I'm sure you've heard the words "Glycemic Index" before when referring to sugary foods or carbohydrates & their impact on blood sugar. Although I agree that this is an important number to know (it's a scale of 0-100, 100 being the equivalent to glucose or pure sugar), there is something more important to understand: Glycemic Load. This takes portion size into account. In this video, give you the simple formula to figure it out. It's not something you need to calculate ALL the time, it's something you can do for a few of your favorite foods that may be higher on the GI scale, but in a serving size turns out to be not so bad after all. (Example: Carrots!) 🙂
Thanks Dana. My boyfriend is type 2 diabetic and was just given the ‘threat’ of having to take insulin injections(this takes some pressure off me). I cook pretty healthy-when I cook. I workout, he does not. He is visually impaired so, because he can’t see-he sits. He WILL NOT do injections. So, I have started searching on how to improve my cooking so it is more beneficial for him. It is very overwhelming. I think he should eat more to the low GI ‘diet'(wouldn’t hurt me either). I get confused between what is a starch and carb. Thanks for explaining-simply- the GI load, something else to look at. Now I have to get him motivated to do some kind of physical activity on a regular basis. He has til April(next Dr. apt)to lose 30 lbs and get his sugars more regular. Wish me LOTS of luck. Thanks for the video! (where is my inbox? didn’t know I had one)
Excellent, Jane. You two are on the right track. I would recommend following Mark Sisson of “Mark’s Daily Apple” – he has a healthy, whole food, low glycemic eating approach that will work for both of you – it’s how I eat too. We ALL should be eating lower blood sugar-spiking foods. 🙂 http://www.marksdailyapple.com/welcome-to-marks-daily-apple
Thanks Dana, I will check it out