Article Link: http://www.medicalnewstoday.com/articles/100041.php

I’ve been reading about the Low GI diet a bit lately, mostly because it is supposed to be good for diabetics, which runs in my family. I’m still learning about the basics but it seems that the main idea is that foods in their natural form (unprocessed) are the best and that they help keep you feeling full longer.

Here’s the gist of the story (excerpt):

” ‘The GI is a physiologically-based ranking that distinguishes how different carbohydrate foods (sugars and starches) affect your blood glucose levels.’

‘If you eat carbohydrate foods (sugars or starches) that break down quickly during digestion, the blood glucose response is fast and high – in other words, the glucose in the bloodstream increases rapidly. These foods have the highest GI values.’

‘Foods that contain carbohydrate that breaks down slowly during digestion, releasing glucose gradually into the bloodstream, have low GI values.’

‘Low GI foods have benefits for everybody – they can keep you feeling full longer, help you achieve and maintain a healthy weight and provide you and your brain with more consistent energy throughout the day. They can also have a major effect on the way the body functions and whether or not you develop health problems.’

‘Here’s why. If you have constantly high blood glucose and insulin levels due to eating a high GI diet, you may literally “wear out” your pancreas over time and eventually this can lead to pre-diabetes and type 2 diabetes.’ “

To learn more about the Low GI diet visit the sites below:

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