How a low-GI diet could re­duce your risk of di­a­betes

Friday - - Society Living Leisure -

Glycemic In­dex (GI) is a tool that ranks car­bo­hy­drate-con­tain­ing foods ac­cord­ing to their effect on blood-glu­cose lev­els. High-GI foods are ab­sorbed by your body quickly and raise your blood-sugar lev­els rapidly. Low-GI foods are ab­sorbed by your body slowly and raise your blood-sugar lev­els grad­u­ally, which is con­sid­ered health­ier.

Low GI foods in­clude:

• Multi­grain, whole wheat, rye, or pumper­nickel breads. • Long-grain rice (eg bas­mati), whole wheat pasta (cooked al dente), whole wheat bul­ghur and bar­ley. • Fresh veg­eta­bles and fruit – but avoid high-GI fruits like wa­ter­melon, man­gos, dates and grapes. In­stead go for low-GI fruits such as or­anges, straw­ber­ries, rasp­ber­ries, blue­ber­ries, ap­ples, kiwi and cher­ries. Find out more: In­ter­na­tional Di­a­betes Fed­er­a­tion: www.idf.org Di­a­betesUAE: www.di­a­betesuae.ae Meat and Live­stock Aus­tralia: www.mla.com.au

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