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Tuesday, November 12, 2013

Low Glycemic Index Foods – Why Bother?

After a meal blood sugar levels usually rise. To keep the blood sugar in check, insulin levels rise, and then return to normal, in order to bring blood sugar levels back to normal.. There are many reasons to keep both blood sugar and insulin levels within acceptable limits, but most important are the control of diabetes, cholesterol, and weight.

Keeping you sugar under control helps curb appetite- that’s how it helps you lose weight.
The foods that raise your blood sugar the most, the culprits, are “simple carbohydrates” (or simple carb’s): Sugar, high fructose corn syrup, and highly processed wheat products (mainly white flour).

The “good carbohydrates” are complex carbohydrates such as whole wheat products and a host of vegetables, legumes and some fruits (don’t forget the grapefruit, the season is approaching…).

The Glycemic Index (GI)is a measure of the blood sugar rise after a test amount of a given food is ingested. The Glycemic Load (GL) is a measure of the sugar level rise after a regular portion size amount of the same food is ingested.  The lower the numbers, the better the food.

You can find many GI and GL tables on the internet. A reliable source is the one by Berkeley Labs. Use it.

Any question? You know where I am.

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