How does the Glycemic Index of food affect your health?

Professor Terry Wilkin, and Christina O’Riordan say…

The Overall Benefits of a low Glycemic diet
There is good evidence that individuals who habitually consume a diet rich in low glycemic index foods have a reduced risk of Type 2 diabetes and cardiovascular disease. Indeed, insulin resistance responds favourably to reducing the glycemic index of the diet through suitable manipulations. Furthermore, the glycemic index of the diet is an important determinant of cholesterol and other cardiovascular risk factors, though this may be secondary to their effect on insulin resistance. High blood glucose values two hours after a meal are an important predictor of future diabetes and cardiovascular disease in particular. There is a nearly three fold greater risk of heart disease in those whose two-hour blood glucose levels after a glucose drink lie in the top 20% as opposed to the bottom 20% of the population. Clinical studies have shown that after three months of low glycemic index dieting, glucose control is improved in both Type 1 and Type 2 diabetes. Insulin concentrations in the Type 2 diabetics fall, as do insulin requirements in the Type 1 diabetics.

The ideal state of health derives from 1) physical activity and low body fat which renders the body sensitive to insulin and 2) a diet of low glycemic index carbohydrate which needs little insulin to metabolise it. By avoiding insulin resistance and insulin stimulation, the aware individual avoids diabetes, heart disease, high blood pressure and stroke.

Food2live gratefully acknowledges the contribution to the website from Professor Wilkin and Christina O’Riordan.