When it comes to how quickly we metabolize different carbohydrates, it all begins with the glycemic index and the glycemic loads of different foods. In very simple terms, a food’s GI measure (or GI score) tells you how quickly the food is converted into sugar once you eat it!

Increased insulin production: When glucose levels in the bloodstream rise, the hormone insulin is produced and secreted. Insulin has the role of bringing glucose out of the bloodstream and into cells in order to be used for energy. Low GI foods relase sugar into the cells slowly. There is no “spike” in energy levels which can help normalize blood sugar, prevent insulin resistance, and keep you full and energized for longer. Spiked insulin leavels lead to inflammation – which leads to the activation of Free Radicals.

All non-starchy vegetables, such as lettuce and leafy greens, broccoli, spinach, onion, green beans, apples, berries, cherries, nuts, beans, seeds and legumes, whole grains, such as steel-cut oats, brown rice, wild rice, sprouted grain bread.