There’s a little something called the Glycemic Index—it’s a measurement of how quickly foods hit our bloodstream. While I normally steer clear of the number game (quality is more important than quantity!), the GI concept is useful to understand and incorporate in your cooking. In short, foods with a high value (on a 1-100 scale) are the overly-refined ones that will wreak havoc with our metabolic systems; incessant consumption of these will most likely lead to diabetes and other serious, chronic health problems. Low-GI foods are absorbed more slowly and evenly and provide us with steady energy for several hours. These dish don’t have to be “health foods,” either—from Quick Lunches to Entertaining to Desserts, you’ll find plenty here to drool over.
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