Chapter 5 - The Glycemic Index

I must admit that, according to my understanding of the glycemic index, following it would probably be a great preventative eating consideration for people who think they might be at risk for developing type II diabetes, but who are not yet either diabetic or pre-diabetic (hyperinsulinemic). These would include those people who have a family history of type II diabetes and people who find themselves gaining weight very easily. However, I also believe that once a person’s metabolism has developed into a pre-diabetic condition in which the pancreas has already been trained to over react as a course of habit to the presence of even complex carbohydrates, suddenly adopting the recommendations of a low glycemic index diet would be “closing the barn door after the horse got out,” simply too little too late.

For instance, low glycemic index diet plans recommend that you “use breakfast cereals based on oats, barley and bran.” But as I explain throughout this book, these are grains that are typically high enough in carbohydrate content to easily push type II diabetics into excreting sugar in their urine and pushing their blood sugar levels uncomfortably, or even dangerously, high. Later in this book, you’ll also read about the undesirable role of grains in precipitating joint pains.

Low glycemic index eating plans also typically include recommendations to “use ‘grainy’ breads made with whole seeds.” I agree that if a type II diabetic were to break down and submit to the very unhealthy temptation of eating a piece of bread, this might be the bread of choice, but as I’ve explained in several places in this text, bread should simply be considered poison for most type II diabetics because of its invariable and immediate effects on blood sugar. If you’re not a type II diabetic or pre-diabetic, these breads might be a great recommendation. But it’s certainly not healthy for the people for whom this book is written.

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