Endocrinologist Challenges High-GI Food Myths: Balance, Not Banishment
Endocrinologist Veronica Vlasova has challenged the common misconception that high-glycemic index (GI) foods are universally harmful. She stressed the importance of portion size, food combinations, and cooking methods when considering one's diet.
Vlasova, who received nutritional guidance from Olga Nikolaevna, clarified that high-GI foods can cause blood sugar spikes, leading to hunger, weakness, and potentially type 2 diabetes. However, she advised against eliminating them entirely. Instead, she suggested limiting sugar, white bread, and pastries as primary staples.
Vlasova highlighted the role of portion size, using a slice of watermelon as an example. Despite its high GI, a slice contains only a small amount of carbs. She also noted that cooking methods and food combinations can alter the GI. For instance, baked potatoes are healthier than mashed, and al dente pasta has a lower GI than overcooked pasta. Combining carbs with proteins, fats, and fiber can further slow down sugar absorption and lower the glycemic response.
Veronica Vlasova, an endocrinologist, has provided valuable insights into the glycemic index. She advises balancing one's diet by limiting certain foods, considering portion sizes, and combining food groups. This approach helps manage blood sugar levels and overall health.
