The Glycemic Index is a concept recognized by the World Health Organization. It measures the type of carbohydrates you eat and how that affects your blood sugar levels. Complex carbohydrates that break down slowly rate well or “low” on the Glycemic Index. On the other hand, simple carbohydrates (like common sugar) rate higher because they break down too quickly and cause your insulin levels to rise quickly. This leads to increased fat storage while also leaving you hungry soon after a meal. It’s the difference between “good” carbs and “bad” carbs. Recent medical publications support the idea that a high glycemic index diet increases risk for at least endometrial, ovarian and colorectal cancers. Is monitoring your diet for Low Glycemic Index important during treatment as well?
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Comments (0) Posted on Thursday, March 20th, 2008