Vol. 12, Issue 6 (2023)

Author(s):
Shristi Murarka and Sury Pratap Singh

Abstract:
A low-GI diet is a menu plan based on how meals affect blood sugar levels. Low glycemic index diets cause hypoglycemia and insulin responses in healthy persons and enhance glycemic control in those with type 1 and well-controlled type 2 diabetes. For those with prediabetes or diabetes, low-GI diets may help with body weight loss and glycemic control. A diet with a high glycemic index may raise postprandial levels of insulin and blood sugar, increasing the chance of developing cardiovascular disease (CVD) The amount of processing an item has gone through, together with its nutritional composition, cooking method, ripeness, and cooking duration, all have an impact on its glycemic index. Foods high in refined carbohydrates and sugar are absorbed more rapidly and typically have a high GI, whereas those high in protein, fat, or fibre frequently have a low GI. As a result of not containing any carbs, foods including meat, fish, poultry, nuts, seeds, herbs, spices, and oils don't have a GI. The three GI ratings are as follows: Low, Medium, and High. As part of a well-balanced low glycemic diet, foods without a GI rating or with a very low GI can also be consumed. It can be much simpler to stick to a low glycemic diet if you know where your favourite foods rank on the glycemic index.