The glycemic index is a ranking of carbohydrates on a scale
from 0 to 100 according to the extent to which they raise
blood sugar levels after eating. Foods with a high glycemic
index are those which are rapidly digested and absorbed and
result in marked fluctuations in blood sugar levels.
Low glycemic index foods, by virtue of their slow digestion
and absorption, produce gradual rises in blood sugar and
insulin levels, and have proven benefits for health. Low
glycemic index diets have been shown to improve both glucose
and lipid levels in people with diabetes (type 1 and type
2). Low glycemic index diets have benefits for weight
control because they help control appetite and delay hunger.
Low glycemic index diets also reduce insulin levels and
insulin resistance.
Recent studies from Harvard School of Public Health indicate
that the risks of diseases such as type 2 diabetes and
coronary heart disease are strongly related to the glycemic
index of the overall diet. In 1999, the World Health
Organisation (WHO) and Food and Agriculture Organisation (FAO)
recommended that people in industrialized countries base
their diets on low glycemic index foods in order to prevent
the most common diseases of affluence, such as coronary
heart disease, diabetes and obesity.
- Source: The University of Sydney, Australia: Home of the
Glycemic Index - Glycemic Index
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