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NEXT STEP IN CARB CONTROVERSY?

In a three-day conference here, scientists, journalists, and chefs examined what could be the next step in the low-carb trend, differentiating between "good" and "bad" carbohydrates.

Scientific papers presented at the conference discussed how carbs vary in their glycemic

index, or GI. Foods such as pasta, beans, and pumpernickel bread all have low GIs, which means when digested, they do not cause a rapid spike in blood sugar. Eating foods with lower GIs reduces the glycemic load of meals and may help in preventing obesity and chronic diseases like diabetes, according to presenters.

"Further research is required on the long-term effects of low glycemic index diets," was the consensus. In the meantime, chefs like Michael Romano, partner in New York City's Union Square Hospitality Group and one of the presenters, agreed that it's worth exploring the variety of low-GI breads, grains,and other foods to see if they have a place on restaurant menus.

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