It is not necessary to completely avoid high-glycemic-index foods. When
these foods are combined in a meal with low-glycemic-index foods, protein
foods, or fat, then the overall glycemic effect is reduced. Another way to decrease the effect of high-glycemic foods is to simply eat smaller portions, rather than avoiding them altogether. Of course, to
lower the overall glycemic index of the diet, low-glycemic-index foods should
be emphasized. The basic rules are to reduce intake of
concentrated sugars and most potatoes, increase consumption of
legumes and most vegetables and fruits, and choose grain products made by traditional methods (for example, pasta, stone-ground
flour products, old-fashioned oatmeal) rather than those produced with modern technology (highly refined flour products, low-fiber flaked breakfast cereals, quick-cooking starches, etc.).
The following foods rank highest on the glycemic index. These foods should be avoided or kept to a minimum by those wishing to consume a low-glycemic-index diet
The information presented in Aisle7 is for informational purposes only. It is based on scientific studies (human, animal, or in vitro), clinical experience, or traditional usage as cited in each article. The results reported may not necessarily occur in all individuals. Self-treatment is not recommended for life-threatening conditions that require medical treatment under a doctor's care. For many of the conditions discussed, treatment with prescription or over the counter medication is also available. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements or before making any changes in prescribed medications. Information expires June 2015.