Glycemic Index Diet Oxford MS

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.

Andrew Martin Chandler, DO
(662) 236-2923
512 Azalea Dr
Oxford, MS
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Male
Education
Medical School: Univ Of Hlth Sci, Coll Of Osteo Med, Kansas City Mo 64124
Graduation Year: 1999

Data Provided by:
George William Moll
(601) 984-5216
2500 N State St
Jackson, MS
Specialty
Pediatric Endocrinology

Data Provided by:
Daniel Thompson McCall, MD
(303) 695-3391
284 Tidewater Rd
Hattiesburg, MS
Specialties
Endocrinology, Diabetes, & Metabolism, Internal Medicine
Gender
Male
Education
Medical School: Univ Of Al Sch Of Med, Birmingham Al 35294
Graduation Year: 1997

Data Provided by:
William Bastian
(601) 376-1545
1860 Chadwick Dr
Jackson, MS
Specialty
Pediatric Endocrinology

Data Provided by:
Victor William Matthews, MD
(601) 984-5525
2500 N State St
Jackson, MS
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Male
Education
Medical School: Univ Of Ms Sch Of Med, Jackson Ms 39216
Graduation Year: 1993
Hospital
Hospital: Rush Foundation Hospital, Meridian, Ms
Group Practice: Rush Medical Group

Data Provided by:
Andrew Martin Chandler
(662) 236-2923
512 Azalea Dr
Oxford, MS
Specialty
Internal Medicine, Endocrinology, Diabetes & Metabolism

Data Provided by:
Randall Stuart Hines, MD
(601) 984-6900
2500 N State St
Jackson, MS
Specialties
Obstetrics & Gynecology, Reproductive Endocrinology
Gender
Male
Education
Medical School: Univ Of Ms Sch Of Med, Jackson Ms 39216
Graduation Year: 1988
Hospital
Hospital: Univ Of Mississippi Med Ctr, Jackson, Ms
Group Practice: University Clinic Associates; University Ob/Gyn Associates Pllc

Data Provided by:
Dale G Read
(601) 352-2273
501 Marshall St
Jackson, MS
Specialty
Endocrinology, Diabetes & Metabolism

Data Provided by:
David C Herminghuysen, MD
(228) 432-5200
147 Reynoir St Ste 305
Biloxi, MS
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Male
Education
Medical School: La State Univ Sch Of Med In Shreveport, Shreveport La 71130
Graduation Year: 1985

Data Provided by:
Christian Albert Koch, MD
(601) 984-5525
2500 N State St
Jackson, MS
Specialties
Endocrinology, Diabetes, & Metabolism
Gender
Male
Education
Medical School: Friedrich-Alexander-Univ, Med Fak, Erlangen, Germany(407-04 Pr 1/71)
Graduation Year: 1991

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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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