Hippocrates is famously credited with saying, “Let food be thy medicine and medicine be thy food.” Often referred to as “The Father of Medicine,” Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell. Fast-forward to the 21st century, and we finally might be starting to heed his advice on a wider scale.
More than a decade ago, I stood in front of an audience of chefs and product developers and proclaimed that the glycemic index will be the next big thing to influence the food we create. The Glycemic Index Foundation states, “The glycemic index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.” Important stuff, right?