By contributing a gradual supply of glucose to the bloodstream and hence stimulating lower insulin release, low glycaemic index foods, such as lentils, beans and oats, may contribute to improved glycaemic control, compared to high glycaemic index foods, such as white bread. 21 янв. 2009 г.
What improves glycemic control?
Even very short bouts (2–15 minutes) of light physical activity are associated with substantial improvements in glycemic control. This strategy seems to be most effective when these activities are implemented in the postprandial state, thereby attenuating the postprandial rise in glucose concentrations (78).
What is the result of eating foods with a lower glycemic index?
The low glycemic (low GI) diet is based on the concept of the glycemic index (GI). Studies have shown that the low GI diet may result in weight loss, reduce blood sugar levels, and lower the risk of heart disease and type 2 diabetes.
Why are low glycemic index foods better?
The advantage of eating foods which have a low glycemic index is that your blood sugar will not rise as rapidly. Low glycemic index carbs produce a steadier rise in blood sugar, and the fiber in these foods helps you feel more full to keep you satisfied longer.
What happens if your glycemic index is low?
“Eating foods with a lower glycemic index means they will cause a slower and lower rise in your blood sugar,” Dr. Williams says, noting this will help you absorb food more slowly and stay full for longer, and therefore eat less.
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