Carbohydrates of Quality- Research Paper
CARBOHYDRATES OF QUALITY Diagnosed with hypertension, doing his best to cut on calories and exercise regularly, this pre-diabetic man was tired of trying. What was the key to a healthier lifestyle? Lowering his intake of carbohydrates? Consuming less calories? Cutting on fats? Maybe, but sometimes the key is not to just focus on quantity, the solution is look at the quality of calories, fats, or carbohydrates. The glycemic index is the measure of how fast a carbohydrate is absorbed into the bloodstream. The table of glycemic index (GI) ranges from 1 to 100. A high glycemic index would be one above 70; low glycemic index is below 55. To give some additional perspective, sugar has a GI of 70 and glucose has a GI of 100. One should eat carbohydrates that have a low-glycemic index because they do not spike sugar in the bloodstream, help in controlling hunger, and prevent a number of diseases. Consider two meals: pasta wit