Is low GI food healthier?🧐Part 2

You might have heard that patients with diabetes should take food with low GI. This is because high GI food would release glucose at a faster rate than low GI food, causing greater blood sugar fluctuation which is undesirable for people with diabetes.

On the other hand, the amount of carbs taken in diet is more important than GI - which is linked to another concept Glycaemic Load (GL). As glycemic index only tells part of the story on how fast the food increase your blood glucose, GL is a more well-rounded concept which takes the portion you eat into account.

So....having a large portion of low GI food could still have a high GL and negatively impact your blood sugar level❗

低GI食品是否更健康？ （二）

你可能聽過，糖尿病患者應吃低升糖指數（GI）食物。這是因為高GI食物比低GI食物更快釋放葡萄糖，導致血糖大幅波動，對糖尿病患者來講是不好的。

另一方面，你在飲食中攝入的總碳水化合物比GI更加重要，這與另一個概念「血糖負荷」（GL）有關。GI不能完美解釋食物提升血糖的速度，而血糖負荷（GL）除了包括食物本身的升糖指數，還參考了你攝入的食物分量，因此是一個更為全面的概念。

所以即使吃大量低GI食物，也還是可能有高總碳水化合物，以致於造成高GL，因此會對你的血糖水平造成不好的影響哦！

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