Using Glycemic Index to Control Blood Sugar

Foods with a low glycemic index do not spike your glucose levels

Not all carbohydrates are the same, and fortunately for diabetics today, knowing the glycemic index of a food can help keep glucose levels down. Foods with a low glycemic index release glucose into the blood gradually and they do not cause a sudden rise in glucose levels. Diabetes meal plans include low glycemic foods that do not cause a sudden spike because the body of a diabetic cannot safely handle this change in glucose levels.

A low glycemic diet is recommended for diabetics

Learning about glycemic index is one of the most valuable forms of diabetes management for those who have just been diagnosed with either Type 1 or Type 2 diabetes. Eating low glycemic foods instead of high glycemic foods can definitely help the diabetic conquer and control this disease. As a general rule, foods that are high in sugar like cake, donuts, cereal that is not whole grain, and table sugar have a high glycemic index. Fruits, vegetables, whole grains, beans, legumes, and healthy foods tend to have a low glycemic index.

Foods with a low glycemic index

Almost all fruits and vegetables have a low glycemic index. You can eat an apple or a pear without experiencing a spike in your blood sugar because the sugar in the fruit converts into carbohydrates and enters your blood stream slowly. The opposite is a high glycemic food like candy, baked goods, or white bread that give you an energy boost very soon after you eat them. The sugar from these foods quickly enters the blood stream to provide fast energy. Diabetics cannot handle these fast spikes, so they need to choose whole wheat and foods like sweet potatoes, basmati rice, and baked potatoes for starchy items in their diets.

A low glycemic diet helps with weight loss and disease prevention

Many people follow a low glycemic diet because foods with a low glycemic index keep you feeling full for longer, so you eat fewer calories. Scientific studies have also shown that people who eat this type of diet tend to have less risk of developing diabetes in the future. The American Diabetes Association puts their stamp of approval on using a glycemic index, but they want diabetics to know that the total amount of carbohydrates eaten is the most important factor to controlling this disease.