Rock God X wrote:
I'm not doubting its accuracy, just pointing out that the result is a little counter-intuitive.
I think quite a lot is, in terms of diet – or at least in terms of the mainstream diet advice for the last 30-40 years. The whole issue of saturated fat, specifically from natural sources, has meant that, when people are saying that butter is way healthier for you than one of the low-fat spreads, it sounds 'wrong'.
Similarly, what we were saying about fruit: some fruits have a high GI, some have a low figure. All fruits are not equal, in effect, in those terms.
And what you were saying about honey is interesting, in that the average for honey is little different than that for ordinary sugar.
Now clearly there are plenty of ways in which honey is vastly better than sugar. But the whole GI thing does seem to make sense.
I'm not remotely suggesting that everyone should stop eating any sugar – I'm certainly not going to stop making marmalade or the occasional cake, for instance – but so much goes back to the dual issue of people not realising how much sugar there is in processed foods, including often in foods that are marketed as healthy (particularly 'low fat' – see above) and even in fresh foods – fruits.
It strikes me that there's a similarity here with something I read once from a doctor who had been asked by a woman about salt. She was apparently worried that her husband salted his food at the table. The doctor said that that wasn't the problem – it was all the salt in processed foods that you didn't realise was there.
