A low-glycemic diet differs significantly from a low-carb one because it encourages the consumption of many types of carbohydrates, provided they have a low glycemic load. Those include whole grains, legumes, fruits, and practically any vegetable except potatoes. As a consequence, the diet provides an abundance of the vitamins and minerals from those sources that are missing from the Atkins regime (which prescribes vitamin supplements to make up for that deficiency). Finally, the low-glycemic diet allows significantly more fat than a standard low-fat diet, with strong emphasis on poly- and monounsaturated fats from vegetable sources, such as olive oil, nuts, and avocados. In addition to their known favorable effects on blood lipids, those fats help reduce the glycemic load of meals still further by slowing digestion.
A low-glycemic diet differs significantly from a low-carb one because it encourages the consumption of many types of carbohydrates, provided they have a low glycemic load. Those include whole grains, legumes, fruits, and practically any vegetable except potatoes. As a consequence, the diet provides an abundance of the vitamins and minerals from those sources that are missing from the Atkins regime (which prescribes vitamin supplements to make up for that deficiency). Finally, the low-glycemic diet allows significantly more fat than a standard low-fat diet, with strong emphasis on poly- and monounsaturated fats from vegetable sources, such as olive oil, nuts, and avocados. In addition to their known favorable effects on blood lipids, those fats help reduce the glycemic load of meals still further by slowing digestion.
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