What’s the Big Deal with the Glycemic Index?
I know it can sometimes feel confusing and restrictive when you are told to consume foods with a low glycemic index. I’d like to tell you why it’s important and relieve your anxiety by showing you what foods you can eat and how to make it fun.
Glycemic index is a number that is assigned to various foods, based on research and testing, to know how much impact they will have on blood sugar levels. Diabetic patients (or anyone wanting to lose weight) need to choose foods with a glycemic index of 60 and below to improve their health or reverse their disease. Foods which have a low glycemic index tend to be absorbed into the body more slowly as opposed to foods with a high glycemic index, thus resulting in a slower rise in blood glucose and insulin levels. That’s exactly why we want to help you wean yourself off of medications and become a healthier you.
So now that you are convinced about why it’s important, there are some foods to avoid. Here are a few of the most common offenders and their glycemic index.
However, you are free to enjoy all of the following! See table below.
|sweet potato||60||whole wheat bread||49||peach||42|
|pineapple||59||white pasta||41||chickpeas/kidney beans, and other beans||28|
|wild rice||57||strawberry/ blueberry||40||cherries||22|
|kiwi||53||whole wheat pasta||38||eggplant||15|
|brown rice||50||mango||51||tomato, zucchini||15|
I know you’re so excited to see that there is more abundance than limitations placed on you. The foods in the table above are nutritious and very delicious. However for those with slightly higher numbers, such as mangoes, rice, and sweet potatoes, remember to watch your portion sizes! For example, one small mango is enough for one sitting and not a bowl of mangoes.
The foods with the low glycemic indexes, such as kale and cabbage, can be eaten in abundance. Don’t like kale? I got you covered! Here is my delicious Steamed Kale recipe with a bonus recipe of my delightful Coconut Chickpea Curry. They are so easy to prepare, so I hope you give them a try today along with a serving of brown or wild rice or baked sweet potatoes. These recipes come from my cookbook Incredibly Delicious Vegan Recipes & Meal Plans. You may purchase your affordable copy here Incredible Delicious Vegan Recipes. Bon appétit!
1 tablespoon olive oil
½ medium onion, chopped
1 small tomato, chopped
½ medium green bell pepper, chopped
1 bundle kale, chopped (spinach can be substituted for kale)
2 sprigs of fresh thyme
1 teaspoon McKay’s chicken-style seasoning (or other MSG-free all-purpose seasoning)
Place oil in a saucepan on low-medium heat. Sauté onion, bell pepper, and tomato for 3-5 minutes. Add the chopped kale and remaining ingredients. Allow to simmer for another 7 to 10 minutes. Taste and add extra seasoning or salt, if desired. Serve with oven roasted potatoes.
Coconut Chickpea (Garbanzo bean) Curry
1 cup coconut milk
2 teaspoons curry powder
2 teaspoons turmeric
½ cup chopped onions
2 cloves of garlic, mashed and chopped
1 teaspoon thyme
1 teaspoon cumin
2 teaspoons savory seasoning salt
1 teaspoon salt (or to taste)
2 (15-ounce) chickpea cans
1 small potato (cubed)
A dash of scotch bonnet or cayenne pepper (optional)
In a large, deep, pot, first sauté a small amount of coconut milk with the curry and turmeric. Allow it to simmer for 2 to 3 minutes on low to medium heat. Add the onion, garlic, thyme and other spices. Add potato and chickpeas. Add the remaining portion of coconut milk and allow it to simmer on low to medium heat for another 30 minutes or until potato is tender.
Thanks for stopping by my blog today. Stop by next week to learn about my 8 steps towards a healthier you.
To good health,
Dr. Dona Cooper-Dockery, MD.