Glycemic
Index Favorable For Cryogenic
Foods
 Contrary to popular
perception, all carbohydrate
foods do not behave similarly in
our bodies. The
Glycemic Index
or GI utilizes this difference
in order to rank carbohydrates
according to the amount of
effect on our blood glucose
levels. Low GI carbs producing
only small fluctuations blood
glucose and insulin levels - is
healthy and Cryogenic foods
score high in this regard.
Consequently they are the key to
long-term health as they reduce
the risk of heart disease and
diabetes type II and facilitate
sustainable weight loss.
Technically, the Glycemic Index
(GI) is a numerical system to
measure the amount of rise in
circulating blood sugar that a
carbohydrate causes–the greater
the number, the higher the blood
sugar response indicating a
unhealthy food. A low GI food
will thus trigger a small rise,
while a high GI food will cause
a sudden rise.
A GI is 70 or more is high, a GI
of 56 to 69 inclusive is medium,
and a GI of 55 or less is low.
On the other hand, the Glycemic
Load (GL) is a more fruitful and
a later addition to determine
the impact of carbohydrate
consumption .While taking the
Glycemic Index into account, it
gives a comprehensive picture
than Glycemic Index. A GI value
tells you only how rapidly a
particular carbohydrate turns
into sugar without indicating
the amount of that specific
carbohydrate present in a
serving of a particular food.
However, a knowledge of both is
needed to understand a food's
effect on blood sugar. The
Glycemic Load gives a completer
picture. Even in foods that have
high Glycemic Index, a lower
Glycemic Load (GL) will make it
advisable to consume. While the
carbohydrate in watermelon, for
example, has a high GI. Its
Glycemic Load is relatively low
and hence can be consumed by the
target groups under threat.
Cryogenioc foods have both lower
Glycemic Index (GI) & Glycemic
Load (GL) values.
Table of glycemic index and load
values
|
High-carbohydrate foods |
: |
GI |
|
White wheat bread* |
: |
75±2 |
|
Whole wheat/whole meal
bread |
: |
74±2 |
|
Speciality grain bread |
: |
53±2 |
|
Unleavened wheat bread* |
: |
70±5 |
|
