http___ljevak.hr_knjige_knjiga-7721-glikemijski-indeks-_1.xml
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What is Glycemic Index? “Glycemic Index is defined as the ability of a food to raise the blood glucose levels expressed as a score.” The Glycemic Index (GI) is a system of ranking the quality of carbohydrates in foods according to the immediate effect they have on the blood glucose levels. Carbohydrates with low GI (less than 55) are the best source of energy for the heart, muscles and most of other vital human organs. Carbohydrates with low GI will make our blood glucose rise slowly and fall gently over a longer period of time as compared to carbohydrates with high GI (more than 70) are digested quickly causing hyperglycemia. The Glycemic Index (GI) has been recommended to help/guide food choice, because low GI foods have been shown to reduce blood glucose in people with various physiological disorders. Advantages of Smart Balance Rice with low GI: - Helps people manage weight - Helps in diabetes management - Improves blood cholesterol level and hence reduce the risk of heart disease - Keeps you full for longer and provides satiety - Prolongs physical endurance Smart Balance Rice helps you to balance your diet and health!
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Glikemički Indeks (GI faktor) je sustav rangiranja hrane prema njenom trenutnom efektu na razinu glukoze (šećera) u krvi. Ovaj faktor govori hoće li nam hrana podići razinu glukoze dramatično, umjereno ili lagano. Vrsta namirnice koja ima glikemički indeks od 1 - 50 pripada u nisku GI hranu. Ona koja ima GI od 50 - 75 pripada u umjerenu GI skupinu, dok ona koja ima od 75 - 100 pripada u hranu visokog glikemičkog indeksa. Ugljikohidrati koji se razlažu polako, oslobađajući glukozu postepeno u krv, imaju nizak GI faktor. Ugljikohidrati koji se razlažu brzo imaju najviši GI faktor. Oni dovode do povišene razine glukoze u krvi te su povezani s visokom razinom inzulina. Visoka razina inzulina uzrokovana ugljikohidratima visokog glikemičkog indeksa je ono što ne želimo, jer ovakva vrsta hrane dugoročno dovodi do povišenja krvnih masti, visokog tlaka te povećanog rizika od srčanog infarkta.