in blocking forward momentum, regardless of their glycemic index or load.4 Stop carrying around those silly cards and books with the GIs and GLs of foods; follow my simple rhymes instead." - Dr. Steven R. Gundry, Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You - And Your Waistline - And Drop the Weight for Good (Get the book.)

"The end result is a number they call the glycemic index (GI) of that food. They believe the higher the GI, the bigger the insulin spike, the faster you feel hungry, and the more fat you store. The glycemic index sounds like it could be a great weight-control tool, except for a few glitches that make it difficult for ordinary people to apply the concept in real life. • Ripeness of fruit affects its GI. • How a food is prepared affects its GI. For example, mashed potatoes differ from baked potatoes. Thick linguini has a lower GI than thin linguini." - The Editors of FC&A, Unleash the Inner Healing Power of Foods (Get the book.)

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