By James J. Kenney, Ph.D., R.D., F.A.C.N.
Good through December 2018
There is some evidence indicating that a diet with more high GI foods may increase the risk of developing type 2 diabetes mellitus (DM). Of course most high GI foods are highly processed and refined and lack fiber and are low in many nutrients. It certainly would be reasonable to encourage people concerned about their weight and/or risk of developing type 2 DM to reduce their intake of highly refined and processed sources of carbohydrate but should all high GI foods be banned from the diet and total dietary carbohydrate be reduced at the expense of greater amounts of protein and/or fat?
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