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 dr­

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.

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