What are carbohydrates???

The glycemic index has recently received a lot of attention amongst health and diet enthusiasts. There is a lot of promise for those who take the time to understand what the index is about, but at the same time, there is a lot of misinformation being presented as well.

One of the foods that many experts will warn people to avoid is the common potato. Some take it a step farther and suggest that we should avoid all white carbohydrate foods. So, what is the truth when it comes to white foods and the glycemic index? Let's take a look.

There is no doubt that you should have a lot of color in your diet (they tend to be rich in certain antioxidants and phytochemicals). Nobody is going to suggest that you should avoid them, but there is a place for some white foods in any healthy diet. Few would argue that white bread, white rice, and table sugar are not the best thing you could put into your body; however there is no way that all white foods are taboo.

Some examples of these healthy white foods are cauliflower, garlic, mushrooms, onions and potatoes. They (and their botanical relatives) all loaded with their own unique nutrients and phytochemicals.

What does all of this mean? Well, for those who are exploring the glycemic index in the hopes opf losing weight; it doesn't always matter what the apparent index for a particular food is. In other words, there are just so many vital nutrients in some foods that they should not be avoided entirely. And, that's not to mention that serving sizes for some foods are often so low as to make the glycemic index less of a factor.

It is high-fat, refined sugar, overly processed junk foods that pack on the pounds - not a few cloves of garlic or a few slices of onion. A common example that most people understand right away is the difference between an order of french fries vs. a baked potato sprinkled with a few herbs. We are talking common sense here, not the complete avoidance of a group of foods based on their color or even their glycemic index score.

That covers the glycemic index for those who want to lose some weight, but their is another reason people look into it: diabetes. The way the body breaks down and converts carbohydrates is important to know to help control diabetes.

Consult with your doctor and a certified dietitian before making any major dietary changes if you have been diagnosed with diabetes. While it is handy to know the GI for the foods you eat, there are other factors to take into account.

It is possible for a high GI food to be absorbed slower if you happen to also be eating certain fats, protein or fiber (keeping the skin on the potato, for example). All of these things need to be considered. This is good news, in that you may be able to greatly increase the number of foods you can eat without drastically altering your insulin levels. Again, please check with your doctor and dietitian before making any changes on your own.

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Take some time to learn more. As mentioned, there is a lot of misinformation out there, but the truth can be found. Besides, isn't it worth learning if you can enjoy meals more and live a healthier life?