Understanding Diabetes and Glycemic Indexby John Scotts
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Eating healthy means knowing the nutritional value of the foods we eat. Although once that only meant vitamins and minerals, we now have a new area: the glycemic index of carbohydrates. What this does is give us an indication of how the sugar is being used in the body, and which carbohydrates have higher sugar content and should be restricted. Certain carbohydrates turn to sugar more so than others, and thus create the potential for high blood sugar. Some of these
products are easy to identify such as cakes, candies, and other sweets, but it also includes other products such as potatoes, refined white flour, white rice, and even white bread.
For the person who has had trouble with weight in the past, the switch to low glycemic index carbohydrates will be a welcome change. Often people eat either because they need energy or because they feel they are hungry, but the way these carbohydrates work in the body will help with both of those issues and thus a person can eat less, maintain a high energy level, and feel full longer between meals. It will take a little time to become used to the transition, but once you
learn new eating habits, you will not want to return to your old way of eating.
Learning to eat carbohydrates that have a lower glycemic index is one step toward having a more nutritionally balanced diet. In addition, these products are more likely to keep your energy level to be at its height of performance, thus preventing mid-morning or mid-afternoon sluggishness that often results from skipping breakfast or consuming foods that are too rich in quick sugars. The carbohydrates that have a lower glycemic index create slow burning energy
that keeps a person going longer in addition to maintaining that full feeling that prevents overeating.
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