The Glycemic Index Diet

The eighth installment of the series on eating patterns is about the Glycemic-Index Diet. Last month, we explored the Volumetrics Diet and discussed how a food’s energy density can be used to help people make healthier choices when trying to lose or manage their weight. Ranked #23 out of 41 total diets in the U.S News Best Diet Rankings, the Glycemic-Index Diet is based on a carbohydrate’s effect on a person’s blood sugar. “Good” carbs rank lower in the index and take longer to digest, which slows the rise in blood sugar, while “bad” carbs rank higher in the index and tend to cause spikes in blood sugar. Continue reading “The Glycemic Index Diet”

lentil pasta that actually tastes good!

You know I’m a pretty adventurous eater.  I’ll make black bean brownies and sneak greens into just about anything.  But, not all of the creations or products I try hit it out of the park, if you know what I mean.  Sometimes, beet pancakes taste a *little* too much like beets, and quinoa flour really does taste like dirt. Just sayin’.  (It does, however, do very well mixed with OTHER flours and with acidic ingredients, like plain yogurt or sour cream.  These Sour Cream Fudge Cupcakes are shockingly good.) Continue reading “lentil pasta that actually tastes good!”

Diabetes: A Primer (Part 2)


Last month, I provided some basic information about diabetes, pre-diabetes and how they are diagnosed. If you recall, diabetes is characterized by insulin resistance, which is the condition of having high blood sugar. Having sustained periods of high (or low) blood sugar can have serious implications on your health, and can lead to multiple co-morbidities, such as heart disease, kidney disease, blindness and neuropathy. Fortunately for many of those with diabetes, the condition can be improved or even managed completely through diet and lifestyle changes. However, very few make the diet and lifestyle changes that can improve their health. Continue reading “Diabetes: A Primer (Part 2)”