Glucose has a Glycemic Index of 100. Low glycemic foods have GIs around half of that of glucose. Some examples are whole/cracked grains and most fruits and vegetables. Notable exceptions are potatoes and some types of rice. A good source of information for Glycemic Indexes is
Because these foods are not quickly and easily digestible, they pass from the upper part of the digestive tract where food breakdown and absorption generally occur, to the colon where friendly bacteria continue this processing. Some of the short-chained fatty acid byproducts can be absorbed into the blood stream. These can reduce inflammation and risk of diabetic conditions. As a bonus dividend, they also moderate hunger.
According to Wikipedia (Vinegar - Wikipedia, the free encyclopedia) consuming vinegar as part of a meal will lower the GI of foods.
May all your sandwiches be on dark bread served with an extra slice of dill pickle.
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