Vol. 12, Issue 5 (2023)

Author(s):
Greeshma Pathiwada

Abstract:
The current research discusses the health advantages of foods with a low glycemic index such as pulses. Nutritional variables may have an important impact in health and illness. Being an aspect of a healthy way of life, a low-fat, high-carbohydrate diet is typically suggested. The article discusses the potential benefits of incorporating low GI ingredients and modified starches into food products to improve consumer health. Low GI foods have been shown to prevent a wide range of health disorders and are becoming increasingly popular as a new trend in food. The GI concept is based on the difference in blood sugar response after consuming the same amount of carbohydrates from different foods and the potential implications for health, performance, and well-being. There is a significant body of evidence indicating that using low GI foods can have a significant impact on improving metabolic disturbances observed in diabetics. While weight loss can be achieved through various methods of energy restriction, the challenge is to achieve sustainable weight loss and prevent weight 'creep' without increasing the risk of chronic disease. The limited success of low-fat diets has led to research on alternative dietary strategies, including high protein diets and low GI diets.