Eat foods with low GI numbers to control sugar levels

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Dr, Jason Littleton, MD

Dr, Jason Littleton, MD

Glycemic index (or GI) is a numerical rating given to carbohydrates that distinguishes their food quality, so to speak.

Foods with a low GI (55 and under), like fruits, vegetables, whole grains and nuts, take longer to digest and absorb, leading to steady induction in the blood stream, which helps to better regulate blood sugar and furthermore, energy levels. In other words, foods with a low GI minimize blood sugar spikes. Foods with a medium GI (56 to 69), like potatoes and whole-wheat products, break down more readily than low GI foods, while foods with a high GI (70 and above), such as white rice, breads and straight glucose, have more immediate release, causing blood sugar spikes that are unable to provide prolonged endurance.

However, when we focus on eating low GI foods, we are eating for energy. Low GI foods have proven beneficial in reducing cholesterol and therefore, cardiovascular risk. They are better for helping us lose weight because of the sense of satiety they provide, thereby reducing hunger. They also help improve insulin sensitivity. Low GI foods help us feel more intact; together. Moreover, when it comes to energy, these foods help us to make it through the day without the sense of lulls. They help us for the long run. They help us endure what we’ve often fainted to endure. Low GI foods are what we must consistently choose; they’re rarely foods of happenstance.

Dr. Jason Littleton, MD - Health Columnist

About Dr. Jason Littleton, MD - Health Columnist

Jason Littleton, MD, is a family physician, human energy expert, author, CEO of WellSpring Human Energetics, and renowned speaker who helps people to achieve their life’s goals through healthy, energized living. As a medical doctor, his passion is to optimize your life by maximizing your energy through healthy living to do the good life—your life! He is a graduate of the Michigan State University College of Human Medicine, where he received his doctorate of medicine, and he holds a B.S. in Biology from the University of Michigan.