Last week I decided that I will ease back on the low carbing and start eating less strictly according to LCHF. I guess that makes me more of a GI advocate than anything else.
I still firmly believe that cutting out sugars, especially the refined kind and fructose, while increasing the fat content of your food is a good thing. Since I am not aiming for weight loss though, nor have any other health problems (except my old friend IBS which is basically gone after 8 months of trying to stick to LCHF), the practicalities of every day eating made me decide to start mixing some more carb back in my food.
Besides, it is tasty.
That said, I will stay away from wheat, white flour, refined sugar and white rice (except when I eat sushi...). My page about LCHF has been duly updated to explain my choice.
Update: Kostdoktorn (Swedish), one of the Swedish doctors who advocate LCHF, recently pointed out how much more like LCHF the GI method seems to become (Swedish)... In a newly published cookery book about GI he counted the recipes that might as well have been published under the heading "LCHF" and found 50 of them.
