Atkins Launching Glycemic Index Labeling

The Low GI Diet, a Successor to the Low-Carb Diet, is being touted as the latest nutritional trend. The glycemic index (often abbreviated as GI) is an older concept, and refers to something I often just call "blood sugar impact" - it refers to how quickly a given carbohydrate is absorbed. This is important because the faster a carbohydrate is absorbed, the quicker and higher your blood sugar will spike, making a big insulin release and blood sugar crash more likely. With that crash will come fatigue, irritability, hunger and cravings. For the first time, actual glycemic impact of food will be printed on food labels, expressed by a clinically validated number. Equivalent glycemic load (EGL), a new patent pending methodology, uses scientific testing to determine an individual's actual blood sugar response to a food product.

Atkins has relabeled all of their products using this new methodology under the new "Net Atkins Count" seal.Colette Heimowitz, vice president of education and research for Atkins health & medical information services: "Atkins is the original Low GI approach, and with the first products on the market with labeling that reflects the actual glycemic impact on the body a particular food will have. Consumers who are following any dietary program can utilize the Net Atkins Count labeling to provide them with the numbers they need to manage their health."

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Thom King
President
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Steviva Brands, Inc.

All Natural Sugar Free Low Carb Glazed Pork Loin
Serves: 5
Carbs Per Serving: 5g
Prep Time:<35 minutes
Skill Level: Easy

Ingredients
1 Pork Tenderloin or a whole chicken (approx. 1 lb, 500 g)
1/4 cup (50 ml) Water
2 tb sp. (30 ml) Tomato Paste
1 tb sp. (15 ml) Orange Juice Concentrate
2 1/2 tsp. (12 ml) Chili Powder
1 tb sp. (30 ml) Steviva Brand Stevia Blend
1 tsp. (5 ml) White Vinegar
1/8 tsp. (0.5 ml) Salt
1 Package (14 oz., 400 g) Frozen Vegetable Blend

Directions
Preheat oven to 425° F. Rinse pork loin and pat dry. Set aside.
Mix in a small bowl, the water, tomato paste, orange juice concentrate, chili powder, salt, Steviva Brand Stevia Blend, and white vinegar.
Place pork loin in a 13X9 in. pan. Cover with half of the glaze. Bake 15 minutes.
Remove pork loin from oven. Cover with remaining glaze. Place vegetables around pork loin.
Bake an additional 15 minutes or until the vegetables are hot and the pork loin is completely cooked.

Option: Double the glaze recipe to make extra glaze for dipping or sauce. This is great with chicken as well!

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