The slow carb diet

Filed under: New Product — Tags: — @ December 22, 2005

It’s time to take your toaster out of hiding and perfect the art of making stuffed sandwiches. Low-carb diets that have made rotis, bread, cereal and pasta the enemies for the last few years are losing their popularity. A new, more balanced way of eating, which involves slow carbs, is taking their place. Although not a new trend, doctors and health professionals are now strongly advocating the slow-carb diet, or what nutritionists refer to as the “low-glycemic-load” or “low glycemic-index” diet.

The slow-carb diet is actually a more balanced way of eating. Instead of banning certain foods from your diet, it simply classifies them based on their glycemic index (GI). The GI reveals how high carbohydrate can raise blood glucose levels within two hours. Foods that break down quickly during digestion have a high GI, and those that break down more slowly have a low GI.

Foods with a relatively low GI level, such as whole grains, oats, fruits, vegetables, and lentils are recommended. These foods are digested slowly and provide the body with a more sustained energy supply. Foods that have a high GI index – including white bread, refined breakfast cereals, pastries, and other concentrated sugars – are digested rapidly, causing a surge of blood glucose and insulin in the body. The slow-carb diet, on the other hand, is full of complex carbohydrates – healthy carbs that positively affect hunger, concentration and mood levels.

Since the slow-carb way of eating incorporates a healthy mix of carbohydrates, protein and fat, it is more varied than low-carb diets and is therefore easier to maintain for life.

This description was reprinted from IndiaTimes.


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