Low GI food info??

By LowCarbGal2015 Latest Reply 2015-01-21 12:04:49 -0600
Started 2015-01-20 10:12:14 -0600

I am wondering if anyone can point me in the right direction to find the Glycemic index for taco seasoning? I haven't been able to locate it anywhere and the doc wants me to try low carb and low glycemic.

Thanks for any help!

6 replies

jayabee52 2015-01-21 12:04:49 -0600 Report

Howdy LoCarbGal
I use many of the same resources as Steve does,

I do go to another site where GI and GL lists are combined. The main benefit to this list (and perhaps a little bit of a drawback too) is that this list is from Australia. It is put on the internet by a man by the name of David Mendoza. What I like about this is his discussion before the actual iistings of foods of the relationship of the GI and the GL indexes: Mendoza writes:

"The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low."

"The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low." Source ~ http://www.mendosa.com/gilists.htm

However, each of our personal metabolism responses may not strictly follow a GI or GL list. We each vary as to our bodily response to the same foods, drinks (and medications too) That is why I have developed a way to measure my personal metabolic response to what I consume. You may find it here ~ http://www.diabeticconnect.com/diabetes-discu...

If you follow this method of testing your BG levels after eating, you can develop a notebook of what "plays nice or plays nasty" with your own personal metabolism. I find there are fewer "surprises" with my BG levels that way.

Praying success on your personal battle with this insideous disease

LowCarbGal2015 2015-01-21 09:03:00 -0600 Report

Thanks so much Steve! This glycemic index stuff is kind of tricky. If only everything had info on the packaging!

haoleboy 2015-01-20 10:31:29 -0600 Report

Self magazine has a handy nutrition database that includes glycemic index: http://bit.ly/1CeFuiG
Taco seasoning has a low glycemic index but not sure it is worth the carbs.. You may find it better to season your taco meat yourself using cumin, oregano, dried red pepper flakes, black pepper, cayenne and a little salt. No carbs and no sugars or starches (and other garbage) that are in the packaged seasonings,
Just watch out for the tortilla's those will run up your BGL.


lilleyheidi 2015-01-20 22:05:47 -0600 Report

I've not used taco seasonings in years, but I'm going to now have to look at a package and see what the heck is in it… thanks Steve.

haoleboy 2015-01-20 22:20:05 -0600 Report

I never used seasoning mix for taco's … but haven't had taco's in years … however I did make a killer chicken "chili verde" today.


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