About the Glycemic Index
The Glycemic Index (GI) has gained much attention from scientists, nutritionists, the media, and the savvy consumer over the past few years. And for good reason. The GI has a significant impact on our overall health. In 1999, the World Health Organization (WHO) and Food and Agriculture Organization (FAO) recommended that “people in industrialized countries base their diets on low-GI foods in order to help prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity”.
So what exactly is the Glycemic Index? The GI is a numerical way of measuring the type of carbohydrate in foods by how quickly it affects our blood sugar levels. Foods with a high-GI value (70 to 100) are digested and absorbed into our bloodstream more quickly than carbohydrates in a food with a low-GI value (0 to 55). The GI of pure glucose (sugar) is 100. Foods with little or no carbohydrate (meat, fish, eggs, avocado, and most vegetables) cannot have a GI value.
When you eat high-GI foods like cookies, white bread and baked potatoes your blood sugar levels will spike quickly. This is soon followed by a crash and a feeling of low energy. You may be tempted to reach for another cookie to give you a boost to get you through the day. Don’t crumble. Over consumption of high-GI carbs can result in fluctuating blood sugar levels that peak, crash and then create cravings for more quickly available energy. This ‘peak, crash, crave’ cycle can impact mood, concentration, weight and energy levels as well as causing strain on the pancreas from over production of insulin.
Over time this can cause cells to become insulin resistant and Type 2 diabetes may result. For many who never develop diabetes there is still the threat of Metabolic Syndrome , which puts people at greater risk for diabetes 2, heart disease, obesity and certain forms of colon cancer. Dr. Walter Willett, author of the book, “Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating” says, “Metabolic Syndrome is the global public-health problem of the 21st century.” (2)
WHEY TOO GOOD has a very low GI with a slow energy release that will help to stabilize your blood sugar levels for 2 to 5 hours controlling sugar cravings and delaying hunger.
Low-GI is only one part of the whole package that makes WHEY TOO GOOD unique. It’s a natural whole food that conveniently delivers nutrient dense, low-GI nutrition that is readily absorbed to help rebuild the body on a daily basis.
The additional Omega 3 fats, minerals, vitamins and antioxidants makes it the ideal whole food supplement to compensate from today’s nutritionally deficient foods.
“The New Glucose Revolution” by Dr. Jennie Brand-Miller offers more detailed GI explanations.
1. Discover Magazine, February 2004, “What Does Science Say You Should Eat?” by Brad Lemley.
