Still at Dr. Weil’s Nutrition and Health Conference here in Phoenix. Yesterday I learned something new at a session on glycemic response presented by Dr. Louise Gagne. Most of the lecture covered familiar territory…how refined carbohydrates like white bread and sweets cause a sharp rise in blood sugar, the negative effects of blood sugar spikes on the body, and how to choose low glycemic foods for better health. Dr. Gagne had a list of tips for reducing the glycemic load of your diet:

1. Avoid foods made with white flour and sugar.

2. Eat protein and/or fat with carbohydrates to slow the digestion.

3. Eat foods high in soluble fiber. (See also «blog.nutritiondata.com».)

4. In any given category of foods, eat the ones with a lower glycemic load. (You can find the estimated glycemic load of any food here on Nutrition Data, or search for foods by eGL using the «nutritiondata.com».

But here’s one I didn’t know:

5. Drizzle lemon or vinegar over some part of the meal. Apparently, these acids can significantly slow the uptake of sugars in the foods you eat them with.

More to come…

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