Good Morning Dr. E,

I am just writing to let you know I am on top of the world. I had a fasting lipid panel taken and my triglycerides were 110…first time they have been within normal ranges for at least 30 years. The first time they were checked was when I was 18 years old and I was told they were high at that point and have been ever since, until you!!!  Thank you so very much for the information on lowering them.

I am continuing the use of the lecithin granules with the flax oil along with the low glycemic food list and was wondering what type of milk product to use if I eat an occasional bowl of all bran or some type of cereal like that.  Do you recommend rice milk, soy milk, or just fat free milk….?

Again, thank you so very much!!!  You do not know how happy I am!!!!

Sincerely,
Pam Jones

Pam,

I am so glad you had such great results with your lipid levels. I am not a fan of cereal or milk, but once every now and then isn’t going to kill anyone. If you have to have a bowl than just do it and don’t worry about the milk. Only every now and then!!!

Sincerely,

Marcus Ettinger DC, BSc

Dear Dr. Ettinger,

What is the Glycemic Index?

A: The Glycemic Index (GI) is a measuring system that ranks carbohydrates on the extent to which they raise blood sugars levels after eating. It makes a gram for gram comparison of carbohydrates in individual foods, and provides a measurable, evidence-based index of the concentration of glucose (sugar) in the blood. Dr. David J. Jenkins and colleagues at the University of Toronto originated the process in 1981.

After measurement, foods that score high on the Glycemic Index are rapidly digested and absorbed into the bloodstream, causing a glucose response marked by clear fluctuations in blood sugar levels to occur very quickly. Food with slower rates of digestion score lower on the Glycemic Index scale, indicate a more stable and longer-term energy source that causes gradual rises in blood sugar and insulin levels and a reduction of fats circulating in the blood. Foods with lower Glycemic Index scores can improve glucose and lipid levels in diabetics, control the appetite, delay hunger, and control the hormonal levels of insulin.

A low-scoring GI food product releases energy slowly, making them good food sources for diabetics, dieters, and endurance athletes, while high GI scores indicate substances that will raise blood sugar levels quickly and are best for recovering from endurance exercise routines. The glycemic effect of foods depends on the type of starch, the structure of the starch molecules themselves, fiber and fat content, and acidity levels. Glycemic levels can vary greatly depending on food variations, temperatures, ripeness, preparation, and processing. Also, the GI score of a meal with mixed items is hard to predict.

The Glycemic Index is primarily used for disease prevention and weight control. Evidence shows that people who stick to a low GI diet over the course of many years likewise reduce their risk of Type 2 diabetes and coronary heart disease. It is thought that the glycemic spikes from eating high GI foods may cause damage to the vascular system by free radicals, as well as by increased insulin levels. Recent studies show that hyperglycemia can cause an increased risk of atherosclerosis and coronary heart disease in patients without diabetes. It is further believed that increased consumption of high GI carbohydrates increases the risk of obesity.