Post by Radrook Admin on Sept 8, 2022 6:24:34 GMT -5
What is Glycemic Index Value?
First, contrary to some people uninformed opinion, Diabetes is not simply a minor sugar-control problem. It is also a problem of controlling the amount of insulin in the blood since an excess of insulin is also harmful.
It is a problem of preventing the cells from protecting themselves from excess insulin by becoming insulin resistant.
It is a problem of preventing the pancreas, which produces the insulin, from becoming exhausted and finally shutting down after being forced to struggle against insulin resistant cells.
Diabetes is a problem of avoiding damage to the blood vessels causing circulatory
insufficiencies that can lead amputation of limbs, such as toes and even legs. A problem involving to possibility of strokes due to obstruction of circulation to parts of the brain.
So no, it s not simply a minor sugar-control problem as some uninformed individuals imagine. It is a matter of avoiding a very unpleasant future of perhaps suddenly being permanently crippled ad being struck blind or else having your ability to speak reduced.
Of having to move about on crutches or a wheelchair or we else going into a deep coma.
So is carelessly eating anything we want without paying heed to the warmings' about diabetes really worth it? Sure, it's fun to imagine ourselves immune to all the warnings and to believe ourselves an exception. But once reality imposes itself, as it always does, will we indeed consider it worth it? I seriously doubt it.
It is a problem of preventing the cells from protecting themselves from excess insulin by becoming insulin resistant.
It is a problem of preventing the pancreas, which produces the insulin, from becoming exhausted and finally shutting down after being forced to struggle against insulin resistant cells.
Diabetes is a problem of avoiding damage to the blood vessels causing circulatory
insufficiencies that can lead amputation of limbs, such as toes and even legs. A problem involving to possibility of strokes due to obstruction of circulation to parts of the brain.
So no, it s not simply a minor sugar-control problem as some uninformed individuals imagine. It is a matter of avoiding a very unpleasant future of perhaps suddenly being permanently crippled ad being struck blind or else having your ability to speak reduced.
Of having to move about on crutches or a wheelchair or we else going into a deep coma.
So is carelessly eating anything we want without paying heed to the warmings' about diabetes really worth it? Sure, it's fun to imagine ourselves immune to all the warnings and to believe ourselves an exception. But once reality imposes itself, as it always does, will we indeed consider it worth it? I seriously doubt it.
Glycemic index
From Wikipedia, the free encyclopedia
From Wikipedia, the free encyclopedia
Graph depicting blood sugar change during a day with three meals.
The glycemic index (GI; /ɡlaɪˈsiːmɪk/[1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.
The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if 56 to 69.
The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if 56 to 69.
The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carbohydrate (total carbohydrate minus fiber) in a food. Glycemic index does not predict an individual's glycemic response to a food, but can be used as a tool to assess the insulin response burden of a food, averaged across a studied population. Individual responses vary greatly.
The glycemic index is usually applied in the context of the quantity of the food and the amount of carbohydrate in the food that is actually consumed. A related measure, the glycemic load (GL),factors this in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving.
en.wikipedia.org/wiki/Glycemic_index
en.wikipedia.org/wiki/Glycemic_index