Our body runs on a constant supply of essential nutrients including, vitamins, proteins, fats, fiber, minerals, carbohydrates and antioxidants. The process of digestion converts these raw materials into a form that the body can use as energy.

Among all the nutrients, carbohydrates produce the maximum energy. The digestive juices break down the molecular structure of carbohydrates and produces glucose, which is then supplied to the rest of the body through blood. Glucose in the blood is the chief source of energy for the brain because the brain cannot extract energy by directly from fats and proteins.

Different carbohydrate-rich foods have a different rate of glucose production. If carbohydrates are broken down faster, then energy is generated quickly. On the other hand, if carbohydrates are broken down slowly, then energy is produced slowly. This is measured by the GI (Glycemic Index) and foods are classified as high GI or low GI foods.

A low Glycemic Index is a result of slower conversion of carbohydrates to glucose and is associated with lower requirement of insulin. A high Glycemic index, in contrast, causes rapid breakdown of carbohydrates leading to a sudden jump in energy, which is not conducive for controlling blood glucose content. Low GI is preferable over high GI for many reasons.

• By causing sugar levels to increase repeatedly, high GI foods can cause diabetes and heart malfunctions.
• By causing a sudden increase and subsequent decrease in sugar levels, high GI foods create a feeling of exhaustion and creates desire to eat more food. This is a common reason for developing obesity.
• High GI leads to abnormal metabolism.

Gymnasts, marathoners and athletes constantly monitor the GI of the foods they eat during their training and also during competitive events. Only in the case of renewing the body’s energy after a strenuous session of exercise or when a diabetic patient is experiencing the symptoms of hypoglycemia, can high GI foods be recommended.

GI of normal meals and food items can be easily lowered by the addition of butter, oil or vinegar. The Glycemic Index and some associated food stuffs are mentioned below

• Low GI (<55) - Products extremely low in carbohydrates such as fish, eggs, meat, and nuts • Medium GI (>56 and <69) - Basmati rice, sweet potato, normal sugar • High GI (>70) – Corn flakes, watermelon, white bread
• Glucose (GI 100 for benchmarking)

The Glycemic Index must be used with a certain note of caution because the response to food is not the same for every person for every meal and sugar levels depend on the quantity of carbohydrates eaten as well. However, the GI is a good index for general purposes.

Angela Giles is the published Author of the Inside Scoop Review and believes that health is the key to maximizing your wealth. More Info on Usana

Angela Giles is an empowered entrepreneur, internet marketer, internet marketing and personal development coach. She believes in the power of health to create wealth.
More Info on Usana

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