GI - Glycemic index criticism
The glycemic index has been criticised for the following reasons:
the GI of a food varies depending on the kind of food, its ripeness, the length of time it was stored, how it was cooked, its variety (potatoes from Australia, for example, have a much higher GI than potatoes from the United States), and how it was processed or manufactured.
the GI of a food varies from person to person and even in a single individual from day to day, depending on blood glucose levels, insulin resistance, and other factors.
the GI of a mixed meal is difficult to predict.
the GI value is based on a portion that contains 50 grams of carbohydrate only.
a limited range of data and daily fluctuations in an individual’s glycemic response.
Some of these criticisms can be addressed by taking the Glycemic load into account. This combined approach is, however, somewhat more complicated, and therefore harder to use in giving dietary advice.
Diets like the South Beach diet and Atkins Diet use the Glycemic index.
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