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LOOK BEFORE YOU EAT! The Glycemic Index and Your Metabolism
By Judith Fine-Sarchielli

Confused about the nutritional benefits of what you ate today? How will you choose the healthiest products for dinner? You may know that we should buy organic foods grown locally, to avoid the 70 percent of irradiated foods we find in our supermarkets, but do you still ask yourself what foods you should eat?

Have you heard of diets such as the Caveman, Primal, or Paleo? Our primitive hunter-gatherer ancestors ate enormous quantities of meat when they could capture it. While the men were away, the women gathered nuts, berries, and seeds every day; eaten with occasional red meat and animal fat, these carbohydrates helped to balance blood sugar, because they were absorbed into the digestive tract and metabolized slowly. Researchers today have found that our primitive ancestors were on the right track. Many researchers say we would be healthier if we ate like they did, because our digestive track still works like that of the Flintstones. For most people, it is more difficult to digest and metabolize a vegetarian or vegan diet than the meat eating diet our ancient ancestors ate.

That is an important reason why poor digestion is a common problem today. Many of the foods we consume today are very high in sugars, which can lead to blood sugar spiking or sugar "rushes", which they can turn to fat, clog our arteries, raise and lower our energy level. For the most part, these changes in blood sugar levels, which are scientifically, termed 'glucose levels' are due to carbohydrates and processed, refined sugar, white flour, and transfat consumption. Studies show that today, for example, children worldwide are 10 pounds or more overweight than they were 10 years ago, due to junk food consumption and lack of exercise. Junk food is high in white sugar and transfats, and contains many chemicals to enhance flavor. Disorders such as ADD, ADHD, heart disease, cancer, obesity, diabetes, hypoglycemia, and Celiac disease, are on the rise for children and adults alike, due to the junk food diet.

The University of Sydney, in Australia, has done an impressive study of how carbohydrate consumption influences our health, and is internationally renowned experts on The Glycemic Index (GI), and the Glycemic Index Table (GI). The GI measures the carbohydrates we consume 2-3 hours after we eat, and thus shows how quickly these carbohydrates raise our blood sugar levels. In the past, the GI was based on white bread consumption, and is now measured by glucose absorption. The Glycemic Load (GL) tells us the measurement according to the portions we consume. Australia now requires GI labeling on all products which contain carbohydrates.

www.glycemicindex.com

You can click on the updated issue of the American Journal of Clinical Nutrition and rev-iew the International Glycemic Index Table, www.ajcn.org to rate the foods you ate today, and see your own glycemic level. Many of our processed foods contain hidden sugars; without identifying these carbohydrates on the product label, they become a hidden threat to our health. The glycemic rating of 100 has been determined as the highest point on the index, and a GL of 10 or less is the lowest. You need to measure them both to get an accurate reading on how you are digesting and absorbing your food, and how it contributes to your blood sugar levels and your health.

Most carbohydrates are very high in sugars: potatoes, rice, corn, bananas, and many bottled drinks are loaded with sugars that are quickly assimilated, and rapidly burned by the digestive and metabolic systems. This rapid burn results in a drop in insulin, a natural sugar that the body doesn't absorb, and lets friendly bacteria grow in the digestive tract. Insulin/FOS, is found in foods such as agave, Jerusalem artichokes, leeks, onion, garlic, chicory root, and human milk. A drop in insulin results in low blood sugar, which leads to fatigue, hypoglycemia, and eventually, Type 2 Diabetes.

The metabolic process is tricky, because each carbohydrate has a different sugar content. In addition to our processed grains, fruits, and vegetables, processed sugar and honey are also threats to our health. Our ancestors ate very little sugar. They ate raw honey, which is very beneficial to your health. However, commercial refined sugars and foods high in glucose now amount to 10 percent of the North American diet. The best news is that low consumption of processed and refined foods results in controlled appetite and delayed hunger, and may prevent life-threatening diseases.

One diet doesn't fit everyone. When you consult the handy glycemic index tool, you will learn to avoid high carbohydrate foods, and use organic Zsweet or Xylitol instead of commercial refined sugar, you can personalize your diet and improve your well-being. Read labels to avoid corn syrup, soy, and transfats.

Thanks to the GI, we now have access to a tool that can help us analyze the foods we consume on a daily basis. Now we can create a stress-free grocery-shopping list, and enjoy our meals and snacks without worries about our weight and energy levels. Along with the correct amount of exercise for our age, when we eat according to the GI and GL we will keep healthy and also reduce our stress levels. It's simple… eliminate sugars, proc-essed and refined products, and reduce blood sugar spikes. Eat 10 different brightly colored fruits and vegetables daily. 'Think global, eat local organic' isn't just a modern fad. It is a reliable guideline towards a healthy diet.

Judith Fine-Sarchielli is a chef, food coach, an independent researcher dedicated to spreading awareness about health news, proven alternative treatments, and unsafe mainstream products. She was recently food coach and cooking school director at Whole Foods Market in Woodland Hills, Ca. Check out her recently completed website at www.topangatuscanyandbeyond.com or call 310-482-9901 for an hour consultation at no cost.

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