Is Glycemic Index The Next Wave in Nutrition?

from MEDICAL NEWS TODAY

'Sales figures show US consumers are learning that avoidance of an entire food group is not healthy. Products and messages that consumers may now be primed to accept in order to improve their nutrition is at the heart of scientific presentations scheduled next month at the Institute of Food Technologists' Annual Meeting + FOOD EXPO®.

Under scrutiny here Monday, July 18, will be the glycemic concept as a possible next wave in nutrition. A panel of experts will explore food companies' capabilities of modifying carbohydrate ingredients, the physiology and science behind eating and its effect on glycemic levels, and the changing landscape that manufacturers and consumers now navigate.

While the low-carb message is still heard, it is being restructured in applicable and useful directions. This sets the stage for a new understanding of carbs. For example, certain types extend satiety, lower insulin response and reduce cholesterol.'

The nutrition world seems to be in a great huff over the low-carb/high-carb debate. The recent few articles reviewed seems to reinforce some conventional wisdom: 1) Carbs are necessary for you, 2)It's the high glycemic index (a measure of how fast sugar is released from a carb) of carb that makes it harmful, 3) A largely low-glycemic index carb intake strikes the best balance of nutritional need, and physiological benefits. - YY