When eating foods that contain carbohydrates, sugar (glucose) from the food breaks down during digestion, which provides fuel for your body giving you energy. After you eat, your blood glucose level is elevated; the rate at which the food is able to increase your blood glucose level is called the “glycemic response.” This glycemic response is influenced by many factors, including the amount of food you consume, how much the food is processed or even how the food is prepared (Example, pasta that is cooked al dente – or firm – has a slower glycemic response than pasta that is overcooked).

Benefits of Low Glycemic Foods
Gain better control of glucose levels
Control cholesterol
Curb appetite
Lowering heart disease risk
Minimizing the risk of developing type 2 diabetes

Quality not Quantity
Contrary to popular belief, carbs are not evil. In fact your body requires carbohydrates to function properly. Targeting the quality of carbs should be the primary focus.

The Glycemic Index categorizes carbohydrate-rich foods in relation to their glycemic response. Foods that elevate your blood glucose level quickly have a higher GI rating than foods that raise your blood glucose level more slowly. Generally the lower the index rating, the better the quality of the carbohydrate in that food.

Not only do low GI foods elevate your blood glucose at a slower rate and to a lesser amount of a dramatic peak than higher GI foods, but also a majority of low GI foods are all-around healthier choices. Low GI foods are typically low in calories and fat, while also being high in dietary fiber, nutrients and antioxidants. Selecting low GI foods more often may help you increase levels of HDL (healthy) cholesterol in your blood and may help you control your appetite, as these foods will tend to keep you feeling satisfied for a longer period of time.

The Glycemic Index is just one part healthy eating. Don't forget to:

 Diabetic Low Glycemic Food Tips