Jack Norris is a cofounder of vegan outreach who went back to school a number of years ago to study nutrition to specifically research and speak on vegan nutrition issues. He is a Registered Dietitian (RD) who regularly reads nutrition journals and often blogs about recent findings.
Would it be offensive to you if I asked what your education is in and what your field is?
Jack Norris is the man.
Also, "prolonged spike" in blood sugar is a bit of an oxymoron. High-fiber, whole-grain complex carbs cause a much smoother, milder increase in blood sugar than low-fiber, refined and/or simple carbs (which cause a shorter-duration, higher "spike").
By 'prolonged spike' what I was referring to was a cumulative effect, which is caused by constant bombardment to the body by glycoxidation end products and high carb foods (such as caused by eating dairy and high carb foods, all through out the day). Yes there is *some* relevancy to the GI chart, but most of it is pseudo scientific drivel. For example the myth that most wheat pasta's could qualify as low GI sources of carbs. Rice too. Both are very grainy foods. And even if whole grains cause 'less of a spike' than processed ones, they still cause way more of a spike than lower carb meals. My point here is that macronutrients are out of wack on vegan diets, which is what would account for many peoples failure at said diet. I think if people just steered away from the extreme fructose consumption and pathetically high carb intake, replaced *some* of it with healthy fats, got all the micronutrients from fresh vegetables, the diet would be perfect and very few people would fail it.