The New Glucose Revolution
The glycemic index and the New Glucose Revolution are both referring to a measure of carbohydrate quality-the degree to which the carbohydrates in different foods will raise blood-glucose levels. A knowledge and appreciation of the glycemic index will help you choose the right amount of carbohydrate and the right sort of carbohydrate for your health well being.
People with diabetes, heart disease, the metabolic syndrome, or just an interest in controlling their weight will gain the most from putting into practice the basic information and findings on foods as they relate to the glycemic index. But it is also for those who want to do the best they can to prevent these problems before they begin, and to improve their overall health as well.
In 1996,published articles were written on the glycemic index for the first time. The information was a health breakthrough that changed the way people approached dieting. Since then, other books have been written to go further in depth about how we can learn to control our sugar levels by watching the foods we eat.
The Glycemic index is a physiologically based measure of carbohydrate quality. It is a comparison of carbohydrates based on their immediate effect on blood-glucose levels.
There are two kinds of carbohydrates
1.Ones that break down quickly during digestion. These Carbs have a high GI value. Their blood-glucose response is fast and high. These have sometime been referred to as, the bad carbs.
2.Ones that break down slowly, releasing glucose gradually into the blood stream. This type is known as a low glycemic index. These are the carbs that are better for you.
Articles on the glycemic index have found out several important facts: the first is that the blood-glucose response to a meal is primarily determined by its carbohydrate content. And, that both the quantity and the quality of carbohydrates in the food influence the rise in blood glucose. Also, meals containing the same amount of carbohydrate can produce either high or low effects on blood glucose, depending on the type (or quality) of carbohydrate. Low carbs are by far the best to include in your diet. In other words, its GI value.
