Wednesday, June 28, 2017

Are all sugars/sweeteners equal?

Calories vs. The Glycemic Index



If you check your labels for the sweeteners in your products, don't forget to consider it's Glycemic Index along with the caloric content.  Don't be fooled by marketing descriptions such as "natural", "low calorie", or "no sugar added".

In 1980, The Glycemic Index was conceived by Dr. David J. Jenkins and his associates at the University of Toronto. It’s merely a number that indicates the food's effect on your blood glucose level, 100 being the standard which represents pure glucose.

When choosing what sweetener to use, or if you are analyzing what product makes more sense for your diet, don't forget to consider it's Glycemic Index along with it's calories. 


The Glycemic Index is indicative of the rise of your blood sugar level 2 hours after you eat food. A higher glycemic index indicates foods with carbohydrates that break down quickly during digestion and release glucose more rapidly into the bloodstream. Foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, usually have a lower glycemic index. A lower glycemic response usually equates to a lower insulin demand but not always, and can improve long-term blood glucose control and blood lipids.