Monday, July 27, 2009

The GI and Health

2:33 AM by dody ·
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As expected, the GI has also been found to be directly involved with the risk of heart disease and other diseases, such as type 2 diabetes. Eating high glycemic foods can increase your risk of coronary heart disease. In fact, carbohydrates classi ed by their glycemic index, rather than as either simple or complex, were a better predictor of coronary heart disease in one study.


In another recent study, subjects on a low GI fat loss diet showed greater

improvements in a range of health risk factors, such as blood pressure, insu-

lin resistance, serum triglycerides, and C-reactive protein, than did subjects

consuming a typical, higher carb/low fat diet. Other research has shown

reductions in LDL (“bad”) cholesterol as well.



Epidemiological evidence suggests that diets rich in high glycemic index/

glycemic load carbohydrates are risk factors for a wide variety of other con-

ditions. High GI diets increase the risk of macular degeneration, gallstone

disease, and colorectal, breast, and prostate cancers.



Low GI foods also tend to be more nutrient-dense than high GI, processed

foods, so there are positive e ects to be gained from a low GI/GL diet, be-

yond simple e ects on blood sugar and insulin levels.



There are no downsides associated with eating low- GI foods, beyond being

deprived of junk food, that is!
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