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Low GI diet: discover the authorized foods

BySurvive This Film

Mar 17, 2022

The low GI diet, you know? This simple and balanced way of eating is more and more talked about. More than a trendy food fashion , the low GI diet invites us to review the way we eat and to choose our ingredients more consciously with a well-known tool as a compass: the glycemic index (GI). 

What is the glycemic index?


Before embarking on a low GI diet, it is important to understand what the glycemic index (GI) is. Our nutritional knowledge of carbohydrates was limited until recently to the differentiation between slow sugars and fast sugars. Today, a new concept is revolutionizing our understanding of the impact of carbohydrates on our body: the glycemic index (GI) is a criterion for classifying carbohydrates to determine the potential of each food to raise our blood sugar. It is calculated based on the curve detailing the blood sugar level tested after ingestion of the food in question.  


The carbohydrates we consume, whatever their nature, cause digestion to increase the level of sugar in our blood – the famous glycemia. This increase in blood sugar levels, commonly referred to as the “spike” in blood sugar, differs from food to food. Some carbohydrates cause a rapid and significant rise in blood sugar during digestion, others are digested more slowly and only cause a slight spike. Thus two portions of food containing the same quantity of carbohydrates will not have the same impact on our organism, because of their greater or lesser capacity to raise blood sugar. In a Facebook way, the glycemic index gives us interesting information about the quality of the carbohydrate we consume. 


The carbohydrates we consume, whatever their nature, cause digestion to increase the level of sugar in our blood – the famous glycemia. This increase in blood sugar levels, commonly referred to as the “spike” in blood sugar, differs from food to food. Some carbohydrates cause a rapid and significant rise in blood sugar during digestion, others are digested more slowly and only cause a slight spike. Thus two portions of food containing the same quantity of carbohydrates will not have the same impact on our organism, because of their greater or lesser capacity to raise blood sugar. In a way, the glycemic index gives us interesting information about the quality of the carbohydrate we consume. 


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