A strange subject from the New York Times that starts off saying to ignore the glycemic index, and then goes on to really support it as a low carb way of losing weight.
Here is a quotation.
"The glycemic index is a measure of how much carbohydrate-containing foods raise a person's fasting level of blood glucose and consequent need for insulin in two hours." and another
"Still, useful lessons can be learned from the existing glycemic index, which Dr. Ludwig described recently in The Journal of the American Medical Association and in an interview. The glycemic index and glycemic load of the average American diet, he said, "appear to have risen in recent years because of increases in carbohydrate consumption and changes in food-processing technology." These increases, in turn, could account in part for rising rates of obesity and diabetes among Americans of all ages."

This sounds like an endorsement to me.
The full text is here.
http://www.nytimes.com/2002/06/11/h...ion/11BROD.html

Hi OldSalty,

I notice this on many such reports. Either the journalist can't understand the actual study, or sometime the researchers undermind their finding by saying no should take them seriously.

England and Norway both confirmed the Swedish study regarding high risk of fried starches, yet the conclusion was, no changes necessary, as the risk was always there!

Wa'il

Speaking of glycemic index look what I found while surfing. Think you could use this Wa'il?

glycemic index

Great link, AC

I think their database is pretty small though, as many entries were not found. Another good resource for GI is Mendosa:

http://www.mendosa.com

Wa'il