Glycemic Diet
The glycemic diet measures how much a fifty gram amount of a carbohydrate raises a person’s blood sugar compared to a control. The control is pure glucose. All carbohydrates cause a temporary rise in blood pressure.
Low glycemic foods will have a slower digestion rate, and cause less of a spike in blood pressure. They will allow the dieter to feel fuller for a longer period of time, and inevitably, the dieter will eat less food.
Most carbohydrates with low glycemic levels are healthier, contain high levels of nutrients, and high fiber levels. Whole grains, fruits, and vegetables have the lowest glycemic amounts, although some foods, widely known for being unhealthy, also have low glycemic amounts. Such low glycemic foods are the basis of the glycemic diet.
For example, some candies and chips, have lower amounts than some fruits and vegetables. This has created a controversy with the low glycemic diet. The dieter should use common sense when determining the correct foods to eat.
Another reason for uncertainty, is the fact that glycemic levels vary depending on the ripeness of a product; to the way it is cooked. The addition of fat and or protein can lower glycemic levels as well. Many dieters and experts have reported success using the low glycemic diet. The best results occur in diabetics who need help controlling their insulin and glycemic levels.
This diet can be used to replace traditional low carb diets or low calorie diets that do not usually work for dieters. When one uses his/her common sense to choose healthy foods, this diet works out better than trying to lower his/her carbohydrates and caloric intake. If one starts doing the low glycemic diet, or sometimes called the low glycemic index diet, it will lower their blood sugar levels and reduce their risk of heart disease.