Should the Glycaemic Index (GI) Be Used For Recipes For Diabetics?
When creating recipes for diabetics it is important to control the intake of carbohydrates because excess carbohydrates will turn into sugars in the body and this in turn will affect blood sugar levels. Not all carbohydrate foods are created the same and, in fact, will behave quite differently in our bodies. The Glycaemic index or GI clarifies these differences by grading carbohydrates according to their effect on our blood sugar levels. Choosing low GI carbohydrates is the key to long-term health by reducing the risk of heart disease, diabetes and is the answer to effective weight loss. Low GI carbohydrates are the ones that produce only small fluctuations in our blood sugar and insulin levels. They contain slowly digested carbohydrates, producing a gradual, comparatively low rise in the level of blood sugar and they tend to be more filling and satisfying and will stave off hunger for longer periods. Foods with a high GI score contain rapidly digested carbohydrate and are more suited
