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Which of the following statements do you think are true?
If you answered "true" to both of these questions—congratulations! You certainly know a lot about the food you are eating. If you weren't sure, you may want to learn more about the Glycemic Index.
The Basics of the Glycemic Index
When you eat a food containing carbohydrate (e.g. milk, fruit or a chocolate bar) it gets broken down into sugar (glucose) in your body to provide energy.
The Glycemic Index (GI) is a ranking of such foods on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly converted into sugar and, when absorbed, result in marked fluctuations in blood sugar levels. Foods such as milk, fruit and table sugar tend to have lower-GI values than common starchy foods such as bread, rice, potatoes and breakfast cereals.
Before the development of the GI, scientists assumed that foods containing simple sugars produced rapid increases in our blood-sugar level. This was the basis of the advice to avoid sugar, a prescription revised by the American Diabetes Association and others based on GI data.
The GI is useful to the person with diabetes who wants to minimize the incidence of high blood sugar. Selecting low-GI foods that tend to have more fiber and are low in fat, helps control rises in blood sugar and insulin levels as well as blood lipids.
A listing of the GI for various foods is listed below.
For a more extensive listing of the GI of various foods a searchable database is available at www.glycemicindex.com.
If you are trying to develop a diet consisting of low-GI foods, consider the following:
GI of Various Foods
|High GI Foods||Low GI Foods|
|White bread||100||Pumpernickel bread||66|
|Melba toast||100||Oat bran bread||72|
|Instant rice||124||Parboiled rice||68|
|French fries||107||Pasta||40 to 70|
|Couscous||93||Lentils/kidney/baked beans||40 to 69|
|Table sugar||83||Apple/banana/plum||34 to 76|
|Soda crackers||106||Stone wheat thin crackers||67|
|Ice cream||87||Skim milk||46|
Although table sugar can produce a slower rise in blood-glucose levels than potatoes, it lacks the vitamins, minerals and fiber provided by the potato.
Decisions on what foods to eat must be made on the basis of overall nutrition, as well as the impact on blood sugar. Also, don't forget about the roles that fat and protein will play.
Adding low-fat protein foods and/or heart-healthy fats to meals can also slow down the absorption of carbohydrates.
0 comments - Oct 1, 2001
Diabetes Health is the essential resource for people living with diabetes- both newly diagnosed and experienced as well as the professionals who care for them. We provide balanced expert news and information on living healthfully with diabetes. Each issue includes cutting-edge editorial coverage of new products, research, treatment options, and meaningful lifestyle issues.