While we all know that meats and fats are no carb and green leafy vegetables are low carb, some may not be aware of what foods have a low glycemic index. Most vegetables (except potatoes, beets, pumpkin) have a very low GI. Some fruits that have a low GI include citrus fruits, apples, plums and peaches while most other fruits have a medium GI value. Oatmeal, most pasta and whole wheat bread also have a low gi.

So which diet is best?

Where many people in health and nutrition profession consider a low carb diet to be unhealthy, most everyone would consider a gi diet to be very healthy. Studies have shown that eating lots of fruits and vegetables can help to bolster your immune system thus allowing you to fight disease and eating high fat meats may adversely affect your health and help contribute to heart disease. That being said, it has also been shown that being overweight is a major health risk for many diseases so best diet is probably one that works for you! Some folks might respond better to a low carb, others to a low gi. Either way, it makes sense to make healthy food choices, limit food intake and exercise for your good health.

Lee Dobbins is owner and editor of Low Carb And Low GI Resource where you can learn more about the glycemic index value of foods.

The government's bureau is in process of taking a comprehensive review of all aspects of wine and labeling and advertising. One of rulemaking determinations will be on possible mandatory or voluntary use of nutritional information on wine labels. However, rather than waiting completion of more comprehensive review, bureau moved forward with Ruling 2004-1.

Low-Carb Rules The government's low-carb criteria from ruling states wine must have lower than 7 grams in a 5oz serving. Most Champagnes and dry wines will easily make that classification. In situation where wines come with slightly higher carbohydrate content (more than 7 grams), government approved use of terms "reduced carbohydrate" and "lower carbohydrate" (as well as similar terms). These can be used on labels or advertising as long as term is used as part of a statement that specifies number of carbohydrates per serving size, and compares that number with number of carbohydrates in another specified product made by that producer.