History of the Glycemic Index - Johanna Burani, MS, RD, CDE
Post on 13-May-2015
3402 Views
Preview:
DESCRIPTION
Transcript
Johanna Burani, MS, RD, CDE
www.EatGoodCarbs.com
A scale from 0-100 that ranks digested carbohydrates
by how much they raise blood glucose levels compared
to a reference food (glucose).
www.EatGoodCarbs.com
Starches: breads, breakfast cereals, pasta, rice, soups
Starchy vegetables: corn, legumes, peas, potatoes, winter squash
Dairy: milk, yogurt
Fruit: all forms (fresh, frozen, dried, canned)
Sugars: honey, maple syrup, white/brown sugar
www.EatGoodCarbs.com
Proteins Meats Poultry Fish Eggs Cheese
www.EatGoodCarbs.com
Fats Oils Butter Margarine Shortening
Carbohydrates = body’s fuel of choice
The body chooses carbohydrates first to break down into immediate energy.
www.EatGoodCarbs.com
1981, David Jenkins and team, University of Toronto
Alternative system for classifying carbohydrates
Not based on the exchange system
www.EatGoodCarbs.com
All digested starches produce similar after-meal blood glucose responses (low).
All digested sugars produce similar after-meal blood glucose responses (high).
www.EatGoodCarbs.com
62 commonly eaten carbohydrates
5 – 10 healthy fasting volunteers
Blood glucose responses to test food measured over 2-hour period
Compared to an average of three blood glucose responses to reference food (glucose) measured over 2-hour period
www.EatGoodCarbs.com
www.EatGoodCarbs.com
Low 0-55
Moderate 56-69
High 70+
Different carbohydrate sources raised blood glucose levels to varying degrees:
white bread (starch) = GI value of 69 = high
ice cream (with sugar) = GI value of 36 = low
Carbohydrates should be classified by their physiological impact on the body rather than on their chemical structure.
www.EatGoodCarbs.com
UK Diabetes
Diabetes Australia
European Association for the Study of Diabetes
American Diabetes Association
Canadian Dietetic Association
www.EatGoodCarbs.com
www.EatGoodCarbs.com
www.GlycemicIndex.com
www.FIFTY50.com
www.EatGoodCarbs.com
top related