Diabetics Should Stay Away from Foods with High-Glycemic Index

Filed in archive Diet on July 13, 2007

People with diabetes should watch not only the amount of carbohydrates that they consume but the quality as well. My post over at Straight From The Doc on the quality of carbo linked to AMD reminded me of that fact.

Foods are classified according to its Glycemic Index - a scale applied to foods based on how quickly the carbohydrates in foods are converted to blood sugar, or glucose.

Foods with low-glycemic-index are usually considered higher quality carbohydrates because they are associated with a slower and less dramatic rise and fall of blood sugar as opposed to a faster rise and subsequent drop in blood sugar in the case of carbos with high-glycemic index.

According to the Glycemix Index website, in order to switch to a low-GI food, you must do the following:

• Use breakfast cereals based on oats, barley and bran


• Use breads with wholegrains, stone-ground flour, sour dough


• Reduce the amount of potatoes you eat


• Enjoy all other types of fruit and vegetables


• Use Basmati or Doongara rice


• Enjoy pasta, noodles, quinoa


• Eat plenty of salad vegetables with a vinaigrette dressing

The above information is not only helpful to diabetics but to everyone else whoa re trying to reduce their weight for a heart-healthy life.