Range of reduced carbohydrate food preparations!

Scientific sources

(1) Foster-Powell, K., Holt, S.H.A., Brand-Miller, J.C. 2002. International tables of glycemic index and glycemic load values.

(2) Am J Clin Nutr, 76:5-56

(3) Amer. J. Clinical Nutrition, 62 (supp) 871-93 Meta-analyse 2 Brand-Miller Jet al. Diabetes Care 2003;26:2261-7.

(3) Source : [1] Stratégie de prise en charge du patient diabétique de type II à l'exception de la prise en charge des complications. ANAES (Agence Nationale d'Accréditation et d'Evaluation en Santé), 2000.

(4) WOLEVER, T.M.S. Index glycémique, index insulinémique et régulation du poids corporel. Cahiers de nutrition et de diététique, 2008, vol.43, hors-série 2, p.29-34.

(5) AZIZ, A. The glycemic index: methodological aspects related to the interpretation of health effects and to regulatory labeling. Journal of AOAC international, 2009, vol.92, n°3, p.879-887.

Who is it for?

The glycemic index is used to rank foods according to how they increase blood sugar levels after eating.  It is therefore used to anticipate the increase in blood sugar levels, which is a very useful analysis for:

The prevention of diabetes

Eating reduced sugar and low GI foods may be advised by doctors for the diets of some diabetes sufferers.

People with diabetes (type 1 and type 2) are advised to eat a varied and balanced diet. Sugar intake is recommended at every meal, in proportions adapted to energy requirements, with preference given to low glycemic index foods and restricting fastsugar. (2)

Controlling the appetite

Low GI foods can be used to delay the feeling of hunger. (3)

Managing excess weight and obesity

Low GI foods restrict the formation and storage of fat. This leads to less secretion of insulin, the hormone used to convert sugar into fat. (4)

Management of physical endurance

Glucose is the essential fuel for correct functioning of the body, particularly for the muscles during physical efforts. Eating low GI foods in the hour before physical activity means better maintenance of blood sugar levels during the effort resulting in optimal endurance and performance levels. (5)

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