October 17, 2016
(NaturalSociety.com) When it’s times to eat, people with diabetes look to the glycemic index (GI) to tell them how a certain food will impact their blood glucose. However, new research suggests the GI may not be as reliable as previously thought.
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What is the Glycemic Index?
The glycemic index ranks carbohydrate-containing foods based on how they raise blood glucose, or blood sugar. A food with a high GI raises blood glucose more than a food with a medium or low GI. [1]
If you have diabetes and you know you’re going to be eating something with a high GI, you can combine it with low-GI foods to help balance the meal.
Examples of low-GI foods include:
Rolled or steel-cut oats
Sweet potatoes
Most fruits, and non-starchy vegetables and carrots
Some medium-GI foods would be:
Whole wheat bread
Quick oats
Brown Rice
High-GI foods include:
