On Nutrition: Glycemic index

Happy Monday! If you didn’t see my latest On Nutrition column in The Seattle Times, “Using the glycemic index to prevent disease,” be sure to check it out.
I thought the glycemic index would be a relatively easy topic to write about, but it was not. Trying to explain glycemic index and glycemic load in a way that was both detailed and easy-to-understand probably took about half of my total writing time. I also pulled dozens of research papers and read them to get a sense of what the trend in scientific thinking is. 
As with many topics, there is disagreement between scientists, and results may vary from one research study to the next. That’s one reason why I believe it’s important to not run and change dietary habits based on the results of whatever study happens to be grabbing headlines. Looking at the body of research as a whole (perhaps the more recent research, if we’re talking about decades and decades) is generally more telling. 
As with many focused areas of nutrition research, I think the glycemic index research points right back to the basic tenants of healthful eating: Don’t eat too many processed foods, and focus on eating fresh foods.
Tomorrow I’ll include some links to more glycemic index info (since, as always, I can’t include everything in one little column), and on Wednesday I’ll think I’ll talk about potatoes. I haven’t written that post yet, so things could change, but I think that’s a particularly interesting, and slightly confusing, part of glycemic index research.
In other news: This is the last week of my internship! Can you believe it? I can’t!
Have a fantastic week!