So while I"m in this 'waiting' phase after my miscarriage, I found a book called Fertility Foods by Dr. Jeremy Groll. I usually take these things with a grain of salt, but a lot of what he talked about is similar to what I've learned here. He basically talks about pairing up slow-release complex carbs with lean protein to keep your blood sugars and insulin levels even keel. A light bulb went on!
This led me to some research on the glycemic index in general, and I realized that this could really be an area of huge work for me. when doing GF-Low-GI food research, I started looking at all my GF foods, and was surprised that they are all mostly made of high GI flours - tapioca, potato, white rice, etc.
So I'd like to put forth some extra effort in using gluten free recipes that focus on lower GI flours. I think brown rice, sorghum, beans, oats are all good. And then I discovered almond flour too...
anyway, I'm going to start making a conscious effort toward this lower GI-lean protein thing. It's amazing how it's not really that hard, it just takes a little bit of knowledge and application on my part (and knowing is half the battle

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