Glycemic Index (GI) from Power Elevation | Blood Glucose, Carbohydrates, Bloodstream, Insulin, Facilitate Weight Loss, Improve Blood Fat Profiles, Risks of Diabetes, Heart Disease, Cancer, Burn Fat, Lower Cholesterol Levels, Control Appetite

Glycemic Index (GI)

Scientists have found that foods with a low GI will have less of an effect on blood glucose in comparison with those foods that have a high GI. Foods with a high GI are those carbohydrates which break down rapidly during digestion releasing glucose quickly into the bloodstream. Foods with a low GI are those carbohydrates that break down slowly, releasing glucose gradually into the bloodstream. Foods with a low GI can: improve blood glucose control, be more filling and decrease appetite, facilitate weight loss, improve blood fat profiles, and reduce the risks of diabetes, heart disease, and certain types of cancer. Furthermore, eating low on the GI has proven to: reduce insulin level which helps to burn fat, lower cholesterol levels, help control appetite, and can cut the risk of diabetes and heart disease in half. Eating low GI level foods also aids in feeling better and having more energy. It is also an easy and realistic adjustment to make to your lifestyle as it often just simply involves trading certain foods for others and preparing foods more the way nature intended you to eat them.

» View Glycemic Index (GI) Chart

Reference and Suggested Reading
Atkison, Fiona, Brand-Miller, Jennie, Foster-Powell, Kaye. (2008). The New Glucose Revolution. Philadelphia, PA: Da Capo Press.

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