¤ The Glycemic Index ¤

You Still Eat Real Food With Low Glycemic Index Recipes

December 10th, 2007 Subscribe To Our Feed

Low glycemic index recipes are recipes we all should be eating more of anyway, whether we have problems with our blood sugar or not. Low glycemic index recipes are also often recommended by doctors for those who really need to loose weight, especially if they are prime candidates for heart disease. All the recipes have in common are the use mainly of foods low on the Glycemic Index, developed by the Human Nutrition Department of the University of Sydney and recommended by the American Diabetes Association and the World Health Association.

Substitutions

Mainly what low glycemic index recipes call for are substitutions to foods that make your blood sugar plummet or skyrocket. The substitutions for butter and lard are olive oil and other polyunsaturated fats like special low-fat margarine. They taste a little different, but a good kind of different. They are also widely available. Other common substations are brown rice or quinoa for white rice or potatoes.

Quick Facts About the Glycemic Index

Foods that have a high glycemic index (gi) increase the sugar levels in the body rapidly while low glycemic index foods slowly increase the body;s sugar levels.
Eating low glycemic foods could help you lose weight. Properly done, you can sustain energy levels for a longer time period while eating less.
The response to a food with a particular glycemic index varies among individuals, depending on factors such as age, health, metabolism, etc.

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