Interview with an Expert on the Glycemic Index
I was lucky enough to be able to talk to Professor Jennie Brand-Miller from the University of Sydney, who is one of the foremost experts on the Glycemic Index. Jennie and her team are responsible for the testing and rating of carbohydrate foods on the GI scale, a reliable, scientific method of measuring a food’s effect on blood glucose levels.
The success I have had is mainly due to the low GI diet – which is a balanced, nutritious way of eating for everyone, but of particular benefit to anyone who is insulin resistant, as it was initially developed for diabetics. The key is not eliminating carbohydrates completely from the diet (which works, but is difficult to sustain), but rather in making wise choices when it comes to carbohydrates. The Glycemic Index helps us to make these choices by identifying which carbohydrate food sources are digested and absorbed more slowly, which make us feel fuller and more satisfied for longer.
The following is a small excerpt from the full interview (taken from my program at reverseinsulinresistance.com).Jennie Brand-Miller interview preview