Food is classified by the Glycaemic Index by how high and for how long it raises the blood glucose levels. White bread is normally used as the reference point and is given a 100 rating. Any food that gets digested quickly and raises the glucose levels instantly, have a high GI. The foods that take longer to digest and by extent, slowly raise the blood glucose levels have a low GI.
It was a common belief that sugars rate higher on the GI than starches; however potatoes and rice rank higher than sugar. Many factors including, the processing, cooking methods, amount, time of day, ripeness, etc. all influence the GI of food.
Trainers in the industry have been referring their clients to dieticians who specialize in Low GI eating plans for quite some time as it is easily maintainable and doesn’t limit you from eating the things you like, but encourages you to choose wisely.
Moving over to a Low GI Diet really is as easy as substituting the things you love with a healthier option:
Many lists of Low GI foods are readily available by just the click of a button. Incorporating this into your lifestyle with a good exercise program will have you shedding weight in no time!
The choice, like the fork, is in your hands