and the Glycemic Index
The smaller the number, the less impact the food has on your blood sugar.
Look for the glycemic index on the labels of packaged foods. You can also find glycemic index lists for common foods on the Internet. Harvard University has one with more than 100. Or ask your dietitian or nutrition counselor.
Foods that are close to how they're found in nature tend to have a lower glycemic index than refined and processed foods.
Note from Four Winds Nutrition: If you have a blood sugar issue try anyone of these formulas and add GTF Chromium.
Why Is GI Important?
Over the past 15 years, low-GI diets have been associated with decreased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke, depression, chronic kidney disease, formation of gall stones, neural tube defects, formation of uterine fibroids, and cancers of the breast, colon, prostate, and pancreas.
Excerpts from WebMD
The glycemic index gives you a way to tell slower-acting "good carbs" from the faster "bad carbs." You can use it to fine-tune your carb-counting and help keep your blood sugar more steady.
Glycemic Index Can Change
That number is a starting point on paper. It could be different on your plate, depending on several things.
Preparation. Fat, fiber, and acid (such as lemon juice or vinegar) lower the glycemic index. The longer you cook starches like pasta, the higher their glycemic index will be.
Ripeness. The glycemic index of fruits like bananas goes up as they ripen.
Other foods eaten at the same time. Bring down the overall glycemic index of a meal by combining a high-glycemic index food with foods that have lower ones.
Your age, how active you are, and how fast you digest food also affect how your body reacts to carbs. If you have a diabetes complication called gastroparesis, which delays your stomach from emptying, your body will absorb food much more slowly.
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