Kelly the Kitchen Kop
Menu
  • Home
  • About
  • Shop
    • Natural Living
    • Non-Toxic Skin Care & Makeup
    • Real Food
    • Superfood Supplements
    • Close
  • Blog
  • Newsletter
    • Search Help
    • Close
Menu
  • Search Help
  • About
  • Blog
  • Shop
  • Non-Toxic Skin Care
  • Archives
  • ON THE BLOG:
  • Recipes
      • Appetizers & Dip Recipes
      • Asian Recipes
      • Beverage Recipes & Info
      • Bread Recipes & Info
      • Breakfast Recipes & Info
      • Crock Pot Recipes
      • Dessert Recipes & Info
      • Egg Recipes & Info
      • Fast & Easy Meals
      • Fermented Foods & Recipes
      • Gluten/Grain-free/Keto/Low-Carb Recipes & Ideas
      • Holiday Recipes & Posts
      • Lunch Ideas & Recipes/Sandwiches
      • Main Dish Beef Recipes
      • Main Dish Pork Recipes
      • Main Dish Poultry Recipes
      • Meatless Recipes & Info
      • Mexican Recipes
      • Misc. & Condiment Recipes
      • Pressure Cooker Info & Recipes
      • Salads & Dressing Recipes
      • Seafood Recipes & Info
      • Side Dish Recipes
      • Snack Ideas & Recipes
      • Soups, Stews, & Broth Recipes
    • Close
  • Real Food
      • *Real Food for Rookies Book
      • *Real Food for Happy Kids book
      • Artificial Flavors-Colors-Sugars
      • Choosing Real Food
      • Coconut Oil Info
      • Cod Liver Oil Info
      • Coffee & Alternatives
      • DIY and Tutorials
      • Eating Out & Restaurant Food
      • Entertaining
      • Favorite Kitchen Stuff
      • Grains Info-Paleo-Keto-Carbs
      • Healthy Diets-Weight Loss
      • Healthy Fat-Cholesterol Issues
      • Healthy Meat Choices
      • Interviews
      • Kitchen Goals
      • Meal Planning
      • Olive Oil Info
      • Organ Meats
      • Real Milk
      • Superfoods and Supplements
      • Tips for Rookies
      • Tips on Affording Healthy Food
      • Tips on Saving Time
      • Traveling and Real Food
      • WAPF
    • Close
  • Remedies
        • ADD-ADHD-Autism
        • Allergies-Food Allergies
        • Alzheimers-Dementia
        • Anxiety-Depression-Mental Health-Stress
        • Arthritis-Rheumatoid Arthritis-Bone Health
        • Autoimmune Issues-Fibromyalgia-Fatigue
        • Back Pain-Neck Pain-Migraines-Chronic Pain
        • Blood Pressure
        • Cancer Information
        • Colds-Infections-Antibiotics-Respiratory Problems
        • Colostrum Benefits
        • Dental Health
        • Diabetes-Blood Sugar Issues
        • Digestive Issues-Gut Health
        • Heart Health
        • Homeopathy Articles
        • Hormones-Thyroid-Breast-Female Issues
        • Immune System Health
        • Lice Help & Info
        • Menopause-Andropause Posts
        • Skin Issues
        • UTI-Kidney Stones
    • Close
  • Healthy Living
      • Healthy Living
      • Colostrum
      • Corruption & Your Rights
      • DIY Natural Products
      • Emergency Prep
      • Essential Oil Posts
      • Exercising
      • Gardening-Farming-Preserving
      • Natural Living
      • Reviews
      • Sleep
      • Safe & Healthy Water
      • Skin care
      • Miscellaneous
      • Jill’s Column
      • Joanie’s Column
      • Susan’s Column
      • Blog Misc.
      • Morning-Mix-Up
      • Food Flops
      • Conferences
      • Personal
      • Healthy Parenting
      • Feeding Kids
      • Homeschooling
      • Healthy Pregnancy-Babies-Infertility-Sterilization
      • Learning-Behavior Issues
      • Parental Rights
      • Vaccine Decisions
    • Close
  • Start Here
  • Skin Care
  • Colostrum
Menu
  • Search Help
  • About
  • Blog
  • Shop
  • Non-Toxic Skin Care
  • Archives
  • ON THE BLOG:
  • Recipes
      • Appetizers & Dip Recipes
      • Asian Recipes
      • Beverage Recipes & Info
      • Bread Recipes & Info
      • Breakfast Recipes & Info
      • Crock Pot Recipes
      • Dessert Recipes & Info
      • Egg Recipes & Info
      • Fast & Easy Meals
      • Fermented Foods & Recipes
      • Gluten/Grain-free/Keto/Low-Carb Recipes & Ideas
      • Holiday Recipes & Posts
      • Lunch Ideas & Recipes/Sandwiches
      • Main Dish Beef Recipes
      • Main Dish Pork Recipes
      • Main Dish Poultry Recipes
      • Meatless Recipes & Info
      • Mexican Recipes
      • Misc. & Condiment Recipes
      • Pressure Cooker Info & Recipes
      • Salads & Dressing Recipes
      • Seafood Recipes & Info
      • Side Dish Recipes
      • Snack Ideas & Recipes
      • Soups, Stews, & Broth Recipes
    • Close
  • Real Food
      • *Real Food for Rookies Book
      • *Real Food for Happy Kids book
      • Artificial Flavors-Colors-Sugars
      • Choosing Real Food
      • Coconut Oil Info
      • Cod Liver Oil Info
      • Coffee & Alternatives
      • DIY and Tutorials
      • Eating Out & Restaurant Food
      • Entertaining
      • Favorite Kitchen Stuff
      • Grains Info-Paleo-Keto-Carbs
      • Healthy Diets-Weight Loss
      • Healthy Fat-Cholesterol Issues
      • Healthy Meat Choices
      • Interviews
      • Kitchen Goals
      • Meal Planning
      • Olive Oil Info
      • Organ Meats
      • Real Milk
      • Superfoods and Supplements
      • Tips for Rookies
      • Tips on Affording Healthy Food
      • Tips on Saving Time
      • Traveling and Real Food
      • WAPF
    • Close
  • Remedies
        • ADD-ADHD-Autism
        • Allergies-Food Allergies
        • Alzheimers-Dementia
        • Anxiety-Depression-Mental Health-Stress
        • Arthritis-Rheumatoid Arthritis-Bone Health
        • Autoimmune Issues-Fibromyalgia-Fatigue
        • Back Pain-Neck Pain-Migraines-Chronic Pain
        • Blood Pressure
        • Cancer Information
        • Colds-Infections-Antibiotics-Respiratory Problems
        • Colostrum Benefits
        • Dental Health
        • Diabetes-Blood Sugar Issues
        • Digestive Issues-Gut Health
        • Heart Health
        • Homeopathy Articles
        • Hormones-Thyroid-Breast-Female Issues
        • Immune System Health
        • Lice Help & Info
        • Menopause-Andropause Posts
        • Skin Issues
        • UTI-Kidney Stones
    • Close
  • Healthy Living
      • Healthy Living
      • Colostrum
      • Corruption & Your Rights
      • DIY Natural Products
      • Emergency Prep
      • Essential Oil Posts
      • Exercising
      • Gardening-Farming-Preserving
      • Natural Living
      • Reviews
      • Sleep
      • Safe & Healthy Water
      • Skin care
      • Miscellaneous
      • Jill’s Column
      • Joanie’s Column
      • Susan’s Column
      • Blog Misc.
      • Morning-Mix-Up
      • Food Flops
      • Conferences
      • Personal
      • Healthy Parenting
      • Feeding Kids
      • Homeschooling
      • Healthy Pregnancy-Babies-Infertility-Sterilization
      • Learning-Behavior Issues
      • Parental Rights
      • Vaccine Decisions
    • Close
  • Start Here
  • Skin Care
  • Colostrum

Kelly the Kitchen Kop

How to Eat Carbs Safely and Lower the Glycemic Index of the Foods You Love (Also: Why Dieting Backfires!)

August 29, 2013 35 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

Share this post:

FacebookPinterestEmail

Lower the Glycemic Index

Would you like to know how to eat carbohydrates safely and how to lower the glycemic index of the foods you love?

If you'd like to continue eating bread, potatoes, or other starches (and who doesn't?!), then there are a few tricks to help you lower the glycemic index of these favorites.

First, here's my newer post about how I lost weight, even after menopause!

Why Lower the Glycemic Index?

If you lower the rate at which the sugars in your food hit your bloodstream (this is called their “glycemic index”) and control the sharp blood sugar spikes they can cause, you are also minimizing the problems this can lead to, such as weight gain, diabetes, nerve damage, stroke and cancer.  Simple as that.  Perfect_Health_Diet

The Perfect Health Diet

These tips come from a book that I've learned a ton from, The Perfect Health Diet.  While my conclusions differ from theirs some (and mine have evolved over the years quite a bit, and keep evolving as I learn more), mostly I agree with their recommendations.

Their “perfect” diet includes what they call “safe starches” like potatoes, berries, and rice, but recommend avoiding things like grains and vegetable oils.  (There's a lot more in the book, including their complete what-to-eat and what-to-avoid list, I'm only hitting on parts of it today.)

Of course I'm totally locked in with avoiding vegetable oils like canola or soybean oil, those are disgusting and make me sick, too (literally).  And we love our healthy fats like butter, ghee, lard, tallow, olive oil, avocado oil, and coconut oil.  Read more about healthy fats here.

But when it comes to the grains, I do believe that properly preparing them, such as in a sourdough bread, can make them much safer to consume.  Yes some will need to avoid grains if they have a compromised immune system or a gut that can't handle them (or if they have celiac disease, obviously), but we're all different.   At our house, most of the grains we eat are fermented or sourdough, but not all.  And sometimes I'll use white einkorn flour since it's such an old, traditional grain.  However, any grains around here are all eaten with plenty of healthy fats, and you'll read more about why that's so good below…

They also say to totally avoid beans.  We don't eat beans much at all, but when we do we eat this organic brand that pre-soaks them for you!

From the book…

How to avoid hyperglycemic toxicity:

You might think that the answer is to consume very few carbs.  But this would be naive!  

It turns out that on low-carb diets, much of the body becomes insulin resistant – meaning that it doesn't respond to insulin signals and so doesn't take in glucose after meals.  This happens so that glucose will be directed to the liver, where it can be stored in glycogen and released later for use by the brain.  

This “physiological insulin resistance” is a protective response of the body that assures that the brain gets the benefit of a limited supply of glucose.  But it has a paradoxical effect:  because the rest of the body is refusing to take up glucose and the liver takes it up slowly, a meal of carbohydrates is followed by higher postprandial (after-meal) blood glucose levels in low-carb dieters than in high-carb dieters.  (But later the book also says how unnatural and dangerous high-carb diets are…)

In short, low-carb dieting can increase the risk of postprandial hyperglycemia.

My takeaway from that little blurb:

THIS must be why it seems that any attempt at very low-carb dieting I've done in the past few years (to ‘lose a few pounds that have crept on') has led to gaining that AND a little bit more back on when I eat normally again!

Anyone else experience this after low-carbing?

So as a side-note, lately I keep my weight more stable by not doing extreme low-carb and instead lowering but not eliminating grain consumption (and especially limiting sweets!) when the scales misbehave.  I'll still eat the ‘safe starches' they talk about in the book, as mentioned above, along with a smaller amount of sourdough or fermented bread, and also avoid conventional wheat for the most part.

The best strategy for glycemic control

Some of these may be new to you and some you may have practiced for years…

The trick is to prepare the starch properly and to eat it as part of a meal, in combination with other foods. Here are some ways to reduce the GI of starchy foods:

  • Cook them gently.  When starches are cooked in boiling water (as with home-cooked rice or boiled potatoes), their GI is fairly low, around 50-60:  but when they are roasted at high temperatures, their GI often approaches 100.
  • Avoid industrially prepared foods.  To speed foods through factories, industrial foods are often processed at very high temperatures, raising their glycemic index.  Commercial puffed rice or instant rice has a GI almost double that of home-cooked rice.
  • Eat starches with fat. (This is my favorite one to implement!)  Fat greatly slows down the speed at which starches are digested, substantially reducing the peak blood glucose following a meal.  Dairy products – milk, butter, and sour cream – are especially helpful.  Put some butter on your potato!  (Especially butter or ghee from cows raised on pasture grasses.)
  • Eat starches with vegetables.  Including fiber in a meal significantly reduces the GI of accompanying starch.  Vegetables are the natural way to add fiber to a meal.
  • Eat starches with acids, especially vinegar.  Vinegar, pickle juice, and many other acids reduce the GI of starches.  (This makes me very happy since I sooooo enjoy my salads before meals with balsamic vinegar like this one or dressings made with citrus like this one!  Or even a good pickle on a bun with a burger or sloppy joes!  This is also why eating a little raw sauerkraut with meals is so good for us.)

The effect of all these measures is to lower the GI of starchy foods by more than 50%.  If starchy foods are gently cooked and eaten as part of a meal that includes vegetables, fat, and an acidic sauce, even diabetics can expect a low risk of postprandial hyperglycemia.

By the way, have you heard of “The Glucose Goddess”?  

She wears a continual blood glucose monitor then eats different foods with and without the above listed foods to show how they really do lower blood sugar spikes–here's an interesting page that demonstrates how vinegar works when combined with other foods in your meal.  Get her book below where she demonstrates this with all different food combinations.

Isn't this all so interesting and great news?!

When updating this post I found their 2015 recommended “plate” (you may have to click the photo and zoom in to see it better or go here):

  • Click here to get The Perfect Health Diet.

  • Click here to get the book by The Glucose Goddess:  The Glucose Revolution

More you might like:

  • The Easiest Sourdough Method EVER! (& a Sourdough Miracle!)

  • Meal Planning Help for Busy People:

meal plans 500Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you.  NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot!  You can read over my review here.

photo, Creative Commons 2.0

Print Friendly, PDF & Email

Share this post:

FacebookPinterestEmail

Want to know which real food to buy, why, and where to find it? Get helpful emails & free printables including a GROCERY STORE CHEAT SHEET with clear 'buy this, NOT that' advice in every food category:

Comments

  1. LF says

    January 20, 2018 at 11:18 AM

    Low carb will increase insulin sensitivity NOT insulin resistance! Insulin triggers the uptake of glucose by the cells. If you constantly hit your body with carbs (high carb diet) then the production of insulin or response to it dulls after a while, think of the body getting bored ie resistant. With low carb the less frequent sugar spikes makes the cells more sensitive and alert to insulin making them better at taking up glucose.
    Glucose not taken up the cells (ie in a resistant system) will eventually be grabbed by the liver and converted to fat due to the apparent lack of need by the cells.

    Reply
    • Terry Wade says

      June 3, 2018 at 3:20 PM

      This is correct to what my Doctor says.

      Reply
  2. Shelly Stinnett Williams says

    March 1, 2017 at 3:02 AM

    Julie Stinnett… good article!

    Reply
  3. Niccii panos says

    May 27, 2016 at 1:10 PM

    Can how you cook rice also affect the gi ?? Currently only use a rice cooker but open to ANY and ALL options to a lower gi rice thank you in advance?

    Reply
    • KitchenKop says

      May 31, 2016 at 1:17 PM

      I’m not sure Niccii, but we love this rice sometimes (https://amzn.to/1OYZGr4) and I’m guessing the GI would be lower because it’s sprouted and so it’s closer to a plant than a grain.
      Kelly

      Reply
  4. Trixie Grohman Ferguson says

    December 12, 2015 at 7:02 AM

    Thanks for this, Kelly! Awesome info 🙂

    Reply
  5. Holly says

    December 11, 2015 at 6:22 PM

    Me too! I’ve been putting it in ever since! 🙂

    Reply
  6. Nicole says

    February 13, 2015 at 12:26 PM

    This all makes sense, and I generally follow these guidelines already. However, as someone with prediabetes it is not entirely effective, you still have to limit carbs!!!

    Reply
  7. Becky says

    March 11, 2014 at 3:24 PM

    I’m currently on the Candida diet… No sugars or grains, or starches, or anything else I like :(… But weirdly, I have gained weight!!! This must be why. Grrr…. Why are some starches considered “safe”? Like rice? Because the GI can be lowered?

    Reply
    • Jeremy says

      February 13, 2015 at 12:36 PM

      You’ve probably gained some weight because your body is absorbing nutrients more effectively. Focus on more nutrient dense foods. A high fat, moderate protein, low carb PERMANENT dietary change will work wonders in your case.

      Reply
  8. Commenter via Facebook says

    December 13, 2013 at 8:43 PM

    Get the cheesecake recipe from dr. Davis’s book, “wheat belly”. Uses stevia and almond flour

    Reply
  9. Commenter via Facebook says

    December 13, 2013 at 8:43 PM

    Ironically the way to blunt the impact of carbohydrates is by eating fructose. Fructose blunts the insulin response believe it or not.

    Reply
  10. Commenter via Facebook says

    December 13, 2013 at 4:14 PM

    Just put the word paleo in front if whatever he wants to make. Watch for too much sugar though.

    Reply
  11. Commenter via Facebook says

    December 13, 2013 at 3:32 PM

    I love this coconut pumpkin custard: https://www.freecoconutrecipes.com/index.cfm/2009/10/28/recipe-coconut-pumpkin-custard. Panna cottas are also a great option, or simple baked vanilla custards. All made with raw honey!

    Reply
  12. Commenter via Facebook says

    December 13, 2013 at 2:52 PM

    Organic Brown Rice syrup can be used to replaced corn syrup in pecan pie – cuts glycemic index significantly – although I would cut the brown sugar in half next time, it was too sweet w/ 1/2 c. https://weelicious.com/2011/11/16/pecan-pie/

    Reply
  13. Commenter via Facebook says

    December 13, 2013 at 2:37 PM

    You can often cut the sugars in a recipe. You can use natural substitutions sometimes. I’m thinking grandpa is not a young man and splurging on a holiday dessert may be a bigger blessing than overdoing the healthful aspect. So, make it a bit better but make it wonderful. Food is one of the few pleasures in life sometimes.

    Reply
    • Heather says

      March 11, 2014 at 11:00 PM

      I find that the sugar in most sweet recipes can be cut by 1/3 to 1/2 without affecting how the recipe turns out. Also, recipes in cookbooks written before the end of WWII tend to have a lot less sugar. It was expensive back then, and people weren’t yet acclimated to everything being overly sweet.

      Reply
  14. Commenter via Facebook says

    December 13, 2013 at 2:22 PM

    This was also good – I think I used truvia for the sweetener? https://www.ibreatheimhungry.com/2012/11/low-carb-gluten-free-pumpkin-crepe-cake-2.html

    Reply
  15. Commenter via Facebook says

    December 13, 2013 at 2:20 PM

    Japanese Cheesecake! No weird ingredients, 6g of carb for 1/12th the cheesecake, which is a damn good deal. We made this for my son’s first birthday and for Thanksgiving – always a hit, so light and delicious… https://www.thecookbookchronicles.com/blog/?p=3906

    Reply
  16. Commenter via Facebook says

    December 13, 2013 at 2:00 PM

    Choosing desserts higher in fat and protein will help moderate any spike in blood sugar. Consider full-fat organic dairy based desserts (mouses, pudding, cheesecake,) or or use coconut oil or butter as a main ingredient (like with fudges, barks, caramels, pie crusts, or baked goods).

    Reply
  17. Commenter via Facebook says

    December 13, 2013 at 12:47 PM

    Here it is
    https://veganyackattack.com/2012/01/04/raw-chocolate-mousse-pie-with-chocolate-drizzle/

    Reply
  18. Commenter via Facebook says

    December 13, 2013 at 12:46 PM

    There is an excellent recipe for raw choc mouse tart, made with nuts for the crust, and avocado and raw cacao filling it was so good and healthy!!!

    Reply
  19. Commenter via Facebook says

    December 13, 2013 at 12:35 PM

    It’s Christmas. Fix him something sweet, and worry about it later

    Reply
  20. Commenter via Facebook says

    December 13, 2013 at 12:29 PM

    Here’s a list: https://lowcarboneday.com/recipe_index/dessert

    Reply
  21. Commenter via Facebook says

    December 13, 2013 at 12:11 PM

    Ask him what is his favorite sweet treat. Then adjust it to less carbs.

    Reply
  22. DS says

    September 8, 2013 at 6:06 PM

    After reading PhD, I replaced our pepper shaker (salt and pepper were in a little basket my high school son gave me with chocolates 20 years ago) with a cruet of apple cider vinegar. We add it to starchy foods because it tastes good and is good for us. In fish and chips shops in England they always have malt vinegar for the chips.

    Reply
  23. Chris says

    August 29, 2013 at 4:38 PM

    Some times I add quinoa to the rice thinking the fiber will slow down the GI, good or bad?

    Reply
    • KitchenKop says

      August 29, 2013 at 10:39 PM

      I love quinoa and do have it once in a while.

      Here’s what Paul from Perfect Health Diet says about it:

      https://perfecthealthdiet.com/2010/09/the-oldest-profession-quinoa-millet-and-emmer-and-einkorn-wheat/

      Kelly

      Reply
      • KitchenKop says

        August 29, 2013 at 10:40 PM

        Oh and see the first comment for good info from Chris Kresser, too. 🙂

        Reply
  24. Chris says

    August 29, 2013 at 4:36 PM

    Okay question, so I like to cook rice by first frying it in coconut oil at around 6 on my stove, it’s an electric, so med high heat. In a separate pot I heat up water just under boiling and add it to the rice. Do you think this is a safe way of cooking rice or is there more healthy way that also tastes good?

    Reply
    • KitchenKop says

      August 29, 2013 at 10:23 PM

      Mmmmm, I’m going to try that. Anytime you can get more coconut oil into your diet it’s a good thing. 🙂

      Here’s my post with more info: https://kellythekitchenkop.com/2012/08/virgin-coconut-oil-what-it-is-and-why-i-love-it.html

      Kelly

      Reply
  25. Julie says

    August 29, 2013 at 4:06 PM

    I recall Sally Fallon Merell recommending to put enough butter on your bread so that you can see your teeth marks in the butter after taking a bite of bread.

    Reply
    • KitchenKop says

      August 29, 2013 at 10:09 PM

      Another reason to love Sally!

      Reply
  26. Cherie Norquay says

    August 29, 2013 at 11:11 AM

    Great article. I agree about the grains too…. But everyone is different.

    Reply
  27. Holly says

    August 29, 2013 at 10:23 AM

    I remember hearing Dr. Oz talk about putting red wine vinegar in the spaghetti sauce for this reason.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Let's hang out:



Get my books here!

I love sharing tips to help you live a healthier, more natural lifestyle.  If you’d like to support my work by leaving a tip, I can continue creating more helpful content, personally answering your email requests, and finding the best deals possible for you:

Can't find something on the KK site?
CLICK HERE!

The information found here and any products mentioned have not been approved by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.  This site and/or my social media sites have Amazon or other affiliate links that pay a small commission if you click on them to make a purchase, and as an amazon associate I earn from qualifying purchases. These may include posts with an endorsement, recommendation, testimonial and/or link to any products or services from this blog or social media posts, as well as other paid sponsor links, but there is no additional cost to you. Note:  Displayed ads do not constitute endorsement or recommendation by KellytheKitchenKop.com or Christianity101Blog.com. By accessing or using this website, you agree to abide by the information found on my Affiliate Disclosures, Disclaimers, Privacy Policy, Terms and Conditions page. You also are agreeing to do your own research and use the information here only as a beginning point for ideas to discuss with your doctor. I am not a health professional and not responsible for how you use the information found here--always discuss any health concerns with your doctor.

Copyright information: All material found on this site is copyright protected and may not be copied or used without permission.
  • About Kelly
  • Advertise with Us
  • Archives
  • Kop Shop
  • Privacy/Disclosures/TOS
  • Contact Me
Copyright © 2007-2025 KellytheKitchenKop.com. All rights reserved.