The concept of the Glycaemic Index (GI) was introduced by Dr. David Jenkins in the early 1980s.
GI is a measure of how fast Carbohydrates hit the blood stream.
Digestive processes simplify carbohydrates and cause an increase in the level of glucose in the blood. If the glucose levels increase quickly after a food is consumed, the food type is assigned a high GI value. Carbohydrates that break down quickly during digestion, like white bread and sugar have high GI values-the blood glucose response is fast and high.
Some food are digested more slowly and increase the level of glucose more gradually, like whole grains and legumes, fruits, vegetables, brown rice; such foods are assigned a Low GI value.
The starch and fibre content of foods plays a role in affecting the GI value of foods.
The availability of starch during digestion is another factor that effects GI values. The higher amount of fibre present in a food, the lower GI values. The consumption of proteins and/or fats will reduce the overall glycaemic load of a meal, so for better blood sugar control; rather than just salad sandwich, include egg, meat or hummus for example.
People who suffer in Diabetes are extremely important to keep the blood sugar even. Low GI diet plays a very important role to maintain or reverse type 2 Diabetes or pre Diabetes.
Why choose Low GI Diet?
· Reduce blood sugar spikes
· Improve insulin sensitivity
· Improve blood cholesterol levels, particularly LDL cholesterol
· Increase feelings of fullness after eating
· Increase the rate of weight loss
· Reduce hunger between meals