I Suck At Eating Low GI Foods

yesterday, i had an interesting lunch.

normally when i work at the office, i bring a peanut butter and jelly sandwich for lunch. peanut butter and jelly was actually what i had for lunch yesterday. the only problem... the bread that the peanut butter and jelly was spread upon was a little different yesterday.

one of the benefits (or curse depending on how you look at things) of being married to a dietitian is that eating is always interesting. luckily, i eat anything. a majority of my friends... not so much.

anyway, sometimes karen has to purchase certain food items for her job. i have had the pleasure of accompanying her on these trips and the items she buys for work are quite interesting to say the least.

karen purchased a european sourdough rye bread a while ago. the bread is rectangular and comes in the size of a christmas card box. the bread retails for close to $4 (for the small christmas card sized box), which i guess adds to that myth that eating healthy is expensive (in general, eating healthy is really not expensive). this particular bread is low on the glycemix index.

for anyone curious, according to my friend wikipedia:

"The Glycemic index (also glycaemic index) or GI is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down rapidly during digestion releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slowly, releasing glucose 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.

A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response is often thought to equate to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids. The insulin index may therefore also be useful as it provides a direct measure of the insulin response to a food."

well, needless to say, i suck at eating low gi foods.

normally, i am lucky enough to never have to eat some of the things that karen purchases for her work. she had purchased this bread a while ago and it has been sitting in our freezer because of our unexpected circumstance of having my son (braden) being born, living for a week, and then passing. karen never had the opportunity to bring the bread to work, and now it's a little late for her to do so.

thus, i got eat the low gi bread. peanut butter and jelly never tasted so good. i'm kidding. now, i would not say the bread was awful. the bread takes some getting used to... that's for sure. but the sandwich definitely made me feel fuller. (low gi foods tend to make people feel more fuller.)

i don't know if i would recommend this particular bread to anyone. i would, however, suggest slathering heaps of peanut butter on it though to mask the taste... which is in fact, what i did today because i'm eating a peanut butter and jelly sandwich now...

(i'd say cue the rachael ray "yum-o" sound... but well...)