Characteristics of glycemic index
All foods along with proteins, fats necessarily contain carbohydrates. These groups of compounds determine the calorie content of food. Another indicator of nutritional value is the glycemic index. In the medical literature it is shortened to the acronym “GI”. The glycemic index reflects the rate of cleavage of a particular food at which the carbohydrates of a product are converted to monosagars, specifically glucose. This carbohydrate metabolism product is the main source of znergia for building membranes of cells of the body, all biochemical processes that ensure normal life of organs and systems. The GI reading will be the higher the sooner glucose is formed.
Classification of foods according to the level of GI
Science Dietetics clearly divides all foods that are consumed by modern humans into three groups: Low foodstuffs glycemic index. These are slowly digestible complex carbohydrates. Food products with an average glycemic level value. Food products with high GI levels. The main representatives of this product class are fast digestible simple carbohydrates. Glycemic glucose index is taken per 100 units. This indicator is calculated for all product groups. Depending on the composition and nutritional value, the GI of the product may exceed this for glucose or be less than 100 units taken for glucose. For example, beer has a glycemic index of 110 units and watermelon flesh has 75 units.
Effect of GI value on weight set
Also as the calorie content of foods, the glycemic index of foods familiar to humans diet, affects the degree of obesity or success rate weight loss while reducing the calorie content of food. When carbohydrates enter the body with food, glucose concentration increases in the blood. This change is reacted by the pancreas by the release of large amounts of a hormonal compound regulating blood glucose levels. It’s all known insulin. Thanks to hormonal regulation, glucose is evenly distributed across tissues and systems of the body. It provides each cell with energy potential If insulin does not act on glucose metabolism, then unspent carbohydrate reserves are deposited as spare ballast in the cells, leading to visceral obesity. If you eat foods with high GI, glucose concentration spikes cause excessive production of the hormone insulin. If such a diet does not have an appropriate physical load, then the energy of chemical bonds in glucose molecules is not expended optimally and this compound goes into fat deposits. When insulin “distributed” sugar across organs and systems, the blood glucose concentration drops. This is responded by receptors responsible for feeling hungry — a person has an appetite and a desire to snack. For products with low glycemic index is characterized by prolonged cleavage, glucose enters organs and tissues slowly without causing leap-shaped release of insulin by the pancreas. They are kind of sparing this sensitive organ. When consuming foods with low GI after another meal, there is a long feeling of satiety. The energy necessary for the life of cells of the body comes due to the cleavage of fat molecules. Therefore, any diet aimed at reducing weight and combating obesity should necessarily be based on the selection of foods with a low glycemic index value.