The Glycaemic Factor: How to Balance Your Blood Sugar (Overcoming Common Problems)

by TheresaCheung (Author)

• Used

  Paperback
  2006

  $3.37

  Ever eaten a Chinese meal or a chocolate bar only to feel hungry again an hour or so afterwards? That's because your body processes the food quickly, causing your blood sugar to drop soon after eating, and so making you hungry again. Such foods (white rice, noodles, white bread, refined sugars) usually have a high glycaemic index, a rating given to carbohydrate-rich foods according to how fast they cause blood sugar to rise after they're eaten. Eating foods with a low GI (pasta, whole grains, fruit, legumes) helps keep our blood sugar stable, so we're less likely to become hungry and so to snack - a pattern which, if repeated often, can lead to becoming overweight, as well as to other health problems such as diabetes. The Glycaemic Factor is made up of the glycaemic index combined with the glycaemic load, which is simply the portion size. Invented in 1981 by a team of doctors at the University of Toronto as a treatment to help diabetic patients maintain stable blood sugar, this diet doesn't just help with weight loss, but a number of health conditions, and is well-viewed by the medical profession. Topics covered include: myths about food and weight loss; clear explanation of the GI factor and why we need to balance blood sugar; why it helps you lose weight; conditions it can help - obesity, diabetes, high blood pressure, heart trouble, PCOS; practical tips on starting and continuing the diet; and Glycaemic factor tables for common foods.