Are you familiar with low vs. high glycemic foods?
The glycemic index measures how quickly foods cause blood sugar levels to rise. There are two types: low glycemic foods and high glycemic foods. The glycemic index ranks foods based on a scale of 0 – 100. High glycemic foods tend to undergo faster digestion and absorption resulting in blood sugar levels to elevate quickly while low glycemic foods aid in weight loss and blood sugar control and management. Low glycemic foods lower the risk of developing type II diabetes and cardiovascular-related diseases.
Common high glycemic foods include:
- White bread
- White rice
- Cereals
- Potatoes
- Cakes/cookies/chips
- Sugary fruits such as watermelon and pineapple
Common low glycemic foods include:
- Green vegetables
- Fruits: apple, grapefruit, berries
- Lentils
- Barley
- Brown rice
- Avocado
- Oats
- Sweet potatoes