The glycemic index is loved by many because it is so simple. “This food is bad” and “this other food is 40 points better!”

My wife, who is a leading clinical dietitian at one of the top hospitals in the U.S., points out that “baked potato” has a VERY high glycemic index, but if you put a teaspoon of butter into it (as many do), it has a LOW glycemic index. Likewise there are more ingredients than fiber that can reduce the glycemic index, and it has been found that in practice, the index is of virtually no utility in scientific nutrition.

Thanks for pointing out some other good things in the article though, such as the soy protein isolate lack of relative value.