Glycemic Index

The glycemic index was first developed in 1981 by a team of scientists lead by Dr. David Jenkins, a professor of nutrition at the University of Toronto, Canada. Carbohydrate foods that find their way into the bloodstream gradually (fruits, green vegetables, and legumes) produce minimal insulin responses are called low glycemic indexes. Foods bread products, rice, sugar, honey, soda bottle, fruit jice, potatoes corn and etc) that increase the general circulation with glucose induce a surge of insulin are called high glycemic indices. High glycemic foods give sharp rise to high blood sugar is extremely unhealthy for the body. High blood sugar causes insulin resistance/ diabetes-II, irreversible damage to nerves, blood vessels, and organ specially kidneys and heart. Poorly controlled blood sugar is the main reason of the diabetics, increased risk to kidney disease, heart attack, and blindness.

By using this service you agree not to post material that is obscene, harassing, defamatory, or otherwise objectionable. Although IAOJ does not monitor comments posted to this site (and has no obligation to), it reserves the right to delete, edit, or move any material that it deems to be in violation of this rule.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s