Listed with
What is the Glycaemic Index?
The glycaemic index is a ranking of carbohydrates on a scale of 1 - 100 based on their immediate effect on blood sugar levels. It compares foods gram for gram of carbohydrate. Carbohydrates that breakdown quickly during digestion have the highest glycaemic indexes because they release glucose into the blood stream very quickly, with a corresponding fast rise in insulin levels. Carbohydrates that breakdown slowly produce gradual rises in blood sugar and insulin levels, have low glycaemic indexes. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.
Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries base their diets on low-GI foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity.
Have three good meals every day. Never miss a meal because if you do the body will be threatened by starvation and will lay down fat.
Have a substantial breakfast, followed by a good lunch and a lighter evening meal.
If you have a carbohydrate-protein meal (no saturated fats and little polyunsaturated fats or mono-saturated fats) the carbohydrate foods must have a Glycaemic index of less than 50.
If you have a protein-lipid meal (meat with fat) the carbohydrate foods must have a
Glycaemic index of less than 35.
If you have a carbohydrate-
If you have a protein-
YORKTEST Laboratories Ltd
Promoted by Patrick Holford, well known author, founder of the Institute of Optimum Nutrition and resident nutritional expert on GMTV,
Promoted by Patrick Holford, well known author, founder of the Institute of Optimum Nutrition and resident nutritional expert on GMTV,
