T
trevor
Guest
The copy/paste did not work so well but you get the drift.....the "table" at the bottom from right to left is "Name of Diet" "Author", and "Follows Glycemic Index?"
Look at all of the diets at there..........
T.
The Glycemic Index
American Institute for Cancer Research
Monday, 17 November 2003
What Is It?
The Glycemic Index ranks carbohydrate-containing foods by how quickly they elevate blood sugar levels. It is measured by comparing the increase in blood sugar after eating 50 grams of carbohydrate from a single food to the increase in blood sugar that occurs after eating 50 grams of carbohydrate from a reference food, either glucose or white bread.
Proponents of the Glycemic Index argue that foods that raise blood sugar quickly – foods that have a "high GI" ranking – stimulate hunger, increase enzymes that promote the storage of fat and reduce the body's ability to burn fat.
Why Is It Controversial?
Critics of the Glycemic Index maintain that it is only a reference tool, and as such has several limitations that cannot account for the kind of complexities that occur outside of a laboratory environment.
What Specific Criticisms are Directed at the Glycemic Index?
The GI of a food is not a fixed, unchanging figure – it varies considerably from person to person. It even varies within the same person, depending upon a host of complicating factors.
The scale used by the GI to measure differences in rate of digestion makes those differences seem larger and more significant than they actually are.
The GI of a food is based upon an arbitrary amount of carbohydrate (50 grams) that may or may not correspond to the amount of food that is typically eaten. Attempts to correct for this built-in abstraction (by calculating the glycemic load) only serve to magnify the abstraction even further.
People don't eat individual foods – they eat meals. Studies investigating the applicability of the glycemic index for meals remain contradictory.
There is still disagreement about how to calculate the Glycemic Index in the first place. Basic questions about the method of calculation, timing of blood sugar testing, and whether to use glucose or white bread as a reference food – along with a host of other factors – still need to be resolved.
Popular Diet Books – as of November, 2003
Titles Listed Alphabetically
Title Author Based on Glycemic Index?
Body for Life Bill Phillips No
Carbohydrate Addicts Rachael & Richard Heller Yes
Choose to Lose Ron & Nancy Goor No
Color Code James Joseph No
Dieting with the Duchess Sarah Ferguson No
Dr. Atkins New Diet Revolution Robert Atkins Yes
Dr. Bob Arnot’s Revolutionary Weight Control Program Robert Arnot Yes
Dr. Shapiro’s Picture Perfect Weight Loss Howard Sharipo No
Eat More, Weigh Less Dean Ornish No
Eating Right 4 Your Type Peter J. D'Adamo No
Eating Well for Optimum Health Andrew Weil Yes
Food for Life Diet Neal Barnard No
Glucose Revolution Jennie Brand-Miller Yes
Good Carbs, Bad Carbs Johanna Burani Yes
Gourmet Prescription Deborah F. Chud Yes
Hawaii Diet Terry Shintani No
Lose Your Love Handles Mackie Shilstone Yes
Mayo Clinic on Healthy Weight Donald Hensrud No
McDougall Program for Maximum Weight Loss John McDougall No
New Beverly Hills Diet Judy Mazel No
No-Grain Diet Joseph Mercola Yes
Pritikin Principle Robert Pritikin No
Protein Power Michael & Mary Dan Eades Yes
Resolution Diet, The David Heber No
Scarsdale, The Complete Scarsdale Diet Herman Tarnower No
South Beach Diet Arthur Agatston Yes
Sugar Busters H.L. Steward Yes
Suzanne Somers: Get-Skinny on Fabulous Food & Cheat & Melt the Fat Away Suzanne Somers Yes
T-Factor 2000 Diet Martin Katahn No
Ultimate Weight Solution Phil McGraw No
Volumetrics Barbara Rolls, Robert Barnett No
Zone, The Barry Sears Yes
Look at all of the diets at there..........
T.
The Glycemic Index
American Institute for Cancer Research
Monday, 17 November 2003
What Is It?
The Glycemic Index ranks carbohydrate-containing foods by how quickly they elevate blood sugar levels. It is measured by comparing the increase in blood sugar after eating 50 grams of carbohydrate from a single food to the increase in blood sugar that occurs after eating 50 grams of carbohydrate from a reference food, either glucose or white bread.
Proponents of the Glycemic Index argue that foods that raise blood sugar quickly – foods that have a "high GI" ranking – stimulate hunger, increase enzymes that promote the storage of fat and reduce the body's ability to burn fat.
Why Is It Controversial?
Critics of the Glycemic Index maintain that it is only a reference tool, and as such has several limitations that cannot account for the kind of complexities that occur outside of a laboratory environment.
What Specific Criticisms are Directed at the Glycemic Index?
The GI of a food is not a fixed, unchanging figure – it varies considerably from person to person. It even varies within the same person, depending upon a host of complicating factors.
The scale used by the GI to measure differences in rate of digestion makes those differences seem larger and more significant than they actually are.
The GI of a food is based upon an arbitrary amount of carbohydrate (50 grams) that may or may not correspond to the amount of food that is typically eaten. Attempts to correct for this built-in abstraction (by calculating the glycemic load) only serve to magnify the abstraction even further.
People don't eat individual foods – they eat meals. Studies investigating the applicability of the glycemic index for meals remain contradictory.
There is still disagreement about how to calculate the Glycemic Index in the first place. Basic questions about the method of calculation, timing of blood sugar testing, and whether to use glucose or white bread as a reference food – along with a host of other factors – still need to be resolved.
Popular Diet Books – as of November, 2003
Titles Listed Alphabetically
Title Author Based on Glycemic Index?
Body for Life Bill Phillips No
Carbohydrate Addicts Rachael & Richard Heller Yes
Choose to Lose Ron & Nancy Goor No
Color Code James Joseph No
Dieting with the Duchess Sarah Ferguson No
Dr. Atkins New Diet Revolution Robert Atkins Yes
Dr. Bob Arnot’s Revolutionary Weight Control Program Robert Arnot Yes
Dr. Shapiro’s Picture Perfect Weight Loss Howard Sharipo No
Eat More, Weigh Less Dean Ornish No
Eating Right 4 Your Type Peter J. D'Adamo No
Eating Well for Optimum Health Andrew Weil Yes
Food for Life Diet Neal Barnard No
Glucose Revolution Jennie Brand-Miller Yes
Good Carbs, Bad Carbs Johanna Burani Yes
Gourmet Prescription Deborah F. Chud Yes
Hawaii Diet Terry Shintani No
Lose Your Love Handles Mackie Shilstone Yes
Mayo Clinic on Healthy Weight Donald Hensrud No
McDougall Program for Maximum Weight Loss John McDougall No
New Beverly Hills Diet Judy Mazel No
No-Grain Diet Joseph Mercola Yes
Pritikin Principle Robert Pritikin No
Protein Power Michael & Mary Dan Eades Yes
Resolution Diet, The David Heber No
Scarsdale, The Complete Scarsdale Diet Herman Tarnower No
South Beach Diet Arthur Agatston Yes
Sugar Busters H.L. Steward Yes
Suzanne Somers: Get-Skinny on Fabulous Food & Cheat & Melt the Fat Away Suzanne Somers Yes
T-Factor 2000 Diet Martin Katahn No
Ultimate Weight Solution Phil McGraw No
Volumetrics Barbara Rolls, Robert Barnett No
Zone, The Barry Sears Yes
