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