The Glycemic Index

[John Walsh, PA, CDE]

The glycemic index measures how fast a food is likely to raise your blood sugar. This can be helpful. For example, if your blood sugar is low and continuing to drop during exercise, you would prefer to eat a carb that will raise your blood sugar quickly. On the other hand, if you would like to keep your blood sugar from dropping during a few hours of mild activity, you may prefer to eat a carb that has a lower glycemic index and longer action time. If your blood sugar tends to spike after breakfast, you may want to select a cereal that has a lower glycemic index.

Learn more about the Glycemic Index and see a sample chart here (http://www.diabetesnet.com/diabetes_food_diet/glycemic_index.php).

[Diaeli]

I had an interesting coversation about potatoes and Gram Index. I do not beleive one necessarily has to take potatoes out of their diet. Moderation is always the key. Potatoes provide a real high satiety factor so one will feel
full much longer and won't be snacking. This is an important fact to consider.
I use sweet potatoes as well as they have a lower GI.

There are so many foods out there, that I believe it is our right to try all the
veggies we can. I've eaten many foods that I had never tried. For instance,
one can use eggplant sliced in long slices and exchange it for the noodles in
lasagna. Use tofu and spinach to fill along with sauce and cheese and you have a wonderful tasting veggie lasagna.

Cauliflower has always amazed me that if you cook it and blend it with some skim milk, it tastes just like mashed potatoes.

My husband's doc told him to eat more veggies and fruits so I give him a fruit veggie shake in the morning. Flax and broccoli to help prevent cancers and some frozen fruits, veggies and juice or water. He loves it and is looking much better although I may be prejuidiced about that<smile>.

What are you doing?? Got anything you'd like to tell others that works well for you??

Have a nice day.

Diaeli

[john_M]

If the quantity of glycemic index is increased in food then it would create health problems. its better to take normal or low glycemic index (http://www.total-diet.com/114-glycemic-index-what-is-it/) in food. this also help in losing weight. if your sugar level is dropping then you move to high glycemic index food.otherwise it causes heart disease and high blood pressure.

[Stacey333]

There's also some good info and recipes at http://www.lowglycemicrecipes.net

[Stacey333]

I have found some diet guidelines and great recipes at http://www.lowglycemicrecipes.net. They list carb amount, calories, fat, fiber content, Glycemic Index (GI), Glyco Load (GL). I haven’t seen any other sites that offer the GI and GL together in their recipes. Do you think it really matters what the GL is? It seems to make sense to me. Other recipe sources do not have this information---and these recipes look and taste really delicious. Does anyone else use this information?

[Stacey333]

[QUOTE=Diaeli;28]I had an interesting coversation about potatoes and Gram Index. I do not beleive one necessarily has to take potatoes out of their diet. Moderation is always the key. Potatoes provide a real high satiety factor so one will feel
full much longer and won't be snacking. This is an important fact to consider.
I use sweet potatoes as well as they have a lower GI.


Just thought I'd share some interesting facts I just learned about the difference between sweet potatoes and yams:

One cup raw yam, 42g carbs, 6 g fiber. One cup raw sweet potato 27g carbs, 4g fiber. Quite a bit of difference.


Staceylikeslowglycemicrecipes.net:)