Showing posts with label foods. Show all posts
Showing posts with label foods. Show all posts

Wednesday, September 26, 2012

Meet Monsanto's number one lobbyist: Barack Obama

Dear Readers,

I prefer not to post political topics on my blog, however I was shocked to read this news article and felt that it should be shared here. My blog primarily deals with health, food, vitamins, medicines, and toxins. If you have been a long time reader of this blog then you know that I am no proponent of GMO foods on any level. 

Peace & Wellness,
~Kymeth


During his 2008 campaign for president, Barack Obama transmitted signals that he understood the GMO issue. Several key anti-GMO activists were impressed. They thought Obama, once in the White House, would listen to their concerns and act on them.

These activists weren't just reading tea leaves. On the campaign trail, Obama said: "Let folks know when their food is genetically modified, because Americans have a right to know what they're buying."

Making the distinction between GMO and non-GMO was certainly an indication that Obama, unlike the FDA and USDA, saw there was an important line to draw in the sand.

Beyond that, Obama was promising a new era of transparency in government. He was adamant in promising that, if elected, his administration wouldn't do business in "the old way." He would be "responsive to people's needs."

Then came the reality.

After the election, and during Obama's term as president, people who had been working to label GMO food and warn the public of its huge dangers were shocked to the core. They saw Obama had been pulling a bait and switch.

The new president filled key posts with Monsanto people, in federal agencies that wield tremendous force in food issues, the USDA and the FDA:

At the USDA, as the director of the National Institute of Food and Agriculture, Roger Beachy, former director of the Monsanto Danforth Center.

As deputy commissioner of the FDA, the new food-safety-issues czar, the infamous Michael Taylor, former vice-president for public policy for Monsanto. Taylor had been instrumental in getting approval for Monsanto's genetically engineered bovine growth hormone.

As commissioner of the USDA, Iowa governor, Tom Vilsack. Vilsack had set up a national group, the Governors' Biotechnology Partnership, and had been given a Governor of the Year Award by the Biotechnology Industry Organization, whose members include Monsanto.

As the new Agriculture Trade Representative, who would push GMOs for export, Islam Siddiqui, a former Monsanto lobbyist.

As the new counsel for the USDA, Ramona Romero, who had been corporate counsel for another biotech giant, DuPont.

As the new head of the USAID, Rajiv Shah, who had preciously worked in key positions for the Bill and Melinda Gates Foundation, a major funder of GMO agriculture research.

We should also remember that Obama's secretary of state, Hillary Clinton, once worked for the Rose law firm. That firm was counsel to Monsanto.

Obama nominated Elena Kagan to the US Supreme Court. Kagan, as federal solicitor general, had previously argued for Monsanto in the Monsanto v. Geertson seed case before the Supreme Court.

The deck was stacked. Obama hadn't simply made honest mistakes. Obama hadn't just failed to exercise proper oversight in selecting appointees. He wasn't just experiencing a failure of short-term memory. He was staking out territory on behalf of Monsanto and other GMO corporate giants.

And now let us look at what key Obama appointees have wrought for their true bosses. Let's see what GMO crops have walked through the open door of the Obama presidency.

Monsanto GMO alfalfa.

Monsanto GMO sugar beets.

Monsanto GMO Bt soybean.

Coming soon: Monsanto's GMO sweet corn.

Syngenta GMO corn for ethanol.

Syngenta GMO stacked corn.

Pioneer GMO soybean.

Syngenta GMO Bt cotton.

Bayer GMO cotton.

ATryn, an anti-clotting agent from the milk of transgenic goats.

A GMO papaya strain.

And perhaps, soon, genetically engineered salmon and apples.

This is an extraordinary parade. It, in fact, makes Barack Obama the most GMO-dedicated politician in America.

You don't attain that position through errors or oversights. Obama was, all along, a stealth operative on behalf of Monsanto, biotech, GMOs, and corporate control of the future of agriculture.

From this perspective, Michelle Obama's campaign for home gardens and clean nutritious food suddenly looks like a diversion, a cover story floated to obscure what her husband has actually been doing.

Nor does it seem coincidental that two of the Obama's biggest supporters, Bill Gates and George Soros, purchased 900,000 and 500,000 shares of Monsanto, respectively, in 2010.

Because this is an election season, people will say, "But what about Romney? Is he any better?" I see no indication that he is. The point, however, is that we are talking about a sitting president here, a president who presented himself, and was believed by many to be, an extraordinary departure from politics as usual.

Not only was that a wrong assessment, Obama was lying all along. He was, and he still is, Monsanto's man in Washington.

To those people who fight for GMO labeling, and against the decimation of the food supply and the destruction of human health, but still believe Obama is a beacon in bleak times:

Please wake up.

Sources:
http://redgreenandblue.org

http://www.motherjones.com

http://fooddemocracynow.org

http://www.foodandwaterwatch.org/food/genetically-engineered-foods/

http://news.yahoo.com

JonRappoport
The author of an explosive collection, THE MATRIX REVEALED, Jon was a candidate for a US Congressional seat in the 29th District of California. Nominated for a Pulitzer Prize, he has worked as an investigative reporter for 30 years, writing articles on politics, medicine, and health for CBS Healthwatch, LA Weekly, Spin Magazine, Stern, and other newspapers and magazines in the US and Europe. Jon has delivered lectures and seminars on global politics, health, logic, and creative power to audiences around the world.
www.nomorefakenews.com

Wednesday, June 13, 2012

Home remedies help restore your health after eating GMO foods

There have been various reports on NaturalNews and in the mainstream media concerning the side effects of consuming food that has been genetically modified. Symptoms ranging from digestive and reproductive disorders to liver failure, internal bleeding and immune system dysfunction are being reported. A combination of home remedies, nutrition and homeopathic medicines may help restore your health. This list is by no means exhaustive. Individuals who are seriously ill from ingesting GMOs should consult an alternative healthcare practitioner rather than self-treat.

Homeopathic remedies

Not all side effects from GMOs are physical. Homeopathic medicines address physical, mental or emotional symptoms related to the subject.

· Nux vomica supports the liver, for cleansing and rejuvenation. The person needing Nux vomica is generally angry, bossy, eats and drinks to excess and has many digestive upsets.

· Arsenicum album relieves acute cases of vomiting and diarrhea. It is useful after ingesting genetically modified organisms that may trigger a sensitive stomach producing symptoms similar to food poisoning.

· Rhus tox may help an individual who believes he has been poisoned by GMO foods he's eaten. The person may be paranoid, suspicious and restless. He may complain of joint pain, stiffness or display an itchy rash.

· Staphysagria may provide relief for someone experiencing a feeling of outrage over being subjected to the entire GMO takeover of the food system. It is a remedy often used for those who've been raped or attacked and feel violated.

· Gelsemium is indicated for someone who becomes anxious and fearful just thinking about what might happen as a result of eating genetically modified foods. There may be flu-like aches and pains, weakness and a headache in the back of the head and neck.

· Phosphorus should help in cases where there is internal bleeding or blood disorder related to side effects of GMO foods, especially those that produce Bt toxins, such as genetically modified corn.

Nutritional support

· After being deprived of healthy nutrients from genetically modified foods, it's important to replace them with organic foods that provide nourishment, vitamins, minerals and necessary enzymes. Reestablishing balance by restoring a healthy pH and reducing acidosis goes a long way toward protecting and restoring the system that's at the effect of GMOs.

· Start eating organic fruits and vegetables and if you can, juice them several times a day.

· Add green coconut water to cleanse the liver and blood and help destroy parasites, fungi and bacteria that are transmitted through genetically modified organisms.

Boost immune system

· Eat foods that boost your immune system and supply vital nutrients such as vitamins and omega-3 fatty acids.

· Take garlic, echinacea, milk thistle, pau d'arco tea, colloidal silver, or other immune-building herbs to help your body fight toxins from GMO foods.

Alkalize your system

· Create an alkaline environment to destroy invasive organisms and protect the advancement of noxious parasites and disease states.

· Support an alkaline pH with ancient, tiny grains such as quinoa, amaranth and millet. These foods are much more alkaline than other grains and are gluten-free.

· Add organic apple cider vinegar (ACV) to your diet. Mix 2 Tbs with 8 oz. water and drink to establish alkalinity in your gut.

· Mix 2 Tbs lemon juice with 1/2 tsp baking soda for an instant alkaline cocktail. Allow bubbling to settle and add 8 oz. water. Drink at once. You can substitute ACV for lemon juice.

· In cases of extreme emergency when you need to get alkaline fast, mix 1/2 tsp cream of tartar in 8 oz. water and drink immediately.

Sources for this article include:

http://www.naturalnews.com/028245_GM_food_side_effects.html
http://www.naturalnews.com/035734_GMOs_foods_dangers.html
http://www.actionbioscience.org/biotech/pusztai.html
http://www.psrast.org/

About the author:
JB Bardot is trained in herbal medicine and homeopathy, and has a post graduate degree in holistic nutrition. Bardot cares for both people and animals, using alternative approaches to health care and lifestyle. She writes about wellness, green living, alternative medicine, holistic nutrition, homeopathy, herbs and naturopathic medicine. You can find her on Facebook at http://www.facebook.com/profile.php?id=100001364941208&ref=tn_tnmn or on Twitter at jbbardot23 https://twitter.com/#!/jbbardot23

Thursday, May 24, 2012

7 Foods which Will Naturally Cleanse the Liver

The primary way in which your body expels toxins is via the liver, which detoxifies and cleanses your body by continuously filtering the blood of poisons that enter it through the digestive tract, the skin, and the respiratory system. But when your liver becomes overworked as a result of stress or excessive exposure to toxins, your entire system can be thrown off balance, and your health severely compromised.

Since the liver is also responsible for producing bile, another form of detoxification that is metabolically necessary for the breakdown and assimilation of fats and proteins from your food, it is exceedingly important that your liver be properly maintained. Without a well-functioning liver, your body will be unable to cleanse itself and absorb nutrients, which is a recipe for a health disaster.

"The thousands of enzyme systems that are responsible for virtually every body activity are constructed in the liver," writes Dr. Karl Maret, M.D., about the importance of vibrant liver function. "The proper functioning of the eyes, the heart, the brain, the gonads, the joints, and the kidneys, are all dependent on good liver activity."

"If the liver is impaired from constructing even one of the thousands of enzyme systems the body requires, there is an impairment in overall body function and a resultant greater metabolic stress on the individual."

So here are seven important foods you may want to begin incorporating into your diet in order to maintain a healthy liver.

Garlic, grapefruit, green tea, and green vegetables

Garlic contains numerous sulfur-containing compounds that activate the liver enzymes responsible for flushing out toxins from the body. This bulbous relative of the onion also contains allicin and selenium, two powerful nutrients proven to help protect the liver from toxic damage, and aid it in the detoxification process.

Grapefruit is rich in natural vitamin C and antioxidants, two powerful liver cleansers. Like garlic, grapefruit contains compounds that boost the production of liver detoxification enzymes. It also contains a flavonoid compound known as naringenin that causes the liver to burn fat rather than store it (http://www.dailymail.co.uk).

Green tea is loaded with catechins, a type of plant antioxidant that has been shown in studies to eliminate liver fat accumulation and promote proper liver function (http://www.nature.com/ijo/journal/v26/n11/abs/0802141a.html). This powerful herbal beverage also protects the liver against toxins that would otherwise accumulate and cause serious damage.

Leafy green vegetables such as bitter gourd, arugula, dandelion greens, spinach, mustard greens, and chicory also contain numerous cleansing compounds that neutralize heavy metals, which can bear heavily on the liver. Leafy greens also eliminate pesticides and herbicides from the body, and spur the creation and flow of cleansing bile.

Avocados, walnuts, and turmeric

Rich in glutathione-producing compounds, avocados actively promote liver health by protecting it against toxic overload, and boosting its cleansing power (http://www.sciencedaily.com/releases/2000/12/001219074822.htm). Some research has shown that eating one or two avocados a week for as little as 30 days can repair a damaged liver.

Walnuts, which contain high levels of l-arginine, an amino acid, glutathione, and omega-3 fatty acids, also help detoxify the liver of disease-causing ammonia. Walnuts also help oxygenate the blood, and extracts from their hulls are often used in liver-cleansing formulas.

Turmeric, one of the most powerful foods for maintaining a healthy liver, has been shown to actively protect the liver against toxic damage, and even regenerate damaged liver cells. Turmeric also boosts the natural production of bile, shrinks engorged hepatic ducts, and improves overall function of the gallbladder, another body-purifying organ.

To learn more, visit: http://www.globalhealingcenter.com/natural-health/liver-cleanse-foods/

Sources for this article include:

http://www.anthromed.org/Article.aspx?artpk=531

Saturday, May 12, 2012

Heart-healthy foods that lower blood pressure, reduce symptoms of plaque and improve cardio fitness

The foods you eat bring pleasure to your palate and provide your body with powerful healing substances. Most people probably never consider that their morning grapefruit protects their blood vessels or that eating a handful of raw almonds daily can protect them from cancer. Certain heart-healthy foods have a reputation as natural cures to lower blood pressure, reduce symptoms of plaque and improve cardio fitness.

Animal proteins

Animal proteins like fresh fish and seafood are high in omega 3 oils, monounsaturated fats and calcium; all of these are helpful in reducing the risk of heart attack and managing high blood pressure problems.

Dr. Liz Applegate, a nationally renowned expert on nutrition and fitness, has created a list of 22 heart-smart foods including clams and salmon, two animal proteins low in fat and calories and high in omega 3 oils and sterols. Clams, in particular, help the body resist the symptoms of plaque buildup. Salmon is high in monounsaturated fats and calcium, both helpful in keeping cholesterol plaque at bay and reducing the risk of heart attack.

Olive oil

Studies of women with high blood pressure who were placed on a diet rich in olive oil for one month showed a marked reduction in their blood pressure levels.

Raw milk cheese

Research indicates that people who have adequate calcium consumption tend to have more luck controlling their blood pressure levels. Raw milk cheeses are high in calcium and low in sodium, making them an excellent food to help with high blood pressure problems.

Vegetables

Corn is an excellent source of folic acid and vitamin B, which protect the arteries and reduce artherosclerosis.

Onions and avocados prevent LDL or bad cholesterol from damaging blood vessel walls.

Tomatoes are high in lycopene, a potent antioxidant that has produced significant results in lowering blood pressure in patients participating in an Israeli study conducted in 2006.

Garlic's natural anti-inflammatory properties may prevent blood clots and improve overall cardio fitness.

Celery is high in vital nutrients and minerals such as potassium, magnesium and calcium, all necessary components in foods that lower blood pressure and reduce the risk of heart attack. Eating the entire plant benefits the cardiovascular system.

Choose only organic vegetables and fruits to avoid pesticides and hidden genetically modified plants that may not benefit your heart or your health.

Fresh fruits

Loaded with pectin, a natural fiber that binds to cholesterol and toxins in the blood, apples can clear the blood and lower blood pressure and cholesterol levels as much as 10 percent over a six-week period, notes Applegate.

Oranges and lemons are high in potassium and fruit pectin. Both aid the body's regulation of blood pressure and reduce cholesterol plaque from arteries.

Grapefruit supplies vitamin C, pectin, folic acid and lycopene, which help prevent symptoms of plaque by flushing LDL cholesterol from arteries and lessen high blood pressure problems.

Beans, legumes and whole grains

Both soluble and insoluble fiber are important for maintaining arterial integrity and controlling high blood pressure problems. Most beans provide soluble fiber, which is high in vitamin B and folic acid helping to reduce plaque and lower blood pressure. Whole grains like oats and oat bran flush unhealthy plaque from the system further protecting against the risk of heart attack and improving cardio fitness.

Chocolate

About 1/2 oz. of dark chocolate daily protects the heart and maintains blood pressure at normal levels. Rich in phenols, chocolate is now on the heart-smart menu for its nutrient-rich contribution that keeps arteries healthy.

Sources for the article include:

http://www.naturalnews.com/025176_blood_pressure_tomatoes.html

http://www.naturalnews.com/032541_celery_blood_pressure.html

http://www.dwlz.com/HealthyLife/healthy46.html

http://www.msnbc.msn.com/id/21794240/ns/today-today_health/

http://www.sixwise.com

http://thebloodpressurecenter.com

Federal government teams up with Big Pharma to scrounge up new uses for failed drugs

The blending of government, private industry, and academia into a single, mega-fascist entity is moving forward at an alarmingly rapid pace in the U.S. today, with the federal government now announcing its intentions to subsidize the drug-creation efforts of Big Pharma on the taxpayer dime. A recent Reuters report explains that roughly $20 million a year may soon be extorted from hardworking Americans and given to drug companies for the sole purpose of inventing phony new medical uses for failed drug compounds.

In their endless quest to develop new "blockbuster" drugs that will generate billions of dollars a year in new profits, drug companies must continually invest in new research and development (R&D) projects with the hope that an efficacious new drug will emerge. In many cases, however, potential new drugs fail to work as intended, which means hundreds, if not thousands, of patented compounds end up getting shelved in storage laboratories where they never again see the light of day.

But all this could quickly change if the Obama-led Department of Health and Human Services (HHS) has its way. Rather than let these failed drug compounds go to "waste," why not have the taxpayers fund research into discovering new uses -- any new uses -- so that Big Pharma can recoup its losses and gain much, much more in profits? This, of course, is the mindset of HHS Secretary Kathleen Sebelius, who told reporters the goal of the project is to "teach an old drug new tricks."

Merging of government and industry means elimination of freedom

As cute as Ms. Sebelius' little quip might sound, apportioning taxpayer-funded cash infusions for failed drug research projects is nothing short of corporate-government fascism, and the very type of public-private partnership that has no place in a free republic. As much as these traitors in the federal government would have us all believe that such research is necessary to find new "cures" for disease, the real driving force behind such a setup is to further bilk the public for the purpose of enriching Big Pharma.

It is the same thing the federal government is trying to do with agriculture, as it capitulates to the demands of corporate food giants like Monsanto that seek none other than to control the world's food supply. Rather than require proper safety testing of genetically-modified organisms (GMOs) -- or at the very least, mandate transparent labeling (http://www.naturalnews.com/029168_GMO_foods_labeling.html)-- the federal government has sided with industry at the expense of the public.

Unless the American people stand up now to stop the madness, the merging of government and industry will only continue to escalate until all semblances of freedom are vanquished. And one of the main drivers of this madness is the federal income tax which, as long as Americans continue to pay it, will continue to be used to enslave them.

Sources for this article include:

http://www.reuters.com

http://www.newswithviews.com/Stang/alan47.htm

Friday, December 30, 2011

Glycemic Index and Glycemic Load


Glycemic Index

In the past, carbohydrates were classified as simple or complex based on the number of simple sugars in the molecule. Carbohydrates composed of one or two simple sugars like fructose or sucrose (table sugar; a disaccharide composed of one molecule of glucose and one molecule of fructose) were labeled simple, while starchy foods were labeled complex because starch is composed of long chains of the simple sugar, glucose. Advice to eat less simple and more complex carbohydrates (i.e., polysaccharides) was based on the assumption that consuming starchy foods would lead to smaller increases in blood glucose than sugary foods (1). This assumption turned out to be too simplistic since the blood glucose (glycemic) response to “complex” carbohydrates has been found to vary considerably. A more accurate indicator of the relative glycemic response to dietary carbohydrates should be glycemic load, which incorporates the relative quality and quantity of carbohydrates in the diet.

Measuring the Glycemic Index of Foods
To determine the glycemic index of a food, volunteers are typically given a test food that provides 50 grams of carbohydrate and a control food (white bread or pure glucose) that provides the same amount of carbohydrate on different days (2). Blood samples for the determination of glucose are taken prior to eating and at regular intervals after eating over the next several hours. The changes in blood glucose over time are plotted as a curve. The glycemic index is calculated as the area under the glucose curve after the test food is eaten, divided by the corresponding area after the control food is eaten. The value is multiplied by 100 to represent a percentage of the control food. For example, a baked potato has a glycemic index of 76 relative to glucose and 108 relative to white bread, which means that the blood glucose response to the carbohydrate in a baked potato is 76% of the blood glucose response to the same amount of carbohydrate in pure glucose and 108% of the blood glucose response to the same amount of carbohydrate in white bread (3). In contrast, cooked brown rice has a glycemic index of 55 relative to glucose and 79 relative to white bread (4). In the traditional system of classifying carbohydrates, both brown rice and potato would be classified as complex carbohydrates despite the difference in their effects on blood glucose levels.

Physiological Responses to High- versus Low-Glycemic Index Foods
By definition, the consumption of high-glycemic index foods results in higher and more rapid increases in blood glucose levels than the consumption of low-glycemic index foods. Rapid increases in blood glucose are potent signals to the beta-cells of the pancreas to increase insulin secretion (2). Over the next few hours, the high insulin levels induced by consumption of high-glycemic index foods may cause a sharp decrease in blood glucose levels (hypoglycemia). In contrast, the consumption of low-glycemic index foods results in lower but more sustained increases in blood glucose and lower insulin demands on pancreatic beta-cells (5).

Glycemic Load
The glycemic index compares the potential of foods containing the same amount of carbohydrate to raise blood glucose. However, the amount of carbohydrate consumed also affects blood glucose levels and insulin responses. The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100 (1). Dietary glycemic load is the sum of the glycemic loads for all foods consumed in the diet. The concept of glycemic load was developed by scientists to simultaneously describe the quality (glycemic index) and quantity of carbohydrate in a meal or diet.
Disease Prevention
Type 2 Diabetes Mellitus
After a high-glycemic load meal, blood glucose levels rise more rapidly and insulin demand is greater than after a low-glycemic load meal. High blood glucose levels and excessive insulin secretion are thought to contribute to the loss of the insulin-secreting function of the pancreatic beta-cells that leads to irreversible diabetes (6). High dietary glycemic loads have been associated with an increased risk of developing type 2 diabetes mellitus (DM) in several large prospective studies. In the Nurses’ Health Study (NHS), women with the highest dietary glycemic loads were 37% more likely to develop type 2 DM over a 6-year period than women with the lowest dietary glycemic loads (7). Additionally, women with high-glycemic load diets that were low in cereal fiber were more than twice as likely to develop type 2 DM than women with low-glycemic load diets that were high in cereal fiber. The results of the Health Professionals Follow-up Study (HPFS), which followed male health professionals over six years were similar (8). In the NHS II study, a prospective study of younger and middle-aged women, those who consumed foods with the highest glycemic index values and the least cereal fiber were also at significantly higher risk of developing type 2 DM over the next eight years (9). The foods that were most consistently associated with increased risk of type 2 DM in the NHS and HPFS cohorts were potatoes (cooked or French-fried), white rice, white bread, and carbonated beverages (6).The Black Women's Health study, a prospective study in a cohort of 59,000 U.S. black women, found that women who consumed foods with the highest glycemic index values had a 23% greater risk of developing type 2 DM over eight years of follow-up compared to those who consumed foods with the lowest glycemic index values (10). In the American Cancer Society Cancer Prevention Study II, which followed 124,907 men and women for nine years, high glycemic load was associated with a 15% increased risk of type 2 DM (11). Further, in a cohort of over 64,000 Chinese women participating in the Shanghai Women's Health Study, high glycemic load was associated with a 34% increase in risk of type 2 DM; this positive association was much stronger among overweight women (12).


A U.S. ecological study of national data from 1909 to 1997 found that increased consumption of refined carbohydrates in the form of corn syrup, coupled with declining intake of dietary fiber, has paralleled the increase in prevalence of type 2 DM (13). Today, high-fructose corn syrup (HFCS) is used as a sweetener and preservative in many commercial products sold in the United States, including soft drinks and other processed foods. To make HFCS, the fructose content of corn syrup (100% glucose) has been artificially increased; common formulations of HFCS now include 42%, 55%, or 90% fructose (13). When consumed in large quantities on a long-term basis, HFCS is unhealthful and may contribute to other chronic diseases besides type 2 DM, including obesity and cardiovascular disease.

Cardiovascular Disease
Impaired glucose tolerance and insulin resistance are known to be risk factors for cardiovascular disease and type 2 DM. In addition to increased blood glucose and insulin concentrations, high dietary glycemic loads are associated with increased serum triglyceride concentrations and decreased HDL cholesterol concentrations; both are risk factors for cardiovascular disease (14, 15). High dietary glycemic loads have also been associated with increased serum levels of C-reactive protein (CRP), a marker of systemic inflammation that is also a sensitive predictor of cardiovascular disease risk (16). In the NHS cohort, women with the highest dietary glycemic loads had a risk of developing coronary heart disease (CHD) over the next ten years that was almost twice as high as those with the lowest dietary glycemic loads (17). The relationship between dietary glycemic load and CHD risk was more pronounced in overweight women, suggesting that people who are insulin resistant may be most susceptible to the adverse cardiovascular effects of high dietary glycemic loads (1). A similar finding was reported in a cohort of middle-aged Dutch women followed for nine years (18). More recently, a prospective study in an Italian cohort of 47,749 men and women, who were followed for almost eight years, found that a high glycemic load was associated with an increased risk of CHD in women but not in men (47). Yet, studies to date have reported mixed results, and more research is needed to determine if low glycemic index diets decrease the risk for CHD (19).

Obesity
In the first two hours after a meal, blood glucose and insulin levels rise higher after a high-glycemic load meal than they do after a low-glycemic load meal containing equal calories. However, in response to the excess insulin secretion, blood glucose levels drop lower over the next few hours after a high-glycemic load meal than they do after a low-glycemic load meal. This may explain why 15 out of 16 published studies found that the consumption of low-glycemic index foods delayed the return of hunger, decreased subsequent food intake, and increased satiety (feeling full) when compared to high-glycemic index foods (20). The results of several small, short-term trials (1-4 months) suggest that low-glycemic load diets result in significantly more weight or fat loss than high-glycemic load diets (21-23). Although long-term randomized controlled trials of low-glycemic load diets in the treatment of obesity are lacking, the results of short-term studies on appetite regulation and weight loss suggest that low glycemic-load diets may be useful in promoting long-term weight loss and decreasing the prevalence of obesity. A recent review of six randomized controlled trials concluded that overweight or obese individuals who followed a low-glycemic index/load diet experienced greater weight loss than individuals on a comparison diet that was either a high-glycemic index diet or an energy-restricted, low-fat diet (24). The length of the dietary interventions in these trials ranged from five weeks to six months.

Cancer
Evidence that high overall dietary glycemic index or high dietary glycemic loads are related to cancer risk is inconsistent. Prospective cohort studies in the U.S., Denmark, France, and Australia have found no association between overall dietary glycemic index or dietary glycemic load and breast cancer risk (25-28). In contrast, a prospective cohort study in Italy reported a positive association between breast cancer risk and high-glycemic index diets as well as high dietary glycemic loads (29). A prospective study in Canada found that postmenopausal but not premenopausal women with high overall dietary glycemic index values were at increased risk of breast cancer, particularly those who reported no vigorous physical activity (30), while a prospective study in the U.S. found that premenopausal but not postmenopausal women with high overall dietary glycemic index values and low levels of physical activity were at increased risk of breast cancer (31). In a French study of postmenopausal women, both glycemic index and glycemic load were positively associated with risk of breast cancer but only in a subgroup of women who had the highest waist circumference (median of 84 cm [33 inches]) (28). Higher dietary glycemic loads were associated with moderately increased risk of colorectal cancer in a prospective study of U.S. men, but no clear associations between dietary glycemic load and colorectal cancer risk were observed in a prospective studies of U.S. men (32), U.S. women (32-35), Swedish women (36), and Dutch men and women (37). However, one prospective cohort study of U.S. women found that higher dietary glycemic loads were associated with increased risk of colorectal cancer (38). One meta-analysis of case-control and cohort studies suggested that glycemic index and glycemic load were positively associated with colorectal cancer (39), but a more recently published meta-analysis did not find glycemic index or load to be significantly associated with colorectal cancer (40). Two separate meta-analyses reported that high dietary glycemic loads were associated with increased risk of endometrial cancer (39, 41). Although there is some evidence that hyperinsulinemia (elevated serum insulin levels) may promote the growth of some types of cancer (42), more research is needed to determine the effects of dietary glycemic load and/or glycemic index on cancer risk.

Gallbladder Disease
Results of two studies indicate that dietary glycemic index and glycemic load may be positively related to risk of gallbladder disease. Higher dietary glycemic loads were associated with significantly increased risks of developing gallstones in a cohort of men participating in the Health Professionals Follow-up Study (43) and in a cohort of women participating in the Nurses' Health Study (44). Likewise, higher glycemic index diets were associated with increased risks of gallstone disease in both studies (43-44). However, more epidemiological and clinical research is needed to determine an association between dietary glycemic index/load and gallbladder disease.

Disease Treatment
Diabetes Mellitus
Low-glycemic index diets appear to improve the overall blood glucose control in people with type 1 and type 2 diabetes mellitus (DM). A meta-analysis of 14 randomized controlled trials that included 356 diabetic patients found that low-glycemic index diets improved short-term and long-term control of blood glucose levels, reflected by clinically significant decreases in fructosamine and hemoglobin A1C levels (45). Episodes of serious hypoglycemia are a significant problem in people with type 1 DM. In a study of 63 men and women with type 1 DM, those randomized to a high-fiber, low-glycemic index diet had significantly fewer episodes of hypoglycemia than those on a low-fiber, high-glycemic index diet (46).

Lowering Dietary Glycemic Load
Some strategies for lowering dietary glycemic load include:
• Increasing the consumption of whole grains, nuts, legumes, fruits, and nonstarchy vegetables
• Decreasing the consumption of starchy high-glycemic index foods like potatoes, white rice, and white bread
• Decreasing the consumption of sugary foods like cookies, cakes, candy, and soft-drinks
See the table below for the glycemic index and glycemic load values of selected foods (4). Foods with higher glycemic index values are at the top of the table, while foods with lower glycemic index values are at the bottom of the table. To look up the glycemic index values for other foods, visit the University of Sydney’s GI Web site.

Glycemic Index and Glycemic Load Values for Selected Foods
(Relative to Glucose)
Food
Glycemic Index
(Glucose=100)
Serving size
Carbohydrate per serving (g)
Glycemic Load per serving
Dates, dried
103
2 oz
40
42
Cornflakes
81
1 cup
26
21
Jelly beans
78
1 oz
28
22
Puffed rice cakes
78
3 cakes
21
17
Russet potato (baked)
76
1 medium
30
23
Doughnut
76
1 medium
23
17
Soda crackers
74
4 crackers
17
12
White bread
73
1 large slice
14
10
Table sugar (sucrose)
68
2 tsp
10
7
Pancake
67
6" diameter
58
39
White rice (boiled)
64
1 cup
36
23
Brown rice (boiled)
55
1 cup
33
18
Spaghetti, white; boiled 10-15 min
44
1 cup
40
18
Spaghetti, white; boiled 5 min
38
1 cup
40
15
Spaghetti, whole wheat; boiled
37
1 cup
37
14
Rye, pumpernickel bread
41
1 large slice
12
5
Oranges, raw
42
1 medium
11
5
Pears, raw
38
1 medium
11
4
Apples, raw
38
1 medium
15
6
All-Bran™ cereal
38
1 cup
23
9
Skim milk
32
8 fl oz
13
4
Lentils, dried; boiled
29
1 cup
18
5
Kidney beans, dried; boiled
28
1 cup
25
7
Pearled barley; boiled
25
1 cup
42
11
Cashew nuts
22
1 oz
9
2
Peanuts
14
1 oz
6
1
 

Written in December 2005 by:
Jane Higdon, Ph.D.
Linus Pauling Institute
Oregon State University
Updated in February 2009 by:
Victoria J. Drake, Ph.D.
Linus Pauling Institute
Oregon State University
Reviewed in February 2009 by:
Simin Liu, M.D., M.S., M.P.H., Sc.D.
Professor and Director, Program on Genomics and Nutrition
Professor of Epidemiology and Medicine
UCLA School of Public Health
Last updated 4/38/2010  Copyright 2003-2011  Linus Pauling Institute

Disclaimer
The Linus Pauling Institute Micronutrient Information Center provides scientific information on health aspects of micronutrients and phytochemicals for the general public. The information is made available with the understanding that the author and publisher are not providing medical, psychological, or nutritional counseling services on this site. The information should not be used in place of a consultation with a competent health care or nutrition professional.
The information on micronutrients and phytochemicals contained on this Web site does not cover all possible uses, actions, precautions, side effects, and interactions. It is not intended as medical advice for individual problems. Liability for individual actions or omissions based upon the contents of this site is expressly disclaimed.