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Q&A with Australian Health Practitioners
Why do we need to worry about our blood glucose/insulin levels?
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The Glycemic Index Foundation (GIF) is a not-for-profit company supported by The University of Sydney and JDRF (Australia). GIF is committed to providing Australians with … View Profile
When digested, the starches and sugars in carbohydrates are broken down into millions of glucose molecules which are released into the bloodstream. When blood glucose levels rise your body releases a hormone called insulin, which allows glucose to enter cells where it can be used to provide fuel for our brains, muscles and other vital organs. Insulin also plays a key role in fat storage: when insulin levels rise, our cells are forced to burn glucose rather than fat.
Unfortunately most of the carbohydrates we eat tend to be highly processed and high GI. They break – down quickly during digestion and cause blood glucose to rise fast and high for a short time. It’s like a roller-coaster ride on your insides – you spike then crash.
Low GI carbohydrates – those that are slowly digested and absorbed – cause a much lower and slower rise in blood glucose and, therefore, insulin levels.
This will help sustain energy levels longer, improving mental and physical performance and helping weight loss and the risk of developing lifestyle related diseases.Report this post
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