LOW GLYCEMIC EATING. Aim for half vegetables/salad, quarter of lean protein and quarter of low GI carbohydrate. Vegetables/salad – aim to eat at least five servings of vegetables every day preferably with three or more different colours. Protein – good sources include lean meat, skinless chicken, fish, seafood, eggs, milk, yoghurt, cheese, LEGUMES, TOFU (use organic sprouted). Lower GI carbs – WHOLE GRAINS: SGB RICE, MILLET, QUINOA, whole grain pastas.