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Glycemic index foods

Food that has a low GI value cause a slower and lower rise in blood glucose, a high GI food causes a rapid and large increase in blood glucose levels



glycemic index (GI) is a measure that indicates the speed and intensity of elevated levels of glucose (sugar) in the blood after eating certain foods. Glucose, which mostly gets food rich in carbohydrates, is the primary energy for most body cells. Depending on the glycemic index, carbohydrates are divided into "good" and "bad". "Good carbs" have a glycemic index lower than 50 It spreads slowly and release glucose gradually into the blood. Low GI carbohydrates are associated with low levels of insulin, which leads to faster fat burning and they are less likely to be deposited in our body. "Bad carbs" have a glycemic index higher than 50 Leads to a rapid and sudden increase in blood glucose levels and the consequent high levels of insulin. This type of food leads to long-term increases in fat, high blood pressure and increased risk of myocardial infarction. Knowledge of the values ​​of GI can help to control blood glucose levels, which can be a good strategy to prevent heart disease, high cholesterol, insulin resistance and type II diabetes, obesity.




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