1) The document discusses glucose and insulin levels after eating, explaining that glucose levels rise after eating carbohydrates and insulin helps regulate these levels by transporting glucose to cells. 2) It provides information on the glycemic index, which ranks foods based on how quickly they raise blood sugar levels, with high GI foods spiking levels quickly and low GI foods doing so slowly and steadily. 3) While low GI diets can improve health outcomes like blood sugar control, one must still eat a balanced diet with various nutrients, not just low GI foods, and exercise regularly for optimal health benefits.

1. By prof. dr.ir. Faisal

3. Glucose is essential for us to make
energy and survive.
When we get glucose in our blood, it is
transported to cells and used to make
energy.
When glucose levels rise, insulin is
released to convert and store excess
glucose, usually as fat.

4. Post-Prandial Glucose Rise
• Blood glucose goes up after a carbohydrate
meal
- Uptake to the cells mediated by insulin.
• Glucose test or Glucose tolerance test(GTT)
• Eat or drink a sugary solid or drinks
 1 g/kg body weight, or 50 g or 70 g
 Measure blood glucose changes:
 “Normal” is 5 mM at time zero
 rises to a peak at about 30 min
 back down to basal by 60 min
 Glucose intolerance:
• Glucose peak is higher and time to return to basal is longer
• Glucose is not being taken up properly

5. BloodGlucoseResponseCurve

6.  Very simply, the Glycemic Index is a scientific ranking
of how the foods we eat affect our blood sugar levels in
the 2 or 3 hours after eating.
 Goes from 0-100
 Measures how quickly glucose is absorbed from food
into our blood.
 High GI means absorbed very quickly.
 Low GI means absorbed slowly.

7.  High GI (70-100) Carbohydrates which break
down quickly during digestion, releasing blood
sugarrapidly into the bloodstream – causing
marked fluctuations in blood sugar levels.
 Medium GI (56-69) Carbohydrates which
break down moderately during digestion,
releasing blood sugar moderately into the
bloodstream.
 Low GI (0-55) Carbohydrates which break down
slowly during digestion, releasing blood
sugargradually into the bloodstream – keeping
blood sugar levels steady … and so provide you
with the best health benefits!

8. GI CLASSIFICATION
Developed By: Glycemic Index Research Unit

13. The “Ups And Downs” In Blood Sugar Levels Affect Health
Adversely!
BENEFITS OF A LOW GI
DIET
Improves blood
glucose control
Prevents & manages
diabetes
Increases the
feeling of fullness
Helps control food
intake
Facilitates
weight loss
Reduces blood
cholesterol level
Developed By: Glycemic Index Research Unit

17. Bran acts as a physical barrier that slows down enzymatic activity
on the internal starch layer.

25. Just because a food is low GI,
doesn’t necessarily make it a good
food!
Some foods may have a low GI, but may
be high in saturated fats, include
additives, flavourings, colourings, or
preservatives, or simply provide little in
the way of nutrients by offering
“empty” calories!
http://www.lowgihealth.com.au/glycemic-ind

26. Be careful!
GI is not the only way to measure the
nutritional value of food.
Even if it releases energy slowly, it may
not have much nutrients. Also, somehigh
GI foods are necessary because of the
nutrients they contain.

27. The only way to get the right amount of
nutrients, maintain a healthy weight and
prevent diet related diseases is to
•Eat a BALANCED DIET, and
•EXERCISE REGULARLY

28. Blood sugar levels are also affected by….
• Physical activity.
• Hormones.
• Medications.
• Nutritional composition or product formulations.
• Individuals response can vary from person to person.
• GI values can vary depending on the ripeness of the food, the degree of
processing, and the cooking method.
•