What is the GI and is low GI of any relevance
This is something we all have come into contact with ..have a look at your breads, your pastas ,even your noodles its a topic often spoken about yet not many people have a cooking clue(excuse the pun) about GLYCAEMIC INDEX(GI).
Glycaemic index = how a food affects your blood sugar levels in comparison to glucose(your bodys main source of energy)ie glucose= 100 (the highest value)on the scale.
Low GI=anything under 55..a value under 55 basically means it breaks down slower and gives you a more sustained release of energy whereas a value of say 90 would be from quick release carbohydrates which spike your blood sugar and give a short lived energy boost and possibly an energy slump afterwards.
Adding protein, fat or fibre to a carbohydrate will lower the GI of a meal by a couple points
Do yourself a favour and look up the GI of common foods you eat just to get an idea
There is now also something called the GL or glycaemic load which basically shows the effect of food on your blood sugar but taking into account the amounts required to spike blood sugar levels significantly
Ie carrots have a high GI because of the carbs they contain but they do not contain large amounts of carbs and therefore you have to eat a rather decent amount compared to what you usually would to spike your blood sugar significantly therefore their GL is better than say rice
Glycaemic load=percentage of carbs per portion x glycaemic index
GI=effect of say 50g of a food on blood sugar levels compared to glucose
Consistently high blood sugar levels(similar to that of diabetes)can affect your energy levels,your nerves, your cardiovascular health and your eyes just to name a few since it actually has a wide spread and knock on affect which is a whole nother article on its own)