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Page 84
Appendix: Glycemic
Index
The lower the number, the more slowly the food is utilized as blood sugar (and the longer it lasts); the higher the number, the more rapidly absorbed (and the more it jangles metabolism and the kidneys).
Most meats and fish are low in carbohydrates, and generally have little bearing on the basic purpose of the glycemic index which is to make sure there is a sound balance between the release of sugar into the bloodstream from diet and the release of fuel and sugar into the bloodstream from the liver. This in turn prevents excessive reliance on insulin and adrenalin for emergency blood sugar control.

RATINGFOOD ITEM
110Maltose
100Glucose
98White potato, baked
97Parsnips
92Carrots
87Honey
80Potato, instant mashed
80Cornflakes
72Whole wheat bread
72White rice
69White bread
68Mars bar

 
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