Re: GI/GL: Wheres The Value?

[Guest guest]

Jeff Novick quotes a report:

>

> Indeed, according to a group of industry and science

> experts, the glycemic index equation is not quite as

> simple as " low GI= good and high GI= bad. " For

> example, chocolate cake has what is considered a low

> GI, while some whole grain cereals can have a medium

> to high GI.

>

>

This a typical straw man argument. I am aware of no one who uses GI that

thinks that chocolate cake is better than whole wheat bread.

Positive Dennis

[Guest guest]

> This a typical straw man argument. I am aware of no

> one who uses GI that

> thinks that chocolate cake is better than whole

> wheat bread.

Dennis,

So, while I agree 100% that this is not the best

written review of a study, in regard to " straw man

arguments " , so is your response. It's like throwing

out the baby with the bathwater. The study,and

article, made some valid points.

In the world today, people regularly avoid foods like

carrots, parsnips and beets (and even the much

maligned baked potato) and many other healthy foods

because of their GI. I meet them every day at my

center. And, they are educated, intelligent,

successful people. And, they consume unhealthy foods

because of their GI. Best selling fad diet books have

been written based on this very notion.

Nutr-System is running national commercials

highlighting people (including Don Shula) eating what

I would consider junk food and it being OK, because it

is low in the GI.

If you think this is a straw mans argument, check this

out

http://www.nutrisystem.com/nourishProgram/ourfoods.cfm

Just some of the foods they " feature " include..

Chocolate Cake

Chocolate Chip Macadamia Biscotti

Chocolate Caramel Bar

Chocolate Covered Caramel Popcorn • Chocolate Crunch

Bar

Chocolate Peanut Butter Dessert Bar

Double Chocolate Almond Cookie

Mint Chocolate Crunch Bar •

Nutri Chocolates

We are a rare breed who post here. We do not represent

much of the world.

You can read 2 newsletters I just wrote on the GI and

carbs here. 3 more are coming out in the next few

weeks

Healthy Regards

Jeff

[Guest guest]

Oops.

> You can read 2 newsletters I just wrote on the GI

> and

> carbs here. 3 more are coming out in the next few

> weeks

http://www.jeffnovick.com/component/option,com_letterman/Itemid,342/

[Guest guest]

Jeff I can only say that if I have a starchy breakfast I am ruined about

11:00. If I put protein powder in that same breakfast I am fine. It does

not really matter how " healthy " that starch is. I have always been this

way. As you see I have not eliminated starches but applied the GI/GL

info to my personal situation. I now usually have oatmeal for breakfast

with dried fruit. protein powder, and a little flax seed (1 tbs) made

with water but moistened with milk (1/2 cup) afterwards. I then eat two

brazil nuts It is really, as a non Croner, the only meal I really have a

handle on and the handle is a direct result of what I learned about the

GI/GL. Now on to a better lunch!

I think you are reacting to Marcola et all, who take the info about GI

and do stupid things with it.

I think the proper conclusion to make from this info is that instead of

being at the base of the " food pyramid. " Starches should be up one notch

and that Fruits/vegetables should be a better base for an optimal diet.

I seem to recall that this was the Walford pyramid.

Positive Dennis

[Guest guest]

>> It is really, as a non Croner, the only

> meal I really have a

> handle on and the handle is a direct result of what

> I learned about the

> GI/GL. Now on to a better lunch!

Well, we all have to do whatever works for us and in

that, I wish you well.

I am not reacting to Mercola (who I try not to give

any of my time/thougts to), but I am reacting to,as I

showed you an example or two, the world I deal with

everyday, including national advertising by companies

like S Beach Foods (Kraft), nutrisystem, etc.

However, it has been shown that what you eat (fiber,

fat, protein, etc) can effect how you react to a meal

but also how you react to the following meals. There

may be other influences (components) in your food

choices effecting how you feel, that have nothing to

do with the GI, that you are associating with the GI.

Remmber, Protein raises insulin as much if not more

than many carb foods do (as I posted last week)

Maybe, as you straighten out the rest of your days

foods/diet, you may find this problem at breakfast

begins to go away.

Healthy Regards

Jeff