Tip Of the Week - Low GI Diet
New Research from the University of Sydney has found conclusive evidence that high-GI diets lead to a higher risk of common lifestyle diseases such as Type 2 Diabetes, heart disease and cancer.
The diets of two million people from 37 key studies were analysed. Lead author, Alan Barclay, commented that “the GI of your diet is a powerful predictor of disease risk.” Barclays advise low GI foods for everybody. “They keep you feeling full longer, help you maintain a healthy weight, and provide you and your brain with consistent energy throughout the day.”
These foods also influence your chances of developing illnesses.
Low-GI Foods
Low-Gi Foods are carbs that break down slowly, releasing glucose gradually into the blood stream.
Examples: Grainy bread, natural muesli and most fruit and vegetables.
High-GI Foods
High-GI foods are carbohydrate foods that break down fast, raising blood glucose levels quickly.
Examples: Sugars or starches such as potatoes, sugary cereals and most biscuits and crackers.
