Glycaemic Index and the Low GI Diet: How could it benefit you?

Author: Amber Houghton   Date Posted:3 March 2014 

Obesity is becoming a global epidemic. Many dietary interventions have arisen to help manage the epidemic, as it is associated with numerous metabolic disorders, such as diabetes, hypertension, coronary heart disease, gallbladder disease and stroke. Low fat, low carb, high protein diets…the list goes on. 

But another option is the low GI diet. As its name suggests, the low GI diet involves selecting and consuming foods that have low GIs.



How can you benefit from a Low GI Diet?

 High GI foods are digested and absorbed quickly, meaning that they cause a rapid rise in blood sugar levels. This stimulates a quick increase in plasma insulin levels, so that the large amount of sugar can quickly be removed from the blood and either stored or used. Consequently, blood sugar and energy levels rapidly plummet. 

Over time, it’s thought that repeatedly consuming high GI foods and experiencing large spikes in insulin may contribute to insulin resistance and possibly even type II diabetes. In contrast, low GI foods are digested and absorbed slowly. They produce a slow, gradual rise in blood sugar levels, stimulating a smaller insulin response. 

Hence, blood sugar and energy levels remain stable for longer.


Written by Amber Houghton
Amber Houghton

Amber holds a Bachelor’s Degree in Naturopathy, and has a particular passion for nutritious, whole-food eating. She feels education surrounding the best dietary and lifestyle choices are fundamental in allowing people to take responsibility for their own health, and to help with the maintenance of their well-being.

Although passionate about wholesome food, Amber does confess to having a particular fondness for cake, and enjoys a slice every now and then.