Low-Glycemic benefits of Juicing

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Glycemic index has become a common weight-loss tool based in part on the fact that high-glycemic foods increase blood sugar levels, cause the body to secrete extra insulin, and lead to the storing of fat. Initially developed to help diabetics cope blood sugar control, the glycemic index has become common in the weight-loss market mainly because it works so well. Researchers stated in the Journal of the American Medical Association that patients who lost weight with a low-glycemic diet kept the weight off lengthier compared to patients who lost the same quantity of weight with a low-fat diet.

The glycemic index (GI) diet states to a system of ranking carbohydrates according to how much a certain quantity of each food raises a person’s blood sugar level. It’s determined by calculating how much a 50-gram serving of carbohydrate increases a person’s blood sugar level related with a control.

Nearly all carbohydrates are processed into glucose and cause a short-term rise in blood glucose levels, named the glycemic response. But some foods increase it more than others. This response is affected by numerous issues, comprising the amount and type of carbohydrate, the quantity of food, how it’s prepared or eaten raw, and the degree of processing. Every food is assigned an index number from 1 to 100, with 100 as the reference score for pure glucose. Normally, foods are valued high (greater than 70), reasonable (56-69), and low (less than 55).

Low-glycemic foods, particularly raw carbohydrates, help to control weight, appetite and blood sugar. However helpful for everybody, they are particularly supportive for individuals with hypoglycemia, type 2 diabetes, and insulin resistance, pre-diabetes and metabolic syndrome. Low-glycemic foods are absorbed more gradually, allowing an individual to feel full longer and thus be less likely to overindulge. Raw food experts have found that raw carbohydrates like the raw juices are better endured than cooked carbs. They don’t provoke the addictive desires that cooked foods cause. Douglass considers that the enzymes in raw food play an essential role in the way they encourage weight loss as they do in the cure of obesity.

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