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Articles March 2015 Issue

How Good Is Glycemic Index as a Marker of a Heart-Healthy Diet?

Slow carbs, fast carbs—does it really make a difference?

Does the glycemic index of the foods you eat matter? That’s the question raised by a headline-making new study sponsored by the National Institutes of Health, the OmniCarb study, which calls into question the notion of “good carbs” versus “bad carbs.” Some previous research—along with popular diet plans—suggested that it’s healthier to choose carbohydrate sources that raise blood sugar levels slowly. These “low-glycemic index” foods include most whole grains and non-starchy vegetables, as opposed to high-glycemic options such as white bread, potatoes and sugary foods.

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