Bread Glycemic Index Made Simple
The glycemic (GI) table ranks foods based upon their predicted impact upon blood sugar levels consequent to consumption.
Choosing the right foods can greatly help manage blood sugar and insulin levels.
This has long been of paramount concern to diabetics, however, recent research has quantified that a low glycemic index diet can be of help to all of us seeking either weight loss or increased energy levels.
Within each food group there exists both low and high GI selections.
This even includes foods in the bread glycemic index.
The glycemic index ranges from 1 to 100.
Foods with a lower rank (under 55) do not have immediate and dramatic effect upon blood sugar levels.
Conversely, foods which rank high on the table (70 or more) have serious impact upon blood sugar levels triggering rapid spikes within them.
These spikes in blood sugar are virtually always followed by a steep decline back down to typical levels.
This decline is popularly referred to as a sugar crash.
Most all of us have felt the effect of these crashes including tiredness and quickly recurring hunger pangs.
The lethargy associated with a sugar crash detracts from leading a vigorous lifestyle.
The hunger pangs triggered by a sugar crash thwarts the efforts put forth to lose weight.
When sugar levels suddenly plummet the body is tricked into thinking it requires more food.
This obviously is of no help to dieters.
Within each food group there are choices which rank low on the glycemic index as well as selections which score high.
The bread glycemic index is a salient example.
Whole wheat pita, whole meal rye, sourdough, pumpernickel and stone ground whole wheat bread all score under 60 on the GI table.
On the other end, 100% whole wheat bread, baguettes, bread stuffing and traditional white bread all score above 70.
Small changes within your selection of breads can go a long way towards maintaining steadier blood sugar levels and avoiding the dreaded sugar crash.
Many Americans mistakenly believe that all carbohydrates entail the same effects upon our bodies.
Research has shown that this is not the case.
Carb based foods which score low on the GI table have been shown to facilitate better energy levels as well as all around good health.
Diabetics have long known that rapid fluctuations in blood sugar levels are to be avoided.
Research has quantified that all of us can benefit by avoiding these blood sugar level fluctuations.
Referencing the glycemic index is a simple step which can become part of your meal selection routine.
One does not have to give up their favorite foods in order to become GI compliant.
Within each food group, even snacks, there are choices which will not trigger sugar crashes.
Take a moment to learn the GI chart, and use it as a great tool towards achieving a slimmer body and a more energetic lifestyle.
Choosing the right foods can greatly help manage blood sugar and insulin levels.
This has long been of paramount concern to diabetics, however, recent research has quantified that a low glycemic index diet can be of help to all of us seeking either weight loss or increased energy levels.
Within each food group there exists both low and high GI selections.
This even includes foods in the bread glycemic index.
The glycemic index ranges from 1 to 100.
Foods with a lower rank (under 55) do not have immediate and dramatic effect upon blood sugar levels.
Conversely, foods which rank high on the table (70 or more) have serious impact upon blood sugar levels triggering rapid spikes within them.
These spikes in blood sugar are virtually always followed by a steep decline back down to typical levels.
This decline is popularly referred to as a sugar crash.
Most all of us have felt the effect of these crashes including tiredness and quickly recurring hunger pangs.
The lethargy associated with a sugar crash detracts from leading a vigorous lifestyle.
The hunger pangs triggered by a sugar crash thwarts the efforts put forth to lose weight.
When sugar levels suddenly plummet the body is tricked into thinking it requires more food.
This obviously is of no help to dieters.
Within each food group there are choices which rank low on the glycemic index as well as selections which score high.
The bread glycemic index is a salient example.
Whole wheat pita, whole meal rye, sourdough, pumpernickel and stone ground whole wheat bread all score under 60 on the GI table.
On the other end, 100% whole wheat bread, baguettes, bread stuffing and traditional white bread all score above 70.
Small changes within your selection of breads can go a long way towards maintaining steadier blood sugar levels and avoiding the dreaded sugar crash.
Many Americans mistakenly believe that all carbohydrates entail the same effects upon our bodies.
Research has shown that this is not the case.
Carb based foods which score low on the GI table have been shown to facilitate better energy levels as well as all around good health.
Diabetics have long known that rapid fluctuations in blood sugar levels are to be avoided.
Research has quantified that all of us can benefit by avoiding these blood sugar level fluctuations.
Referencing the glycemic index is a simple step which can become part of your meal selection routine.
One does not have to give up their favorite foods in order to become GI compliant.
Within each food group, even snacks, there are choices which will not trigger sugar crashes.
Take a moment to learn the GI chart, and use it as a great tool towards achieving a slimmer body and a more energetic lifestyle.
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