How to Minimize Hyperglycemic Toxicity

From "The Perfect Health Diet" site, he talks about "the factors affecting blood glucose response to meals, and how to minimize the rise in blood sugar" ...which means good news for our hair, according to CS's theory.
Basically:
Gentle Cooking Lowers the Glycemic Index
Combining food lowers the glycemic index (a simple example: french bread alone has a GI of 95, but bread and butter lowers it at 65)
Fat, dairy, acids (especially vinegar) lower the glycemic index
Then he gives a recipe which science has found minimizes the elevation of blood glucose after meals:
A safe starch (roughly ½ pound, which translates to 150 to 300 carb calories);
A meat, fish, or egg (¼ to ½ pound);
A sauce made up of fats and acids such as lemon juice or vinegar;
Vegetables, preferably including fermented vegetables with their healthy acids;
(Optionally) some dairy or a glass of wine.

The whole thing: http://perfecthealthdiet.com/?p=4937