Also, look at the different rices. Heather suggested brown rice, and that's a good suggestion. The other rices that are lower on the glycemic index are basmati rice and converted rice (=Uncle Ben's). So, choose any of those instead of short-grain rices such as sushi rice. Does that make sense? Also, keep in mind that the glycemic index is an objective measure, but we don't eat foods in a laboratory setting--no one sits down and eats a pound of carrots at a time, which is the amount of carrots one would have to eat to experience the blood sugar effect the glycemic index lists. Does THAT make sense? Dr. Weil (I'm a fan, too!) recommends a book that I tried to get through once, all about the glycemic index and how it applies in the real world. You might look for that at the library. I think it's called _The Glucose Revolution_.
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Re: ? re: soluble fiber suppl. effect on cholesterol levels
