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Is The Glycemic Index Dead? – Shredded By Science
Saturday, March 18, 2017 14:49
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The Flaws
There are numerous flaws when it comes to the application of the glycemic index:
- It only applies when you eat the food in isolation –anything from the list below can alter the GI of a food:
- Adding starch, fibre, or sugars
- Adding fat or protein
- Adding organic acids (such as vinegar) or salt
- Homogenization – i.e. combinations of fluids that aren’t usually able to be mixed
- Chewing food for longer
- Eating servings of carbohydrates of more or less than 50 grams will alter your blood glucose response compared to that predicted by the GI
The American Diabetes Association acknowledges that GI should not be used as one of the foundations of a diet – they recommend that some form of carbohydrate counting should form the basis, with GI being used to “fine tune” your intake. However, it’s still the basis of a lot of popular diets, and many people still believe that it plays an important role in body composition.
The Final Nail In The GI Coffin?
In November of 2015, a paper was published in a journal called Cell by some researchers at the Weizmann Institute of Science by David Zeevi and colleagues – “Personalized Nutrition by Prediction of Glycemic Responses”.
The researchers wanted to ultimately design an algorithm to help adapt peoples’ diets to better control their blood glucose levels, given that prediabetes and type 2 diabetes are both on the rise….
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Source: http://gmopundit.blogspot.com/2017/03/is-glycemic-index-dead-shredded-by.html
