History of the Glycemic Index - Johanna Burani, MS, RD, CDE

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What is the glycemic index, and what foods are listed? How did it evolve, and what is the research behind it? Registered Dietitian Johanna Burani, MS, RD, CDE examines the history of the GI.

[Also available with narration at http://www.EatGoodCarbs.com]

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  • History of the Glycemic Index - Johanna Burani, MS, RD, CDE

    1. 1. Johanna Burani, MS, RD, CDE www.EatGoodCarbs.com
    2. 2. A scale from 0-100 that ranks digested carbohydrates by how much they raise blood glucose levels compared to a reference food (glucose). www.EatGoodCarbs.com
    3. 3.   Starches: breads, breakfast cereals, pasta, rice, soups   Starchy vegetables: corn, legumes, peas, potatoes, winter squash   Dairy: milk, yogurt   Fruit: all forms (fresh, frozen, dried, canned)   Sugars: honey, maple syrup, white/brown sugar www.EatGoodCarbs.com
    4. 4.   Proteins   Fats   Meats   Oils   Poultry   Butter   Fish   Margarine   Eggs   Shortening   Cheese www.EatGoodCarbs.com
    5. 5. Carbohydrates = body’s fuel of choice The body chooses carbohydrates first to break down into immediate energy. www.EatGoodCarbs.com
    6. 6.   1981, David Jenkins and team, University of Toronto   Alternative system for classifying carbohydrates   Not based on the exchange system www.EatGoodCarbs.com
    7. 7.   All digested starches produce similar after-meal blood glucose responses (low).   All digested sugars produce similar after-meal blood glucose responses (high). www.EatGoodCarbs.com
    8. 8.   62 commonly eaten carbohydrates   5 – 10 healthy fasting volunteers   Blood glucose responses to test food measured over 2-hour period   Compared to an average of three blood glucose responses to reference food (glucose) measured over 2-hour period www.EatGoodCarbs.com
    9. 9. Low 0-55 Moderate 56-69 High 70+ www.EatGoodCarbs.com
    10. 10. Different carbohydrate sources raised blood glucose levels to varying degrees: white bread (starch) = GI value of 69 = high ice cream (with sugar) = GI value of 36 = low Carbohydrates should be classified by their physiological impact on the body rather than on their chemical structure. www.EatGoodCarbs.com
    11. 11.   UK Diabetes   Diabetes Australia   European Association for the Study of Diabetes   American Diabetes Association   Canadian Dietetic Association www.EatGoodCarbs.com
    12. 12.   www.EatGoodCarbs.com   www.GlycemicIndex.com   www.FIFTY50.com www.EatGoodCarbs.com

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