Friday, September 30, 2016
What Is Paleo? Breaking Down the Paleo Diet Food List
It’s taken CrossFit gyms, nutrition blogs and possibly even your friend circle by storm. The paleo diet, or eating the way people did in the Stone Age, is now one of the most popular nutrition lifestyles around. But what exactly does “going paleo” mean? While this diet claims to be so easy a caveman could do it, it turns out it’s not so simple. Plus, with bloggers and dieters tweaking the diet to make it their own, it can be hard to decipher which foods are acceptable — and which aren’t allowed. Are potatoes OK? What about a cup of coffee (or a Bulletproof blend)? We’re breaking down the dos and don’ts of this meal plan.
While this ancient nutrition style has been around for (literally) ages, it wasn’t until 2002 that Loren Cordain, PhD, popularized the caveman plan when he published his book, The Paleo Diet. “It really isn’t a diet, but rather a lifetime program of eating to improve health and well-being and minimize the risk of chronic diseases that plague the Western world,” explains Dr. Cordain. According to a recent nationwide analysis of U.S. grocery purchases, processed foods make up more than 60 percent of the calories in food we buy. By replacing packaged goods with nutrient-rich, whole, fresh foods, Dr. Cordain, his mentors and other Paleo followers believe a person’s health will improve.
Back in the day, cavemen stuck to a fairly basic menu — after all, they could only eat what they could catch. “Evolution through natural selection formed the organizing template not only for all of biology but also for nutrition,” says Cordain. Paleo-era humans consumed a diet high in protein and fiber but devoid of refined sugar and highly processed foods. “We can’t fully mimic the exact foods that our hunter-gatherer ancestors ate, but we don’t have to in order to make improvements in our general health and well-being,” says Dr. Cordain. He explains that contemporary paleo diets emulate the fare of our pre-agricultural predecessors — using everyday food available at supermarkets today.
While there’s no need to bust out your hunting spear, it’s important to stick to the basic tenets of the caveman diet whenever you can. “They ate exclusively the wild plant and animal foods they could hunt, gather, forage or fish in their native environment,” says Dr. Cordain.
When cavemen roamed the Earth, there were no processed foods or refined sugars and grains. “Fatty meats such as sausage, bacon and pepperoni and starchy vegetables like white potatoes and corn as well as beans such as black, kidney, or pinto are not allowed,” says Leslie Bonci, MHP, RD, director of sports nutrition at the University of Pittsburg Medical Center, Center for Sports Medicine.
Then there are certain products like walnut oil and extra virgin olive oil, which weren’t available to cavemen, but because they closely emulate the oils our ancestors received from animal carcasses and plants, they’re considered acceptable. Below, you’ll find lists ofpaleo-approved and non-paleo foods.
Cordain and other followers of the paleo diet believe that by eliminating processed foods and replacing them with whole, clean foods, people will experience numerous health benefits. “When I first wrote The Paleo Diet in 2002, my primary intent was to improve health and well-being for my fellow humans,” says Cordain. Since then however, his book has been promoted as “a weight loss diet.” “Calories are usually lower,” states Bonci. “So it may help promote weight loss and control blood glucose levels.”
The strict food plan is often combined with high-intensity exercise that mimics the body’s natural movements, following a similar “do as you were designed to do” approach. While the guidelines — which Cordain discusses in his follow up book, The Paleo Diet for Athletes— are broad and open to interpretation, workout styles like CrossFit — which involves constantly varying functional movements — have frequently been paired with the diet to maximize weight loss, strength and health benefits.
It takes discipline to follow the paleo diet — and this eating plan doesn’t come without criticism. Cordain admits that fresh foods can sometimes be pricier than processed foods. But there has been other backlash as well. Bonci points out that the paleo plan can have some negative consequences for your health. “With paleo there’s a shortfall on nutrients, high food costs, and a focus on what one will not eat,” she says. “The intake of calcium and vitamin D is also low.” In fact, last year in the U.S. News & World Report’s Bests Diet of 2014, paleo came in last place, largely because it advocates consuming higher amounts of fat and protein than recommended by the FDA.
There isn’t much grey area when it comes to going paleo — the guidelines are straightforward so you don’t have to make many choices. However, Cordain did build an 85:15 rule into the plan, which may be the origin of much paleo controversy, as it allows room for cheating. “Most people experience significant improvements in health and well-being when they are 85 percent compliant with this lifelong way of eating. If an occasional ‘cheat’ helps them to remain mainly compliant with the diet, then that is a good thing,” says Cordain. So while the occasional cup of coffee had no place in the Stone Age, it may be consumed under the allotted cheat portion of the diet if it’s what you need to stay the course.
Want to Try the Whole 30 Diet? Here’s Your Guide, Plus Recipes
If you’re on Instagram, odds are you’ve seen more than few posts about #Whole30 in the past year. The viral health movement encourages followers to cut alcohol, sugar, grains, legumes, dairy and additives from their diet for 30 days straight — with zero cheat days. That’s right: Screw up, and you start the challenge over.
Sounds like torture? From zoodles galore to plates packed with protein (and only the occasional #needsugar plea), these posts are health food eye candy, not hangry rants. And they’re not going away anytime soon, either. The Whole 30 Guide to Total Health and Food Freedom, by co-founders Dallas and Melissa Hartwig, is on bookshelves everywhere, with the goal of making the program more accessible to everyone.
“We kind of refer to the Whole 30 as the anti-diet,” says Melissa, a certified sports nutritionist. “It’s not a diet, it’s more of a lifestyle change.” Here’s what you can learn from The Whole 30 book — plus, three Whole 30 recipes worth ‘gramming.
What the Whole 30 Diet Is All About
If dieting tends to turn into a 24/7 pity party for you, Dallas and Melissa Hartwig, also authors of It Starts With Food, are here to snap you out of it. “Don’t you dare tell us this is hard. Quitting heroin is hard. Beating cancer is hard. Drinking your coffee black. Is. Not. Hard,” reads one line from the program.
“You’re not designed to do Whole 30 for the rest of your life, it’s a short-term learning process, a short-term intervention. It’s a gateway into knowing how foods affect you so you can make more informed choices going forward,” Dallas, a physical therapist and certified strength and conditioning specialist, says.
At its core, Whole 30 is a combination of a strict paleo diet and an elimination diet that focuses on slashing inflammation-promoting foods from your life. “We’re trying to figure out how the foods you’ve been eating impact how you look, and feel and impact your quality of life,” Melissa says. “You have to 100 percent eliminate those foods from your diet in order to do that.” In other words: No slip-ups. “Unless you physically trip and your face lands in a box of donuts, there is no ‘slip,’” the book reads.
By sticking to the diet for 30 days, Melissa and Dallas hope you’ll be able to identify the foods that make you feel bad. They say they’ve seen and heard of results ranging from weight loss, more energy and improved health to faster recovery from tough workouts. Even better, they believe eliminating bad eating habits can lead to true “food freedom.”
“You’re not eating things [for] emotional reasons, or because you’re of out of control withcravings. You’re not white-knuckling your way through the day resisting every candy dish — you feel in control,” Melissa says. “When you do make a choice to eat something that’s not healthy, but you decide is worth it, you eat it and savor it and there’s no guilt associated with making that food choice. You make a deliberate decision and move on.”
How to Be Successful on Whole 30
You might not be able to wake up tomorrow and start Whole 30 on a whim — nor should you. “Planning and preparation are key,” Melissa says. That’s why their book is packed with more than 100 recipes, tips and cooking instructions on how to prepare your kitchen and a detailed FAQ section to address all your qualms.
The book also advises you on how to resist temptations (like date nights or business dinners), and how to explain your new lifestyle to family and friends when they’re pushing a glass of wine into your hands. “It’s not just physical, we also talk about getting emotionally and psychologically ready for a dramatic life change,” Melissa says.
After your 30 days is complete, you’ll get advice on how to slowly reintroduce each food group into your diet (and determine if there’s anything you want to eliminate for good). Also important: Building a support network, either of friends, or among other Whole 30-ers online, so you’ll have a community to prop you up when sugar carbs start calling your name. Start combing those Instagram posts for potential pals.
Whole 30 Recipes You’ll Love
1. Romesco Garlic Shrimp with Zucchini Noodles
With no grains allowed, the Whole 30 diet relies on zoodles (zucchini noodles) to help you get your spaghetti fix. If you don’t have a spiralizer, simply use a peeler to make your veggie strands instead. Short on time? Get your meal prep on by making the sauce for this dish a few days in advance. Kitchen newbies, there are tips on how to not overcook your shrimp. But there’s no shame in buying this shellfish cooked, instead of raw, either! You’ll get all the great taste of an Italian dish, without the carb-induced bloat.
2. Eggplant Buns
Just because you can’t have a real bun on Whole 30, doesn’t mean your burger should be bare. Sandwich that beef patty between two slices of veggies, instead. This eggplant bun will add a delicious (and nutrient-packed) burst of flavor to each bite. Not a fan of this nightshade? You can always substitute sweet potatoes or portobello mushrooms as the shell. (Bonus: Your veggie buns might even hold up better than bread, which tends to get mushy.) Pop your veggie of choice in the oven and dinner will be ready in no time.
3. Chimichurri Beef Kabobs
If you need proof the Whole 30 diet isn’t about deprivation, take a look at this plate. Hearty chunks of meat, skewered alongside chunks of bell peppers, onion and zucchini, combine to make a dinner that’s truly filling. Don’t have a grill? You can broil or use a grill plate to make this dish, too. Don’t skip the marinade — it adds a flavor to the meat that’s worth the extra time.
Recipes and Photo from THE WHOLE30 by Melissa and Dallas Hartwig. Copyright © 2015 by Whole9Life, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
12 Brilliant Meal Prep Ideas to Free Up Your Time
be heated up faster than you can walk two blocks. (Leaving you with more time to squeeze in your daily workout!) And hey, you’ll save money while you’re at it.
Plus, if you’re intimidated by cooking, there are tons of sneaky tricks that can help make assembling delicious meals a cinch. From easy breakfast options to methods for whipping up meals in bulk, we’ve got expert tips to set yourself up for a fuss-free and healthy week. Whip out your favorite Tupperware and get started.
12 Meal Prep Ideas to Try Now
1. Season meat three ways using just one pan.
If you’re sticking to lean meats like chicken, chowing down on the same flavors can get tedious after a while. Save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminum foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all. Three birds, one pan! Photo and recipe: Kevin / Fit Men Cook
If you’re sticking to lean meats like chicken, chowing down on the same flavors can get tedious after a while. Save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminum foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all. Three birds, one pan! Photo and recipe: Kevin / Fit Men Cook
2. Hard-boil eggs in the oven — not in a pot.
An excellent source of protein, vitamins A and B and healthy fat, eggs should be a staple snack for any health fiend. The problem: You can usually only fit up to five eggs in a pot. To make a delicious dozen in one go, bake your eggs in muffin tins for just 30 minutes. Ta-da! You’ll get a perfectly hard-boiled batch. Pro tip: Do a small test run first to ensure your oven doesn’t run too hot or too cold before cooking a full pan of eggs. Photo and recipe: Lindsay / The Lean Green Blog
An excellent source of protein, vitamins A and B and healthy fat, eggs should be a staple snack for any health fiend. The problem: You can usually only fit up to five eggs in a pot. To make a delicious dozen in one go, bake your eggs in muffin tins for just 30 minutes. Ta-da! You’ll get a perfectly hard-boiled batch. Pro tip: Do a small test run first to ensure your oven doesn’t run too hot or too cold before cooking a full pan of eggs. Photo and recipe: Lindsay / The Lean Green Blog
3. Freeze blended smoothies in muffin tins.
Never have the time to measure out a million fixings for a morning sip? Save time by buying the ingredients in bulk, blending your favorite beverage, and then freezing the mixture in muffin tips. Next time you need a shake, stat, toss two or three “smoothie cups” in a blender for a quick and easy breakfast. Photo and recipe: Matt / Muffin Tin Mania
Never have the time to measure out a million fixings for a morning sip? Save time by buying the ingredients in bulk, blending your favorite beverage, and then freezing the mixture in muffin tips. Next time you need a shake, stat, toss two or three “smoothie cups” in a blender for a quick and easy breakfast. Photo and recipe: Matt / Muffin Tin Mania
RELATED: 7 Delicious Protein Smoothie Recipes
4. Chop or spiralize raw vegetables in advance.
Too hangry to make dinner at the end of a long day? Cut veggies in bulk ahead of time to avoid wasting precious minutes chopping on busy weeknights. Zucchini noodles (“zoodles”) and butternut squash noodles will stay fresh in the fridge for 3-5 days, and chopped vegetables like carrots, onion and pepper will last a week when refrigerated properly in a sealed plastic bag or tupperware. Photo and tip: Ali / Inspiralized
Too hangry to make dinner at the end of a long day? Cut veggies in bulk ahead of time to avoid wasting precious minutes chopping on busy weeknights. Zucchini noodles (“zoodles”) and butternut squash noodles will stay fresh in the fridge for 3-5 days, and chopped vegetables like carrots, onion and pepper will last a week when refrigerated properly in a sealed plastic bag or tupperware. Photo and tip: Ali / Inspiralized
RELATED: 11 Low-Carb Veggie Noodle Recipes
5. Roast different vegetables with same cooking time.Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 minutes for each pan of nutrient-rich goodness to cook can be time-consuming. To prep a large batch of veggies, try pairing them based on roasting time. Fast-cooking vegetables that can bake in the same pan include asparagus, mushrooms and cherry tomatoes; slow-roasting vegetables include carrots, cauliflower, onions, potatoes and parsnips. Photo: Jenny / Picky Palate
6. Make portions crystal clear.Guard against overeating by portioning your nuts, pretzels, veggies or favorite nibbles into plastic baggies or portable jars. It’s easy to mindlessly munch when you’ve got an entire bag sitting in front of you, but having just enough ready to go for lunch or a snack will keep you from going overboard. Jars: Blender Bottle Go Stack Twist ‘N Lock
RELATED: What 200 Calories of Nuts Looks Like
7. Customize healthy oatmeal jars.Fiber-rich foods like oatmeal are ideal for keeping you satiated until lunchtime, but most packets have lots of added sugar and unnatural preservatives. If you DIY and use portable glass jars, you’ll control exactly what and how much you’re eating. From “monkey mix” to “raspberries and dark chocolate,” these genius flavor combinations will keep your taste buds happy, too. Photo and recipe: Rachel / Clean Food Crush
RELATED: 11 Super-Easy Mason Jar Gift Ideas
8. Bag up smoothie ingredients.
Ever put a little of this, a little of that in your blender and end up with a supersizedsmoothie? Save yourself from unnecessary calories by pre-assembling and freezing the ingredients. By measuring out your berries, yogurt (frozen in an ice cube tray) and greens ahead of time, your shake will be perfectly portioned, every time. Photo and recipe: Rachel /The Chic Site
Ever put a little of this, a little of that in your blender and end up with a supersizedsmoothie? Save yourself from unnecessary calories by pre-assembling and freezing the ingredients. By measuring out your berries, yogurt (frozen in an ice cube tray) and greens ahead of time, your shake will be perfectly portioned, every time. Photo and recipe: Rachel /The Chic Site
9. Use muffin tins for smarter breakfast frittatas.
You could enjoy a fancy frittata every morning of the week, and only turn your stove on once. The secret? Make-ahead egg muffins! Make several of these recipes in advance (you can store in the fridge for up to five days) so you don’t get bored throughout the week. Wrap them in a paper towel to microwave them so they won’t dry out. Photo and recipe: Kendra Montgomery / Full Fork Ahead
You could enjoy a fancy frittata every morning of the week, and only turn your stove on once. The secret? Make-ahead egg muffins! Make several of these recipes in advance (you can store in the fridge for up to five days) so you don’t get bored throughout the week. Wrap them in a paper towel to microwave them so they won’t dry out. Photo and recipe: Kendra Montgomery / Full Fork Ahead
10. Always roll with some protein-rich snacks.Protein is essential for muscle recovery after a tough workout and it also keeps hunger at bay — making it an A+ choice for snacks. Instead of reaching for a packaged protein barthat could have more than 400 calories and 28 grams of sugar, try making your own energy balls. Whip up a batch and store them in the fridge for up to six days. Photo and recipe: Lee Hersh / Life by Daily Burn
RELATED: 11 No-Bake Energy Bites
11. Skewer meats for quick portions.
Kabobs aren’t just for street meat. Weighing your chicken (or salmon or beef) and putting it on wooden skewers can help you control how much you’re eating in one sitting. (Four ounces of chicken has approximately 36 grams of protein, and six ounces of salmon has 34 grams of protein.) Cook up a batch and save some skewers for the rest of the week. If you’re using wooden ones, remember to soak them in water so they won’t catch fire in your grill or oven. Photo and recipe: Emily Miller / Life by Daily Burn
Kabobs aren’t just for street meat. Weighing your chicken (or salmon or beef) and putting it on wooden skewers can help you control how much you’re eating in one sitting. (Four ounces of chicken has approximately 36 grams of protein, and six ounces of salmon has 34 grams of protein.) Cook up a batch and save some skewers for the rest of the week. If you’re using wooden ones, remember to soak them in water so they won’t catch fire in your grill or oven. Photo and recipe: Emily Miller / Life by Daily Burn
12. Pre-assemble jarred lunch salads.Think salad from home is a no-go because it always gets soggy? Think again. Using a glass jar will save your veggies from getting mucky before lunchtime. Put your dressing at the bottom of the jar, layering sturdier produce like cucumbers and peppers, and then saving any leafy greens or grains (we’re loving quinoa) up top. Put a paper towel square at the top to absorb moisture if you’re storing the salad for multiple days. Still hungry? We’ve got nine more mason jar recipes to show off in your work fridge. Photo and Recipe: Carmen Sturdy / Life by Daily Burn
Start Stashing!
Want more meal prep tips and tricks? Check out Laura Prepon’s Stash Plan for ideas to build your own stash of healthy favorites at home. According to Prepon, it’s all about building “kitchen confidence.”
Want more meal prep tips and tricks? Check out Laura Prepon’s Stash Plan for ideas to build your own stash of healthy favorites at home. According to Prepon, it’s all about building “kitchen confidence.”
Carbohydrates and Blood Sugar
When people eat a food containing carbohydrates, the digestive system breaks down the digestible
ones into sugar, which enters the blood.- As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
- As cells absorb blood sugar, levels in the bloodstream begin to fall.
- When this happens, the pancreas start making glucagon, a hormone that signals the liver to start releasing stored sugar.
- This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.
Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.
- Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.
Glycemic index
In the past, carbohydrates were commonly classified as being either “simple” or “complex,” and described as follows:
Simple carbohydrates:
These carbohydrates are composed of sugars (such as fructose and glucose) which have simple chemical structures composed of only one sugar (monosaccharides) or two sugars (disaccharides). Simple carbohydrates are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas – which can have negative health effects.
Complex carbohydrates:
These carbohydrates have more complex chemical structures, with three or more sugars linked together (known as oligosaccharides and polysaccharides). Many complex carbohydrate foods contain fiber, vitamins and minerals, and they take longer to digest – which means they have less of an immediate impact on blood sugar, causing it to rise more slowly. But other so called complex carbohydrate foods such as white bread and white potatoes contain mostly starch but little fiber or other beneficial nutrients.
Dividing carbohydrates into simple and complex, however, does not account for the effect of carbohydrates on blood sugar and chronic diseases. To explain how different kinds of carbohydrate-rich foods directly affect blood sugar, the glycemic index was developed and is considered a better way of categorizing carbohydrates, especially starchy foods.
The glycemic index ranks carbohydrates on a scale from 0 to 100 based on how quickly and how much they raise blood sugar levels after eating. Foods with a high glycemic index, like white bread, are rapidly digested and cause substantial fluctuations in blood sugar. Foods with a low glycemic index, like whole oats, are digested more slowly, prompting a more gradual rise in blood sugar.
- Low-glycemic foods have a rating of 55 or less, and foods rated 70-100 are considered high-glycemic foods. Medium-level foods have a glycemic index of 56-69.
- Eating many high-glycemic-index foods – which cause powerful spikes in blood sugar – can lead to an increased risk for type 2 diabetes, (2) heart disease, (3), (4) and overweight, (5,6) (7). There is also preliminary work linking high-glycemic diets to age-related macular degeneration, (8) ovulatory infertility, (9) and colorectal cancer. (10)
- Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss.
- A 2014 review of studies researching carbohydrate quality and chronic disease risk showed that low-glycemic-index diets may offer anti-inflammatory benefits. (16)
- The University of Sydney in Australia maintains a searchable database of foods and their corresponding glycemic indices.
Many factors can affect a food’s glycemic index, including the following:
- Processing: Grains that have been milled and refined—removing the bran and the germ—have a higher glycemic index than minimally processed whole grains.
- Physical form: Finely ground grain is more rapidly digested than coarsely ground grain. This is why eating whole grains in their “whole form” like brown rice or oats can be healthier than eating highly processed whole grain bread.
- Fiber content: High-fiber foods don’t contain as much digestible carbohydrate, so it slows the rate of digestion and causes a more gradual and lower rise in blood sugar. (17)
- Ripeness: Ripe fruits and vegetables tend to have a higher glycemic index than un-ripened fruit.
- Fat content and acid content: Meals with fat or acid are converted more slowly into sugar.
Numerous epidemiologic studies have shown a positive association between higher dietary glycemic index and increased risk of type 2 diabetes and coronary heart disease. However, the relationship between glycemic index and body weight is less well studied and remains controversial.
Glycemic load
One thing that a food’s glycemic index does not tell us is how much digestible carbohydrate – the total amount of carbohydrates excluding fiber – it delivers. That’s why researchers developed a related way to classify foods that takes into account both the amount of carbohydrate in the food in relation to its impact on blood sugar levels. This measure is called the glycemic load. (11,12) A food’s glycemic load is determined by multiplying its glycemic index by the amount of carbohydrate the food contains. In general, a glycemic load of 20 or more is high, 11 to 19 is medium, and 10 or under is low.
The glycemic load has been used to study whether or not high-glycemic load diets are associated with increased risks for type 2 diabetes risk and cardiac events. In a large meta-analysis of 24 prospective cohort studies, researchers concluded that people who consumed lower-glycemic load diets were at a lower risk of developing type 2 diabetes than those who ate a diet of higher-glycemic load foods. (13) A similar type of meta-analysis concluded that higher-glycemic load diets were also associated with an increased risk for coronary heart disease events. (14)
Here is a listing of low, medium, and high glycemic load foods. For good health, choose foods that have a low or medium glycemic load, and limit foods that have a high glycemic load.
Low glycemic load (10 or under)
- Bran cereals
- Apple
- Orange
- Kidney beans
- Black beans
- Lentils
- Wheat tortilla
- Skim milk
- Cashews
- Peanuts
- Carrots
Medium glycemic load (11-19)
- Pearled barley: 1 cup cooked
- Brown rice: 3/4 cup cooked
- Oatmeal: 1 cup cooked
- Bulgur: 3/4 cup cooked
- Rice cakes: 3 cakes
- Whole grain breads: 1 slice
- Whole-grain pasta: 1 1/4 cup cooked
High glycemic load (20+)
- Baked potato
- French fries
- Refined breakfast cereal: 1 oz
- Sugar-sweetened beverages: 12 oz
- Candy bars: 1 2-oz bar or 3 mini bars
- Couscous: 1 cup cooked
- White basmati rice: 1 cup cooked
- White-flour pasta: 1 1/4 cup cooked (15)
Here’s a list of the glycemic index and glycemic load for the most common foods.
References
2. de Munter JS, Hu FB, Spiegelman D, Franz M, van Dam RM. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 2007;4:e261.
3. Beulens JW, de Bruijne LM, Stolk RP, et al. High dietary glycemic load and glycemic index increase risk of cardiovascular disease among middle-aged women: a population-based follow-up study. J Am Coll Cardiol. 2007;50:14-21.
4. Halton TL, Willett WC, Liu S, et al. Low-carbohydrate-diet score and the risk of coronary heart disease in women. N Engl J Med. 2006;355:1991-2002.
5. Anderson JW, Randles KM, Kendall CW, Jenkins DJ. Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence. J Am Coll Nutr. 2004;23:5-17.
6. Ebbeling CB, Leidig MM, Feldman HA, Lovesky MM, Ludwig DS. Effects of a low-glycemic load vs low-fat diet in obese young adults: a randomized trial. JAMA. 2007;297:2092-102.
7. Maki KC, Rains TM, Kaden VN, Raneri KR, Davidson MH. Effects of a reduced-glycemic-load diet on body weight, body composition, and cardiovascular disease risk markers in overweight and obese adults. Am J Clin Nutr. 2007;85:724-34.
8. Chiu CJ, Hubbard LD, Armstrong J, et al. Dietary glycemic index and carbohydrate in relation to early age-related macular degeneration. Am J Clin Nutr. 2006;83:880-6.
9. Chavarro JE, Rich-Edwards JW, Rosner BA, Willett WC. A prospective study of dietary carbohydrate quantity and quality in relation to risk of ovulatory infertility. Eur J Clin Nutr. 2009;63:78-86.
10. Higginbotham S, Zhang ZF, Lee IM, et al. Dietary glycemic load and risk of colorectal cancer in the Women’s Health Study. J Natl Cancer Inst. 2004;96:229-33.
11. Liu S, Willett WC. Dietary glycemic load and atherothrombotic risk. Curr Atheroscler Rep. 2002;4:454-61.
12. Willett W, Manson J, Liu S. Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr. 2002;76:274S-80S.
13. Livesey G, Taylor R, Livesey H, Liu S. Is there a dose-response relation of dietary glycemic load to risk of type 2 diabetes? Meta-analysis of prospective cohort studies. Am J Clin Nutr. 2013;97:584-96.
14. Mirrahimi A, de Souza RJ, Chiavaroli L, et al. Associations of glycemic index and load with coronary heart disease events: a systematic review and meta-analysis of prospective cohorts. J Am Heart Assoc. 2012;1:e000752.
15. Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 2002;76:5-56.
16. Buyken, AE, Goletzke, J, Joslowski, G, Felbick, A, Cheng, G, Herder, C, Brand-Miller, JC. Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies. The American Journal of Clinical Nutrition Am J Clin Nutr. 99(4): 2014;813-33.
17. AlEssa H, Bupathiraju S, Malik V, Wedick N, Campos H, Rosner B, Willett W, Hu FB. Carbohydrate quality measured using multiple quality metrics is negatively associated with type 2 diabetes.Circulation. 2015; 1-31:A:20.
























