Effects of carbohydrate on the blood sugar level is measured by a factor called Glycemic index (GI). The concept was developed by researchers from the University of Toronto in 1980-81 while studying foods best for diabetic people.
Foods with high GI value convert carbohydrates quickly into glucose during digestion. This spikes the blood sugar level too. Low GI foods digest gradually and release glucose slowly into the blood stream. This reduces the requirement of insulin hormone considerably at times and helps in curbing the blood sugar level in the long run.
Glycemic Index of Foods:
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Researchers at the University of Sydney found that low GI foods are most effective in reducing body weight and the risks of cardiovascular diseases. The results of their findings were published in the July 2006 edition of the journal Archives of Internal Medicine.
Knowledge Gained from Research on Glycemic Index:
- The study found that there is no single diet which can reduce the risk of weight loss all by itself.
- Foods with low GI value and high protein content were however found to reduce the risk of heart ailments significantly.
- 129 over-weight or obese adults belonging to the age group of 18-40 years were part of the 12 week study.
- It was found that intake of low GI foods reduces the weight loss by two times especially in women.
- Since complications associated with obesity are always high in women, this finding has important implications.
- Foods with high GI value increased the level of bad cholesterol or LDL raising the risk of heart ailments.
- The study is one of its kind to suggest that even moderate reduction of GI value goes a long way in ensuring better life for obese and diabetic women.
