It has been said that by eating foods that are low in glucose – or foods with a low glycemic index – you can actually live for longer. However before running out to drop all sugars and any product you notice has the word glucose on the packing, you should understand that glucose is of vital importance to our daily nutritional requirements.
The human body uses glucose as the energy to feed your cells and muscles. It’s also absolutely vital to brain function too. Studies have repeatedly shown that “learning orientated” mental tasks will deplete glucose from the blood stream more than repetitive and routine oriented tasks – causing the body to need more glucose to perform optimally in these areas.
A really interesting study has been recently finished in aged people. The test included the elderly, with one group consuming a sweetened glucose drink and then performing a collection of short-term memory tests; the other group given an unsweetened drink and asked to perform a similar series of tests. The group having had the glucose rich drinks responded with 2x as much short-term memory retention as those that drank the unsweetened version.
Put simply, though glucose can be deadly to overuse, don’t toss away the baby with the bath water.
In order to avoid glucose altogether, you would about have to stop eating completely, since pretty much all foods we are able to ingest has some type of sugar content. The right way to adopt a low glucose diet is to learn which foods have a high glycemic index and which foods have lower GI. Basically what we are looking for are those food perpetrators that break down quickly in our systems, thus making a sharp rise in blood glucose sugar levels.
Consequently, these foods that break down faster than ordinary lead directly to a “sugar rush” and will eventually cause your body to crash. It is within this pathology that people can become dependent on glucose, and dependent on high sugar foods, by habitually attempting to maintain the glucose highs with more fast acting carbs.
To put it simply, the human body was never intended to absorb fast acting carbs like refined sugars. One only has to maintain a dangerously raised level of blood levels of glucose sugar to grasp that after so long it will cause tissue damage, and can bring on diabetes and other such maladies.
So we need to avoid the usual suspects – stuff like carbonated sodas, chocolate bars, a plethora of pastas and potatoes, as well as the all too obvious pastries – like donuts, cupcakes, seasonings like ketchup, bar-b-q sauce, some salad dressings, e.t.c… Fundamentally you need to avoid those foods prepared with a high quantity of refined white sugar and processed flour.
So now that you know the “who, how and why’s” of glucose consumption, here is a listing of the “what’s”, the low glucose alternatives that may keep you in the proper levels, and stop your body from craving the sugar rushes and suffering the invariable sugar crashes. You will observe from the types of foods below that low GI foods and low carbohydrate foods are nearly synonymous:
– Leafy veg
– Broccoli
– Cucumber
– Leeks
– Beans
– Almonds, unsweetened and unsalted peanuts
– Celery (root)
– Low sugar fruits (such as cranberries, raspberries, blackberries, acai berries, rhubarb)
– Whey reduced yogurts
– Breakfast cereals made of oats, barley and bran
– Multi grain bread
– Basmati or Brown wild rice
– Vinegrette salad dressings
If you concentrate on adding these foods to your typical diet, (see more) you can rest assured that you’re getting foods considered low GI (low Glycemic Index). To get rather more bang for your nutritional buck, try eating low GI foods more often throughout the day (4 to six meals), you are virtually guaranteeing a steady and consistent blood sugar level, which is extremely healthy.
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