Elimination Diets

Two months ago I eliminated dairy from my diet and I am quite sure it has contributed to my acne clearing up almost to 100%, which I am very happy about. However I have made a number of lifestyle and eating changes simeaultaneously that take time to show their effects and now I would like to reintroduce dairy just to see and know for certain if it does have a negative effect on my skin. So I can stop being so paranoid about it. I know I will never eat as much dairy as I used to but I would like to occasionally (say 2 -3 times a week) enjoy a slice of cheese or bowl of yogurt. Mostly I am really scared of introducing dairy again because I dont want my stupid acne back, but I think it is better to test and then know for sure. And actually I just realized the soup I just ate for lunch at my parent-in-laws house had quite alot of cream cheese in it, so I guess the experiment has started already before I could get any advice, but anyways...

... my question is what the best way to introduce dairy back into my diet is? (This could apply for other foods that people have eliminated also) Should I start with a very small amount at one time and then wait for a few days to see any effects? Or should I eat alot of dairy within a small time frame? Should I restrict it to just one type of dairy (say just yogurt) and see if that effects me and then try another type of dairy (say cheese) to see if the effects are different?

Speaking of dairy, it is quite confusing and I have to say I havent done all research I would like to about dairy and acne. But can anyone tell me if different dairy are said to effect acne to different extents?? ( I know of course this will vary by individual.) Does anyone know the common theories on why exactly it is that dairy has such a significant effect of acne? Is it just the hormones, or is it the sugar content, or an inability to digest lactose, or what!? Does anyone know about the GL of dairy products, are they generally low GI or high? How does the body /insulin production react to lactose in comparison to other sugars types? Does the high fat content in dairy effect this? Is it better to eat high fat or low fat yogurt when it is concerning GI and sugar conversion?

Ahh, I realize I have a million questions and the more I think about it the more questions I have. All this holistic healing business is damn complicated.

Any insight into any of these questions would be gratefully accepted!
Thanks everyone (for making it to the end of this post) and good luck

Blood Sugar Spikes

First time poster , long time reader. I have gotten alot of valuable information from the boards and my acne situation as well as my overall health awareness and wellbeing has benefited greatly from all the knowledge on this site.

Right now I am mostly concerned with avoiding high spikes in blood sugar. I definitely do not want to eliminate fruit from my diet. And although I do not eat any processed foods or sweets I still like naturally sweet things such as honey, dates, dried figs, natural licorice candy (molasses), dark chocolate etc. I also often eat wholewheat bread, oatmeal, and brown or white rice. I don't think I have hypersensitivities to these things (although it is not for certain) but I for the mean time I am still eating them. Beyond that my diet is definitely plant-based and wholesome.

So here are some questions...if anyone can help that would be really great.. and maybe we can get a longer discussion going about stabilizing blood sugar and improving insulin sensitivity.

Is there a particular time of day when it is better (or worse) to eat sweet things? In relation to excercising, sleep, other meals, etc.

What are some of the worst food for their GI? I still don't fully understand Glycemic Load, is there and easy way to do this without calculatlons?...

Are there any simple straight forward things people can do to avoid high spikes in blood sugar? Like is it better if you are going to eat some chocolate or a cookie to eat it together with a carrot? Does that make any sense? What are some of the best food with a low-GI that can be paired together with high GI meals or foods?