Following the Glycemic Index Chart

Work was first done on the glycemic index by physicians at St. Michael’s Hospital in Toronto.

The doctors were trying to better understand how the body broke down carbohydrates into glucose – one of the goals being to better help diabetics maintain healthier and more consistent blood sugar levels.

They hit on using a numeric scale of zero to 100 with pure glucose setting the high end of the chart (oddly a few items have passed the 100 benchmark, including dates and some tofu based desserts).

The focus of the glycemic index chart is to assign values to foods based on how readily the body breaks them down from carbohydrates into sugars.

The slower and more steady the process, the lower the GI numbers.

A steady break down allows the body to maintain a constant and healthier blood sugar level – this allows for more energy, less stored fat and a higher caloric burn via digestion.

Development of the glycemic chart gave diabetics a much needed resource in calculating foods that would make them less dependent on insulin.

Unable biologically to produce or properly use insulin, diabetics would experience sudden and significant changes in their blood sugar levels.

This resulted in diabetics having to take insulin shots or to “dump” sugar into themselves to rebalance their system.

The glycemic index chart became a means for diabetics to be able to regulate their diet, while allowing them wider access to nutritional foods.

It allowed for the elimination of high GI foods while giving them a method to balance moderate GI foods with those that were low on the scale.

French fries were now out, while crab salad with a vinaigrette dressing was perfectly in!

A growing understanding and spreading use of the glycemic index chart drew additional insights into its value.

Dieticians noticed a low GI diet could significantly help curb obesity issues.

Those with weight issues now had access to a nutritiously sound diet that at the same time prompted the body to burn stored fat.

As more foods were included on the glycemic index chart the value of it grew for not only diabetics, but those dealing with weight issues as well.

Nuts, pasta, long grain rice and even some chocolate bars all had low GI numbers.

On the other side parsnips, baked potatoes and even pea soup had GI numbers on the high end.

Olive oil became a preferred means to cook with for both parties using the index.

Citrus and vinegar based sauces or dressings could actually drop the GI value of foods they were paired with.

With any dietary shift or change, you should check with a physician before using the glycemic index chart for lifestyle changes.

You will also want to follow a proven step by step plan of action such as the one below.

• Incorporate a proven, complete nutritional program into your daily life.
• Enhance your nutritional program with a complete mutivitamin supplement because no nutritional program is perfect.
• Use a behavior modification and motivational program that will help you stay on track with your nutritional plan.
• Exercise at home with your own:
  Treadmill

  Stairstepper

  Exercise bike

  Elliptical trainer

  Hand weights or

  An aerobic video.

• See what kinds of weight loss aids your health insurance covers such as:
  Hypnotism

  Gym membership discounts

  Nutritional counseling.

A growing number of doctors are starting to agree, though, that a low GI diet can provide for a healthier stomach, small intestine, pancreas and gallbladder.

A study recently released from Tufts University even indicates a low GI diet could reduce the chance for blindness later in life.

So, go ahead. Begin your journey to weight loss success by following the steps above starting right now.

You have nothing to lose but weight. Gauranteed!