GI Diet
The theory following diets based on the Glycemic Index (GI) is that foods with a low GI value gradually release sugar into the blood, providing with a steady supply of energy, by feeling satisfied longer so that one feels less likely to snack. In contrast, foods with a high GI value cause a rapid but short-lived rise in blood sugar. This leaves one lacking in energy and feeling hungry within a short time with the result that ends up reaching for a snack. This pattern is frequently repeated and the person will gain weight as a result of constantly overeating.
Glycemic Index of foods: Several lists divide the foods into low, medium or moderate and high categories. Foods in the low category usually have a GI value of 55 or less. In the medium category, a GI value of 56 to 69. In the high category, a GI value of 70 or more. This Glycemic Index table gives illustrations of the GI values of food.
1. Work of GI diets - Diets is based on GI index simply encourage eating plenty of foods with a low GI value and avoiding those with a high GI value. This helps to stop swings in blood sugar, helping one feel fuller for longer.
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2. Affects of the GI value food - the overall nutrient content of a food will affect its GI. Like fat and protein affect the absorption of carbohydrate. This assists to explain why chocolate, which is high in fat, has a low GI value. Effects of GI diets: GI index charts only recognize the effect different foods have on bloods sugar levels when they are eaten on their own and consequently, many nutritionists believe this is one of the main problems with GI diets. One of the main restrictions to GI diets is the fact it is difficult to identify the GI value of a meal. For now, some foods with a low GI value are also packed with fat and salt and contain few nutrients. It is possible to follow a GI diet that is packed with fat and lacking in many of the nutrients one needs to stay healthy. However, most GI diet plans come with advice to cut down on the amount of fat eating and recommend avoiding many of the high-fat, low GI foods too. |
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