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SLR digital cameras have taken the world of photography by storm, with many “prosumer” models rivaling all but the very best from the old-fashioned film-based designs. Today’s offerings are basic enough to use for point-and-shoot newbies who have the money to spend on these typically pricey cameras, but are chock full of the advanced features demanded by professionals for fine-tuning and even on-the-fly image editing. While crucial distinctions still remain among the class of SLR digital cameras and those falling under other categories, the dividing line has become greatly blurred with each new product cycle and company quarter. Overlaps abound, to the point where the age-old debate among SLRs and “P&Ses” may no longer be valid.

Digital SLR cameras are certainly more affordable than ever before, with the least costly models available for only a thousand dollars. Though such cameras are vastly downgraded in terms of their feature sets, they are still recognizably SLRs due to what features still remain on board! But technological advances will surely continue to level the playing field until a typical camera will be capable of a typical set of tasks, broad in the scope of abilities and “deep” in the quality of their performance.

So is it worthwhile to continue paying premium prices for the SLR label? As a mid-level consumer who needs more than a point-and-shoot but isn’t likely to do a lot of fancy features such as built-in image manipulation, what should the choice be?

Whatever you’re comfortable with. It’s easy to try out a camera in the store before committing funds towards purchasing it, and even then several retailers these days still offer fairly generous return policies that in effect allow you to rent the camera for just fifteen percent of its retail value so long as you return everything in mint condition within the month (also known as the “restocking fee” on “store returns”).

Start with a consideration of what you’ll actually be using the camera for. Do you seriously want to compose award-winning shots – or would a thin, lightweight P&S serve you much better? And even within the class of P&Ses, you’ll have to choose in between factors such as optical zoom, shutter speeds, and other technical criteria to ensure a camera that truly meets your needs. One from the remaining characteristics of digital SLR cameras is that they still tend to be bulkier, seeing how they are jam-packed with the kind of advanced electronics unavailable to simple P&Ses.

Low glycemic recipes are ever more well-known these days due to the continued epidemic of obesity around the world, particularly within the United States. That’s simply because low glycemic foods don’t affect blood sugar levels as wildly as higher glycemic foods so, and so do not elevate insulin levels, which in turn encourages the human body to store significantly more fat. low glycemic foods also give people that drowsy after-dinner feeling, which is particularly inconvenient after lunch when you have to get back to work!

As can well be imagined, a low glycemic recipe revolves around low glycemic foods. Such meals include those with complex carbohyrdates like rye and whole wheat breads, and, interestingly, pasta – but not rice, neither brown nor white (contrary to popular belief, brown rice does not have a lower glycemic index than white rice). Proper low glycemic recipes should also encourage appropriate cooking techniques. Cooking the low glycemic way means not overcooking rice, for example, which would lead to an even higher glycemic response in blood sugar levels!

Indeed, there are lots of variables that determine the glycemic index, from the time of harvest and any processing it has undergone to the age of the specific food and its particular nutritional profile. But the nature of the meal itself is the main factor, in particular its amount of amylose. Amylose is really a plant sugar and as such is harder for the human digestive system to handle, resulting in slower digestion that doesn’t flood the bloodstream, causing an insulin spike. Foods high in amylose are foods low on the glycemic index!

But it’s all much more complicated than this introduction can even begin to cover. As an example, did you know that the same individual could have different blood sugar responses towards the same meal on different days? Interested readers are urged to do much more research, including consultations with the relevant licensed and/or otherwise qualified professionals!