Margaret Durst explains how the glycemic index to choose which foods to eat.
glycemic index or GI is a measure of the effect of carbohydrates in food on blood glucose levels. Carbohydrates that break down quickly in the process of digestion have high GI values, while carbohydrates that break down slowly have low GI values.
The concept of glycemic index is so important, because it is very useful for the many people struggling with diabetes and metabolic syndrome, also known as pre-diabetes. Not knowing how to eat balanced blood sugar is an underlying cause of most diseases affecting Americans. Anyone can benefit by eating a diet low glycemic index -. Especially those with high cholesterol, high blood pressure, heart disease, diabetes, excess weight and many other conditions
rates glycemic index specific foods using the effect of pure glucose sugar in the blood as the reference point – with pure glucose is 100 percent. GI foods have a GI of 70 or more high. Intermediate GI foods has GI of 56-69 and low GI foods have a GI of less than 55. Read more