(no subject)

Well bleep me. Maple syrup - real, pure maple syrup - has a GI of only 54. That means it causes a slow and steady rise and fall in blood glucose, like other low GI foods such as sweet potatoes and basmati rice, which is what you want for preventing or controlling diabetes. (High GI foods such as white bread and potatoes cause a rapid rise, and too-high blood glucose readings, followed by a rapid fall - very bad for you, especially in the long term.) I was having a little maple syrup as a guilty pleasure - it's not like it's the sort of thing you'd ever consume in bucketloads, but I can safely use it on my pancakes. Now if I can just get the pancakes themselves to be low GI!