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The Glycemic Index What is the Glycemic Index (GI)? The glycemic index ranks foods on how they affect our blood sugar levels. This index measures how much your blood sugar increases in the two or three hours after eating. The glycemic index is about foods high in carbohydrates. Foods high in fat or protein don't cause your blood sugar level to rise much. A lot of people still think that it is plain table sugar that people with diabetes need to avoid. The experts used to say that, but the glycemic index shows that even complex carbohydrates, like baked potatoes, can be even worse. When you make use of the glycemic index to prepare healthy meals, it helps to keep your blood sugar levels under control. This is especially important for people with diabetes, although athletes and people who are overweight also stand to benefit from knowing about this relatively new concept in good nutrition.
Suggested
Reading on Glycemic Index
Recent studies of large numbers of people with diabetes show that those who keep their blood sugar under tight control best avoid the complications that this disease can lead to. The experts agree that what works best for people with diabetes - and probably the rest of us as well - is regular exercise, little saturated fat, and a high-fiber diet. That is excellent advice - as far as it goes. The real problem is carbohydrates. The official consensus remains that a high-carbohydrate diet is best for people with diabetes. However, some of the experts, led by endocrinologists like Dr. Richard K. Bernstein, recommend a low-carbohydrate diet, because carbohydrates break down quickly during digestion and can raise blood sugar to dangerous levels. Many high-carbohydrate foods have high glycemic indexes, and certainly are not any good in any substantial quantity for people with diabetes. Other carbohydrates break down more slowly, releasing glucose gradually into our blood streams and are said to have lower glycemic indexes. Does a substantial quantity of these foods with lower glycemic indexes belong in your diet? Only your personal experience can answer that question. |
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Beans |
Cookies |
Grains |
|||
| baby lima | 32 | oatmeal | 55 | barley | 22 |
| baked | 43 | shortbread | 64 | brown rice | 59 |
| black | 30 | Vanilla Wafers | 77 | buckwheat | 54 |
| brown | 38 | bulger | 47 | ||
| butter | 31 |
Crackers |
chickpeas | 36 | |
| chickpeas | 33 | Kavli Norwegian | 71 | cornmeal | 68 |
| kidney | 27 | rye | 63 | hominy | 40 |
| navy | 38 | saltine | 72 | millet | 75 |
| pinto | 42 | rice, instant | 91 | ||
| red lentils | 27 |
Desserts |
rice, parboiled | 47 | |
| split peas | 32 | Angel Food Cake | 67 | rye | 34 |
| soy | 18 | bran muffin | 60 | sweet corn | 55 |
| Danish | 59 | wheat, whole | 41 | ||
| fruit bread | 47 | white rice | 88 | ||
|
Breads |
pound cake | 54 | white rice, amylose | 59 | |
| bagel | 72 | sponge cake | 46 | ||
| Kaiser roll | 73 | ||||
| pita | 57 |
Fruit |
Juices |
||
| pumpernickel | 49 | apple | 38 | apple | 41 |
| rye | 64 | apricot, canned | 64 | grapefruit | 48 |
| rye, whole | 50 | apricot, dried | 30 | orange | 55 |
| white | 72 | banana | 62 | pineapple | 46 |
| whole wheat | 72 | banana, unripe | 30 | ||
| waffles | 76 | cherries | 22 |
Milk Products |
|
| fruit cocktail | 55 | chocolate milk | 34 | ||
| Cereals | grapefruit | 25 | ice cream | 50 | |
| All Bran | 44 | grapes | 43 | milk | 34 |
| Cheerios | 74 | kiwi | 52 | yogurt | 38 |
| Corn Bran | 75 | mango | 55 | ||
| Cornflakes | 83 | orange | 43 | Pasta | |
| Grapenuts | 67 | pear | 36 | brown rice pasta | 92 |
| Flakes | 80 | pineapple | 66 | linguine, durum | 50 |
| Muesli | 60 | plum | 24 | macaroni | 46 |
| NutriGrain | 66 | raisins | 64 | macaroni & cheese | 64 |
| Oatmeal | 53 | strawberries | 32 | spaghetti | 40 |
| Oatmeal 1 min | 66 | watermelon | 72 | spag. prot. enrich. | 28 |
| Puffed Wheat | 74 | vermicelli | 35 | ||
| Puffed Rice | 90 | vermicelli, rice | 58 | ||
| Rice Krispie | 82 | ||||
| Shredded Wheat | 69 | ||||
| Special K | 54 |
Compiled by The
Permacult Project & |
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| Swiss Muesli | 60 | ||||
Note that these numbers are compiled from a
wide range of research labs, and as often as possible from more than one study.
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The glycemic index is a useful tool that measures how fast a particular food is likely to raise your blood sugar. It can be very helpful in managing your blood sugars. For example, if your blood sugar is low or it is dropping during exercise, you would prefer to eat carbohydrates that raise your blood sugar quickly. On the other hand, if you want to keep your blood sugar from dropping during a few hours of mild activity, you might prefer to eat extra carbohydrate with a lower glycemic index and longer action time. And if your blood sugar tends to spike after breakfast, you would want to select a cold cereal with a lower glycemic index.
The numbers above are based on glucose, which is the fastest carbohydrate available except for maltose. Glucose is given a value of 100 - other carbs are given a number relative to glucose. Faster carbs (higher numbers) are great for raising low blood sugars and for covering brief periods of intense exercise. Slower carbs (lower numbers) are helpful for preventing overnight drops in the blood sugar and for long periods of exercise. (Note: if you prefer to use white bread as your standard, simply multiply the numbers above by 1.42, i.e., glucose would have a glycemic index of 142.)
Note that these numbers are compiled from a wide range of research labs, and as often as possible from more than one study. These numbers will be close but may not be identical to other glycemic index lists. The impact a food will have on blood sugars depends on many other factors like ripeness, cooking time, fiber and fat content, time of day, blood insulin levels, and recent activity. Use the Glycemic Index as just one of the many tools you have available to improve your control.
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