Limitations on the value of glycemic index revealed.
Tufts University researchers found the glycemic index can vary by an average of 20% within an individual and 25% between individuals. This suggests the often promoted glycemic index probably has limited usefulness in predicting how a food affects blood sugar levels. Lead study author Nirupa Matthan says, "Glycemic index values appear to be an unreliable indicator even under highly standardized conditions."
PositiveTip: The best approach to diet is to choose primarily vegetables, fruits, whole grains, low-fat dairy (or equivalents) and legumes--consumed in an amount to maintain healthy weight.
The purveyors of popular fad diets are enraptured by the evils of sugar. Consequently, they try in every possible way to recognize sugar in all its forms (honey, dates, bananas, soda, etc.), which is a good thing--and eliminate it. However, they confuse the issue when they label simple sugar as a carbohydrate (which it is) and then try to eliminate all carbohydrates from the diet as if they were all as bad as sugar.
Carbohydrates come in many varieties. All are made up of sugar molecules attached to each other in different ways. Candy, cakes, rolled oats, potatoes, corn, pasta, donuts, bagels, whole wheat bread, squash, peas, beets, carrots, rice, soy, pineapple, and strawberries are all largely carbohydrates. Fiber in all its useful varieties is carbohydrate in an indigestible form.