The GI Method: Part Three

This is part three of The GI Method series. In this part, we will take a closer look at the method.

There are several factors that are affecting GI in a meal.


1. The composition of the carbohydrates
More complex carbohydrates such as starch in pasta has a lower GI than for example the sugar in candy.

2. The amount of fat
If you eat fat with your carbohydrates, whether it is butter with your rice or oil with your pasta the carbohydrates will be broken down in a slower pace, i.e. resulting in a lower GI. This can be used by for example when eating rice you can eat some healthy fat with it, for example fat rich fish. Not only will it make you feel fuller, but also give you more vitamins, minerals and the most important thing, a varied diet.

3. Acidity
An acid surrounding for your food also lowers the GI of the carbohydrates you eat. This also results in a low GI as the above with fat. This is the main reason why vinegar is considered a “diet pill”, even though it really isn’t. By adding a tablespoon of vinegar to your food you will feel fuller longer.

Don’t miss out part four in the series. Just check out the category “Glycemic Index”! Don’t forget to subscribe to this blog, in that way you won’t miss anything.