Through the example of watermelon and crackers in the previous article, I think everyone should have understood the relationship between glycemic index and glycemic load. In today's article, let's talk about some related knowledge at the end.
Glycemic index and glycemic load are not only very important tools for diabetic patients, but also beneficial for the people with normal glucose metabolism. They can be used for choosing a healthier diet.
When we prepare meals at home or go out to eat, we can use these two tools as a guide. Choosing healthy foods can keep your blood sugar stable, control your appetite, promote weight loss and improve insulin resistance. Doing so will help reduce the risk of heart disease and diabetes.
Natural carbohydrates containing soluble and insoluble cellulose are better than refined and highly processed artificial carbohydrates. Foods made from grains (corn) and tubers (potatoes) grown underground have a high glycemic index and glycemic load. Large-grain, high-fiber, high-acid foods have low glycemic index, while small-grain, almost cellulose-free processed foods are high-glycemic index foods. Fresh foods have a lower glycemic index than cooking foods.
Of course, we can't judge whether it is good or bad just because of the glycemic index and glycemic load of a certain food. The amount and type of fat, cellulose, salt, vitamins and minerals contained in food are also important. We recommend that you pay attention to the nutritional information on the food packaging when you buy food. In addition, you can also go to the professional website to view nutrition information.
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