This report will show how the Glycemic Index is calculated and how to use it effectively as a guide to live healthier. It will show that following the Glycemic Index can be done very easily and that the benefits of following the Index are many. You will see how controlling the foods you eat based on the ...
This report will show how the Glycemic Index is calculated and how to use it effectively
as a guide to live healthier. It will show that following the Glycemic Index can be done
very easily and that the benefits of following the Index are many. You will see how
controlling the foods you eat based on the Glycemic Index will allow you to lose weight,
reduce your risk of diabetes, and lower your cholesterol, just to name a few.
The Glycemic Index is linked directly to the sugars in foods and how they are absorbed.
The Index measures carbohydrates, which are made up of simple or complex sugar
molecules. The Glycemic Index then ranks the effects these foods have on our systems.
You will see that by understanding these effects and adhering to some simple
guidelines, you will be able to recognize foods by the Glycemic Index and make better
food choices. You will see that many carbohydrates are very beneficial to you and that
you do not have to avoid all carbohydrates as many celebrated diets suggest.
Carbohydrates are not the villains that they have been promoted to be!
This report will go into depth to explain how high and low blood sugar levels effect your
health and your feelings of well being. You will understand the direct link between the
Glycemic Index and controlling diabetes or even substantially reducing the risk of
Also included in this report is a handy table of many common foods and their Glycemic
Index rating along with easy-to-follow recommendations to take full advantage of the
best food choices.
Once you read this report and become familiar with what the Glycemic Index is and how
beneficial it is for everyone who follows it, you will find that making the best choices will
come naturally to you. You will be able to control your Glycemic Index with little effort on
Chapter 2: What is the Glycemic Index?
The Glycemic Index is a rating system for foods where any type of carbohydrate has a
numerical value assigned to it based on its components and how each food affects the
body’s sugar levels.
Dr. David Jenkins, a Canadian professor and scientist from the University of Toronto
developed the concept of a rating index in March of 1981. He felt that a better system
needed to be developed due to the popularity of certain diets like Atkins and South
Beach that vilified all carbohydrates and many fats. He wanted to show that it was too
oversimplified to categorize carbohydrates as “simple” and “complex” or even worse, as
“good carbs” and “bad carbs”. Most carbohydrates are too complex to label them in this
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He wanted to show the scientific community and thereby, the world that all foods affect
our bodies’ blood sugar levels differently and that they have many different degrees of
being simple and complex, good or bad.
Basically, as food breaks down in our digestive system, many of the food’s components,
like sugar or vitamins and minerals are absorbed into our blood stream and immediately
affect our system. Foods that break down quickly and have high glucose or sugar levels
will give us a “spiked” feeling of energy and euphoria. This feeling is commonly referred
to as a “sugar high”. Other foods break down more slowly and release their sugars,
starches and nutrients over a longer period of time, which avoids any sudden increases
to our sugar levels and keeps our insulin levels low. Later in this report, we will explain
exactly what glucose and insulin are and how they affect our bodies and our health.
Dr. Jenkins proved that many carbohydrates were, in fact, very healthy and should not
be avoided simply because of the fact that they were carbohydrates. As a matter of fact,
he discovered that there are dozens of foods that in the past were categorized as
unhealthy, but that turned out to be very beneficial. He also encountered some
surprising results on foods that had always been considered “diet” foods, but when
tested, he discovered that they tested very high on the Glycemic Index. These
surprising results will be uncovered later in this report.
Dr. Jenkins continues to work in the field of dietary science and pushes forward by
continually pursuing the link between diet and health. He proceeds in proving the theory
that eating certain diets can improve or eliminate the risk of health issues such as
cancer, diabetes, and cardiovascular disease as well as other diseases.
Chapter 3: How is the Glycemic Index in Foods Determined?
The Glycemic Index uses pure glucose (or in some cases, white bread)...