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I am a 49 year old, overweight female who had 3 polyps removed from my colon a few months ago. I was prescribed Aciphex for reflux and advised to go on a high fiber diet by that doctor. I will have another colonoscopy in a year to make sure the polyps have not returned due to high risk.

I just got a letter from my family doctor after a physical who advised a strict low cholesterol, low fat diet. My cholesterol numbers are: Triglycerides 344, HDL 42, LDL 93 for a total cholesterol of 204. I know I eat far too much refined sugar. I have been following a low fat diet for years. I eat only egg whites or eggbeaters, skinless chicken or turkey breasts, fish and an extra low fat ground beef that I only find at Super Wal-Mart that actually is a little less than 20 percent calories from fat using Susan Powters fat formula. I eat 100% whole wheat flour predominantly with the occasional subway sandwich. When I use oil , which I use VERY sparingly, I use olive oil.

On the high cholesterol forum I was given some wonderful advice about supplements and guided toward looking into the glycemic index for foods. That has lead me to this question here: With whole rye listed at 50, pumpernicket listed at 49 and whole wheat listed at 72 should I stop eating my whole wheat, which I really love?

I am pretty sure that my triglyceride level is due to the use of products that, while low in fat, were high in sugar. I think I will post this same thing over in the diabetic section since I believe that is who the glycemic index would most benefit and perhaps they will be able to offer me advice on how strictly they believe I should follow that plan. I am struggling to understand how to implement all this new info into my food plan. Any suggestions that anyone here or on the diabetic board that someone could offer me would be greatly appreciated. TIA