Glycemic Index and Diabetes

What you need to know about the different types of carbohydrates.
The glycemic index is a number that scientifically means to measure how a carbohydrate-containing food increases blood glucose. Foods are ranked based on how they compare to either glucose or white bread.
The higher the food raises blood sugar, the higher up it is on the scale.

Foods that have more fiber will rank lower on the scale because fiber slows down the absorption of sugar into the bloodstream. Adding protein and fat to a meal will also lower its effect. (Association, 2014)

It doesn’t take a whole lot of sugar in the blood to create an imbalance. The difference in blood sugar between someone with diabetes and someone with normal blood sugar levels is less than a teaspoon. The more refined a food is the faster it enters the bloodstream (high glycemic number) and the harder and longer the body has to work to get it out.

Type II Diabetes is a disease caused when the body is no longer able to convert sugar to a form of energy that the body can use. The digestion process signals the pancreas to produce insulin to help move the glucose out of the bloodstream and into the body’s cells. Once the glucose is in the cells, it is either immediately used as fuel, or stored.

When insulin is continually called upon because sugar levels are too high, the pancreas becomes worn out and cells become resistant to taking in any more sugar. Now there is too much sugar circulating in the blood and the body can’t move it out.

Some Serious Health risks of Diabetes include:
Neuropathy and peripheral amputation
Loss of Kidney function
Heart disease and stroke

5 Foods that Support Blood Sugar Balance
Dark, leafy greens
Sweet potatoes

5 Foods to Avoid
White sugar
Refined and processed grains and flour
Trans fats
Refined sugars and pastries
Sodas and fruit juice,/p>

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