What You'll Eat
The glycemic index is a measure of the effect of carbs on blood sugar. You’ll say goodbye to high-GI “bad” carbs that make blood sugar spike, like white bread and instant mashed potatoes, and hello to low-GI “good” ones that are metabolized more slowly, like a wide array of fruits, veggies, and whole grains.
There isn’t much specific to say about the GI approach beyond that. The glycemic index doesn’t rank non-carb foods, so you’re free to jot down favorite sources of protein and fat when you’re writing out the grocery list. (If you’re following a particular GI program, like the one explained in The Low GI Diet Revolution, you’ll find guidance—adding a whitefish fillet here, a couple tablespoons of peanut butter there.)
Portion sizes and prep can vary depending on your hunger and taste buds.
If you’re looking to add another cookbook to the cupboard, there are plenty of low-GI choices. Or a trove of GI recipes is just a few clicks away online. Here are some bestselling cookbooks and a few sites generously stocked with low-GI recipes:
Last updated by Kurtis Hiatt | December 12, 2013