Low-Glycemic Index Carbohydrates. An effective behavioral change for glycemic control and weight management in patients with Type 1 and Type 2 diabetes.
Burani, J.,Longo, P.J. 2006 Jan-Feb; 32(1):78-88.
Of paramount interest to this study was the participants’ unanimous 100% consensus regarding behavioral changes in their lifestyles: (1) behavioral changes work better than going on a diet for their diabetes control and weight management, (2) choosing low GI carbohydrates helped them improve their diabetes and weight statuses, and, therefore, (3) they plan on continuing to use this efficacious self-management strategy.
Barley the Italian Way
Johanna Burani, MS, RD, CDE, May-June 2009.
Barley has a low glycemic index (GI) value, making it an excellent choice for blood glucose management. This article provides four scrumptious Italian recipes (from Italy), all highlighting barley.
Low Glycemic Index Eating: The Science Behind the Numbers
Burani, J. April 1 2005.
How can you know the rate of digestion of a particular carbohydrate food? The glycemic index spells it all out for you. Thanks to dedicated scientists in several countries throughout the world, a specific protocol is followed in research laboratories to test the rate of digestion of certain carbohydrate foods. The glycemic index attests to the quality of a carbohydrate based on the time it takes for its digestion.
The Glycemic Index—A Little Bit of History
Burani, J. March 1, 2005.
GI values do not define carbohydrates by their chemical structure (as in “simple” or “complex”) but rather by what those foods do to blood glucose levels in the body (quick versus slow glucose release). Jenkins and his research team made sure of that important distinction.
Eating a Low Glycemic Index Diet: Which Carbohydrates Work Best And Why?
Burani, J. February 1, 2005.
The carbs that work best for us are the ones most familiar to the human digestive system, dating all the way back to Paleolithic times: unrefined, minimally processed high-fiber whole grains, fruits and vegetables.
Good Carbs, Bad Carbs or No Carbs? An Insider’s View Of The Glycemic Index
Burani, J. September 1, 2004.
Carbohydrates are the body’s fuel of choice. 100% of their calories are converted into glucose. Therefore, carbohydrates have the greatest effect on blood glucose levels after eating and thus have the greatest impact on glycemic control.
How to Get Your Diabetes Patients Started with Low Glycemic Index Meal Planning – Eight Easy Steps
March 14, 2004
By following this outlined sequence of 8 easy steps, the practitioner connects the dots between carbs consumed and postprandial glycemic results. The “GI teachable moment” comes when high blood glucose numbers are connected back to high GI carbs previously eaten.
A View of the Glycemic Index from the Trenches
February 17, 2004
The glycemic index concept is an easy tool to use because most low GI foods are commonly found in supermarkets. Also, these same low GI foods (whole grain breads, old fashioned rolled oats, and sweet potatoes, for example) are touted for other health benefits (heart health, anti-cancer properties, weight loss, etc.).
dLife Podcasts: dTalk with Janis Roszler
March 2, 2007
Host Janis Roszler spends some time at the American Association of Diabetes Educators conference talking with diabetes educator, Johanna Burani. Ms. Burani has spent the last 15 years in nutrition counseling, developing meal plans that include low glycemic index food choices to better manage the diabetes of her patients.
Listen to audio recording (20 minutes)
Glycemic Impact 101
How does one identify gushers and tricklers? Several factors affect the digestibility of a carbohydrate and its GI value. It can be argued that the most important GI determinant is the physical state of the starch. The development of grinding, milling, and other food processing techniques over the past 200 years has had the greatest impact on the quality of the carbohydrates in our current diet.