I have been eating in the zone (roughly) for about 5 years and had my blood tested recently with wonderful results. What I wonder about is incorporating more carbohydrates into my diet now that there has been more research done into the glycemic index of individual foods. For instance, some fruit -grapefruit- rates very low on the GI indicating that it isn't likely to cause much of an insulin spike. Additionally, pasta, which is normally considered a real problem carb because it has such a high gram # per serving ratio, has recently been recognized to be a slow-release carbohydrate, primarily because durum is slow to metabolize.
Specifically, has there been any new research that adjusts the traditional 1,2,3 ratio's? For instance do some carb's = 1/2block rather than a whole block because they are slow-release carbohydrates? I really haven't looked around too much so there might be something on this site right before my nose, but any thoughts, links, further reading recommendations would be greatly appreciated.