As part of the educational mission of Factually Food, I want to explore the facts around the glycemic values for refined carbs and unrefined carbs during the coming year (high-glycemic value foods raise blood sugar more quickly, bringing on hunger and eating excessively, according to many experts and studies; high GI foods include white sugar, pastas and many breads)
Turns out this is more difficult than it might seem because of disagreements about how to measure for glycemic impact, which glycemic measures are most important, the current state of scientific thought and opinion regarding glycemic measures and their importance, and, of course, the politics of government support for various foods, e.g. white cane sugar. On the other side, various food producers have a lot at stake in convincing you that their foods are both of low glycemic value, and may control your body's response to high-glycemic foods
That last point is one reason why it's difficult to get definitive information from governments, for example the U.S. government, about glycemic index and load. However, we will persevere.
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