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Cranberrycat  Posts:5313
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| 03/16/2006 8:46 PM |
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| [quote:44df59f7b4="gofish"]
Carrots were given a high GI in error some years ago, and not all web sources have corrected their numbers yet. So that is not a valid example. Also you can not mix the GI from one source with the GL from another source.
[/quote:44df59f7b4]
Dennis,
I have done some further reading (although I don't have my Zone Book with me today). If I recall correctly, carrots were changed from unfavorable to favorable because of the overall carb content. I read this on the Glycemic Index web site:
[color=red:44df59f7b4]Q: Some vegetables appear to have a high GI. Does this mean a person with diabetes should avoid eating them?
A: Definitely not, because, unlike potatoes and cereal products, these vegetables are very low in carbohydrate. So, despite their high GI, their glycemic load is low.[/color:44df59f7b4]
Now, this would lead me to believe that there are probably other veggies besides carrots that fall into the same trap, being listed as a high GI, although the GL rating is low (however, I have not actually searched out this database to find another example).
What do you use (if any) for your source of GI index? |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Dennis  Posts:1
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| 03/17/2006 1:19 AM |
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| [quote:9a83c1bf5c="cranberrycat"][quote:9a83c1bf5c="gofish"]
Carrots were given a high GI in error some years ago, and not all web sources have corrected their numbers yet. So that is not a valid example. Also you can not mix the GI from one source with the GL from another source.
[/quote:9a83c1bf5c]
Dennis,
I have done some further reading (although I don't have my Zone Book with me today). If I recall correctly, carrots were changed from unfavorable to favorable because of the overall carb content. I read this on the Glycemic Index web site: [/quote:9a83c1bf5c]
That is not the reason. It was an early measurement error that got propagated through all the databases. They had carrot GI as about like sucrose. The actual GI of raw carrot is about the same as raw apple. The GL of 9g carb of carrot is the same as 9g carb of apple. However, you will have to eat 3 times as many TOTAL grams of carrot as apple to get the same GL. Search my earlier posts on these forums about "eat your carrots".
[quote:9a83c1bf5c] What do you use (if any) for your source of GI index?[/quote:9a83c1bf5c]
I use whatever shows up on a google search of: GI GL index. 3 or 4 sites usually show up on the first page. At some point I might have to amend my Bricks guide to have a rating of relative GI of the favorable carbs (perhaps 1-5 on a scale of 10). Problem is that not all the foods have been tested yet. |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/17/2006 4:02 AM |
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| Well, I found the information on the high GI/lower GL of carrots on www.glycemicindex.com. I did review your thread on "eat your carrots" and I see you got your information from Mendosa. I have seen some of his work, as well. Actually, I was about to read something that he had written on the subject of carrots, but I ran out of time at work and had to get home. So, it is interesting that we actually are frequenting similar sites to get our information! Great minds think alike, you know.
But, as I was searching out your post, I ran into one of Sue's posts on carrots:
Orange Alert: Clearing Up Carrot Confusion
Diets that solely rely on the Glycemic Index (GI) often caution against carrots, because of the seemingly high rate at which their carb content enters the bloodstream. But where do carrots fall in the Zone? According to Dr. Sears, while carrots have a relatively high glycemic index, the actual amount of carbs they contain is low — so they are now considered a favorable carb. And carrots have always been a nutritional powerhouse, with rich stores of beta-carotene and other essential nutrients. So you don't have to exclude carrots from your Zone diet..
So, who does one believe? Sears or Mendosa?
Dennis, the reason why I am making such a point on this is because of your statement that you made earlier. I agree with your statement to a point, because we both agree that all of this is based on the glycemic index. The glycemic index is how we get to the glycemic load, and Sears uses the [b:d96d18b7d8]glycemic load[/b:d96d18b7d8] to help determine if a food is favorable or not (however, I am led to believe that there is more to this than just the GL, but I do not know what it might be). Your statement led me to believe that you only cared about using GI, and that the GL was not important, as you could just calculate that out based on the grams of carb consumed. Also, your statement led me to believe that you didn't care about the GL because Sears has already done this work for you by developing the food block guide. Which led me to say that not all favorables are created equally, either, based on the Zone Counts guide (which I believe is also based on the GL).
To make this a little easier to "digest", maybe we can agree on this: if we don't have a food listed on a food block guide (or zone points), then we can use the GI and/or GL lists to help us determine for ourselves if a food is favorable or not. If using the GI, one must multiply the GI by the actual grams of carb consumed to get the GL, OR one may use the GL tables to find this information easily. The actual value of the the GI or GL is not important; it is about putting foods in a particular category or range. Another point that needs to be considered is that the foods were tested while consumed alone. The GL may be lowered if the food is consumed with protein and fat. I am not suggesting that protein and fat make unfavorable foods more favorable, just that these additions will moderate the digestion a bit more. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/17/2006 4:20 AM |
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| Dennis,
I felt the need to go back and review this entire thread to see where we got off track.
John actually was the one who posted about using GL to help determine where a particular food falls, because mthomas was trying to find a suitable bean. If you review his post, you can see my point right there. Not all low GI foods will be considered favorable. And, this information does come from Mendosa, as well. I see he has carrots on his list, and they are listed as you said. However, interesting to see that pinto beans are listed as low GI, but yet they are considered unfavorable by Sears. I wonder what database he uses? I had originally thought that pintos were favorable, until I re-checked my zone block list. However, if they are low GI, I wonder why they are unfavorable?
Your argument was about the GI being more important to consider than the GL. But, as you can see, that statement can't be completely true if some low GI foods are considered unfavorable carbs by Sears (that is, unless he uses other criteria besides GL to determine the favorable status).
However, something we can probably both agree on: none of these numbers actually matter anyway, only one thing really matters: it is how well these foods work for the individual. If a favorable food does not keep one in the zone, then for that individual, it is unfavorable! |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Scott  Posts:0
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| 03/17/2006 11:40 AM |
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| One of the reasons a low GI food will be unfavorable is its carbohydrate density (amount of grams per serving).
Let's take two hypothetical foods with a GI of 50, the favorable where it takes 3 cups to make a block (9g), the unfavorable, 1/4 cup.
As Dennis points out 3 [i:3aafebbd66]blocks[/i:3aafebbd66] of both would have a GL of 450;
however, although 3 cups of the favorable would have a GL of 450, the same[i:3aafebbd66] volume [/i:3aafebbd66] (ie 3 cups) of the unfavorable has a GL of 3,600. (36g per cup) |
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Cranberrycat  Posts:5313
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| 03/17/2006 2:22 PM |
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| Scott:
On your first food, you can eat 3 cups of it for a block, or 9 cups for 3 blocks.
On your second food, you can eat 1/4 cup for a block, and 3/4 cup for 3 blocks.
Obviously, in order to rate these foods fairly, you need to measure it the same. However, I suppose that you are just trying to illustrate the point that if you ate the same volume of food, the GL of the second food would be out of the roof. And, that I can agree on.
Now, I think your were responding to my reflection on the pinto beans. As I pointed out, pintos are unfavorable carbohydrate (although I made the mistake of calling them favorable in my earlier post). However, the table that was shared showed pintos to be low glycemic. Yes, I understand that they are a higher density. But, aren't other beans ALSO higher density? A block of pintos is 9 grams of carb, just like a block of black beans and a block of garbanzo beans. However, pintos got the unfavorable label, but other beans did not. We measure them all out the same, 1/4 cup per block. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Scott  Posts:0
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| 03/17/2006 5:03 PM |
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| [quote:1723b0c69e="cranberrycat"] However, I suppose that you are just trying to illustrate the point that if you ate the same volume of food, the GL of the second food would be out of the roof. [/quote:1723b0c69e]
Precisely. If one doesn't understand the amount of carbohydrate grams in a given serving, then people don't think twice about having a cup or two of pasta vs. a cup or two of broccoli. This may also explain some of the inconsistencies researchers are seeing with using the G-index alone as a predictor of CVD/obesity risk.
[quote:1723b0c69e] Yes, I understand that they are a higher density. But, aren't other beans ALSO higher density? A block of pintos is 9 grams of carb, just like a block of black beans and a block of garbanzo beans. However, pintos got the unfavorable label, but other beans did not. [/quote:1723b0c69e]
Unless there is a difference in GI, that is certainly interesting. |
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Sue K  Posts:8673
 Zone Expert

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| 03/17/2006 5:16 PM |
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| [quote:6be5676246="Scott"][quote:6be5676246="cranberrycat"] However, I suppose that you are just trying to illustrate the point that if you ate the same volume of food, the GL of the second food would be out of the roof. [/quote:6be5676246]
Precisely. If one doesn't understand the amount of carbohydrate grams in a given serving, then people don't think twice about having a cup or two of pasta vs. a cup or two of broccoli. This may also explain some of the inconsistencies researchers are seeing with using the G-index alone as a predictor of CVD/obesity risk.
[quote:6be5676246] Yes, I understand that they are a higher density. But, aren't other beans ALSO higher density? A block of pintos is 9 grams of carb, just like a block of black beans and a block of garbanzo beans. However, pintos got the unfavorable label, but other beans did not. [/quote:6be5676246]
That is certainly interesting.[/quote:6be5676246]
[color=darkred:6be5676246]I don't think the favorable /unfavorable status is always solely based on GI/GL. Take oats for instance. Although they are on the dense side, Dr. Sears has chosen to designate oate in their least processed forms (groats andsteel cut) as being favorable for the Zone because they provide a dietary source of small amounts of GLA.
Sesame oil is another example of a slight exception. While not predominantly a monounsaturated fat, it is considered to be a very good source of fat for the Zone for other properties it possesses.
In the book "Top 100 Zone Foods" Dr. Sears goes into more detail about some of the factors considered in determining which foods are best for the Zone. For the purposes of that specific book, he rates foods using smilie faces. Interestingly, kidney beans, black beans, lentils and canellini beans receive differing amounts of smilie faces in the book, but are all, being on the list of top 100 foods for the Zone, are considered some of the best carbs to use for the Zone.[/color:6be5676246] |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/17/2006 5:22 PM |
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| According to Mendosa's web site, pinto beans have a GI rating of 39, but if you multiply by 9 grams of carb, it is still in a low GL range. Kidney beans and Garbanzo beans have a GI of 28.
So, I again must state that there must be more to it than just the GI of a food, which was the point I have been trying to make. And, Sue has also just stated that very well. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Scott  Posts:0
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| 03/17/2006 6:12 PM |
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| [quote:cac298e1ac="cranberrycat"]So, I again must state that there must be more to it than just the GI of a food,[/quote:cac298e1ac]
There's no question that the favorable/unfavorable breakdown is more than GI--I believe Dennis mentioned earlier the presence of certain nutrients or the absence thereof.
[quote:cac298e1ac="dennis"]
Sue,
You are right, not all unfavorable carbs are due to a high GI. It can also be unfavorable for other reasons --like empty calories (no fiber, vitamins, minerals, etc.) Lots of variables to consider.[/quote:cac298e1ac]
_________________
[quote:cac298e1ac] Sue has also just stated that very well.[/quote:cac298e1ac]
As usual.
:wink: |
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Sue K  Posts:8673
 Zone Expert

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| 03/17/2006 10:55 PM |
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| [color=darkred:fbfa03d353]Thanks guys. :) [/color:fbfa03d353] |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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Dennis  Posts:1
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| 03/18/2006 2:31 AM |
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| [quote:2a19518626="cranberrycat"]According to Mendosa's web site, pinto beans have a GI rating of 39, but if you multiply by 9 grams of carb, it is still in a low GL range. Kidney beans and Garbanzo beans have a GI of 28.
So, I again must state that there must be more to it than just the GI of a food, which was the point I have been trying to make. And, Sue has also just stated that very well.[/quote:2a19518626]
Well, 39 is a LOT higher GI rating than 28. If I were going to pick a "favorable" bean, I would choose kidney beans over pinto beans any day. That should not stop one from using pinto beans though, if it combines into a whole meal in a favorable way.
I eat black eyed peas with a lot of broccoli and tomato sauce --add soy crumbles and call it sloppy broccoli :D Don't have a problem with it.
Find what works for you and enjoy!
Regarding the confusing message about carrots:
The carrots were obviously working even though the were labeled with a (wrong) high GI. All those confusing messages were just everyone reaching for possible reasons why they worked with that high GI number. They did not realize at the time that the answer was as simple as the GI wasn't really that high! |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/18/2006 6:12 AM |
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| [quote:7108451075="gofish"]
Well, 39 is a LOT higher GI rating than 28. If I were going to pick a "favorable" bean, I would choose kidney beans over pinto beans any day. That should not stop one from using pinto beans though, if it combines into a whole meal in a favorable way.
Regarding the confusing message about carrots:
The carrots were obviously working even though the were labeled with a (wrong) high GI. All those confusing messages were just everyone reaching for possible reasons why they worked with that high GI number. They did not realize at the time that the answer was as simple as the GI wasn't really that high![/quote:7108451075]
Dennis,
I don't consider 39 to be "a LOT higher" than 28, when everything is all on a scale between 0-100. And, it is all relative, anyway. The GI rating is still in the low range, and when you take the time to multiply the GI by the amt of grams consumed, you still come out with a low GL rating. Overall, the important thing is how do they work for the individual. The GI, as you know, is expressed as an average based on testing of a number of people. So, as an individual, one may tolerate them better or worse than the "average", anyway. So, the actual number is really not that important, it is the range that they are in, and how well they keep an individual in the Zone with steady insulin levels. :wink:
The entire purpose of this thread was to get back to the pinto bean, though. So, I hope that we have helped mthomas make a rational decision on pintos, since he is the one who likes them so much. Me, I enjoy black beans just as well, and since we know for sure that they are favorable and low GI/GL, I will just stick with them!
Finally, on the carrots: I didn't realize that they would cause so much debate, but I suppose I will accept that as a fact. However, are you stating this fact based on Mendosa's report, or have others said the same thing about carrots? Because, I had never heard this reported as a "mistake" until you brought it up. Sears obviously didn't realize that it was a "mistake", and still believes that carrots are high GI and low GL, as per his newsletter tip.
Oh, and by the way, I had also brought up green beans and lettuce in this discussion. Can anyone comment on why they have such high zone point values? Perhaps I will pick up the phone and call someone next week, if the Zone Wellness moderators don't get back to us on that! Actually, maybe I shoud start a new thread on that so this topic won't be buried under the bean topic. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Dennis  Posts:1
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| 03/20/2006 3:25 AM |
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| [quote="cranberrycat"][quote:bd2f319aa7="gofish"]
Well, 39 is a LOT higher GI rating than 28. If I were going to pick a "favorable" bean, I would choose kidney beans over pinto beans any day. That should not stop one from using pinto beans though, if it combines into a whole meal in a favorable way.
Regarding the confusing message about carrots:
The carrots were obviously working even though the were labeled with a (wrong) high GI. All those confusing messages were just everyone reaching for possible reasons why they worked with that high GI number. They did not realize at the time that the answer was as simple as the GI wasn't really that high![/quote:bd2f319aa7]
The useful range of GIs for favorable carbs is 10-50, so 10 points is significant.
Raw carrot GI is 16 (erroronious result is 91 done in 1981)
Boiled carrot GI is 41
SmartZone bars range from 14-23 depending on flavor
Peach 28-35
Beans 20-55 |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/20/2006 2:01 PM |
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| [quote="gofish"][quote:b017030e50="cranberrycat"][quote:b017030e50="gofish"]
Well, 39 is a LOT higher GI rating than 28. If I were going to pick a "favorable" bean, I would choose kidney beans over pinto beans any day. That should not stop one from using pinto beans though, if it combines into a whole meal in a favorable way.
Regarding the confusing message about carrots:
The carrots were obviously working even though the were labeled with a (wrong) high GI. All those confusing messages were just everyone reaching for possible reasons why they worked with that high GI number. They did not realize at the time that the answer was as simple as the GI wasn't really that high![/quote:b017030e50]
The useful range of GIs for favorable carbs is 10-50, so 10 points is significant.
Raw carrot GI is 16 (erroronious result is 91 done in 1981)
Boiled carrot GI is 41
SmartZone bars range from 14-23 depending on flavor
Peach 28-35
Beans 20-55[/quote:b017030e50]
Well, I don't entirely agree with your train of thought here. The range is based on percentage, and the scale is 0-100. Within the 0-55 range, yes--there is a significant difference. However, this is still a low GI range, and the value of 39 is no even close to the upper range, if you want to use your statistics. 39 is 11 more than 28 (the GI value of the "favorable bean"). But, 55 (the upper edge of the low GI category) is 11 more than the pinto beans. So, pintos are still well within the low GI category.
Personally, though, if kidney beans work better for you than pintos, then that is a result of how your body handles the carb.
Incidently, using Mendosa's data, strawberries have a higher GI than the pinto beans, but we view strawberries as a favorable food with a GI of 40. Also, Mendosa rates apples as 38, compared with strawberries at 40. And, I also see sweet corn is listed with a GI of 54. And, all of these foods will come out with a low GL when you look at the table or do the math yourself. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Dennis  Posts:1
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| 03/20/2006 10:11 PM |
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| [quote:7b0f9e8ec6="cranberrycat"]Well, I don't entirely agree with your train of thought here. The range is based on percentage, and the scale is 0-100. Within the 0-55 range, yes--there is a significant difference. However, this is still a low GI range, and the value of 39 is no even close to the upper range, if you want to use your statistics. 39 is 11 more than 28 (the GI value of the "favorable bean"). But, 55 (the upper edge of the low GI category) is 11 more than the pinto beans. So, pintos are still well within the low GI category.
Personally, though, if kidney beans work better for you than pintos, then that is a result of how your body handles the carb.
Incidently, using Mendosa's data, strawberries have a higher GI than the pinto beans, but we view strawberries as a favorable food with a GI of 40. Also, Mendosa rates apples as 38, compared with strawberries at 40. And, I also see sweet corn is listed with a GI of 54. And, all of these foods will come out with a low GL when you look at the table or do the math yourself.[/quote:7b0f9e8ec6]
Sorry if my train of thought was not clear. I stayed up late to write a very long reply with lots of research, only to get bumped off the forum when I hit Submit. I lost everything, and it was way past bedtime. So I just put a few notes in so that you could beat me up. :lol:
The point I was going to make was that I can not find any reasonable consistency from site to site or even within some single sites as to the GI of common foods. The same food can vary from very low to high. I think the state of GI testing is not yet good enough to base food choices other than on a very crude relative basis. Your reply makes that point as well.
Common sense has to prevail. One thing was clear as a pattern though. Cooking any vegetable until it is VERY well done, increases its GI substantially --on the order of double. Also, since fruits and many beans are at the high end of the favorable carbs, they should be moderated with other low GI foods for large meals.
Now I am finished with this thread. We have cooked the beans to death and their GI is rising. :lol: |
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Cranberrycat  Posts:5313
 Zone Expert

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| 03/21/2006 1:05 PM |
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| Dennis,
Sorry that your post didn't work out. But, I think that you got the point that I was trying to convey.
And, my goal was not to "beat you up", merely to have a reasonable discussion. :) You are a very intelligent member of this board, and I imagine you probably had something very interesting to say in your post that was wiped out!
That is exactly the problem with using the GI, there is no "standard" measure, there seems to be so many differences from one site to another, and within the data of one site. Using the GI is really only useful to make some intelligent decisions on choosing foods that have not been tagged with favorable/unfavorable. And, it sounds like we can finally agree on that one!
And, today, for lunch, in honor of our discussion, I am having a concoction that I cooked up last night: chicken, green peppers, salsa, and BLACK BEANS. Since the jury is still out on the pintos, I will just avoid them and use the black beans. 8) |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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| You are not authorized to post a reply. |
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Dr. Barry Sears is a leading authority on the dietary control of hormonal response. A former research scientist at the Boston University School of Medicine and the Massachusetts Institute of Technology, Dr. Sears has dedicated his research efforts over the past 30 years to the study of lipids. He holds 13 U.S. Patents in the areas of intravenous drug delivery systems and hormonal regulation for the treatment of cardiovascular disease.
A turning point in his research occurred in 1982. That year, the Nobel Prize in Medicine was awarded for discoveries of the role that specialized hormones, known as eicosanoids, play in the development of cardiovascular disease, diabetes, auto-immune diseases, and cancer. Since eicosanoids are only generated from dietary fat, Dr. Sears reasoned that one could apply intravenous drug delivery principles to nutrition in order to control these exceptionally powerful hormonal responses with laser-like precision. In essence, his approach treats food as if it were a drug.
This area of his research led to various patents in the area of hormonal control by essentially using food as an oral drug delivery system to modulate eicosanoids especially for cardiovascular, diabetic, and neurological patients.
The impact of Dr. Sears’ revolutionary work in the dietary control of hormonal response began with the publication of his landmark book, The Zone. Since its publication in June 1995, The Zone has sold more than 2,000,000 hardcover copies, and became a #1 best seller on the New York Times book list. In addition, The Zone has been translated into 22 languages indicating a worldwide response to Dr. Sears’ research. His second book, Mastering the Zone, published in 1997, also became a New York Times bestseller with hardcover sales in excess of 500,000 copies to date. His third book, Zone Perfect Meals in Minutes, published in 1997, quickly became one of the best-selling cookbooks of 1997 and an another New York Times bestseller. The Anti-Aging Zone was published in 1999 and provides the molecular insights into how the Zone Diet can reverse the aging process. The Omega Rx Zone, published in 2002, explores the molecular foundation of chronic disease and how high-dose fish oil can dramatically reverse it. His latest book The Anti-Inflammation Zone discusses how to combat silent inflammation in order to reduce the risk of cancer, heart disease, diabetes, dementia, and many other inflammatory conditions—and how to reverse these conditions if they are already present. To date more than 5 million hardcover copies of his Zone books have been sold in the United States.
His research has elevated food from more than simply a source of calories to being recognized as an exceptionally powerful drug. Because of his revolutionary research, Dr. Sears has been a frequent guest on many national programs such as 20/20, Today, Good Morning America, CBS Morning News, CNN, and MSNBC.
Dr. Sears continues his ongoing research as President of Zone Labs, a biotechnology company in Danvers, MA as well as the President of the non-profit Inflammation Research Foundation in Marblehead, MA. In addition to continuing research on the hormonal effects of food, Dr. Sears has expanded his research in developing innovative dietary approaches to treating cancer and neurological conditions, as well as his on-going work in treating cardiovascular diease and type 2 diabetes.
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I have been taking the Fish Oil for over 3 years now. I am 44 playing hockey and working out. The Fish oil helps with the pain that I get from playing hockey. It greatly enhances my performance on the ice and while working out. I have noticed a big difference in my energy, attentiveness and memory. If I miss a day for whatever reason, I notice a huge difference and it feels like something is missing. Anyway that is my short little story and it comes from the heart.
– Carter B.
I am a nutritionist and Ph.D. doctor of health and nutrition. For Dr. Sears to figure out balancing fat, carbs and protein, is really beyond brilliant. It is a milestone in diet history. I go over people's diet/emotional journals. Mostly all the time, we discover that the fatigue, irritability, unstable emotions were due to the imbalance in their diet. Using the Zone to balance them out, helps control weight, roller coaster emotions and gives them energy. Dr. Sears is so right when he says food is medicine. He has figured out the most powerful drug combination going, called The Zone.
Best and healthy wishes,
– Elaine W., Ph.D., N.C., M.A.
I have a very exhausting job as a flight attendant. I read the "Omega Rx Zone" about 4 years ago and started taking the fish oil. I am 47 and have been flying for 22 years. I am very active, I run and lift weights. But combining lack of regular sleep, a physically demanding job, and irregular eating patterns this job takes a toll on the body. Since taking the fish oil, I have noticed that I do not get exhausted. I get tired, but not exhausted. I stopped taking it for a couple of months and then started taking another company's fish oil. I started getting exhausted again. I came back to Zone Labs and will continue with the fish oil for the rest of my life. I believe in the product and it makes a huge difference in my life. It makes a difference with my running as well. I also bring the bars and shakes with me on the road. It is almost impossible to eat the way I should at work. I haven't found the right secret. At least I have my Zone fish oil, bars, and shakes.
– Kathryn S.
I have been in the Zone, for about 1 month now. I wanted to share with you how wonderful I think this program is. I have been a personal trainer for almost 10 years and actively compete in numerous athletic activities. The Zone program has helped me to achieve a better awareness of my nutritional needs and the results I have seen are amazing! I have lost nearly 13 lbs since I have been in the Zone. I feel more mentally alert, more focused at work, have greater intensity during my training, have made significant strength gains, and just feel better over all. With that said, I would like to thank you for helping me in my quest for "super-health"!
Thank you!
– Rob Y.
I read 'The Zone' and as exactly as I could followed the advice for diet. I noted weight loss progress. Over six months, I lost 33 pounds. One year has passed since then. I have maintained the new weight, guided always by Zone concepts. The Zone is powerful - I have found it fantastic and I am very grateful to Dr Sears.
– Lyn S.
Before I stumbled across the Zone I was weighing close to two hundred pounds and I was depressed. I used to be a gymnast as a young man. I would think, "look at me now," when I looked in a mirror. The day I found 'The Zone' book, I was intrigued and as I read it the science made sense and so, I began to follow the "treatment". I began to lose weight and I was feeling way more energetic. I am forty two years old, I am very active and my weight is down to 162 lbs, 38 pounds lost on the Zone. I cycle, walk, jog, swim and I can now perform some of the more simple gymnastic skills I did twenty years ago...I literally feel like I have turned back the clock.
Thank you!
– Jack J.
I have been on the Zone diet for 7 years. I did not go on the diet to lose weight necessarily; but fairly quickly I lost 25 pounds, going from 190 to 165; from a 36-inch waist to a 32-inch waist. I primarily did the Zone to live healthier. My health is excellent now. I just turned 62 years old. My Zone is my eating lifestyle now; I seldom stray; and I do not miss anything. It is The Good Life.
– Curtis Y.
My wife's doctor told her to read "Enter the Zone" and to do the diet, so I told her I would do it with her. After only one week on the plan we went on a strenuous hike (the first of the year), and when we stopped at our favorite coffee shop on the way home I was able to get out of the car and stand upright and walk into the place without pain or stiffness. The Zone had eliminated all the inflammation that had always forced me to stumble all humped over into the coffee shop any time we skied or hiked all day.
Thank you, Doctor Sears.
– Larry C.
I used to have a lot of knee pain when I walked or ran. I have been taking Omega Rx for almost a year now, and rarely have any pain. I believe it is the anti-inflammation action of the oil. I feel smarter as well. Thanks for developing such a superior oil!
– Joe W.
Prior to following the Zone Diet, my body fat was around 15% and my weight around 153 pounds. No matter what I did, my weight and body fat did not change much. I regularly cycled 20-30 hours per week logging well over 400 miles. That had little impact on body fat or weight. Diet also seemed to have little impact on body fat or weight. Within a couple of months of following the zone diet, my weight dropped rather quickly to 142 pounds and body fat to about 8%. I still regularly cycle up to 20 hours per week (during the summer). I have also started strength training. I eat about 16 blocks per day. I take 3.6 grams of fish oil per day, along with Vitamin E, Alpha Lipoic Acid, CoQ10, and B & C vitamins. I also take GLA, which in my opinion, has significantly reduced fatigue and improved recovery times after exercise.
– Jeremy S.
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All polyphenols have antioxidant properties than can be measured by their Oxygen Radical Absorption Capacity (ORAC), but not all polyphenols have anti-inflammatory properties. The polyphenols in Dr. Sears’ Zone Polyphenol Plus have been carefully chosen to have both.
Polyphenols are the phytochemicals that not only give fruits and vegetables their color, but also help regulate inflammation. In addition, polyphenols also activate the key enzyme (AMP kinase) that helps restore cellular ATP levels. Polyphenols also help regulate the activation of inducible inflammatory proteins (such as COX-2 and inflammatory cytokines).
There are more than 4,000 known polyphenols, and the richest sources are fruits and vegetables. In general, the more color a fruit or vegetable has, the richer the polyphenol content.
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Zone Labs’ Ultra Refined Omega-3 Concentrates are three times fresher and contain less than 1/10th the mercury than what is allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standard
Zone Labs adheres to the International Fish Oil Standard (IFOS), an independent third party validated laboratory quality standard that is more rigid than any other global standard for purity.
- No company in the worlds runs more tests with IFOS than Zone Labs
- Zone Labs receives a 5 out of 5 star IFOS rating for every batch it tests
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| Standard |
IFOS Standard for a 5-Star Ranking |
Council for Responsible Nutrition |
European Pharmacopeia |
Norwegian Medicinal Standards |
| Peroxide |
< 3.75 meg/kg |
5 meg/kg |
10 meg/kg |
10 meg/kg |
| Totox Levels |
< 20 meg/kg |
26 meg/kg |
NA |
NA |
| Lead |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Mercury |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Dioxans and Furans |
< 1 ppt |
2 ppt |
2 ppt |
2 ppt |
| PCBs |
< 45 ppb |
90 ppb |
NA |
NA |
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"IFOS – THE TOP GLOBAL PURITY STANDARD FOR OMEGA-3 FROM FISH"
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Zone Labs products show no detectable lead or mercury when tested down to 10ppb, which is 10 times below the Norwegian Medicinal Standard and European Pharmacopoeia Standard limits.
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Zone Labs products are three times fresher than the minimum allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standards (based on average peroxide values).
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Zone Labs starts with only wild, small fish from pristine Chilean waters and ends with proprietary validation and testing processes to achieve an IFOS certified 5 star rating.
8-Step Manufacturing Process - Quality Assured
Testing to specification all raw materials, bulk products, packaging material and finished products – always using stringent internal standards and in-process testing.
- Extraction of fish oil
- Winterization – remove limited amounts of saturated fats
- Absorption – remove heavy metals
- Preliminary Molecular Distillation – refining “touch up” to reduce contaminants
- Oil conversion to ethyl esters
- Ethyl ester thermal fractionation – remove additional saturated fats
- True Molecular Distillation – final refining to remove pcb’s and long-chain monoenes
- Rigid Processes – proprietary validation, inspection and encapsulation methods. Independent lab verification of IFOS requirements and certified 5 star rating
No farmed fish. No large fish. Pristine waters.
Zone Labs starts with wild sardines & anchovies fished from cold, pristine waters off of South America where there are less environmental impurities.
A recommended serving of Zone Labs Ultra-Refined Concentrates delivers 8 times more omega-3’s than a typical retail fish oil supplement.
Most fish oil supplements have 30% or less of the healthy omega-3s EPA and DHA, with the remaining 70% of the capsule containing unbeneficial, lesser refined fatty acids that contribute to their bad taste and gastric side effects.
Getting a clinically valid dose of omega-3’s is easy with Zone Labs’ Ultra-Refined Omega-3 Concentrates.
Typical Retail Dose = 300mg omega-3
Standard Zone Dose = 2400mg omega-3
A serving of canned tuna has 12 times less omega-3’s than
Zone Labs Ultra-Refined Omega-3 Concentrates
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Commonly consumed fish and shellfish in the United States
Mercury Source: Food and Drug Administration, FDA 1900-2004, “National Marine Fisheries Service Survey of Trace Elements in the Fishery Resource". Omega-3 Level Source: American Heart Association Website.
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Mercury level
in parts per million (ppm) |
Omega-3 fatty acids
(milligrams per 3-oz. serving) |
| Zone Omega-3 Products |
< 0.01 |
2400 (standard 4 capsule serving |
| Salmon (fresh, frozen) |
0.014 |
1200 |
| Flounder or sole |
0.050 |
480 |
| Pollock |
0.041 |
450 |
| Crab |
0.060 |
400 |
| Scallops |
0.050 |
290 |
| Shrimp |
ND* |
290 |
| Catfish |
0.050 |
270 |
| Clams |
ND* |
250 |
| Cod |
0.095 |
210 |
| Canned Tuna (light) |
0.120 |
200 |
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Zone Labs’ leading product. OmegaRx delivers all of the benefits of Zone Labs’ ultra-refined omega-3 concentrates.
Advantages
- Delivers clinically proven health benefits from the omega-3 fatty acids EPA and DHA*
- Promotes a healthy heart, healthy brain, healthy immune system, healthy circulatory system, healthy joints, healthy moods, healthy triglyceride levels and a healthy pregnancy*
- Combats silent inflammation
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