The Benefits Of Low Glycemic Index Rootcrops
Glycemic index (GI) is a classification of food based on the blood glucose response to a food relative to a standard glucose solution.
Low glycemic foods control the release of glucose into our blood streams at a steady sustained rate, keeping our body’s metabolic process and energy levels balanced.
Unlike rice, starchy foods like sweet potato, cassava, taro and yam do not actually pose danger to people with abnormal sugar level, but even help in sugar control.
A study conducted by the Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DoST) showed that not all starchy foods cause peril on diabetics as some are actually low in sugar glycemic index.
Based on FNRI study, that the starchy root crops are low in glycemic index at 55 or less.
These foods also improved physical endurance, as blood glucose levels are kept at a moderate level, instead of dipping drastically due to sudden insulin production for a more sustained period of time.
Moreover, they help control glucose level in the blood, lower and control triglyceride and lipids levels in the blood, help with weight loss and maintenance of healthy weight.
People with low glycemic diets or eat low glycemic foods are said to lower risk of getting coronary heart disease and type 2 diabetes.
For those already suffering from diabetes, low GI foods can help in the proper control and management of diabetes mellitus.