Has anyone been using the glycemic index as a food plan, and has it been effective? What are some reliable sources for glycemic index values of foods?
I have found several US web sites (http://www.mendosa.com/gilists.htm
) that list values for some foods. They can take a while to search through. There's another British (? I think? Based on word choice--'tinned' instead of canned, etc.) site that is quick and easy to use, but I'm not sure how accurate it is, since it lists things like M & Ms as low glycemic index foods. (http://www.southbeach-diet-plan.com/glycemicfoodchart.htm
I know one of the sites said that pasta made from durum semolina flour is actually quite low, and I have noticed that after eating pasta for dinner my 2-hour blood glucose is usually around 110 or lower, but once I had a baked potato for dinner and it spiked to something like 160!
I asked my nutritionist about it and she was sort of noncommittal. I'm just curious to see whether anyone has had success (or not) using this method, and whether it's fairly easy to follow.