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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Glycemic Index
As seen on BCTV February 9/99
The glycemic index refers to the speed at which a food converts into glucose, sugar or energy in the body. This determines how quickly or slowly foods will affect blood sugar. In most cases, the slower the better. And as always, the whole overall goal is to maintain a straight line or steady state with blood sugar.
The glycemic index pertains to carbohydrate foods only as protein foods generally don’t cause a rise in blood sugar. Knowing about glycemic index is helpful for diabetics, weight management, blood sugar and energy control.
Foods with a higher protein or fibre content generally have a lower glycemic index. These are the types of foods we should be emphasizing. However, we don’t have to avoid foods with a high glycemic index. If we eat these foods for snacks, combining them with protein is a good idea. The protein helps moderate the release of sugar into the bloodstream. The best time to eat foods with a fast glycemic index is after exercise when we need to pick up or recover our energy level.
Foods with a Fast Glycemic Index:
gatorade, carrots, rice cakes, rice and corn flake cereals, honey, sugar, jelly beans, raisins, chocolate bars, pop, bagels, English muffins, pretzels, potato chips
Foods with a Slow Glycemic Index:
beans and other legumes, nuts, milk, yogurt, energy bars, dried apricots, real fruit juices, most fruits and vegetables, high fibre crackers and cookies, whole wheat, pasta, oatmeal
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!
Article written by Patricia Chuey and reprinted with permission