Carbohydrates And Glycaemic Index Gi
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Healthy eating for gestational diabetes mellitus
www.health.qld.gov.auThe Glycaemic Index (GI) is a tool used in working out how carbohydrate foods affect blood glucose levels (BGLs). High GI carbohydrates are broken down quickly and cause a high rise in BGLs. Medium GI carbohydrates cause a moderate rise in BGLs. Low GI carbohydrates are broken down slowly causing a low rise in BGLs. Fast (High GI)
Diet and type 2 diabetes
www.dgft.nhs.uk• Choose high-fibre low glycaemic index (GI) carbohydrates, e.g. seeded or wholegrain bread, brown/long-grain/basmati rice, ideally wholegrain pasta or white pasta cooked firm, and porridge (made from jumbo oats). • To the one quarter plate of carbohydrates, add a …
Food and type 2 diabetes - Mount Vernon Hospital
www.thh.nhs.ukInclude starchy carbohydrates with each meal. Choose those that are more slowly absorbed (have a lower glycaemic index (GI)) e.g. whole-wheat pasta, basmati rice, new potato, sweet potato, yam, plantain, oats and wholegrain breads and cereals Eat more pulses. Include beans, lentils and chickpeas regularly in your diet