THE G.I. FACTOR: ANSWERED QUESTIONS
May 8th, 2009 Posted in Diabetes | No Comments »Are G.I. factors tested on healthy people valid for use in people with diabetes?
Yes, there are several studies which show a good correlation between values for the same foods obtained in healthy people and people with diabetes (type 1 and type 2). This is no surprise because the degree of glucose intolerance is allowed for in the calculation of G.I. factors.
Do low G.I. foods need to be eaten at every meal in order for people to see a benefit?
No, because the effect of a low G.I. food carries over to the next meal, reducing its glycaemic impact. This applies even when the low G.I. meal is eaten for dinner. Its effect carries over to breakfast the following morning. But, it is sensible to try to eat at least two low G.I. meals each day.
One study gave carrots a G.I. factor of 95. Does this mean that a person with diabetes shouldn’t eat carrots?
The quantity of carrots that gives the 50 grams of carbohydrate portion (as required in standardised G.I. factor testing) is enormous because it contains only about 7 per cent carbohydrate. In fact, about 700 grams of carrots were tested. This is much greater than the amount you would normally eat (about 100 grams).
Even with a G.I. factor of 95, a normal serve of carrots would contribute only a small amount to the rise in blood sugar. Carrots and other foods like tomatoes, onions and salad vegetables that contain only a small amount of carbohydrate should be seen as ‘free’ foods for people with diabetes.
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