Carbohydrates
are the body’s fuel of choice. Just the way a car is built to
run on the fuel gasoline, the body has been programmed to function on
the fuel glucose. In that programming, the body has preferentially chosen
carbohydrates to be the source of its fuel – high test, so to
speak.
The carbs that work best in the body are the ones most familiar to
the Homo sapiens’ gut dating back to Paleolithic times: unrefined,
minimally processed, high fiber whole grains, vegetables and fruits.
What do these foods look like today? Stone ground 100% whole grain breads,
old fashioned rolled oats, al dente pasta, brown rice, sweet potatoes,
steamed or raw vegetables, stone fruits, berries, apples, pears, grapes
citrus fruits to mention just a few.
These carbs are low glycemic index foods that offer the body needed
nutrients (fiber, vitamins, minerals, phytonutrients) while providing
slowly-released glucose into the bloodstream. There is no blood sugar
spiking and no subsequent precipitous drop in blood sugar levels. The
result is more consistent energy, greater and more sustained satiety
and an undeniable sense of well being.
Over the next few months I will be addressing:
* What is the Glycemic Index?
* How is the Glycemic Index measured?
* What is the controversy about using the Glycemic Index?
* Does the Glycemic Index really work?
* Does the Glycemic Index have a future?
* How to use the Glycemic Index
To Visit Johanna’s other
articles click here.
Johanna
Burani, MS, RD, CDE has spent the last 15 years in nutrition counseling,
specializing in individually designed meal plans based on low glycemic
index food choices.
Ms. Burani has worked with leading international scientists researching
the glycemic index for the past six years and after contributing to
11 books has recently authored her new book “Good Carbs, Bad Carbs”.
Her book was just selected this year’s #1 diet book by
Self Magazine
