Describe the use of glycemic index utilizing examples of foods with both high glycemic index and low glycemic index.
Glycaemic index (GI) is a scale which is used to rank the carbohydrate consisting food. The basis of this scale is the effect of these food on blood sugar level over a period of time.
The food that increases the blood sugar level more has higher glycaemic index as compared to the food that increases blood sugar level less.
The examples include,
There are various factors that affect the GI of a food,
The amount of carbohydrate one consume affects the blood glucose level. It can be described by the glycaemic index. But it is not important to always choose the low GI foods. The nutrients intake should always be fulfilled first. Hence, the high GI foods such as fruit intake should not be compromised.
Also glycaemic load should always be considered. It is not a good practice to consume small serves of the high GI foods if you are diabetic because according to the GL concept, small serves high GI foods also have equal amount of capacity to increase the blood sugar level.
GI is a concept to make healthy food choices, such as picking up oats over cornflakes.
Describe the use of glycemic index utilizing examples of foods with both high glycemic index and...
levels rise after its consumption. Research indicates that high-glycemic index foods raise blood glucose levels rapidly and increase the risk of obesity, type 2 diabetes, The glycemic index of a food relates to how quickly blood glucose after its cardiovaseular disease. Read the following article and then respond to the questions. Brody, Jane E. "The Fats You Don't Need to Fear." New York Times 19 Oct. 2015. Health Reference Center Academic. Web. 6 Dec. 2015 1. When calculating the glycemic...
Ingestion of a food with a high glycemic index will result in which of the following as the first reaction Hyperglycemia with increased insulin secretion Hypoglycemia with increased insulin secretion Hyperglycemia with decreased insulin secretion Hypoglycemia with decreased insulin secretion
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