Some talk on a list I’m on about bringing GI labeling to the U.S. Some distance away, I think, but in the meantime we have a pretty good idea of what kinds of foods are more likely to be low GI. Using a glucose meter helps.
Now, the labeling change that I’d really like to see is to put “produced with chemical additives” on non-organic foods. To me, organic should be the rule rather than the exception. But it sure helps to have a national standard for organic labeling now, at least. That took years & years & years to accomplish.
