Glycaemic

Question: explain glycaemic index and its relationship to obesity? how does glycaemic index relate to obesity?

Answer: Carbohydrates with a high GI index such as corn flakes, white bread, baked potatoes, chips, mashed potato and dried dates are much more fattening than carbohydrates with a low GI index such as beans, peas, lentils and nuts. You can see further details in a web search for "glycemic index" + obesity.

Question: What is the glycaemic index of waxy maize. I need to work out the amounts to keep a low enough Gylcaemic Load.

Answer: Waxy corn (maize) does have a moderate Glycemic Index, however, it is it's unique osmolity that allows it to pass through the digestive system relatively quickly and help pull other nutrients with it into the bloodstream. It's purported effect is assumed to be a greater insulin release and having a higher amount of desired materials reach the blood stream in a smaller time frame... In short, waxy maize is not what you want if you are needing a low gi load... Good Luck and I Hope this Helps...

Question: what is the glycaemic index for a boiled egg?

Answer: http://www.glycemicindexhelp.com/ http://www.mendosa.com/gilists.htm

Question: Calorie counting. What method/technique is available aside of Glycaemic Index, Glycaemic Load, Food Exchange? Pls explain these terms. Pls do not include DMBS blood testing/monitoring or, AgA1C. Thank you, all in the community. Thank you Yahoo Health. Chinz,Chinz, Kan-pei, Yum-Seng, KumSiaHumidah.

Answer: Aside from those? Just avoid refined carbs and stick to what Mother Nature created for us to eat. (Or the foods we evolved down through the ages eating, if you prefer). Fruits, vegetables, whole grains, nuts, etc. This is precisely the rule of thumb I used to get off the diabetes medication (I'm type two). Read my blog: http://www.geocities.com/seabulls69/Type_II_Diabetes.html Since adopting this simple basic rule, my energy has improved, my blood sugar is stable (and normal), my weight is easy to manage, and I feel great.

Question: Effect of exercise on glycaemic index? I just need to know what exercise actually do to the GI, I know it decreases it, but why? This will be of much hellp thanks heaps :)

Answer: The amount of exercise or type of exercise you do has no effect on the Glycemic Index. The index measures the effects that the carbs in foods have on blood sugar levels. Bread or a potato is going to have a high GI index regardless of what exercises people are doing.

Question: GLYCAEMIC INDEX DIET What is this ?

Answer: Look here for information though there are many sites you could look at..... http://www.diabetes.org.uk/faq/GI.htm

Question: why would a food have a low glycaemic index but still be high in sugar?

Answer: A low Glycaemic Index (GI) food simply means that the digestion process of the sugars in the food is slower and so the increase of glucose level in your bloodstream is more gradual. A food that is low in its GI can be packed with carbohydrates (sugars). It is not the amount of carbs that affect the GI, but the type of carbs. Highly chained complex carbs usually give low GI while simple carbs give high GI. This is because your body takes a longer time to breakdown complex carbs and therefore the release of glucose into your bloodstream is slower which explains the low GI. Complex carbs include vegetables, whole grain breads, oatmeal, legumes, brown rice and wheat pasta. Simple carbs include table sugar, fruit juice, milk, yogurt, honey, molasses, maple syrup and brown sugar.

Question: are low glycaemic index foods best for diabetes or not? i have to write a bit about this and i have no idea what i have to do please help me

Answer: Yes, the Glycimic Index and the Glycimic should be required reading and study for all diabetics. Go to :http://www.mendosa.com/gilists.htm Its the best on the net. This is the definitive table for both the glycemic index and the glycemic load. I am able to reproduce it here courtesy of the author, Professor Jennie Brand-Miller of the University of Sydney. It is based on a table with more columns but no more foods published July 2002 in the American Journal of Clinical Nutrition, pages 5-56. GI of 55 is low; GL of 10 is low. This table includes 750 foods. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world. The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers—the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low. The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low. Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI. Both GI and GL are listed here. The GI is of foods based on the glucose index—where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4. Good luck in your writing.

Question: Glycaemic index (GI) of brown rice? I've been reading some conflicting information regarding the GI of brown rice. Some articles say that long grain brown rice is the rice with the lowest GI but other articles say that brown rice generally is high GI. Which is correct?

Answer: Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss. Low GI (GI 55 or less) Medium GI (GI 56 to 69) High GI (GI 70 or more) White Rice has an index of 87 because it is absorbed quicker than brown rice. Brown rice has an index of 50 as it takes longer to absorb/digest because it has a certain amount of husk still on it. It is important to remember that a diet with a low GI can still be high in calories and fat. High GI foods don’t have to be avoided but by eating them with low GI foods, you can change the overall GI of a meal. For example, cornflakes (high GI food) with milk (low GI food)make a medium GI breakfast while a jacket potato (high GI food) eaten with baked beans (low GI food) makes a medium GI meal.

Question: Glycemic or Glycaemic? Microsoft word rejects both. So is it Glycemic index or Glycaemic index? My health/P.E. teacher (who has poor grammar and spelling by the way) spelt it glycaemic, so I'm unsure.

Answer: Yahoo accepts both so both are actually correct.

Question: Why does white pasta have a lower glycaemic index than white bread when they're both made from wheat? List of various foods and their glycaemic indexes from diabetes.org: Low GI Foods (55 or less) 100% stone-ground whole wheat or pumpernickel bread Oatmeal (rolled or steel-cut), oat bran, muesli PASTA, converted rice, barley, bulgar Sweet potato, corn, yam, lima/butter beans, peas, legumes and lentils Most fruits, non-starchy vegetables and carrots Medium GI (56-69) Whole wheat, rye and pita bread Quick oats Brown, wild or basmati rice, couscous High GI (70 or more) WHITE BREAD or bagel Corn flakes, puffed rice, bran flakes, instant oatmeal Shortgrain white rice, rice pasta, macaroni and cheese from mix Russet potato, pumpkin Pretzels, rice cakes, popcorn, saltine crackers melons and pineapple

Answer: Glycemic index is based on how quickly the carbs are converted to sugar as you digest them. It's not just the raw ingredients that matter. Pasta has a dense structure, especially if you eat it al dente (slighly chewy). The sugars are released more slowly than white bread. Here's a good article on it: http://www.barillaus.com/Home/pages/Glycemic_Index.aspx

Question: The Glycaemic Index value of tuna?

Answer: i think it is quite low, and low in fat.

Question: What sort of rating do Oats have on the Glycaemic Index? I have been diagnosed with type 1 Diabetes for over 6 years now, and after rather neglecting my disease for that period of time I decided to try the Glycaemic diet. My blood sugars before breakfast were 6.0, I has a plate of Morrisons Instant oats with some banana on the top, and checked my sugar immediately after eating them and my sugars were at 6.2. However after waiting an hour or so I checked my blood sugars and they were running at 12.4!!!! What did I do wrong?? Am I having the wrong type of oats? Or was it the banana? Any help would be welcome. Thanks in advance.

Answer: You should not eat instant oatmeal. For one thing, it has sugar in it, and another thing, much of the nutrition has been taken out of it. Use the kind of oatmeal you cook for 5 minutes. The banana is also very high in carbs and not recommeded. Oatmeal is a very good choice because of the fiber. It has a lot. You may consider the South Beach Diet instead of the Glycemic diet. It is much easier. They tell you what to eat and what not to eat, teach about good and bad carbs. It also has a glycemic chart in it. You can get a paper back copy at any book store or Walmart. My nutritionist recommended it to me. I love it.

Question: Is the amount of insulin released after a meal always the same? for example does it matter if the meal is mainly carbohydrate (e.g. pasta) or protein (e.g. chicken)? does the glycaemic index of the foods matter? does portion size matter? does the time taken to eat the meal matter? what factors influence the amount of insulin released from your pancreas after a meal? (in a non-diabetic person)?

Answer: Your amazing body knows how much insulin to release depending upon what you've eaten or how stressed you are. Once you have diabetes, you need to count carbs and be as smart as your pancreas.

Question: Food with low glycaemic index? would like to know the nutritional value of Indian foods , for eg. the amount of protien, carb fat content of foods . If there is a book you could refer

Answer: i can give you a link to a scientific journal from my nutrition course, its the International Index of Glycemic Index and Glycemic Load Values. I am pretty sure there is Indian food included in there (probably somewhere towards the bottom) it's a PDF file https://ctools.umich.edu/access/content/group/306791a8-82ac-483c-8046-c6b720f94296/Handout:%20Glycemic%20Index/Glycemic%20Index.pdf The glycemic index is the first column to the right of the name of the food, the one labeled GI (glucose=100) For nutritional value, one of the best sites (i think) is http://www.thedailyplate.com/ hope this helps

Question: Why doesn't the military serve low glycaemic meals? This would make soliders less hungry between meals and improve their energy and health as well. An army marches on it's stomach... it's nothing to do with being a wuss or doing what ya mamma wants, but what is better for peak performance... athletes know this, it seems strange to me that the military doesn't seem to care. If it helps you hike further, fight with a clearer head and have more energy isn't that worth it? Yes there is usually some choice, but it is usually only between high GI options. Only an idiot grunt in the military would think having some concern for what you eat (when NOT in the field) is a sign of weakness. Perhaps in the officers mess the food is better, let the dogs eat whatever they are given...

Answer: What makes a soldier happy is not feeling that his mother is looking over his shoulder at each meal. There are loads of food choices available in most dining facilities, and each soldier/sailor/airman/marine makes choices for him/herself. They are all grown up and capable of making wise choices for themselves based on their own needs, and sometimes wants. If you have a particular dietary need or request, the folks at the dining facility will try really hard to meet it, and if it's health related- like low fat/low cholesterol, they will actually prepare special meals for you. Otherwise, they figure grownups can choose for themselves.