Nutrition Therapy Clinic

Newsletter 

Glycaemic Index

The following information is useful by knowing how the utilisation of energy can be optimised

Recently the system for classifying carbohydrates has received a great deal of attention, calling into question many of the old assumptions about how carbohydrates relate to health. This system, known as the glycaemic index, measures how quickly and how strongly blood sugar rises after a person eats food that contains carbohydrates. Diets filled with high-glycaemic-index foods, which cause quick and strong increases in blood sugar levels, have been linked to an increase for both diabetes and heart disease.

A number of factors determine a foods glycaemic index:

• Fibre content. Fibre helps shield the carbs. in food from immediate digestion so the sugars in fibre-rich food tend to be absorbed into the blood stream more slowly

• Ripeness. A ripe fruit or vegetable has a higher sugar content than one that is still green, therefore a higher glycaemic index

• Types of Starch. The type of starch granules in a food influences how fast the carbs. are digested and absorbed into the bloodstream. The starch in potatoes is digested and absorbed relatively quickly, as an example.

• Fat content and acid content. The higher a food’s fat content or acid content, the slower its carbs. are converted to sugar and absorbed into the bloodstream

• Physical form. Example: Finely ground flour has a higher glycaemic index than more coarsely ground flour.

Our Dietitians and Nutritionists are here to help and educate you,
especially those needing to address weight management issues associated with diabetes or heart health risk. We are available 6 days a weeks and can usually see you within 48 hours

Please call 09 4773780 for an appointment

Regards

Jan Edmonds (Principal)