¤ The Glycemic Index ¤

Margerine Glycemic Index: The Truth Behind The Myth

December 14th, 2007 Subscribe To Our Feed

A low glycemic index diet will often focus on foods that have low levels of carbohydrates. A low glycemic index diet offers a wide variety of foods with a lot of taste. This means your diet is more appetizing and satisfying which doesn’t leave you craving more food later on. However, once aspect that has been much debated is the margerine glycemic index. Many sources will recommend margerine rather than butter for those on a low glycemic index while other have stated that margerine is not a good food item. So what is the truth about margerine glycemic index?

The Margerine Myth

Everyone has heard numerous myths about what is good for people and what is bad, especially when it comes to the debate between margerine and real butter. So what is the truth behind this myth? The truth is that both have the same amount of fat and the only difference is in what kind of fat they have. Margerine glycemic index has a synthetic fat that closely resembles plastic while real butter has natural fat that the human digestive system has known how to digest for years.

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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