Here is an article published in the American Journal of Clinical Nutrition with a surprising finding about the Glycemic Index (GI). It suggests that we need to rethink the supposed insulin sparing effects of what have been called low GI foods. Blood samples taken showed the low GI of some foods was due to a higher insulin response, thereby keeping the blood glucose levels lower.
http://www.ajcn.org
The article is called, "Different glycemic indexes of breakfast cereals are not due to glucose entry into blood but to glucose removal by tissue."
The authors are: Simon Schenk, Christopher J Davidson, Theodore W Zderic, Lauri O Byerley, and Edward F Coyle.
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