Glycemic Index:  Your Blood Sugar Buddy!

What is the Glycemic Index?  It’s a simple tool for making better food choices.  Not all carbohydrates are created equal--some raise blood sugar much faster than others.  The glycemic index rates foods on a scale of 0-100.  The lower the number, the less likely that food will cause a spike in blood sugar. Hundreds of foods are now listed, and more are being added all the time.

Why should you be interested in it?  For your health, happiness, and prosperity!  A rapid increase in blood sugar triggers a massive release of insulin, which attempts to stabilize blood sugar level.  If you have ever felt a “sugar rush” and the grogginess that follows, you know this effect first hand.  So you consume more carbohydrates (adding unwanted calories) or caffeine (robbing your body of nutrients) in a struggle to maintain a steady level of energy. Instead, you end up riding a roller coaster of highs and lows that reduces your ability to function at your best. Many people find that eating low-glycemic foods helps them to manage their weight and maintain energy, concentration, and moods throughout the day. Studies show that low-glycemic index diets may lower your risk of diabetes and heart disease.  We face near-epidemic proportions of these illnesses in our society today, with millions struggling as yet undiagnosed.

How do you use it?  Simply look up the foods you eat, note the number next to it, and substitute a similar food with a lower number.  For example, short grain white rice weighs in at 72, while long grain white rice is lower at 56.  If you do eat a high-glycemic food, keep portions moderate and include a similar portion of a low-glycemic food at the same meal. It’s easy and flexible and can help you no matter what kind of diet you currently have.

Where do you find the Glycemic Index?  Go to www.glycemicindex.com.  This is the authoritative website created by the original researchers.  The glycemic index is widely referred to in popular diet books such as The Zone by Barry Sears, The Glucose Revolution by Jennie Brand-Miller, Eating Well for Optimum Health by Andrew Weil, and Dr. Atkins’ New Diet Revolution, by Dr. Robert C. Atkins. It is recognized by the American Medical Association and the World Health Organization.

What popular low glycemic whole grain is recommended by the originators of the glycemic index to replace high glycemic grains?  We don’t want to gloat, but it’s oats, the number one ingredient in California Suncakes and Heart Thrives!

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