Why Low-Glycemic Foods Are Good for You

Carbohydrates are the components of food that are broken down in the body and converted in the bloodstream to the pure form of sugar known as glucose within 15 minutes to two hours after ingestion. Depending on what and how much carbohydrate you ingest, your blood glucose levels change accordingly.High blood glucose levels over time are destructive to the organs and cells of the body. On the other hand, foods with a low GI are digested more slowly so your blood glucose levels rise gradually. That’s healthier for your body.

Even foods labeled “sugar-free” contain carbohydrates that may cause your blood sugars to spike. It all depends on the total amount of carbohydrate ingested and on the glycemic index of the food.

The “Glycemic Index” is how a food, or combination of foods, acts to increase glucose in your blood. Pure sugar has a rating of 100. Foods with GIs above 70, those once called “simple sugars,” raise blood glucose more rapidly than foods with lower GI ratings. I have more information about the Glycemic Index on this website.

Posted by on September 1st, 2008