The Glycemic Index is a concept developed in the University of Toronto in 1981. The purpose of the Glycemic Index is to measure the effect carbohydrates have on blood glucose levels. The Glycemic Index is imperative for anyone who needs to monitor their glucose level due to diabetes or hyperglycemia. With diabetes reaching epidemic levels in the United States, the development of the Glycemic Index could not have come at a better time. Each year, more people are diagnosed with this potentially life threatening disease that can cause many serious complications. It is important for anyone with this condition to familiarize themselves with the Glycemic Index so they can empower themselves and learn which foods should be avoided.
Carbohydrates are a diverse group of foods and all have different ways of breaking down in the system. People with diabetes have a difficult time breaking down certain foods, particularly those high in carbohydrates, in their system. Digestion is slow and sugars and starches are absorbed into the blood stream, causing an excess in blood glucose. Diabetics are often warned to limit their carbohydrate intake because it takes such a long time for most carbohydrates to digest. However, this is easier said than done and it is difficult, if not impossible, for many diabetics to eliminate carbohydrates from their diet. This is one of the reasons many diabetics are non-compliant in their treatment. Because diabetes does not often cause serious complications at onset, many patients refuse to take their medicine and continue eating foods that are high in sugar and starch.
The Glycemic Index is very helpful because it rates different carbohydrates based upon their effect on the different levels of blood glucose. Those foods that digest rapidly cause the less harm to the system and have a low glycemic index. The carbohydrates that take a longer time to digest have a higher rate as they cause more harm to the blood glucose level.
The Glycemic Index ranges from one to one hundred. A low food in the glycemic index has a rating of below 55. These include fruits, vegetables, whole grains and some pastas. Foods that fall between the 56 to 69 range are considered "medium" in the Glycemic Index. They include candy bars, croissants and some rices.
Surprisingly, although a candy bar scores in the medium classification of the glycemic index, it is not as harmful as those carbohydrates that score in the high glycemic index range. These include corn flakes, white rice, white bread and baked potato. In other words, it is easier for a diabetic to digest a candy bar than a baked potato.
Knowledge of the glycemic index is imperative for anyone who has diabetes or who has been diagnosed as borderline diabetic. To be able to understand which foods have the most impact on blood glucose levels is crucial for anyone fighting this potentially life-threatening condition.
If you or a loved one suffers from diabetes, become familiar with the Glycemic Index so that you learn about the different categories of carbohydrates and which groups should be avoided. There are many substitutes for carbohydrates that rate high in the Glycemic Index and are available at most grocery stores. While diabetes is currently without a cure, there are many different ways that people with this disease can life long, productive lives.
The term glycemic index or GI for short is becoming a more common buzzword associated with weight loss and weight control programs. Many people are not clear about what this term realy encompasses. To make the required adjustments to our diet, we need to understand what the glycemic index is and what foods affect our GI.
The glycemic index is simply a guide or scale that compares a wide range of food products. It rates the foods (carbohydrates) relative to how much, and how quickly they raise blood glucose levels on ingestion. The base level is compared to glucose sugar.
The significance of raised blood glucose levels is observed in an increase in energy levels. The speed at which your glycemic index raises for that food product is called the glycemic response.
The glycemic response of a given food or carbohydrate is not determined completely by the carbohydrate alone. The quantity you consume and the method of preparation are also factors affecting the glycemic response. For example, cooking pasta for shorter periods will produce a lower glycemic response rate than if you employed extended cooking.
Quite simply, the the guides show that carbohydrates which raise your blood glucose level quickly have a higher GI rating than foods that raise your blood glucose level more slowly. The common conclusion is, the lower the rating, the better the quality of carbohydrate. It has been widely accepted that you should follow a daily regime that incorporates a high-carb diet with 50% of each day's calories coming from carbohydrates.
Low GI foods are typically lower in calories and fat, yet high in fibre, nutrients and antioxidants. These foods also provide the weight loss benefit of making you feel full quicker and for longer periods. It is also believed that low GI foods may help you increase levels of HDL (healthy) cholesterol in your blood.
Low GI foods also lead to several benefits. These include control of blood glucose levels, cholesterol balancing, appetite control, reduced risk of heart disease, and reduced risk of acquiring type 2 diabetes.
As you can see there would be solid reasons to take into account the GI if you are trying to lose weight. Influencing energy levels and controlling hunger elements are primary factors to be considered in any weight loss program.
The rating scale itself can be divided into 3 basic levels of comparison. Less than 55 is generally considered the lower level. A rating of 56 to 69 is considered mid range. A GI rating of 70 or higher is considered to be a high level GI.
Both Benn Brown & Thomas Henricks are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Benn Brown has sinced written about articles on various topics from Acne Treatment, Home Internet Business and Health. For more useful information and great advice about . Benn Brown's top article generates over 60500 views. to your Favourites.
Thomas Henricks has sinced written about articles on various topics from Colon Cleanse, Bonsai and Health. For more detailed information on applying these principles to your weight loss program please visit To lose that belly fat and have those 6 pack abs ple. Thomas Henricks's top article generates over 27100 views. to your Favourites.