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Originally Posted by SeekInnerThinChick
Hi everybody! I have the New Glucose Revolution, too, but I think I need to read it again with a highlighter to make sure I understand it. I have a question-- are there some additional G.I. tables out there that list foods more readily available in America? These foods seem to vary a lot from country to country, even when it's the same "make" and "model"-- i.e. American Grape Nuts are 75, Canadian are 67. I'm having particular trouble locating the dark rye pumpernickel bread, Orowheat brand is the only rye bread I've found in my local grocers, and it's not dark. Thanks!
Hello, SITC! I'd definitely reread it, unless you think you've got enough of an understanding of the science to be able to make sound decisions. I'm not an expert on all of this, but I'll share my thoughts!
Unfortunately not as much GI testing takes place in America, as there's less of an awareness of the value of such studies and analyses here than in Canada, Australia and elsewhere; hence, most of the foods are other country-specific. So I just follow the science I learned in the book, and just use the other countries' food ratings as a guide, just for the main idea. Do you have the comprehensive list? If not, here's a link to it:
http://www.about.com/library/mendosagi/ngilists.htm
On the topic of Grape Nuts cereal, avoid it like the plague -- I eat All Bran Extra Fiber every day and I love it!
As for dark rye, try to find "Dark Pumpernickle" from Pepperidge Farm; it fits the bill very nicely. Also, Pepperidge Farm has a good multigrain with 3 grams of fiber, it's all stone ground, low fat, and lower sodium.....I forget which one it is. 7 grain? 9 grain? Check it out.
Hope this helps, and it's great to have others with whom to share info and motivation about low-gli stuff!! Noone I know has a clue about it, and I get tired of explaining that it's not low-carb. Nope, I'll be taking a pass on those fried pork rinds, thanks anyway!