The GI is a measure for carbohydrate content and their effect on blood sugar returned. To the glycemic index (GI) of food to determine weighed 50 grams digestible parts of food carbohydrates administered to 10 healthy subjects. Afterwards follow fingerstick blood samples with 10 to 30 minute intervals over the next 2 hours. These blood samples are used to draw the blood sugar curve …
The area under the curve (AUC) is calculated to the total rise in blood glucose level (a function of time) after eating the test food. The GI (glycemic index) rating is calculated by making a division of AUC for the test foods and the AUC in the reference food (same amount of glucose) and then multiplying by 100. Using this test with standard food is essentiel to eliminate confounding influences in the characteristics of food. Afterwards, the average GI values of all 10 persons drawn as glycemic index (GI) of that particular food.
Why is determining the glycemic index diet so important?
Since the glycemic index (GI) as a measure of health and responsible food consumption can be seen, this has never been as important as now. Especially for people with type 2 diabetes, obesity or blood level fluctuations. Often applies the conscious with nutrition, diet or a natural living with this view. Nobody is also bathed with high peak levels of sugar. Prolonged exposure to high blood sugar levels can lead to development of diabetes!
Unfortunately, most often not imagine diet without bread and sugar products. However, one can eat healthy and decent enough carbohydrates by eating foods based on fruits, vegetables, nuts, seeds, kernels, potatoes and certain dairy products like yogurt, buttermilk, Greek cheese, cottage cheese. The use of cold-pressed (unrefined) oil: olive oil, wheat germ oil, linseed oil, cocosvet, palm fat. Natural fruit and vegetable juices, dried fruit (instead of sugar), honey, pollen. It is a matter of tradition courage to let go.
Moreover, one can feel free to augment other cereals or bread, as, buckwheat, wild or sweet rice, millet, barley, oats, corn, …
Glycemic index is a measure of good and bad carbohydrates
The glycemic index of foods has important implications for the food industry. After Australia and the United States show more and more European manufacturers GI values on their food labels. Terms that appear as “complex carbohydrates” and sugars are uninformative or physiological significance. The World Food Organization (FAO) recommends that these terms be replaced by the total carbohydrate content of food and its GI value. Concerning this, the food industry marketing in the coming years thoroughly polish.
The Human Nutrition Department University of Sydney is already two decades at the forefront and tested for thousands of species of food, according to reliable manner. Jennie Brand Miller, the lead author of the International Tables of Glycemic Index published by the American Journal of Clinical Nutrition in 1995 and 2002.