Thanks for posting that! The glycemic index explanation broke things down beautifully. I love his show; the science behind why things behave as they do in the kitchen makes everything he cooks twice as interesting.
My only complaint about that episode is that you don't just put sausage ON the red beans and rice, you cook it IN the red beans and rice so you get all that flavor in the beans. I may use less sausage now and I assiduously record the calories in it, but there are some things on which a New Orleanian woman just will not compromise!
For those still confused about the glycemic index
