Bars Quote by William Davis

“Therefore, wheat products elevate blood sugar levels more than virtually any other carbohydrate, from beans to candy bars. This has important implications for body…

— William Davis

“However, many gluten-free foods are made by replacing wheat flour with cornstarch, rice starch, potato starch, or tapioca starch (starch extracted from the root…

— William Davis

“LESSONS FROM A WHEAT-FREE EXPERIMENT An interesting fact: Whole wheat bread (glycemic index 72) increases blood sugar as much as or more than table…

— William Davis

“In short, carbohydrates, especially those such as wheat products that increase blood sugar and insulin most dramatically, initiate a series of metabolic phenomena that…

— William Davis

“then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas,…

— William Davis

“Whole-grain products have a profound impact on blood glucose: for example, two slices of multigrain bread increase blood glucose as much as six spoonfuls…

— Sarah Ballantyne

“Beans or legumes are among the world’s most perfect foods. They stabilize blood sugar, blunt the desire for sweets, and prevent mid-afternoon cravings. Even”

— Joel Fuhrman

“Wolever and Jenkins tested sixty-two foods and recorded the blood-sugar response in the two hours after consumption. Different individuals responded differently, and the variation…

— Gary Taubes

Whole foods like grains and beans release their sugar very, very slowly because of the fiber in them, and they don't give you a…

— Kathy Freston

In fact, two slices of whole wheat bread increase blood sugar to a higher level than a candy bar does. And then, after about…

— William Davis

Every diabetic has foods that wont work for them sending your blood sugar soaring. Mine are pancakes and soda.

— Nick Jonas

“Steer clear of sugars in any form (including starchy carbohydrates) because they can be disruptive to the way you process and metabolize foods.”

— Eric Westman MD