{"id":4555,"date":"2018-10-16T11:11:36","date_gmt":"2018-10-16T11:11:36","guid":{"rendered":"https:\/\/www.staging.womenshealthandfitness.com.au\/?p=4555"},"modified":"2018-10-16T11:12:17","modified_gmt":"2018-10-16T11:12:17","slug":"1264-blood-sugar-shopping-list","status":"publish","type":"post","link":"https:\/\/www.womenshealthandfitness.com.au\/diet-nutrition\/healthy-eating\/1264-blood-sugar-shopping-list\/","title":{"rendered":"Blood sugar shopping list"},"content":{"rendered":"
Which foods have low-GI? David Goding investigates.<\/p>\n
You\u2019ve no doubt seen the signs: low-GI is the new low-fat, with food manufacturers slapping the claim on everything from quick rice to fortified breads. Trouble is, the glycaemic index of a standalone food means little. It\u2019s the overall composition of a meal that matters: white bread with a truckload of chicken breast has a lower glycaemic index than white vegemite toast.<\/p>\n
Likewise, wholegrain sourdough loses its charm when you pile it with honey. Rolled oats may be changed depending on the type of milk and toppings. The other gotcha is labelling.<\/p>\n
What is considered low-GI?<\/p>\n
Under Food Standards Australia New Zealand\u2019s (FSANZ) labelling criteria, any product with a glycaemic index of 55 or less on a 100-point scale can be labelled \u2018low GI\u2019. As such it\u2019s futile to obsess over counting the GI of every food you buy; a better approach is the looser rule of including all macros in each meal or snack. But having a bit of a clue can help avoid blood sugar crashes. Stick this in your green bag.<\/p>\n
The scale<\/p>\n
LOW <55: Slowly raises blood sugar and keeps it stable<\/p>\n
HIGH >70 Causes a rapid spike. Prepare for the subsequent crash<\/p>\n","protected":false},"excerpt":{"rendered":"
Which foods have low-GI? David Goding investigates. You\u2019ve no doubt seen the signs: low-GI is the new low-fat, with food manufacturers slapping the claim on everything from quick rice to fortified breads. Trouble is, the glycaemic index of a standalone food means little. It\u2019s the overall composition of a meal that matters: white bread with […]\n","protected":false},"author":11,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[77],"tags":[],"acf":[],"yoast_head":"\n