Glycemic Index Diet Montrose CO

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.

Laura Wolsko
(303) 776-1234
1925 W Mountain View Ave
Longmont, CO
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Endocrinology, Diabetes & Metabolism

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Dr.Chester Ridgway
(720) 848-0000
b120, 12605 East 16th Avenue
Aurora, CO
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M
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Endocrinologist
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Hospital: University Of Colorado
Online Appt Scheduling: Yes
Accepting New Patients: Yes
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5.0, out of 5 based on 2, reviews.

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Dr.Christopher Fox
(303) 444-4441
Ste 260, 1155 Alpine Avenue
Boulder, CO
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M
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Medical School: Univ Of Co Sch Of Med
Year of Graduation: 1995
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Endocrinologist
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Accepting New Patients: Yes
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4.5, out of 5 based on 2, reviews.

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Raymond S Gutin
(720) 777-1234
1775 Aurora Ct
Aurora, CO
Specialty
Gastroenterology, Internal Medicine, Diabetes & Metabolism

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William Albert Munson, MD
(719) 636-3829
325 E Fontanero St
Colorado Springs, CO
Specialties
Endocrinology, Diabetes, & Metabolism
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Male
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Medical School: Univ Of Co Sch Of Med, Denver Co 80262
Graduation Year: 1964

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Dr.Barbara Widom
(970) 224-3636
1040 E Elizabeth St # B
Fort Collins, CO
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F
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Medical School: Columbia Univ Coll Of Physicians And Surgeons
Year of Graduation: 1983
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Endocrinologist
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Accepting New Patients: Yes
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2.6, out of 5 based on 24, reviews.

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Dr.Leslie Gamache
(303) 228-1240
1721 E 19th Ave # 366
Denver, CO
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F
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Endocrinologist
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Hospital: Presbyterian St. Luke
Accepting New Patients: Yes
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1.2, out of 5 based on 3, reviews.

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Alice B Granoff, MD
(314) 708-3601
764 Promontory Ln
Basalt, CO
Specialties
Endocrinology, Diabetes, & Metabolism
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Male
Education
Graduation Year: 2007

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Dr.Steven Osa
(303) 722-4683
850 E Harvard Ave # 405
Denver, CO
Gender
M
Education
Medical School: Cornell Univ Med Coll
Year of Graduation: 1977
Speciality
Endocrinologist
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Accepting New Patients: Yes
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4.2, out of 5 based on 7, reviews.

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Lisa Ann Kosmiski, MD
(303) 315-8443
4200 E 9th Ave
Denver, CO
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Female
Education
Medical School: Univ Of Co Sch Of Med, Denver Co 80262
Graduation Year: 1989

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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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