The new glycemic index chart lists many more foods and is more accurate, but beyond that, it teaches us is that whole plant-based foods are better, fruits and vegetables are excellent, and that lack of processing really matters.
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Sourdough’s flavor and mouthfeel are its main selling points – devotees swear it’s the best bread with no parallels – and it’s a more natural and traditional loaf. But is it nutritionally superior to other breads?
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The glycemic index has crept upon our food experience. Haven’t immersed yourself in the glycemic index yet? It’s never too late. Or maybe, a new study suggests, it’s still too early.
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Pulses -- such as beans, lentils, chickpeas and dried peas -- have lots of fiber and protein, a low glycemic index, and one could imagine that these traits are beneficial to weight loss.
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Whole grains are gaining ground, and ‘whole grain’ is one of the hottest selling health claims. The USDA’s 2010 Dietary Guidelines recommend that at least half of daily grains be whole, and school lunch programs are required to serve half of the grains offered during the school week as whole ones.
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