Glycemic Index

I just posted and article from The American Journal of Clinical Nutrition, connecting high GI/GL as causal or increasing risk in all the major chronic diseases (Diabetes, heart, cancer....). So what is Glycemci index GI? It is a measure of the glucose response in your body after consuming carbohydrates. The lower the number the less response, so less glucose being dumped into the blood and less Insulin/leptin of which all three play a direct pathogenic role in the disease process. Here are a few examples: white bread 70, whole wheat bread 77, fructose 19, almonds 0, total breakfast cereal 76, broccoli 0. So what you find is that whole foods have much lower values than processed foods and there are a few twists. Take Agave, used as a sweetener because it has such a low GI, well the reason is because it is mostly fructose. So you might want to revisit the blog a few days back where I talked about HFCS, F or fructose is the culprit. It is processed differently than most carbs and it basicly goes directly to the liver where it is converted to a triglyceride (fatty sugar). So it is not bad as far as raising glucose/insuli/leptin but it is killing your liver just like an alcoholic. Questions so far?