What is a low glycemic diet anyway?Bittman: To differentiate “bad” carbs from “good,” scientists use the term “glycemic index” (or “load”) to express the effect of the carbs on blood sugar. High glycemic diets cause problems by dramatically increasing blood sugar and insulin after meals; low glycemic diets don’t. Highly processed carbohydrates (even highly processed whole grains, like instant oatmeal and fluffy whole-grain breads) tend to make for higher glycemic diets; less processed grains, fruits, non-starchy vegetables, legumes and nuts — along with fat and protein — make for a lower glycemic diet.
What are low and high glycemic foods?
There are indexes all over the internet. In general, <55 is considered "low." 56-69 "medium." 70-100 "high." Here are some common foods. (The glycemic index is the GI column.)
Who is this Mark Bittman?He is kind of a celebrity chef I suppose. And he is also a runner. He appears on the food segments of the Today show and writes for the Food section of the NYT. He is also a prolific cookbook author (my favorites Fish and Kitchen Express) and blogger. Simple recipes with seasonal ingredients are his fortay. And I also like him because he very regularly beats up on and debunks the bad advice given by Big Food, Fast Food, and the FDA.