Filed under: Uncategorized
Glycemic Index Introduction by Jorgen
The coming few days I will be explaining some more information about Glycemic Index.
I am myself a very strong believer in using the Glycemic Index. However I also think that within the original diet the the ratio carbohydrates, protein and fibers is out of balance for a healthy lifestyle. Nevertheless I think it is very important that when you eat carbohydrates you look at the Glycemic Index of these carbohydrates and the Index figure should preferably be as low as possible. Personally I am more and more a believer of low carb diets. You feel better, more energetic and since your blood sugar levels remain more stable you are not experiencing dips in energy. The information about this diet I do not want to share it with you because it is the best diet. I want to share it with you because I think the way in which most people consume their carbohydrates can be done with more awareness.
Have a great time reading this information. To be honest I get more and more excited about the ebook I am currently writing with information about how to eat healthy and be fit, just by being more aware what you eat and when you eat it.
What is the Glycemic Index?
The Glycemic Index is a numerical Index that ranks carbohydrates based on their rate of glycemic response (i.e. their conversion to glucose within the human body). Glycemic Index uses a scale of 0 to 100, with higher values given to foods that cause the most rapid rise in blood sugar. Pure glucose serves as a reference point, and is given a Glycemic Index (GI) of 100.
Glycemic Index values are determined experimentally by feeding human test subjects a fixed portion of the food (after an overnight fast), and subsequently extracting and measuring samples of their blood at specific intervals of time. The earliest known work on the Glycemic Index was done by Dr. David Jenkins and associates at St. Michael’s Hospital in Toronto, Canada. More recently, an effort to expand the Glycemic Index has been made by Jennie Brand-Miller and her associates at the Human Nutrition Unit of the University of Sydney in Sydney, Australia.
The Glycemic Index Yields Some Surprises
Nutritionists used to believe that all simple sugars digested quickly and caused a rapid rise in blood sugar, and that the opposite was true for “complex carbohydrates”. But that’s not always the case. While many sweet and sugary foods do have high GI’s, some starchy foods like potatoes or white bread score even higher than honey or table sugar (sucrose)! When you look at these researches time and time again you will realize that when you eat products which will be slowly released in your bloodstream your sugar level in your body will be more stable. This actually results in experiencing less appetite for quick snacks and sweets and also a more energized feeling all through the day.
1 Comment so far
Leave a comment