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Not all Carbohydrate foods are equal

 
 

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.

 
 

 
     
 

Look for the GI Symbol

 
 

The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.

 
 

 
     
 

September 2020 GI News

 
 

Developing dementia as we age is one of our worst fears. We know people with diabetes are at greater risk, raising the question of whether high glucose levels are a driver of the abnormalities that are found in the brain of dementia patients. And if glucose does play a role, then perhaps dietary changes can reduce the chances that we’ll fall victim to this insidious disease. This month we investigate carbohydrates and brain health, with a particular focus on Alzheimer’s disease, labelled “type 3” diabetes by some researchers.  We hope you enjoy the stories, try the recipes, and join the conversation on our facebook page here, or follow us on twiiter.