Several increasingly popular questions have dealt with GG Bran Crispbread’s low GI value.
1. What is the Glycemic Index?
Answer: The Glycemic index (also Glycaemic index) or GI is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down rapidly during digestion releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI. For most people, foods with a low GI have significant health benefits. The concept was developed by Dr. David J. Jenkins and colleagues in 1980–1981 at the University of Toronto in their research to find out which foods were best for people with diabetes.
2. Why is GG Bran Crispbread a Low GI food product?
Answer: According to the world health organization to be designated as low GI you need a Glycemic index of 55 or less. GG Bran Crispbread has achieved a rating of 34.0. To be rated as having a low Glycemic load (see 3. below) you need a rating of 10 or less, we had a rating of 4.3 equivalents for 18 grams.
The GI rises according to the level of hyperglycemia. The higher the GI the higher the hyperglycemia induced by the carbohydrate. This is why GG is recommended for people prone to or *suffering from diabetes
*GG Bran is not a cure for diabetes but a well managed diet which includes GG Bran Crispbread will help you control your blood sugar level.
According to The Harvard School of Public Health, when it comes to factors that increase the risk of having diabetes, a diet that’s low in cereal fiber and at the same time high in high Glycemic index foods (which cause big spikes in blood sugar) seems particularly bad. Both Harvard studies–of nurses and of male health professionals–found that this sort of diet more than doubled the risk of type 2 diabetes when compared to a diet high in cereal fiber and low in high Glycemic index foods. Foods that have a high Glycemic index include potatoes, refined foods such as white bread, white rice, refined cereals (corn flakes, Cheerios), white spaghetti, and sugar. Foods with a low Glycemic index do not raise blood sugar levels as quickly and, therefore, are associated with a lower risk of type 2 diabetes. Low Glycemic index foods include legumes, whole fruits, oats, bran, and whole-grain cereals.
Low GI foods also:
Low GI diets help people lose and control weight
Low GI diets increase the body’s sensitivity to insulin
Low GI carbs improve diabetes control
Low GI carbs reduce the risk of heart disease
Low GI carbs reduce blood cholesterol levels
Low GI carbs can help you manage the symptoms of Polycystic ovary syndrome (PCOS)
Low GI carbs reduce hunger and keep you fuller for longer
Low GI carbs prolong physical endurance
3. What is the Glycemic Load?
Answer: The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size. The usefulness of glycemic load is based on the idea that a high glycemic index food consumed in small quantities would give the same effect as larger quantities of a low glycemic index food on blood sugar. For example, white rice has a somewhat high GI, so eating 50g of white rice at one sitting would give a particular glucose curve in the blood, while 25g would give the same curve but half the height. Since the peak height is probably the most important parameter for diabetes control, multiplying the amount of carbohydrates in a food serving by the glycemic index gives an idea of how much effect an actual portion of food has on blood sugar level. Some have questioned the value of using glycemic load as a basis for weight loss programmes. However, glycemic load is generally a useful concept in programmes targeting health maintenance. Studies have shown that sustained spikes in blood sugar and insulin levels may lead to increased diabetes risk. The Shanghai Women’s Health Study concluded that women whose diets had the highest glycemic index were 21 percent more likely to develop type 2 diabetes than women whose diets had the lowest glycemic index. Similar findings were reported in the Black Women’s Health Study. A diet programme that manages the glycemic load aims to avoid sustained blood sugar spikes, and can help avoid onset of type 2 diabetes. For diabetics, glycemic load is a highly recommended tool for managing blood sugar. Glycemic load for a single serving of a food can be calculated as the quantity (in grams) of its carbohydrate content, multiplied by its GI, and divided by 100. For example, a 100g slice serving of watermelon with a GI of 72 and a carbohydrate content of 5g (it contains a lot of water) makes the calculation 5*0.72=3.6, so the GL is 3.6. A food with a GI of 100 and a carbohydrate content of 10g has a GL of 10 (10*1=10), while a food with 100g carbohydrate and a GI of just 10 also has a GL of 10 (100*0.1=10). Data on GI and GL comes from the University of Sydney (Human Nutrition Unit) GI database