Lowering Glycaemic Response
Obesity is increasingly becoming one of the world's largest health problems. Obese and overweight consumers are more likely to develop serious health issues later in life, including the increased risk of developing Type 2 diabetes. Studies indicate that a diet comprised largely of high glycaemic carbohydrates, such as sugars and starches, contributes to these health problems. As a result, many consumers are striving to reduce their sugar intake and manufacturers are reformulating their products to meet the increased demand for low glycaemic and reduced sugar foods.
High/Low Glycaemic Carbohydrates and the GI Factor
High glycaemic carbohydrates are quickly digested and sharply raise blood sugar and insulin levels. Conversely, low glycaemic carbohydrates break down slowly, releasing glucose gradually into the bloodstream, with a commensurate reduction in insulin response.
Benefits of a Low Glycaemic Diet
High glycaemic diets are believed to be a significant risk factor for Type 2 diabetes, whilst a diet rich in low glycaemic carbohydrates can actually help in the management of established diabetes. It may also improve the body’s sensitivity to insulin and potentially decrease the likelihood of developing diabetes later in life. When compared to the consumption of high glycaemic foods, eating low glycaemic foods may suppress the feelings of hunger longer — thus discouraging overeating and assisting with weight management. In addition, some studies suggest that a low glycaemic diet can lower blood lipids and may reduce the risk of heart disease.
A Low Glycaemic Ingredient
