Glycemic Index

• According to Maria Collazo-Clavell, M.D, "Some people with diabetes use the glycemic index as a guide in selecting foods---especially carbohydrates--- or meal planning. The glycemic index ranks carbohydrate-containing foods based on their effect on blood sugar level."
  
  

Good Carbs

• Good carbs are in fruits, vegetables, and whole grains. The rule of thumb is that these carbs are in their natural state. Foods such as these are rated low on the glycemic index.
  
  

Low-GI Effects

• After you eat good carbs, your body takes its time breaking it down, so glucose is released into the bloodstream at a stable rate. Therefore, an even and sustained release of insulin to the bloodstream occurs. The blood sugar rises and falls progressively, providing a continual source of energy for the body.
  
  

Bad Carbs

• Bad carbs are in processed or refined foods that are not in their natural state. They are usually high on the glycemic index. What this means is that your body rapidly breaks down these foods and converts them to energy.
  
  

High-GI Effects

• Glucose is released to the bloodstream, causing a sharp spike in blood sugar. Insulin is released, or injected with medication, to counteract this surge. This excess of glucose can be burned up very quickly, causing an imminent crash.
  
  

Diabetic Food Choices

• People with diabetes are encouraged to chose foods low on the glycemic index. Increase your amount of fruits, vegetables and whole grains. Ask your doctor or nutritionist for advice and support.