Will the G.I. factor be appearing on food labels?
Food manufacturers are increasingly interested in having the G.I. of their products measured and the G.I. concept is already being discussed on the back of some commercial breakfast cereals. As more products are measured and consumer awareness of glycaemic index increases, we may see manufacturers highlighting the glycaemic index of foods. As consumers, people with diabetes should lobby Diabetes Australia if they believe the information should be on food labels.
Can I still lose weight eating as much carbohydrate as I want?
Possibly not. We recommend a high carbohydrate intake and a low fat intake. While carbohydrate is not usually stored as fat, if you are eating more energy in total than your body requires, then the carbohydrate will be used as a source of fuel in preference to fat. This would have the effect of limiting the breakdown of body fat stores. The idea is to eat enough energy in total to satisfy your appetite (using low G.I. types helps) and nutritional requirements but not more than you need. An increase in your activity level will help burn up body fat as it used as an additonal fuel.
Should I only eat foods with a low G.L?
No, that is unnecessary. You can lower the G.L of your diet effectively by substituting approximately half of your carbohydrate with low G.L types. When we eat a high G.L food with a low G.L food we end up with a meal of intermediate G.L so high G.I. foods needn’t be excluded. It is also generally healthier to eat as wide a variety of foods as possible, so don’t narrow your food choices unnecessarily.
Everybody can benefit from adopting the G.I. factor approach to eating. It is the way nature intended us to eat.
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