TriVita Article:Diabetes and The Glycemic Index

There is no doubt that type 2 diabetes is an epidemic in North America. Every year the number of people with this disease rises dramatically – and it does not appear to be slowing down. How can we protect ourselves against this trend? It is only with the vigorous application of the 10 Essentials for Health and Wellness.

Essential #4 encourages us to eat nutritiously. This requires a little education concerning the difference between a nutritious food and an “empty calorie.” Much of the information about the way particular foods impact diabetes is found in the Glycemic Index and Glycemic Load.

Glycemic Index and Glycemic Load
Several years ago a group of researchers decided to create a chart based on the impact of carbohydrates on a person’s blood sugar. This would help people with diabetes select foods that would have the least impact on their disease. The Glycemic Index (GI) measures the impact of foods on blood sugar when compared to pure sugar: glucose. The higher the GI number, the greater the impact on blood sugar and the worse a food was supposed to be for a person with diabetes. Later, the GI was used as a tool for weight loss and cardiovascular health.

Glycemic Load is a way of refining the information of the Glycemic Index to find a truer nutritional value for food. For instance, the Glycemic Index may rate the carbohydrate value in a food as very high. This would seem to make the food unacceptable for people who want to restrict sugar. The Glycemic Load gives us a more global value of your food beyond sugar content.

Glycemic Load takes into account the fiber, fat and water content of a food. Let’s take the example of parsnips:

Parsnips are creamy-colored root vegetables in the carrot family. They are delicious and have therapeutic value as well. Parsnips have a GI rating of 97, compared with pure glucose at 100. That would seem to make parsnips “bad” – unacceptable as a healthy carbohydrate source. However, parsnips contain so much fiber and water, as well as protein and fats, that they have only a tiny impact on the total load of carbohydrates (the Glycemic Load). Because of their protein and fat, they help keep your appetite satisfied for so long that you may even eat less at your next meal. So, parsnips are really very healthful despite their high GI number.

Potatoes have become taboo in most low-carb diets. Yet, potatoes have attributes similar to parsnips. They are good for you as long as you don’t deep-fry them and load them with bacon, sour cream, gravy, cheese and other high-calorie, high-fat condiments.

Compound carbohydrates – the true “bad” carbs
Though many fruits and vegetables are high on the Glycemic Index they are “good” complex carbs because they are low in Glycemic Load. Refined starches, such as pastries, pastas, pudding and pancakes, as well as gravies and similar sauces are a different story.

These foods:

• Contain low amounts of water and fiber
• Contain high amounts of “bad” carbohydrates and bad fats
• Quickly turn to sugar in your bloodstream
• Trigger insulin and inflammation
• Increase your risk of heart disease, obesity and diabetes

These are truly sources of “bad” carbohydrates. They are examples of “compound” carbohydrates: foods which have been processed beyond recognition from their original whole food sources. They are never good in any amount.

Diabetes epidemic
In conclusion, the way to place yourself in the lowest risk category for type 2 diabetes is to eat whole foods which minimally impact your blood sugar. But that’s not all; did you know that stress alone may cause diabetes? Breathing deeply breaks the cycle of stress. And, since type 2 diabetes and obesity are related, getting enough sleep is essential. Add in the lessons from all 10 Essentials and you have a bulwark of protection against the epidemic of type 2 diabetes.

Take Control of Your Health Get 7 ½ to 9 hours of sleep every night Eat a nutritious diet 7 fruits and vegetables for women 9 fruits and vegetables for men High quality protein every day Get active doing things you love Volunteer Mentor younger ones Never stop learning Take your healthy aging nutrients Help balance carb cravings with GlucoBalance and Leanology

Source: TriVita Weekly Wellness Report April 11, 2009.

TriVita Article: What To Look For On Food Labels

by Brazos Minshew, TriVita Chief Science Officer

Many people have asked which is better for weight loss: low fat or low carb? Well, that question has finally been answered: neither… and both!

As it turns out, calories are the key. Whether they are from fat or carbohydrate is not as important as the total number of them. To lose weight and keep it off, we simply must adhere to the simple rule of “calories in, calories out.”

Be cautious about cravings
Our bodies were designed to communicate nutrient needs through cravings. Our bodies need protein, carbohydrates, fats, fiber and water to be healthy. These are called macro-nutrients because they are large categories of food that contain smaller categories called micronutrients. A micronutrient is something we need in a very small quantity, like salt (sodium). We crave what we need.

Food manufacturers create products to tempt these cravings the way a fisherman uses a lure to catch a fish. We can be induced to buy one food over the other because of added ingredients. Three common additives that tempt our taste buds:

• Sugar
• Fat
• Salt

Salt has its own issues (see link below) but sugar and fat are often hidden sources of calories.

Hidden calories
Are you watching your calorie intake? Use these tips when looking at labels:

Watch out for added-sugar foods. Recommendations for carbohydrate intake range from 60 to 250 grams daily for the average adult. These carbohydrates should come from whole foods to avoid the “empty calories” of added sugar. If the label lists “sugar” as an ingredient, select another food without the added sugar.

Watch out for added-fat and high-fat foods. Fat contains very few nutrients. While it is a good source of energy, a little goes a long way. Protein and carbs contain four calories per gram, yet fat contains a whopping nine calories per gram. Fat is often added to improve the “mouth-feel” of foods. If a label lists the daily value (DV) at 20% or higher, it is a high-fat food. The DV should be between 2% and 10% for a single serving. Never eat trans-fats.

Conclusion
As with most elements of life, selecting your diet is both a science and an art. Take a little time to learn the science behind food selections and then you can enjoy the endless, artistic variety of foods. Remember, moderation is the key!

Take Control of Your Health Get your nutrients from plant-based foods 5 servings of fruits and vegetables for children 7 servings of fruits and vegetables for women 9 servings of fruits and vegetables for men Take Leanology to help curb cravings Take VitaDaily AM/PM, Daily Men or Daily Women to fill in nutritional gaps Read the articles below on hidden salt and sugar and how to eat nutritiously.

Source: TriVita Weekly Wellness Report April 4, 2008