There is often a misconception that low GI is low carb.
This is not true. Low carb looks at the quantity of carbohydrates in a food whereas low GI looks at the quality of the carbohydrate, and how your body responds to it.
Good carbs (or low GI carbs) are broken down slowly, trickling a steady supply of fuel into your tank. As well as sustained energy, low GI carbs are naturally more filling helping you feel fuller for longer and not overeat.
On the other hand, high GI carbs can cause your blood sugars to soar and then come crashing down, leaving you feeling flat and can trigger hunger. It’s like taking a rollercoaster ride. This sudden rise in in BGLs puts pressure on your body to produce more insulin, which over time can lead to Type 2 Diabetes and other health complications.
Carbohydrates are important because they are:
- A universal fuel for most organs and tissues in our bodies.
- The primary fuel source for our brain, red blood cells and a growing fetus.
- The main source of energy for our muscles during strenuous exercise.
Carbohydrates are also used for:
- Genetic material. Sugars form the structural framework of RNA and DNA (ribonucleic acid and deoxyribonucleic acid).
- Giving certain proteins their functionality. For example, glycoproteins are proteins with carbohydrate attached, which then allow cells to communicate with each other.