Low Glycemic Index Food Pyramid
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Low Glycemic Index Food Pyramid

In contrast to the US Department of Agriculture's (USDA) Food Guide Pyramid, which was designed for healthy eating, the Low Glycemic Index Food Pyramid - created by Dr David Ludwig - is designed to improve management of blood-glucose with a view to prevent and treat obesity.

How Food Pyramids Work

The top layer of the food pyramid contains foods that should be eaten sparingly. The next layer contains foods that may be eaten more freely and so on.

How the Low Glycemic Index Food Pyramid Differs

In simple terms, the low glycemic index food pyramid uses the Glycemic Index (GI) as the benchmark for its food recommendations. It welcomes low GI foods and restricts higher GI foods.

For example, Dr Luwig's low glycemic index pyramid places greater emphasis on fruits, vegetables, lean protein, nuts and legumes. Also, healthy oils (eg. olive oil) are welcomed, while grains (both unrefined and refined) are more restricted. Foods to avoid (or eat sparingly) are the high glycemic index foods.

Low Glycemic Index Food Pyramid
Refined Grains, Potatoes, Sweets, Candy
Unrefined Grains and Pasta
Low Fat Dairy
Lean Protein
Nuts, Legumes
Fruits
Vegetables (Cooked or w/Healthy Oil Dressing)

In contrast, the USDA food pyramid focuses on food types rather than their effect on blood-glucose.

USDA Food Guide Pyramid
Fats and Oils
Milk, Yogurt, Cheese
Meat, Poultry, Fish, Beans
Eggs, Nuts
Vegetables
Fruits
Bread, Cereal, Rice, Pasta

Sources:
Low Glycemic Index Pyramid: Designed by Dr David S. Ludwig, Boston USA.
US Dept of Agriculture Food Guide Pyramid

 

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Carbs-Information.com provides general information about the glycemic index (GI), glycemic load (GL), low GI diets, GI value for all food groups, health problems of high blood glucose including metabolic disorders such as pre-diabetes, impaired glucose tolerance, insulin resistance, hyperinsulinism as well as type 1 and type 2 diabetes. But no information is intended as a substitute for medical advice. Copyright 2003-2018.