What is The Glycemic Index?
The Glycemic Index is an indication of how quickly a specified amount of food will cause a rise in blood sugar level. The amount of food is the portion that contains 50 grams of carbohydrate (200 calories from carbs). So it is really an indication of how one carb compares to another.
Certain foods cause a spike, or rapid rise, in blood sugar level. This spike causes an insulin response and may over time lead to health problems such as diabetes, insulin resistance, metabolic syndrome and other issues. Maintaining a more even blood sugar level appears to be beneficial in many ways.
Only foods that contain carbs cause this spike, proteins and fats do not. They provide calories but do not cause an immediate rise in blood sugar levels. Meat and eggs contain no carbs at all, they can be considered to have a zero glycemic index. However this is not strictly true as the test cannot be carried out on them: no amount of eggs will give the required 50 gm of carbs.
The test is carried out on volunteers who have been fasting for a period of time. They are fed a portion of food containing 50 gm of carbohydrate and their blood sugar level monitored over a 2 hour period. This data is drawn on a graph and the area under the curve measured, the larger the area, the higher the glycemic index (GI). Glucose is used as the standard with a value of 100 and all other foods are compared to this.
Many factors influence the GI for foods. The index of the carbs available, the amount of non carb food in the serving, and the amount of fiber and ash (yes ash!) present. Protein and fat in the food will tend to lower the GI because they reduce the body's ability to digest the carb quickly. Soluble fibre (inulin) has the same effect, insoluble fibre (bran) does so to a lesser extent.
The irony here is that a serving with more calories can have a lower GI, but exactly the same type and amount of carbs. This also shows the danger of consuming significant amounts of refined carbs (even fruit juices) on their own as they can produce a rapid blood sugar spike. Again balance is best in all things.
One might assume because of this that the answer is to avoid all carbs, and certain diets (Atkins for example) do go in this direction. However the body needs a good balance of protein, fat and carbs for health. So the answer appears to be the correct choice and amount of carbs. The Glycemic index and the Glycemic Load are useful tools in the achievement of this end.
Glycemic Load
The glycemic load (GL) is the glycemic index multiplied by the amount of carbs in the serving. So in a way it represents the actual effect the serving of food will have on blood sugar level.
The Glycemic Index on it's own can be a little misleading because portion sizes are not taken into account. Foods that contain low quantities of carbs can still score highly because large amounts are required for the test.
To produce the required 50 grams of carbs about 12 carrots are necessary but only 3 slices of bread. So the GI for carrots is almost 50, for bread it is 70, not a huge difference. In reality nobody eats 12 carrots at a sitting.
This is where the glycemic load comes in. The GI for carrots is 50, the amount of carbs per serving is 4. So the GL is 2 (50 by 4 divided by 100). The glycemic load for a serving of bread is 10. This is a much more realistic indication of the effect carrots and bread have on blood sugar levels.
Rating System for Glycemic Index:
Below 55 - low GI.
56 to 69 - medium GI.
Above 70 -high GI.
Rating System for Glycemic Load:
Below 11 - low GL.
11 to 19 - medium GL.
Above 19 -high GL.
For sweeteners the glycemic index is useful as in most cases they consist of pure carbohydrate. Thus the GI offers a fair comparison between them. Natural sweeteners can contain soluble fiber and other substances that tend to slow metabolism and reduce the effect of blood sugar.
Glycemic Index for Sweeteners
The glycemic index for sweeteners is a function of three things:
1. The amount of carbohydrate present.
2. The type of carbohydrate present.
3. The presence of other substances (soluble fiber for example) that slow metabolism of carbohydrates.
Glucose has a glycemic index (GI) of 100 and fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65.
The search for a low GI natural sugar based sweetener is somewhat futile as they all contain combinations of the above, or similar sugars.
Although fructose has a fairly low GI, it has other harmful effects and must be considered unsafe to take in large quantities. Agave Syrup has a low GI because it is mainly fructose. Agave has been delisted and banned by the Glycemic Research Institute of Washington DC because serious side effects were observed in clinical trials.
Coconut Palm Sugar contains mainly sucrose and one would expect a GI of about 65. However it scores well in the glycemic index for sweeteners list. Tests have indicated a GI of only about 35. This may be partly because of other substances in it such as soluble fiber. However, the testing was very limited. More testing may well produce a higher GI.
Yacon Syrup, scores best in the Glycemic Index for Sweeteners that are sugar based. It derives it's sweetness from Fructo-oligosaccharides, a type of sugar with a very low GI. It is probably the only truly raw, organic, natural, low calorie, and low glycemic sweetener available.
Sugar alcohols tend to have very low GIs. In particular Erythritol has a GI of only 1, and it is a safe low calorie sweetener that occurs naturally in some fruits and mushrooms. While many of the other sugar alcohols also have low GIs they can have side effects such as abdominal cramping if taken in even moderate quantities.
Both the natural zero calorie sweeteners such as Stevia, and the artificial ones such as Saccharin have no glycemic index. They do not raise blood sugar at all. This brings up another issue: The human body is programmed to react to the taste of sweet things.
Studies have shown that insulin is secreted by the pancreas soon after the sweet taste is experienced on the tongue, whether the substance contains calories or not. The body is fooled by the zero calorie sweetener. It expects glucose to hit the bloodstream and it gets none. This may result in increased appetite soon after.
Some studies have indicated that zero calorie sweeteners do not help reduce weight, and this may explain the reason. However this does not take into account several useful aspects of zero calorie sweeteners:
1. They do not cause a blood sugar spike and this alone is beneficial to health.
2. They are suitable for diabetics who would otherwise have a limited choice of sweet things.
3. They are harmless to teeth.
4. All things being equal they contain no calories and should be of assistance in a diet plan.
Perhaps the best use of zero calorie sweeteners would be to reduce the sugars in food and beverages, not eliminate them. Say a person drinks a bottle of cola each day. This contains about 12.5 spoons of sugar and 200 calories. If they drank a reduced sugar cola made with half stevia or saccharin they would halve the amount of sugar, yet still receive a glucose boost. Indeed the lowering of the sugar intensity could provide a more steady supply of glucose to the bloodstream and dramatically reduce or eliminate the insulin load.
Certain foods cause a spike, or rapid rise, in blood sugar level. This spike causes an insulin response and may over time lead to health problems such as diabetes, insulin resistance, metabolic syndrome and other issues. Maintaining a more even blood sugar level appears to be beneficial in many ways.
Only foods that contain carbs cause this spike, proteins and fats do not. They provide calories but do not cause an immediate rise in blood sugar levels. Meat and eggs contain no carbs at all, they can be considered to have a zero glycemic index. However this is not strictly true as the test cannot be carried out on them: no amount of eggs will give the required 50 gm of carbs.
The test is carried out on volunteers who have been fasting for a period of time. They are fed a portion of food containing 50 gm of carbohydrate and their blood sugar level monitored over a 2 hour period. This data is drawn on a graph and the area under the curve measured, the larger the area, the higher the glycemic index (GI). Glucose is used as the standard with a value of 100 and all other foods are compared to this.
Many factors influence the GI for foods. The index of the carbs available, the amount of non carb food in the serving, and the amount of fiber and ash (yes ash!) present. Protein and fat in the food will tend to lower the GI because they reduce the body's ability to digest the carb quickly. Soluble fibre (inulin) has the same effect, insoluble fibre (bran) does so to a lesser extent.
The irony here is that a serving with more calories can have a lower GI, but exactly the same type and amount of carbs. This also shows the danger of consuming significant amounts of refined carbs (even fruit juices) on their own as they can produce a rapid blood sugar spike. Again balance is best in all things.
One might assume because of this that the answer is to avoid all carbs, and certain diets (Atkins for example) do go in this direction. However the body needs a good balance of protein, fat and carbs for health. So the answer appears to be the correct choice and amount of carbs. The Glycemic index and the Glycemic Load are useful tools in the achievement of this end.
Glycemic Load
The glycemic load (GL) is the glycemic index multiplied by the amount of carbs in the serving. So in a way it represents the actual effect the serving of food will have on blood sugar level.
The Glycemic Index on it's own can be a little misleading because portion sizes are not taken into account. Foods that contain low quantities of carbs can still score highly because large amounts are required for the test.
To produce the required 50 grams of carbs about 12 carrots are necessary but only 3 slices of bread. So the GI for carrots is almost 50, for bread it is 70, not a huge difference. In reality nobody eats 12 carrots at a sitting.
This is where the glycemic load comes in. The GI for carrots is 50, the amount of carbs per serving is 4. So the GL is 2 (50 by 4 divided by 100). The glycemic load for a serving of bread is 10. This is a much more realistic indication of the effect carrots and bread have on blood sugar levels.
Rating System for Glycemic Index:
Below 55 - low GI.
56 to 69 - medium GI.
Above 70 -high GI.
Rating System for Glycemic Load:
Below 11 - low GL.
11 to 19 - medium GL.
Above 19 -high GL.
For sweeteners the glycemic index is useful as in most cases they consist of pure carbohydrate. Thus the GI offers a fair comparison between them. Natural sweeteners can contain soluble fiber and other substances that tend to slow metabolism and reduce the effect of blood sugar.
Glycemic Index for Sweeteners
The glycemic index for sweeteners is a function of three things:
1. The amount of carbohydrate present.
2. The type of carbohydrate present.
3. The presence of other substances (soluble fiber for example) that slow metabolism of carbohydrates.
Glucose has a glycemic index (GI) of 100 and fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65.
The search for a low GI natural sugar based sweetener is somewhat futile as they all contain combinations of the above, or similar sugars.
Sweetener
|
Type
|
Glycemic Index
|
|---|---|---|
| Maltodextrin | Sugar | 110 |
| Maltose | Sugar | 105 |
| Dextrose | Sugar | 100 |
| Glucose | Sugar | 100 |
| Splenda | Artificial Sweetener | 80 |
| Trehalose | Sugar | 70 |
| HFCS-42 | Modified Sugar | 68 |
| Sucrose | Sugar | 65 |
| Caramel | Modified Sugar | 60 |
| Golden Syrup | Modified Sugar | 60 |
| Inverted Sugar | Modified Sugar | 60 |
| Refiners Syrup | Modified Sugar | 60 |
| HFCS-55 | Modified Sugar | 58 |
| Blackstrap Molasses | Sugar Extract | 55 |
| Maple Syrup | Natural Sugar | 54 |
| Honey | Natural Sugar | 50 |
| Sorghum Syrup | Natural Sugar | 50 |
| Lactose | Sugar | 45 |
| Cane Juice | Sugar Extract | 43 |
| Barley Malt Syrup | Modified Sugar | 42 |
| HSH | Sugar Alcohol | 35 |
| Coconut Palm Sugar | Natural Sugar | 35 |
| Maltitol | Sugar Alcohol | 35 |
| HFCS-90 | Modified Sugar | 31 |
| Brown Rice Syrup | Modified Sugar | 25 |
| Fructose | Sugar | 25 |
| Galactose | Sugar | 25 |
| Agave Syrup | Modified Sugar | 15 |
| Xylitol | Sugar Alcohol | 12 |
| Glycerol | Sugar Alcohol | 5 |
| Sorbitol | Sugar Alcohol | 4 |
| Lactitol | Sugar Alcohol | 3 |
| Isomalt | Sugar Alcohol | 2 |
| Mannitol | Sugar Alcohol | 2 |
| Erythritol | Sugar Alcohol | 1 |
| Yacon Syrup | Natural Sweetener | 1 |
| Oligofructose | Sugar Fiber | 1 |
| Inulin | Sugar Fiber | 1 |
| Brazzein | Natural Sweetener | 0 |
| Curculin | Natural Sweetener | 0 |
| Glycyrrhizin | Natural Sweetener | 0 |
| Luo Han Guo | Natural Sweetener | 0 |
| Miraculin | Natural Sweetener | 0 |
| Monellin | Natural Sweetener | 0 |
| Pentadin | Natural Sweetener | 0 |
| Stevia | Natural Sweetener | 0 |
| Thaumatin | Natural Sweetener | 0 |
| Acesulfame K | Artificial Sweetener | 0 |
| Alitame | Artificial Sweetener | 0 |
| Aspartame | Artificial Sweetener | 0 |
| Cyclamate | Artificial Sweetener | 0 |
| Neotame | Artificial Sweetener | 0 |
| Saccharin | Artificial Sweetener | 0 |
| Sucralose | Artificial Sweetener | 0 |
Although fructose has a fairly low GI, it has other harmful effects and must be considered unsafe to take in large quantities. Agave Syrup has a low GI because it is mainly fructose. Agave has been delisted and banned by the Glycemic Research Institute of Washington DC because serious side effects were observed in clinical trials.
Coconut Palm Sugar contains mainly sucrose and one would expect a GI of about 65. However it scores well in the glycemic index for sweeteners list. Tests have indicated a GI of only about 35. This may be partly because of other substances in it such as soluble fiber. However, the testing was very limited. More testing may well produce a higher GI.
Yacon Syrup, scores best in the Glycemic Index for Sweeteners that are sugar based. It derives it's sweetness from Fructo-oligosaccharides, a type of sugar with a very low GI. It is probably the only truly raw, organic, natural, low calorie, and low glycemic sweetener available.
Sugar alcohols tend to have very low GIs. In particular Erythritol has a GI of only 1, and it is a safe low calorie sweetener that occurs naturally in some fruits and mushrooms. While many of the other sugar alcohols also have low GIs they can have side effects such as abdominal cramping if taken in even moderate quantities.
Both the natural zero calorie sweeteners such as Stevia, and the artificial ones such as Saccharin have no glycemic index. They do not raise blood sugar at all. This brings up another issue: The human body is programmed to react to the taste of sweet things.
Studies have shown that insulin is secreted by the pancreas soon after the sweet taste is experienced on the tongue, whether the substance contains calories or not. The body is fooled by the zero calorie sweetener. It expects glucose to hit the bloodstream and it gets none. This may result in increased appetite soon after.
Some studies have indicated that zero calorie sweeteners do not help reduce weight, and this may explain the reason. However this does not take into account several useful aspects of zero calorie sweeteners:
1. They do not cause a blood sugar spike and this alone is beneficial to health.
2. They are suitable for diabetics who would otherwise have a limited choice of sweet things.
3. They are harmless to teeth.
4. All things being equal they contain no calories and should be of assistance in a diet plan.
Perhaps the best use of zero calorie sweeteners would be to reduce the sugars in food and beverages, not eliminate them. Say a person drinks a bottle of cola each day. This contains about 12.5 spoons of sugar and 200 calories. If they drank a reduced sugar cola made with half stevia or saccharin they would halve the amount of sugar, yet still receive a glucose boost. Indeed the lowering of the sugar intensity could provide a more steady supply of glucose to the bloodstream and dramatically reduce or eliminate the insulin load.
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