The glycemic index measures how quickly and how much a carbohydrate raises blood sugar.
High glycemic foods like pastries raise blood sugar higher and rapidly; low glycemic foods raise it gently and to a lesser degree. Some reacher shows like high glycemic foods with diabetes, obesity, heart disease and certain cancers according to Harvard medical school.
(Note: To be discussed in detail in coming blogs)
The following is a list of qualities that are consistent with good carbohydrates:
-low or moderate in calories
-high in nutrients
-devoid of a fine sugars and refined grains
-high and natural occurring fireball
-low in sodium
-low in saturated fat
-very low in, or the devoid of, cholesterol and trans fats.
The following is a list of qualities that are consistent with bad carbohydrates:
-high in cholesterol
-full of refined sugars: like corn syrup; white sugar; honey and fruit juice
-high in refined grains like white flour
-low and many nutrients
-low in fiber
-high in sodium
-sometimes high in saturated fat
-sometimes high in cholesterol and trans fats