Day 54 – Similarities Between the Glycemic Index and Eating Alkaline

According to Wikipedia, “the glycemic index (GI) is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion, releasing glucose rapidly into the bloodstream, have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. For most people, foods with a low GI have significant health benefits. The concept was developed by Dr. David J. Jenkins and colleagues in 1980–1981 at the University of Toronto in their research to find out which foods were best for people with diabetes.”

Eating alkaline for relief of many ailments including diabetes was pioneered by Dr. Robert O. Young (The pH Miracle  (2002), The pH Miracle for Diabetes (2004)).  He believes, contrary to conventional medical wisdom, that all types of diabetes can be controlled and eliminated by eating alkaline.  Several case histories bear out his claim.  The developers of the glycemic index have not made that claim.  Furthermore, Dr. Young suggests that all diseases have one base: acidification of the blood, which can be remedied by eating alkaline unless the disease is too far along, and that the general population would do well to do the same to prevent disease.

In many ways, the glycemic index is similar to eating alkaline.  High-alkaline fruits, such as  cherries, tend to be relatively low on the index (22 for cherries), while dates, acidic, are high on the index(102).    Same goes for vegetables:  broccoli, lettuce, onions, red peppers, all 10s on the glycemic scale, all are high alkaline.

A food footnote:  Tonight’s dinner included a veggie pizza with a rice crust and some cheese (Amy’s brand); I seem to be getting away from eating 100 percent alkaline to 80 or 90 percent.  That’s where  I can comfortably stay for the remainder of this year and probably for the years to come.  So far in these six-plus weeks: no meat or fish, no alcohol, sugar only a couple of times and that in very small quantities, starch a half-dozen times.   I feel great!