By Saul Goodman
Low glycemic recipes are ever a lot more well-known these days due to the continued epidemic of obesity around the world, particularly within the United States. That’s because low glycemic foods don’t affect blood sugar levels as wildly as high glycemic foods so, and so do not elevate insulin levels, which in turn encourages the human body to store significantly more fat. low glycemic foods also give individuals that drowsy after-dinner feeling, which is particularly inconvenient right after lunch when you have to get back to work!
As can well be imagined, low glycemic recipes revolve around low glycemic foods. Such meals include those with complex carbohyrdates like rye and whole wheat breads, and, interestingly, pasta – but not rice, neither brown nor white (contrary to popular belief, brown rice doesn’t have a lower glycemic index than white rice). Proper low glycemic recipes should also encourage proper cooking techniques. Cooking the low glycemic way means not overcooking rice, as an example, which would lead to an even higher glycemic response in blood sugar levels!
Indeed, there are lots of variables that determine the glycemic index, from the time of harvest and any processing it has undergone to the age of the specific food and its particular nutritional profile. But the nature of the food itself is the primary factor, in particular its amount of amylose. Amylose is really a plant sugar and as such is harder for the human digestive system to handle, resulting in slower digestion that doesn’t flood the bloodstream, causing an insulin spike.
Foods high in amylose are foods low on the glycemic index! But it’s all much more complicated than this introduction can even begin to cover.
For example, did you know that the same individual could have various blood sugar responses towards the same meal on different days? Interested readers are urged to do significantly more research, including consultations with the relevant licensed and/or otherwise qualified professionals!
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Topics: Diabetes | Comments Off
MLA Style Citation:
Goodman, Saul "The Many Advantages Of Low Glycemic Recipes." The Many Advantages Of Low Glycemic Recipes. 27 Jun. 2010. uberarticles.com. 12 Feb 2015 <http://uberarticles.com/health-and-fitness/diabetes/the-many-advantages-of-low-glycemic-recipes/>.
APA Style Citation:
Goodman, S (2010, June 27). The Many Advantages Of Low Glycemic Recipes. Retrieved February 12, 2015, from http://uberarticles.com/health-and-fitness/diabetes/the-many-advantages-of-low-glycemic-recipes/
Chicago Style Citation:
Goodman, Saul "The Many Advantages Of Low Glycemic Recipes" uberarticles.com. http://uberarticles.com/health-and-fitness/diabetes/the-many-advantages-of-low-glycemic-recipes/
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