Glycemic Index Diet Delaware OH

In the glycemic index system, foods receive a score from zero to 100 based on how much and how quickly they raise blood sugar levels. Pure glucose scores a 100, while proteins and fats, which don't impact blood sugar, get a zero.

Robert Wilson Almoney Jr, MD
(614) 451-3944
7630 Rivers Edge Dr
Columbus, OH
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Male
Education
Medical School: Oh State Univ Coll Of Med, Columbus Oh 43210
Graduation Year: 1966

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Pallavy Gopal Reddy
(614) 764-0707
7281 Sawmill Road
Dublin, OH
Specialty
Endocrinology, Diabetes & Metabolism

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Jennifer Taeko Rittenberry
(614) 764-0707
7281 Sawmill Rd
Dublin, OH
Specialty
Internal Medicine, Endocrinology, Diabetes & Metabolism

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William Byron Zipf, MD
(614) 839-3040
6353 Presidential Gtwy Ste 120
Columbus, OH
Specialties
Endocrinology, Diabetes, & Metabolism, Pediatrics
Gender
Male
Education
Medical School: Oh State Univ Coll Of Med, Columbus Oh 43210
Graduation Year: 1972
Hospital
Hospital: Childrens Hosp, Columbus, Oh
Group Practice: Central Ohio Pediatric

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Samuel R Anderson
(614) 457-7732
500 Thomas Ln
Columbus, OH
Specialty
Endocrinology, Diabetes & Metabolism

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Aruna Albur Suresh, MD
(614) 760-0099
7630 Sawmill Rd Ste 100
Dublin, OH
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Female
Education
Medical School: Vijayanagara Inst Med Sci, Gulbarga Univ, Bellary, Karnataka, India
Graduation Year: 1982

Data Provided by:
Pallavy Gopal Reddy, MD
(614) 764-0707
7287 Sawmill Rd Ste 100
Dublin, OH
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Female
Education
Medical School: Univ Of Miami Sch Of Med, Miami Fl 33101
Graduation Year: 1998

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Dr.John Paes
(614) 818-9550
285 West Schrock Road
Westerville, OH
Gender
M
Speciality
Endocrinologist
General Information
Accepting New Patients: Yes
RateMD Rating
4.2, out of 5 based on 4, reviews.

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Steven R Williams
(614) 451-2280
4830 Knightsbridge Blvd
Columbus, OH
Specialty
Reproductive Endocrinology

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Grant E Schmidt
(614) 451-2280
4830 Knightsbridge Blvd
Columbus, OH
Specialty
Reproductive Endocrinology

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Glycemic Index Decoded

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By Lisa Marshall

We’ve churned through Atkins, South Beach, and The Zone and seen the rise and fall of countless other “miracle” diets. But as the nation’s collective waistline continues to swell, along with rates of heart disease and diabetes, many believe the solution lies in a decades-old system called the glycemic index. “It’s not glamorous, it doesn’t have any sizzle, but it works,” says Lucy Beale, a weight-loss coach in Utah and co-author of The Complete Idiot’s Guide to Glycemic Weight Loss (Penguin, 2005).

Created nearly 30 years ago, the glycemic index ranks carbohydrates on how much they raise blood sugar. It has been generating considerable buzz, with such celebrities as Bill and Hillary Clinton among its fans and TV commercials heralding it as the key to weight loss. At the same time, a chorus of critics has emerged questioning the index’s purported benefits and arguing that following it too strictly leads to an unhealthy diet.

Carb conundrum
Diabetes researchers in Canada invented the index in the late 1970s while testing the effect of starchy foods on blood sugar. When you eat carbohydrates, digestive enzymes break them down to glucose, which enters the blood and raises blood-sugar levels. The pancreas pumps out insulin, prompting cells to take in the glucose to either use as energy or convert to fat.

During the 1970s starch tests, the researchers discovered that—contrary to conventional wisdom at the time—not all carbs are created equal. Some, like Russet potatoes, speed through the digestive system and send blood sugar and insulin levels soaring and crashing fast; others, like lentils, metabolize far more slowly. Surprisingly, much maligned foods—like ice cream—actually spike insulin less than healthy-seeming ones like rice cakes.

In the glycemic index system, foods receive a score from zero to 100 based on how much and how quickly they raise blood sugar levels. Pure glucose scores a 100, while proteins and fats, which don’t impact blood sugar, get a zero. A score of 70 or higher qualifies as high glycemic; 56 to 69, medium; and 0 to 55, low. For years, the index didn’t spark much interest. But fast forward to 2006, and diet gurus and health experts have resurrected it, calling the low-glycemic or “slow carb” diet a healthier evolution of the low-carb fad.

“Part of the rationale of the low-carb diet is to reduce those radical spikes and ebbs in insulin,” says Thomas Wolever, MD, a professor in the Department of Nutritional Sciences at the University of Toronto and one of the pioneers of the index. “The GI is a way to do that without reducing the carb intake and without eating more fat and protein.” A growing body of research suggests that stabilizing blood-sugar and insulin levels not only lowers the risk for diabetes, but also fends off heart disease, certain cancers, and age-related macular degeneration. One Harvard study, for example, found that those who ate foods higher on the index had nearly twice the risk fo...

Author: Lisa Marshall

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