WHAT IS A GLYCEMIC INDEX (GI)?
Glycemic Index is a ranking criterion for carbohydrates (molecules and essential sources of energy for the body) based on their impact on the blood sugar level (carbs concentration in the blood). The glycemic index (GI) ranks food items according to their carbohydrates content from 0 to 100. Pure glucose is rated 100 on the scale.
David Jenkins, who invented this classification method in the ‘80s, brought a major revolution to the field of nutrition. The carbohydrates known to be quickly absorbed in your system, are responsible for a strong and rapid rise in the glycemic index which is very bad for your health. On the other hand, the carbohydrates with a slow absorption level have very little influence on the glycemic rate as their GI are low or moderate. It is recommended that you select the latter type of carbs.
How is the GI calculated?
It is calculated in a laboratory. Below 55 the GI is considered low, between 55 and 70 it is considered moderate, and above 70 the GI is high.
What are the advantages of low GI dishes when associated with a healthy life and a well-balanced diet?
- They prevent the fat storage for those who are particularly weight conscious
- It is highly recommended for the diabetic population to stabilize their diabetes
- They bring energy and are particularly sought for by the athletes performing extended efforts to avoid sudden weakness
- They avoid urges for nibbling all day and sugar cravings
- They are an important key to cardiac pathologies by maintaining a reasonable cholesterol level and a good blood pressure
- They increase the chances for a good quality sleep
If you are looking for low glycemic index meals, Alexandra Ferret, pharmacist, and nutritionist has approved these delicious recipes. Enjoy them!