what is low????
 

I have read the book and notice they don't tell you what number is considered "low" on the glycemic index...They just say to eat low on the index
Foods range from 0 which is good, and they consider certain food at a 27 also low.

Anyone have any more info?

Thanks
Julie:dizzy:

Welcome to The Beach!
Well, the GI ranges from 0 to a hundred with 100 being white bread. I don't obsess over this but try to choose foods from the bottom two thirds of the scale. If you follow the allowed foods for the Phases you will be OK.

Is there, anywhere, a simple guide to use other than the phase list?

try
http://www.lowglycemicdiet.com/
http://www.mendosa.com/

check out these sites for info on glycemic index

I found something in a low carb book that states a 50 or below is considered low (which I think is still too high for phaze 1) 50-70 is high and over that is really high!!!!

Julie

This is an old thread, but if anybody wants a nice pocket guide, go buy the SBD Good Fat/Good Carbs Guide at the bookstore. $6ish dollars and a very handy resource! I am a bit confused over if Phase 1 is included, though. It's sort of vague, but I haven't read it cover to cover and the answer may be under my nose.

The glycemic index (GI) is a numerical system of measuring how fast a carbohydrate triggers a rise in circulating blood sugar—the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

I have been confused about the GI thing also...I looked up the above website, and copied the statement from the Mendosa website. Hopefully this helps.