"Andy Hall" wrote in message
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OK. I meant more in the context of carbohydrate-heavy, and any of
these tend to be of that genre even if they do have an apparently
light texture.

You mean like bread?

Some types, not others.

Such as?


I suspect you mean the calorie content, which is more to do with the fat
element.


Both carbohydrates and fats contribute to calories, although it is
true to say that fats normally contain more calories for a given
weight than carbohydrates.

Indeed.

My primary objective is maintaining blood glucose levels, while the
secondary one is to control weight. My way of doing that is to look
more at glycaemic load, which is related to the proportion of
carbohydrate in a portion of food and its glycaemic index. Fat content
can be beneficial in certain instances, since it slows down the rate
of processing into the bloodstream.

In essence the way I do this is to avoid processed foods as much as
possible (especially any that are created for one formulaic fad diet
or another) and if I want to eat something that might be considered
to be high in one component or another, to balance that off against
something else or eat a very small quantity. It's effective and
sustainable and suits my needs

Background and some clinical references at
http://www.hsph.harvard.edu/nutritio...ohydrates.html

I thought the GI was unfashionable, even discredited now :-) Allthough I'm
not a practising dietician I keep up with things.

Not going to look for my sources, I'm off to bed. The solar panel is now
installed, we're all tired and deserve a treat.

Treacle pudding tomorrow perhaps ... with cream. The hens are off-lay so
can't make custard. :-)

Mary