Why Foods Must Be Low Glycemic?

Some of today’s popular meal plans such as The Perricone Prescription, A Week in the Zone and The Protein Power Lifeplan recommend low-glycemic foods. The theory is that sugar and high glycemic carbohydrates that quickly turn into sugar trigger the release of insulin to control sugar levels in the bloodstream. Excess sugar in the bloodstream is inflammatory and causes a cascade of free radical damage.

To explain how dangerous this can be, Dr, Perricone points out that diabetics with uncontrolled blood sugar age a third faster than nondiabetics and are prone to kidney failure, blindness, heart attack and stroke. So insulin comes to the rescue to clear excess sugar from the bloodstream. And what do you think insulin is doing with all this sugar? It stores it as fat. And worse, until insulin washes away excess sugar, it runs rampant throughout the body causing glycation and cross-linking of the body’s collagen.

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The effect is seen in the skin, which becomes rough and inflexible with age. Although invisible, the same damage occurs in the body affecting other vital organs including the kidneys, lungs and brain. So far so good. Nutritionists have recommended that people reduce their sugar consumption for decades. The surprise when someone ranks sugar and carbohydrates based on their glycemic index, is that some of the foods we normally think of as healthy are actually bad for you.

The glycemic index is a rating from 1 to 100, with 100 indicating an increase in blood sugar from eating table sugar (or white bread on one scale). Whichever scale is used, what matters is the order in which food affects blood sugar. The low glycemic food diets mentioned above have different cut points. For example, Dr. Perricones prohibits any food that scores above 50 on the glycemic scale. That leaves out things like bananas, bagels, carrots, corn, potatoes, rice and watermelon. You can read more about the glycemic index (GI) and view the entire table http://www.mendosa.com/gi.htm here. This site is written by David Mendoza, a freelance writer and medical consultant who specializes in diabetes. This site is a gold mine of information.

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Mr. Mendoza points out that a food’s glycemic index tells you how quickly a particular carb turns into sugar, but not how much of that carb is in one serving. In other words, not only the quality of the carbohydrates, but also the quantity. The version of the glycemic index on its website (owned by Professor Jennie-Brand Miller from the University of Sydney) includes a column called glycemic load (GL) as well as a column for serving size in grams. A glycemic load of 20 or more is considered high; 11 to 19 moderate; and 10 or less is low.

Looking at the bigger picture, some of the bad carbs in a low-glycemic diet aren’t all that bad. A 120g serving of watermelon has a terrible GI of 74 but a very low GL 4. Medium bananas (129g) have a poor GI of 51 but a medium GL of 13. An 80g serving of carrots has a limit GI of 47 but a low GL of only 3. The same amount of corn has a GI of 47 but low GL 7.

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On the other hand, some carb foods look bad whether you’re on the GI or GL. The 70g bagel has a high GI (72) as well as a high GL (25). A 150g serving of boiled white rice has a GI of 56 and a GL of 24. A medium baked potato (159g) has a high GI (60) and a marginal GL (18). If you decide to concentrate on low-glycemic foods, I suggest you focus on foods that are glycemic. Be careful to adhere to the indicated portion sizes (or adjust the calculations accordingly), GL is a better measure of how much total sugar is being poured into the bloodstream and the amount of sugar that will be stored as fat.

Why Do You Need To Eat Tomatoes?

Do you eat tomatoes? Of course you have known that tomatoes are now eaten easily around the world. You can find tomatoes everywhere as part of fruits and vegetables. Some experts said that tomato is known as a source of power of nutrition, as it contains a large number of vitamins and minerals that can support our bodys health.

Tomatoes have been first cultivated in Peru, and then brought to Mexico. Now, tomatoes are sold everywhere. In American grocery stores, tomatoes are often picked unripe, and ripened in storage with ethylene.

Which one is better, unripe or ripe?

Tomatoes that are ripened in storage with ethylene, plant hormone produced by many fruits and acts as the cue to begin the ripening process, tend to stay longer, but have poorer flavor than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the ripe tomato’s deep red.

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Based on the nutrition content, red tomatoes have more vitamin A than green tomatoes. But in this case, green tomatoes have more protein. If you eat tomatoes everyday, it is beneficial in preventing cancer to 50%. Tomatoes will fight different kinds of cancer and protect your heart from heart attack.

Why tomatoes are beneficial for health?

Tomatoes contain various kinds of ingredients. Here are some of them:
Lycopene, one of nature’s most powerful antioxidants. It is beneficial to fight different kind of diseases, most of all to fight cancer.

  • Fiber in tomatoes prevents diabetes, asthma, colon cancer, and lowers the amount of cholesterol from the body.
  • Vitamin C and A, antioxidants which fight free radical. They fight against aging, soothe skin and hair.
  • Potassium, vitamin B6, folate, and niacin have proven effect in lowering cholesterol level, lowering blood pressure and works against heart disease.
  • Vitamin K in tomatoes helps to build bone.
  • Chromium and biotin make the body’s ability to process sugar and fat, which may improve fighting diabetes and help nerve function.
  • Riboflavin helps with energy metabolism and fights against migraine headaches.

So, if you consume ripe, unripe or tomato-based food products (tomato sauce, tomato pasta etc.) all deliver many nutrients with multiple mechanisms of action to prevent you from different kinds of diseases.