Health Tips Whole grains are a great source of important nutrients--protein, fiber, vitamins, minerals, and carbohydrates that are low on the glycemic index, a ranking of carbohydrate foods on the basis of how they affect blood sugar (glucose). The glycemic index of a food is important because eating foods that are high on the glycemic index will produce spikes in blood sugar that can lead over time to insulin resistance which is associated with obesity, high blood pressure, elevated blood fats, and an increased risk of type 2 diabetes and other chronic diseases. Grains in their natural form have a low glycemic index, while processed carbs, including those made with flour or puffed grains, have a high glycemic index. This is because it takes longer for digestive enzymes to reach the starch inside whole grains or grains cracked into large pieces, which slows down the conversion of starch to sugar. True whole grains include barley, millet, quinoa, wild rice, and wheat berries. If you have to chew the product or can see grains or pieces of grains in it, the lower the glycemic index. The more your jaw has to work, the better. When grains are pulverized into flour, whether whole or not, their surface area expands dramatically, providing a huge, starchy surface area on which the enzymes can work and the glycemic index increases. Consequently, the conversion to sugar happens very quickly. Whole wheat bread and other products labeled "whole grain" are usually made with flour. If you check a list of the glycemic index of various foods you'll see that finely textured whole wheat bread has the same glycemic index as white bread (about 70) with them both high on the glycemic index. Try to cut down on all products made with flour and increase your consumptions of grains in their more natural state. Getting Enough Sleep
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