by Editorial | Sep 17, 2014 | Glycemic Index
The glycemic index (GI) is a relatively new nutritional tool used to fine tune carbohydrate intake. It is a measure of the real physiological response to food, giving an indication of the rate of absorption of carbohydrates in foods. Using this glycemic index...
by Editorial | Sep 17, 2014 | Glycemic Index
Gelatinisation of starches Gelatinisation of starches occurs when the starchy food is exposed to liquid and heat (ie cooking). The water binds with the starch in the presence of heat and expands the starch granules. When we boil potatoes, the heat and water expand the...
by Editorial | Sep 17, 2014 | Glycemic Index
In order to find out the GI of a given food, the food has to be consumed, and the blood glucose levels tested after eating the food. For GI testing purposes, the test food must contain exactly 50 g of carbohydrate. The amount of food that contains 50 g of carbohydrate...
by Editorial | Sep 17, 2014 | Glycemic Index
The Glycaemic Index (GI) is a rating of foods according to their actual effect on blood glucose levels. It is not a test carried out in a chemical laboratory. To determine the glycemic index of foods, the foods are eaten by individuals, and their blood glucose levels...
by Editorial | Sep 17, 2014 | Glycemic Index
All foods that have a GI of 55 or less are slow release carbohydrates and classed as LOW GLYCAEMIC INDEX FOODS. They are the best choices in preventing a large rise in blood glucose levels. The low GI foods are more satisfying and do not cause the release of as much...
by Editorial | Sep 17, 2014 | Glycemic Index
SLOW RELEASE CARBOHYDRATES (low GI) Legumes: baked beans, sugar beans, lentils, etc. Oat bran Barley Stampkoring (wheat rice), Dense & heavy breads Pasta (Durum wheat) Tastic rice, Brown rice Sweet potato Wholewheat Pronutro: apple bake and original Hi-Fibre Bran,...
