Re: 1 of the main reasons why we suffer from diabetes and other health conditions (pi
You can cure diabetes with a raw food diet high in FRUITS and vegetables bro. There are videos on this very site that prove it.
You CANT eat enough natural fruit to have the negative effect of high fructose corn syrups and other lab created sugars. It is scentifically not possible Alex.
Are you serious Alexw.
For instance, you will NEVER find that a high fruit-based diet led someone to cancer. However, diets full of high fructose corn syrups and other sweeteners are linked directly to cancers because of their precursers to carcinogens. Your body simply can release these toxins quickly enough and over the years the buildup of toxins because to form cancerous cells that can then become malicious turmos. Also, Organic fruits simply dont put these toxins on your body in the first place as well as any of the pesticides, etc.
Your base for this is wrong Alex...seriously.
If he refuses to drop a link backing his position then how is he to make a convincing argument?
I wish to add to your reading the benefits of recognizing which foods are low on the Glycemic Index and also have a low GI Load
What are the Benefits of the Glycemic Index?
Eating a lot of high GI foods can be detrimental to your health because it pushes your body to extremes. This is especially true if you are overweight and sedentary. Switching to eating mainly low GI carbs that slowly trickle glucose into your blood stream keeps your energy levels balanced and means you will feel fuller for longer between meals.
- 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 PCOS
- Low GI carbs reduce hunger and keep you fuller for longer
- Low GI carbs prolong physical endurance
- High GI carbs help re-fuel carbohydrate stores after exercise
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response.
So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike.
A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in.
The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.)
Take watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72.
According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
My previous glycemic index page, which this page supplants, was based on the 2002 table published in the
American Journal of Clinical Nutrition. That in turn supplanted my original glycemic lists page, which was based on the original 1995 publication of the
American Journal of Clinical Nutrition.
I know that some people would prefer the relative simplicity of a list of just the most common American foods. You can find such a list at
http://www.mendosa.com/common_foods.htm.
