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.
Recipe Resources
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 | January 02, 2013
Nutrisystem determines portions, prepares and delivers your meals, and tells you what to eat and when.
The Mayo Clinic diet plan focuses on lifelong healthy eating. It's rated high in nutrition, safety, and diabetes, but only moderately effective for weight loss.
The Mediterranean diet plan is highly sensible, emphasizing fruits and vegetables, olive oil, fish, and other healthy fare.
