What is the Glycemic Index?
The Glycemic Index (GI) is a measure of how much carbohydrates raise blood sugar after eating.  GI is measured on a scale of 0-100.  Low-GI foods are gradually digested and absorbed, allowing you to maintain a more consistent blood sugar level.  High-GI foods are rapidly absorbed and digested, spiking your blood sugar quickly and crashing fast. This is where you may experience a ‘sugar high’ or ‘crash’ after consuming a High-GI food. Recent studies from the Harvard School of Public Health have indicated that the risk of diseases such as Type 2 Diabetes and Coronary Heart Disease are strongly related to the Glycemic Index of the overall diet.

What are the benefits of following a low-GI diet?
In 1999, the World Health Organization and Food and Agricultural Administration recommended that people in industrialized countries base their diet off of low-GI foods to combat Coronary Heart Disease, Type 2 Diabetes, and Obesity. By consuming a low-GI, you reduce the drastic spikes in blood glucose levels and limit the oxidative stress put on your body, which in turn reduces your risk of heart disease, diabetes, macular degeneration, and obesity.

Maintaining consistent blood glucose levels also keeps you in the ‘fat-burning zone!’ When your blood glucose spikes drastically high, then drops extremely low, you are constantly in ‘fat-storage mode.’ (and no one wants that!) By keeping your blood glucose consistent throughout the day, by consuming low-GI meals and snacks, your body can focus on using that food for energy, like it should!