What do you guys feel about the glycemic index of foods? When the whole GI hype happened years back, I felt it was ridiculously over-hyped, mainly because of protein and fat slowing down the digestion of the carbs anyway. All the research was completely ignoring that and just focusing purely on the carbohydrates by themselves.
I would like to think most of us know enough to always consume a modest amount of protein with each meal. With that in mind, I never really saw any solid research showing how much of an impact it makes in an actual diet when other factors like that are considered.
Has anyone seen any solid research showing that it will really make a difference if you choose brown over white rice, whole grain pasta over regular pasta, yams over red potatoes, etc.?
I would like to think most of us know enough to always consume a modest amount of protein with each meal. With that in mind, I never really saw any solid research showing how much of an impact it makes in an actual diet when other factors like that are considered.
Has anyone seen any solid research showing that it will really make a difference if you choose brown over white rice, whole grain pasta over regular pasta, yams over red potatoes, etc.?
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