Gemma Lane had no idea that she would end up advocating for low-glycemic vegan diets after receiving a diagnosis of insulin resistance. “I assumed vegan cuisine would consist solely of pasta and fruit smoothies,” she says. However, I soon discovered that blood sugar is still important, even for plant-based diets.
She was initially taken aback by the low-glycemic idea. It felt medical, technical, and disconnected from her artistic passion for cooking. She found, however, that it didn’t mean sacrificing flavour or satisfaction after speaking with a nutritionist. It required striking a balance between slow-release carbohydrates, fat, and fibre.
Her initial experiments were modest. Cauliflower rice with a chickpea stew. Chia and cinnamon with steel-cut oats. roasted tofu and avocado in a large salad. She says, “I came to the realisation that I could still eat real food, just in more intelligent combinations.”
After a few weeks, Gemma realised she wasn’t having post-meal crashes. Her cravings subsided. She felt rooted in her body once more.
She now makes easy-to-prepare, low-sugar vegan meals. According to Gemma, “low-glycemic eating doesn’t have to be rigid or frightening.” “All you need to do is gently and consistently support your body.”
