Is it important to choose low GI foods?
begin to see how they fail to take into account the way that other things we consume alongside carbohydrates might affect the way our body responds to them, as well as the nutritional value that particular foods offer us.
Both GI and GL are affected by the protein, fat and fibre content of a meal, as they all slow down the release of glucose into the blood and hence the requirement for insulin – so when combined with protein, fat and fibre, a high- guide your carbohydrate choices.
It has also been shown that the way a particular food or meal is metabolised and how it impacts blood glucose levels can vary significantly from person to person. So the GI value of a food may not even be an accurate indication of how it will impact your blood glucose levels.
It’s no wonder people feel confused and overwhelmed at times about dietary information! Fortunately, we stop needing concepts like this when we simply eat whole, real foods. So rather than focusing on the GI, I’d encourage you to embrace the statement ‘‘just eat real food’’.
Dr Libby is a nutritional biochemist, best-selling author and speaker. The advice contained in this column is not intended to be a substitute for direct, personalised advice from a health professional. See Dr Libby live during her What AmI Supposed To Eat? tour which is currently under way in New Zealand. For more information, visit drlibby.com
Just using a glycaemic index can be misleading. A piece of chocolate cake could be low on the GI scale, yet have a high glycaemic load.